Bean soup with tomato salsa, roasted corn and fried tortilla chips

By Matt Tebbutt From Saturday Kitchen Ingredients For the bean soup 1 tsp cumin seeds 1 tsp coriander seeds dash oil 1 red onion, diced 3 garlic cloves, finely chopped 1 red chilli, chopped 1 jalapeño chilli, chopped 2 bay leaves 400g tin chopped tomatoes or 400g/14oz …

Calf’s liver with roasted onion purée and confit potato chips

By Matt Tebbutt From Saturday Kitchen Ingredients For the confit fried chips 4 potatoes, peeled and thinly sliced on a mandoline 4 tbsp duck or goose fat 1 tsp chopped thyme 2 garlic cloves, finely chopped oil, for deep-fat frying sea …

Baked pasta shells stuffed with cheese, tomato and fennel sauce

By Matt Tebbutt From Saturday Kitchen Ingredients For the pasta and filling 30 large conchiglioni pasta shells 2 tbsp olive oil, plus extra for drizzling 2 shallots, diced ½ fennel bulb, diced 40g/1½oz Parmesan, grated 100g/3½oz ricotta 1 tbsp chopped fresh oregano For the …

Pizza with caramelised onions, salami and pickled chillies

By Matt Tebbutt From Saturday Kitchen Ingredients For the dough 500g/1lb 2oz strong bread flour, plus extra for dusting 2 tsp salt 10g/⅓oz dried yeast 300–350ml/10–12fl oz warm water For the topping dash olive oil knob of butter 1 large onion, thinly …

Croziflette baked pasta with blue cheese and croutons

By Matt Tebbutt From Saturday Kitchen Ingredients For the croziflette 50g/1¾oz unsalted butter 2 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, finely chopped 100ml/3½fl oz white wine 50ml/1¾oz double cream 200g/7oz buckwheat crozet pasta 250g/9oz Roquefort, sliced 250g/9oz Reblochon, sliced …

Turbot with courgettes, watercress and sweet vinegar dressing

By Matt Tebbutt From Saturday Kitchen Ingredients 2 x 350g/12oz turbot steak on the bone, dark skin side removed 2 tbsp olive oil 50g/1¾oz butter 2 thyme sprigs 1 lemon, juice only salt and freshly ground black pepper For the garnish 2 courgettes, thinly …

Cheesy polenta with boudin noir, cured duck egg yolk and caramelised apples

By Matt Tebbutt From Saturday Kitchen Ingredients For the cured duck egg 2 duck egg yolks 100ml/3½fl oz light soy sauce 50ml/2fl oz cider vinegar 1–2 tsp caster sugar For the boudin noir and caramelised apples dash oil 2 x …

Roasted scallops with seaweed butter, sweetcorn, girolles and spring onions

By Matt Tebbutt From Saturday Kitchen Ingredients For the roasted scallops 150g/5oz girolle mushrooms, brushed clean 100ml/4fl oz malt vinegar 4 tbsp olive oil 1 fresh corn cob, kernels only 3 spring onions, chopped 6 fat king scallops salt and …

Indian-spiced potato croquettes with poached egg, leeks and broccoli

By Matt Tebbutt From Saturday Kitchen Ingredients For the spiced potato croquettes 300g/10½oz mashed potato 1 tbsp curry powder 1 tsp ground cumin 1 tsp ground turmeric 10g/½oz nigella seeds 10g/½oz coriander seeds, toasted and crushed 75g/2½oz uncooked quinoa 75g/2½oz gram flour 1 …

Cypriot lamb with potatoes, tomatoes and onions

By Matt Tebbutt From Saturday Kitchen Ingredients For the Cypriot lamb 500g/1lb 2oz lamb neck fillet, chopped into large pieces 500g/1lb 2oz lamb chops 1 tbsp cumin seeds 500g/1lb 2oz potatoes, peeled and quartered 4 tomatoes, halved 4 onions, thickly sliced 2 bay leaves …

Chicken bao

By Matt Tebbutt From Saturday Kitchen Ingredients 2 skinless, boneless, chicken thighs, minced or very finely chopped 2 garlic cloves, crushed or grated 2 tbsp light soy sauce 1 tbsp grated fresh ginger 1 tsp sesame seeds 1 tsp black sesame seeds 1 …

Orange and cardamom cake with orange frozen yoghurt

By Matt Tebbutt From Saturday Kitchen Ingredients For the orange cake 3 oranges 6 free-range eggs 300g/10½oz self-raising flour 2 tsp baking powder 100g/3½oz desiccated coconut 250g/9oz caster sugar 200g/7oz ground almonds 15 cardamom pods, seeds picked For the orange frozen yoghurt 500ml/18fl oz …

Beef rendang

By Matt Tebbutt From Saturday Kitchen Ingredients For the curry paste 5 shallots, chopped knob fresh root ginger or galangal, peeled and chopped 2 lemongrass stalks, chopped 6 garlic cloves, chopped 10 dried chillies, rehydrated in warm water For the beef rendang 4 …

Arctic roll

By Matt Tebbutt From Saturday Kitchen Ingredients For the filling, see tip for alternative 200g/7oz fresh raspberries ½ lemon, zest and juice 250g/9oz vanilla ice cream 340g/12oz raspberry jam, loosened with 2 tbsp warm water For the sponge 4 …