Marinated sirloin steak with Vietnamese-style dressing

By Matt Tebbutt From Saturday Kitchen Ingredients 300g/10½oz sirloin steak with plenty of fat For the marinade 2 tsp pickled chillies, chopped 3 garlic cloves, finely chopped 1 tbsp fresh root ginger, peeled and finely chopped 3 tbsp Thai fish sauce 1½ …

Pork chops with spinach-stuffed cauliflower

By Matt Tebbutt From Saturday Kitchen Ingredients For the spinach-stuffed cauliflower 1 cauliflower, with leaves 25g/1oz butter, plus extra for roasting 1 shallot, finely chopped 1 garlic clove, finely chopped 6 sage leaves 100g/3½oz baby spinach 1 free-range egg olive oil, for roasting For …

Roasted pork belly, glazed endive, buttered smoked eel and tarragon

By Matt Tebbutt From Saturday Kitchen Ingredients 3 garlic cloves, finely chopped 2 tsp fennel seeds 1kg/2lb 4oz fatty pork belly olive oil For the glazed endive dash oil 1 endive, cut in half lengthwise 2 tsp caster sugar 50g/1¾oz butter 250ml/9fl …

Nonnettes

By Matt Tebbutt From Saturday Kitchen Ingredients 80g/2¾oz salted butter 200ml/7fl oz honey 100ml/3½fl oz milk 90g/3¼oz dark brown sugar 250g/9oz plain flour 50g/1¾oz rye flour 2 tsp baking powder 1 tsp bicarbonate of soda pinch ground cinnamon pinch Chinese five-spice powder pinch ground ginger pinch …

Monkfish with celeriac mash, pickled samphire and Japanese-style seasoning

By Matt Tebbutt From Saturday Kitchen Ingredients For the celeriac mash 1 celeriac, peeled and roughly chopped 2 large potatoes, peeled and roughly chopped 100ml/3½fl oz double cream 75ml/2½fl oz creme fraiche 100g/3½oz butter 1 bay leaf 3 garlic cloves …

Christmas panettone trifle

By Matt Tebbutt From Saturday Kitchen Ingredients For the Christmas fruits 100g/3½oz Medjool dates 100g/3½oz dried prunes 100g/3½oz dried apricots 100g/3½oz candied peel 100g/3½oz dried cranberries 100g/3½oz raisins 1 orange, zest and juice 100g/3½oz pecan nuts, chopped 100g/3½oz whole almonds, chopped 1 cinnamon stick ½ nutmeg, grated ½ …

Marmitako

By Matt Tebbutt From Saturday Kitchen Ingredients For the marmitako 2 dried ancho chilli peppers 30ml/1fl oz olive oil 1 onion, finely chopped 3 garlic cloves, thinly sliced 2 potatoes, peeled and finely chopped 3 beef tomatoes, finely chopped 2 padron peppers, finely …

Rotolo of wild mushrooms, fennel sausage and truffle

By Matt Tebbutt From Saturday Kitchen Ingredients 35g/1¼oz unsalted butter 15g/½oz plain flour 225ml/8fl oz full-fat milk 2½ tbsp olive oil 200g/7oz porcini mushrooms, thinly sliced 50ml/2fl oz double cream 2 slices Parma ham, roughly chopped 100g/3½oz mixed wild mushrooms, roughly chopped 1 garlic clove, finely …

Bacon fat roasted vegetables with melted cheese

By Matt Tebbutt From Saturday Kitchen Ingredients 4 rashers streaky bacon, smoked or unsmoked 1 sprig rosemary 1 banana shallot, halved 1 small cauliflower, broken into florets, with leaves 4 Brussels sprouts, trimmed and halved ½ small squash, peeled, seeds removed …

Spiced crispy tofu with green been, olive and caper relish

By Matt Tebbutt From Saturday Kitchen Ingredients For the relish 1 tsp fennel seeds 2 banana shallots, finely chopped 1 tbsp baby capers 1 handful best-quality pitted Kalamata green olives, finely chopped 2 garlic cloves, finely chopped 6 sun-dried tomatoes in oil, finely …

Homemade mincemeat

By Matt Tebbutt From Saturday Kitchen Ingredients 300g/10½oz dried cranberries 1 Bramley apple, grated 30ml/1fl oz honey 150ml/5fl oz brandy 25ml/1fl oz Madeira or PX sherry 50g/1¾oz brown sugar 1 orange, zest and juice 100g/3½oz raisins 100g/3½oz currants 30g/1oz prunes, stones removed, finely chopped 30g/1oz toffee dates, stones …

Pumpkin fritters, gruyère and Parmesan cream and kale vinaigrette

By Matt Tebbutt From Saturday Kitchen Ingredients For the pumpkin fritters 2 tbsp olive oil ½ small pumpkin, sliced into thick pieces 3 rashers pancetta, thinly sliced 1 stick rosemary 1 garlic clove, finely chopped 150g/5½oz plain flour 2 free-range eggs, beaten 150g/5½oz …

Scallops, celeriac purée, black pudding, red chicory and anchovy salad

By Matt Tebbutt From Saturday Kitchen Ingredients For the celeriac purée 1 small celeriac, peeled and sliced 75g/2½oz butter 400ml/14fl oz milk 2 thyme sprigs 2 garlic cloves 1 bay leaf For the crumbled black pudding dash olive oil 150g/5½oz good-quality morcilla black pudding, crumbled …