Mushrooms with socca bread and hummus
By Matt Tebbutt From Saturday Kitchen Ingredients For the socca bread 200g/7oz gram flour 1 tsp salt 5½ tbsp olive oil, plus extra for…
Matt Tebbutt
Matt Tebbutt Recipes from Saturday Kitchen Live
Razor clams with crisp pork belly, fennel and ginger
By Matt Tebbutt From Saturday Kitchen Ingredients For the pork belly 500g/1lb 2oz piece rindless pork belly 2 tbsp salt 1 tsp coriander…
Brodetto (Italian fish stew)
By Matt Tebbutt From Saturday Kitchen Ingredients For the fish stock 2 tbsp olive oil 1 onion, chopped 3 sticks celery, chopped 1 fennel bulb, core…
Sago pudding with poached blackberries and almond crisps
Sago is a starch taken from the center of sago palm stems. Sago has similarities to tapioca, including its look,…
Cuban pork shoulder with fennel salad
By Matt Tebbutt From Saturday Kitchen Ingredients For the pork 2kg/4lb 8oz–3kg/6lb 8oz pork shoulder on the bone 4 garlic cloves, grated 1 tbsp cumin seeds…
Thai sea bass with peanut dressing
By Matt Tebbutt From Saturday Kitchen Ingredients For the peanut dressing 150g/5½oz crunchy peanut butter 1 lime, juice only 1 tsp rice wine vinegar…
Pickled sardines with crisp anchovies
By Matt Tebbutt From Saturday Kitchen Ingredients For the rollmops 3 tbsp sea salt 4 sardines, filleted 600ml/21fl oz cider vinegar 300ml/10fl oz cider…
Grilled red mullet with clams
By Matt Tebbutt From Saturday Kitchen Ingredients 1kg/2lb 4oz clams in shell 2 red mullet fillets, pin-boned and trimmed 2 tbsp toasted panko breadcrumbs 2 tsp…
Loin of venison with creamed corn and cobnuts
By Matt Tebbutt From Saturday Kitchen Ingredients 2 small onions 300g/10½oz venison loin splash Madeira 10g/⅓ oz butter 2 thyme sprigs 1 garlic clove, peeled and smashed 1 tbsp demi-glace…
Whole roasted baby pineapple with rum and chilli
By Matt Tebbutt From Saturday Kitchen Ingredients For the frozen Greek yoghurt 500g/1lb 2oz Greek yoghurt 50g/1¾oz caster sugar 1 lemon, juice only 6…