By Matt Tebbutt From Saturday Kitchen Method Rice Pudding: Rinse the rice and transfer it to a large saucepan. Add 200ml (7fl oz) water and cook over low heat until the water is absorbed …
By Matt Tebbutt From Saturday Kitchen Ingredients For the Chicken-Fried Rice: Free-range eggs (beaten): 2 Soy sauce: 2 tbsp Sesame oil: 2 tsp Vegetable oil: 2 tbsp Shallot (sliced): 1 Garlic cloves (crushed): 3 …
By Matt Tebbutt From Saturday Kitchen Method Making the Pasta Dough Combine Ingredients: In a large bowl, mix the 00 flour and fine semolina flour. Add the beaten eggs and 2 tablespoons of water. …
By Matt Tebbutt From Saturday Kitchen Method Pasta Dough Preparation In a large bowl, combine 00 flour and semolina flour. Add beaten eggs and 2 tbsp water to the flour mixture. Mix ingredients with …
By Matt Tebbutt From Saturday Kitchen Ingredients For the pan-fried roast chicken: Olive oil: 2 tbsp Chicken supreme, bone in, skin on: 2 pieces Unsalted butter: 40g/1½oz Garlic clove, peeled and left whole: …
By Matt Tebbutt From Saturday Kitchen Ingredients For the poached rhubarb: Rhubarb (cut into batons): 500g/1lb 2oz Grapefruit juice: 1 (from 1 grapefruit) Caster sugar: 40g/1½ oz Star anise: 1 For the biscuit base: …
By Matt Tebbutt From Saturday Kitchen Ingredients For the fritters: Courgettes, grated: 4 Ground cumin: ½ tsp Ground coriander: ½ tsp Finely chopped fresh dill: ½ tsp Feta: 100g/3½oz Spring onions, chopped: 6 Plain …
By Matt Tebbutt From Saturday Kitchen Ingredients For the dip Walnuts, 200g/7oz, toasted Garlic cloves, 3, crushed Walnut oil, 100ml/3½fl oz Red chilli powder, a pinch Ground coriander, 1 tsp Ground fenugreek, ½ tsp …
By Matt Tebbutt From Saturday Kitchen Method Preheat the oven to 240°C/220°C Fan/Gas 9. Pour some olive oil into a large, deep ovenproof frying pan and set it over low heat. Add the sliced …
By Matt Tebbutt From Saturday Kitchen Method Roast the garlic and peppers: Preheat the oven to 220C/200C Fan/Gas 7. Wrap the whole garlic bulb in foil and place it in the oven for 30 minutes …
By Matt Tebbutt From Saturday Kitchen Ingredients For the cake: Fine cornmeal or polenta: 300g/10½oz Gluten-free baking powder: 2 tsp Vegetable oil, plus extra for greasing: 200ml/7fl oz Caster sugar: 175g/6oz Grapefruits, very finely …
By Matt Tebbutt From Saturday Kitchen Method Marinated Chicken: Mix all the ingredients together in a bowl. Cover and chill the mixture in the fridge overnight. Cooking: When ready to cook, heat a deep …
By Matt Tebbutt From Saturday Kitchen Ingredients Marinated Beef Ribs: Onion granules: 2 tbsp Garlic granules: 2 tbsp Ground fennel seeds: 2 tbsp Salt: 2 tbsp Soft brown sugar: 1 tbsp Dried thyme: 2 …
By Matt Tebbutt From Saturday Kitchen Method Season the steak on both sides with salt and black pepper, then heat the oil in a frying pan over a high heat and pan-fry for 2–3 …
By Matt Tebbutt From Saturday Kitchen Method Prepare the Sea Bass: Heat 2 tablespoons of olive oil in a frying pan over medium heat. Gently cook the onions and garlic for 10 minutes, ensuring they don’t color. Add the sugar, vinegar, raisins, and 50ml (2fl …
By Matt Tebbutt From Saturday Kitchen Method Prepare the Panna Cotta: In a saucepan, combine the double cream, caster sugar, and liquorice sticks. Bring the mixture to a boil. Remove the saucepan from the heat and let …
By Matt Tebbutt From Saturday Kitchen Method Preheat the oven to 220C/200C Fan/Gas 7. Mix the duck fat, potatoes and garlic together in a bowl. Season with salt and pepper. Place a circle of greaseproof …
By Matt Tebbutt From Saturday Kitchen Method Preheat the oven to 220C/200C Fan/Gas 7. Mix the duck fat, potatoes and garlic together in a bowl. Season with salt and pepper Place a circle of greaseproof …
