By Matt Tebbutt From Saturday Kitchen Ingredients For the béchamel base 400ml/14fl oz full-fat milk 100ml/3½fl oz chicken stock 80g/2¾oz unsalted butter 75g/2¾oz plain flour salt and freshly ground black pepper For the croquettes 2 tbsp olive oil 2 shallots, peeled …
By Matt Tebbutt From Saturday Kitchen Ingredients For the marinated chicken 3 garlic cloves, minced ½ tsp salt 1 lemon, juice only 1 tbsp minced fresh root ginger 80ml/2½fl oz thick Greek-style yoghurt 1 tsp garam masala ½ tsp chilli powder 1 tsp …
By Matt Tebbutt From Saturday Kitchen Ingredients For the fritto misto 6 small tiger prawns, in shells, cut through the back 1 small squid, with tentacles, cleaned, scored and cut into pieces 1 soft-shell crab, cut in half …
By Matt Tebbutt From Saturday Kitchen Ingredients For the coriander and lime pickle 3 tbsp lime pickle 2 garlic cloves, minced 2 tsp coriander seeds, crushed 120ml/4fl oz olive oil small bunch fresh coriander, roughly chopped For the dressing 1 tsp coriander …
By Matt Tebbutt From Saturday Kitchen Ingredients For the aïoli 4 garlic cloves, roughly chopped 3 free-range egg yolks 1 lemon, juice only 300ml/10fl oz olive oil salt and freshly ground black pepper For the cod 300g/10½oz piece of thick fresh cod, …
By Matt Tebbutt From Saturday Kitchen Ingredients For the paste 1 mango, peeled and roughly chopped handful salted peanuts 2 green chillies, roughly chopped 1 Thai red chilli, deseeded and roughly chopped 2 lemongrass sticks, roughly chopped 2 tbsp roughly chopped …
By Matt Tebbutt From Saturday Kitchen Ingredients For the duck 2 duck breasts, skin scored 1 garlic clove, roughly chopped 2 thyme sprigs, 1 with leaves picked and roughly chopped 1 tsp Dijon mustard 1 tsp runny honey 50ml/2fl oz Madeira salt …
By Matt Tebbutt From Saturday Kitchen Ingredients 1 x 320g/11½oz puff pastry sheet 50g/1¾oz plain flour, for dusting 250g/9oz ricotta, hung overnight and crumbled 1 lemon, zest only 2 thyme sprigs, leaves picked and roughly chopped 6–8 asparagus spears, trimmed and shaved 40g/1½oz Parmesan, grated, …
By Matt Tebbutt From Saturday Kitchen Ingredients 50g/1¾oz raisins 1 green cooking apple, halved and core removed (not peeled) 3 red eating apples, halved and cores removed (not peeled) 40g/1½oz unsalted butter, diced 50g/1¾oz caster sugar 5g/⅛oz ground cinnamon 1 x …
By Matt Tebbutt From Saturday Kitchen Ingredients For the pickled prunes 300g/10½oz prunes 250ml/9fl oz white wine vinegar 250g/9oz caster sugar 1 tsp black peppercorns 4 cloves 1 cinnamon stick 1 star anise For the cured cucumber 1 tbsp salt For the Danish roast …
By Matt Tebbutt From Saturday Kitchen Ingredients For the poached turbot 400ml/14fl oz white wine 100ml/3½fl oz white wine vinegar 1 bay leaf ¼ tsp black peppercorns ½ tbsp roughly chopped fresh parsley stalks ½ tbsp roughly chopped fresh tarragon …
By Matt Tebbutt From Saturday Kitchen Ingredients For the roasted figs 6 figs, halved 200ml/7fl oz Marsala wine 40g/1½oz soft light brown sugar 1 vanilla pod, split and seeds removed For the roasted almonds 150g/5½oz blanched almonds 4 tbsp maple syrup …
By Matt Tebbutt From Saturday Kitchen Ingredients For the spinach 100g/3½oz baby leaf spinach 2 tbsp soy sauce 2 tsp sesame oil 1 tbsp mirin 1 tbsp lemon juice (or yuzu juice), to taste For the halibut 500g/1lb 2oz boneless halibut fillet, cut …
By Matt Tebbutt From Saturday Kitchen Ingredients For the braised lamb ½ lamb shoulder 1 onion, peeled and quartered 1 head garlic, halved 2 bay leaves 2 sprigs rosemary For the potato torte 500g/1lb 2oz potatoes, peeled and sliced very thinly …
By Matt Tebbutt From Saturday Kitchen Ingredients For the stew 650g/1lb 7oz tripe 1 tbsp olive oil 3 onions, thinly sliced 4 garlic cloves, thinly sliced 2 bay leaves 1 tbsp roughly chopped fresh thyme 50ml/2fl oz cider vinegar 1 handful fresh flatleaf parsley, …
By Matt Tebbutt From Saturday Kitchen Ingredients For the whole roast sea bass 500g/1lb 2oz potatoes, peeled 6 garlic cloves, peeled 1 whole sea bass (at least 1kg/2lb 4oz), patted dry and scored on both sides 1 bunch lemon thyme, ½ picked …
By Matt Tebbutt From Saturday Kitchen Ingredients For the chickpea purée 1 x 400g/14oz tin chickpeas, drained, handful reserved for garnish 3 garlic cloves, minced dash olive oil For the spiced spinach 1 brown onion, thinly sliced 1 tsp ground coriander …
By Matt Tebbutt From Saturday Kitchen Ingredients For the sautéed lambs’ kidneys 25g/1oz butter 1 garlic clove, smashed 4 lambs’ kidneys 3 sage leaves 1 tsp balsamic vinegar 50ml/2fl oz Madeira salt and freshly ground black pepper For the wet polenta 1 litre/1¾ pints chicken …