By Matt Tebbutt From Saturday Kitchen Ingredients For the beans 250g/9oz dried cannellini beans 1 onion, roughly chopped 1 stick of celery, roughly chopped 6 garlic cloves, roughly chopped 1 red chilli, roughly chopped 1 bay leaf 1 small bunch thyme ¼ bulb …
By Matt Tebbutt From Saturday Kitchen Ingredients For the confit tuna 200ml/7fl oz olive oil 2 x 200g/7oz tuna steaks 150g/5½oz cherry vine tomatoes, still on the vine 1 rosemary stick 2 garlic cloves, smashed 1 bay leaf 50g/1¾oz bottarga or mojama …
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 cod brandade 500g/1lb 2oz fresh cod medium grain sea salt or kosher salt, to cover dash olive oil 250ml/9fl oz full-fat milk 150ml/5fl oz double cream 1 onion, peeled and cut in half 3 garlic cloves, peeled …
Tom brings together tastes from the sea and land with a mix of shellfish, fish and asparagus. Equipment: you will need a steamer. If you don’t have a steamer, place the halibut in a colander …
Push the boat out with this classic shellfish platter. By Matt Tebbutt From Saturday Kitchen Ingredients For the garlic and chilli butter 250g/9oz unsalted butter, softened 2 cloves garlic, finely chopped 1 red chilli, seeds …
By Matt Tebbutt From Saturday Kitchen Ingredients 1 handful of fresh mussels, scrubbed and debearded 1 handful of fresh cockles or clams, scrubbed and debearded 150ml/5fl oz white wine peelings from the fennel, onion and celery (see below) 1 thyme sprig 4 tbsp extra virgin olive …
Preparation time less than 30 mins Cooking time 30 mins to 1 hour Serves 2 as a main course or 4 as a starter For this recipe you will need a deep-fat fryer. By Matt Tebbutt …
Ingredients For the shellfish vierge 2 tbsp olive oil 4 large shallots, finely diced 2kg/4lb 4oz assorted shellfish, such as cockles, clams, razor clams, mussels, winkles (discard any bivalves that don’t close tightly when firmly …
A seafood extravaganza. If you don’t want to cook the whole shebang, just try the individual soufflés with scallops. Ingredients For the scallop soufflés 40g/1½oz butter, plus extra for greasing 40g/1½oz plain flour, plus extra …
