Saturday Kitchen: Matt Tebbutt talks with Ronan Keating
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Matt Tebbutt who presents Saturday Kitchen every weekend spoke exclusively to Express.co.uk about his new book; Weekend. The chef has created some delicious recipes that will take you from Friday night right the way through the Sunday lunch. He discussed what inspired him to write the book, what influenced his recipes and gave his top tips for anyone venturing into the kitchen.
Speaking about why he wanted to write a cookbook, Matt said: “I haven’t done more for a long time. It was about 13 or 14 years, so it’s always nice to have these things.
“It’s kind of punctuation, in life or a career. Obviously, there was lockdown. Like so many other people, you had time on your hands all of a sudden when normally you’re running from one thing to another.
“And it ties in very nicely with the show [BBC’s Saturday Kitchen]. Those are the main reasons.”
As for the name of the cookbook, Matt added: “Weekend, the title as it were, covers so many different bases; Friday night’s you want something tasty, but also quick and relaxed.
“You can make and dive into breakfasts and brunches because people have got time on the weekends to do that sort of thing.
Speaking about why he wanted to write a cookbook, Matt said: “I haven’t done more for a long time. It was about 13 or 14 years, so it’s always nice to have these things.
“It’s kind of punctuation, in life or a career. Obviously, there was lockdown. Like so many other people, you had time on your hands all of a sudden when normally you’re running from one thing to another.
“And it ties in very nicely with the show [BBC’s Saturday Kitchen]. Those are the main reasons.”
As for the name of the cookbook, Matt added: “Weekend, the title as it were, covers so many different bases; Friday night’s you want something tasty, but also quick and relaxed.
“You can make and dive into breakfasts and brunches because people have got time on the weekends to do that sort of thing.
“Long lunches, one of my favourite things the world and slightly elevated Saturday nights for having people over and getting a little bit more showy-offy, and Sunday lunch obviously.
“Because the first lockdown was all about – well, we sat in our garden most of the time – so we were doing a lot of outside cooking, so that came into it. It was it was really a snapshot of that time.”
Matt revealed how during lockdown, at two o’clock in the afternoon, he would be “thinking about what to get for dinner” and this is where his recipes started to be developed.
“You play around with stuff [recipes] and then I would chalk it down,” he explained.
The best thing about Matt’s cookbook, Weekend, is that “it’s not full of fancy kitchen gadgets, you don’t need lots of equipment,” he said.
“The ingredients are not endless, which always puts me off, and it’s just food I want to eat really.”
Matt also revealed his favourite recipes from Weekend: “There’s an Ox cheek burger which is delicious.
“I love long, slow-cooked braises, I bought myself a pressure cooker over lockdown, and got really into making those long slo braises and it’s brilliant, everything takes about 45 minutes instead of three or four hours.
“There’s a very simple broth with very fresh and vibrant flavours; lots of lime leaves, ginger, chillies. Miso soups are in there – for Friday nights.
“And then there’s desserts that I love making, whole roasted pineapples, there’s a great chocolate and hazelnut tart in there,” he added.
Having bought Weekend, Matt has some advice before cooking commences: “Try to relax and enjoy it.
“So many people get anxious about following recipes to the letter; you know, weighing everything out methodically.
“And you don’t really want to go down that route really, because at the end of the day, it’s just food. It’s largely going to be edible and taste nice, hopefully, at the end of it.
“But it’s supposed to be something to be enjoyed.
“So I would suggest having a glass of wine, putting some music on and then rolling with it,” he added.
Matt also discussed Saturday Kitchen, which he has been presenting as the lead chef for five years.
“My favourite thing [about it], is it’s just enormous fun to do,” he revealed.
“We meet some amazing chefs, most of them are friends, so it’s nice to catch up with them and meet interesting people.
“Sometimes you get super excited about some of the guests – so that’s great.
“You’re doing it in a room which is essentially your friends; the crew, I’ve worked with for years, we hang out whenever we can, we go to the pub after the show for a few beers and a chat.
“It’s just like a great club and we have such fun making it and hopefully that translates and people pick up on those vibes at home.
“It’s not rocket science; we’re just doing some food with some nice conversation on a Saturday morning and it’s an absolute joy to make,” he added.
WEEKEND: Eating at Home: From Long Lazy Lunches to Fast Family Fixes by Matt Tebbutt (Quadrille, £22) Photography: Chris Terry
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