Truffled potato croquettes with Dover sole
By Matt Tebbutt From Saturday Kitchen Ingredients For the croquettes 800g/1lb 12oz potatoes, peeled and cut into chunks ½ truffle, finely chopped…
Matt Tebbutt
Matt Tebbutt Recipes from Saturday Kitchen Live
Thai chicken larb with toasted rice
By Matt Tebbutt From Saturday Kitchen Ingredients 100g /3½oz jasmine rice 2 garlic cloves, grated 1 stick lemongrass, finely chopped 1 green chilli, finely chopped 2…
Chocolate and cherry trifle
By Matt Tebbutt From Saturday Kitchen Ingredients For the cherries 150ml/5fl oz dark rum or kirsch 2 x 425g tins pitted black cherries,…
Hot smoked salmon with miso and peanuts
By Matt Tebbutt From Saturday Kitchen Ingredients 300g/10½oz unsliced hot smoked salmon 1 tbsp olive oil 25g/1oz unsalted butter 1 lemon, juice only For the…
Thai pork burgers
By Matt Tebbutt From Saturday Kitchen Ingredients For the crispy garnish 1 banana shallot, thinly sliced 2 long red chillies, thinly sliced 3 garlic cloves,…
Steamed seafood with creamy mash
By Matt Tebbutt From Saturday Kitchen Ingredients For the sauce 25g/1oz butter splash olive oil 2 shallots, finely chopped 1½ fennel bulb, cored removed and finely…
Gooseberry and tomato brioche with bacon and eggs
By Matt Tebbutt From Saturday Kitchen Ingredients For the brioche 150g/5½oz strong bread flour 10g/1/3oz dried yeast 1 tsp caster sugar 2 free-range eggs, beaten…
Cider braised rabbit with roasted snails
By Matt Tebbutt From Saturday Kitchen Ingredients For the braised rabbit 1 wild rabbit, jointed (ask your butcher to do this) 100g/3½oz pancetta,…
Chocolate doughnuts with coffee sauce
By Matt Tebbutt From Saturday Kitchen Ingredients For the doughnuts 125ml/4fl oz full-fat milk 1 tsp yeast 220g/8oz plain flour 30g/1oz…
Pigeon with gorgonzola and peas
By Matt Tebbutt From Saturday Kitchen Ingredients For the pigeon 2 squab pigeons, cleaned 4 garlic cloves, peeled and left whole…