Toad in the hole with onion gravy and mash potato
By Matt Tebbutt From Saturday Kitchen Ingredients For the toad in the hole 225g/8oz plain flour 600ml/20fl oz full-fat milk 2 free-range eggs…
Matt Tebbutt
Matt Tebbutt Recipes from Saturday Kitchen Live
Roast haddock with celeriac, fennel, capers and balsamic brown butter
By Matt Tebbutt From Saturday Kitchen Ingredients For the roast haddock 2 tbsp olive oil 2 x 200g/7oz haddock, skin on and…
Borlotti bean and chestnut soup
By Matt Tebbutt From Saturday Kitchen Ingredients For the soup 2 tbsp olive oil 1 onion, finely chopped 4 celery sticks, finely chopped 1 carrot,…
Cod with a prawn crust and buttery mash
By Matt Tebbutt From Saturday Kitchen Ingredients For the cod 2 slices white bread, crust removed 100g/3½oz prawns, minced ½ lemon, juice only…
Confit lamb ribs with shallots
By Matt Tebbutt From Saturday Kitchen Ingredients For the lamb ribs 1 rack lamb ribs 1 bay leaf bunch rosemary 1 head garlic 1 litre/1¾…
Salmon and scallop tartare with squid, tuna and ponzu dressing
By Matt Tebbutt From Saturday Kitchen Ingredients For the salmon and scallop tartare 200g/7oz sushi-grade salmon, skin removed, pin-boned and finely…
Pot-roasted shin of beef with orange, olives and parsley
By Matt Tebbutt From Saturday Kitchen Ingredients For the pot-roasted shin of beef 2kg/4lb 8oz beef shin, bone in and cut by…
Butterscotch puddings with whisky sauce and cinnamon ice cream
By Matt Tebbutt From Saturday Kitchen Ingredients For the puddings 55g/2oz unsalted butter, plus extra for greasing 55g/2oz soft light brown sugar…
Beef Wellington
By Matt Tebbutt From Saturday Kitchen Ingredients For the beef Wellington 500g/1lb 2oz fillet of beef 300g/10½oz chicken or duck liver…
Turkey risotto
By Matt Tebbutt From Saturday Kitchen Ingredients For the turkey risotto 2 tbsp olive oil 1 onion, finely chopped 2 celery sticks, finely chopped…