By Matt Tebbutt From Saturday Kitchen Ingredients For the beef 2 tbsp olive oil 1 beef rump steak 25g/1oz salted butter splash Madeira salt and freshly ground black pepper For the roast Jerusalem artichokes 6 long, thin Jerusalem artichokes, skin on and …
By Matt Tebbutt From Saturday Kitchen Ingredients For the beetroot 4 medium heritage beetroots, scrubbed 1 bay leaf 2 tbsp olive oil, plus extra for tossing salt and freshly ground black pepper For the quinoa 100g/3½oz quinoa, rinsed 400ml/14fl oz vegetable …
By Matt Tebbutt From Saturday Kitchen Ingredients For the mackerel 2 medium whole mackerel, gutted, head removed and scored on both sides 4 rosemary sprigs 1 tbsp fennel seeds salt For the harissa sourdough 4 tbsp harissa paste 6 sun-dried tomatoes in …
By Matt Tebbutt From Saturday Kitchen Ingredients For the egg curry 4 free-range eggs 2 tbsp vegetable oil 2 onions, thinly sliced 4 garlic cloves, minced 1 heaped tsp minced fresh root ginger 1 tsp fennel seeds 2 tsp chilli powder 1 cinnamon stick 1 …
By Matt Tebbutt From Saturday Kitchen Ingredients For the confit artichokes 400ml/14fl oz olive oil 2 large or 6 baby globe artichokes, leaves and hairy ‘chokes’ removed, trimmed 2 garlic cloves, peeled and left whole 100g/3½oz plain flour salt and …
By Matt Tebbutt From Saturday Kitchen Ingredients For the dough 400g/14oz strong flour, plus extra for dusting 25g/1oz fresh yeast 1 tsp salt For the chilli tomato sauce olive oil, for frying 1 onion, diced 3 garlic cloves, minced 1 bay leaf …
By Matt Tebbutt From Saturday Kitchen Ingredients For the curry paste 4 Thai shallots, peeled and chopped 4 garlic cloves 2cm/¾in fresh root ginger, peeled 2 tsp shrimp paste 4 red chillies, chopped 50g/1¾oz curry powder For the curry 2 tbsp vegetable …
By Matt Tebbutt From Saturday Kitchen Ingredients For the mushroom risotto 2 tbsp olive oil 1 onion, diced 2 garlic cloves, minced 1 tsp fresh thyme leaves 1 leek, diced 300g/10½oz wild mushrooms, including shiitake, roughly chopped 300g/10½oz arborio rice 1 Parmesan rind, plus 50g/1¾oz Parmesan, grated …
By Matt Tebbutt From Saturday Kitchen Ingredients For the chestnut soup 2 tbsp olive oil 1 onion, diced 3 garlic cloves, chopped 3 celery sticks, diced 1 leek, finely chopped 100g/3½oz pancetta, diced 1 bay leaf ½ bunch thyme, leaves removed 2 tbsp tomato purée 500g/1lb …
By Matt Tebbutt From Saturday Kitchen Ingredients For the pork 2 sprigs thyme, leaves picked and chopped 1 bay leaf, chopped 1 tbsp olive oil 500g/1lb 2oz pork belly salt and freshly ground black pepper For the broth 2 tbsp …
By Matt Tebbutt From Saturday Kitchen Ingredients For the tagine 2 tbsp olive oil 1 onion, diced 3 garlic cloves, sliced 2cm/¾in ginger, peeled and grated 1 cinnamon stick ½ tbsp cumin seeds 1 bay leaf 1 bunch coriander, stalks and leaves separated and chopped 2 aubergines, …
By Matt Tebbutt From Saturday Kitchen Ingredients For the liver and onions 2 tbsp olive oil 50g/1¾oz unsalted butter 2 onions, thinly sliced 500g/1lb 2oz calf’s liver, cut into thin strips splash white balsamic vinegar 2 tbsp parsley, chopped 2 sage leaves, chopped …
By Matt Tebbutt From Saturday Kitchen Ingredients For the roast pork 6 bay leaves 2kg/4lb 8oz pork loin, on the bone, skin scored drizzle olive oil 1 lemon, juice only salt and freshly ground black pepper For the sweet and …
By Matt Tebbutt From Saturday Kitchen Ingredients For the marinade 100ml/3½fl oz soy sauce 1 tsp grated fresh ginger 1 tbsp sesame oil 1 tbsp sugar For the poke bowl 200g/7oz salmon fillet, diced or sliced 200g/7oz tuna fillet, diced or …
By Matt Tebbutt From Saturday Kitchen Ingredients For the mussel and leek fritters 25g/1oz unsalted butter 2 leeks, thinly sliced 1 garlic clove, minced 50ml/2fl oz vermouth 300g/10½oz cooked mussels (weight not including shells) 2 tbsp chives, chopped For the batter 2 …
By Matt Tebbutt From Saturday Kitchen Ingredients For the damson chutney 2 cloves ½ tsp black peppercorns 1 star anise 500g/1lb 2oz damsons, stones removed and quartered 150g/5½oz dark muscovado sugar 1 large Bramley apple, peeled, cored and chopped 100ml/3½fl oz …
By Matt Tebbutt From Saturday Kitchen Ingredients For the marinated chicken 250g/9oz full-fat Greek-style yoghurt 2 tbsp cumin seeds, toasted 2 tbsp coriander seeds, toasted 1 tbsp fennel seeds, toasted 2 tbsp tomato purée 2 tbsp harissa paste 1 lime, juice only 4 garlic cloves, …
By Matt Tebbutt From Saturday Kitchen Ingredients For the tuna and pepper tart 2 tbsp olive oil 2 onions, finely sliced 2 garlic cloves, finely sliced 2 tbsp pine nuts 3 ripe tomatoes, seeds removed and cut into strips 300ml/10fl oz passata …