Matt Tebbutt served up tasty black pudding meatballs with scallops, buttered peas and pea shoots for the festive season on Saturday kitchen.

The ingredients for the black pudding meatballs are: 1.5 litres pork or chicken stock, 30g unsalted butter, 1 shallot, finely chopped, 1 garlic clove, finely chopped, 1 onion, thinly sliced, 1 bay leaf, 1 tsp finely chopped fresh tarragon, 1 tsp finely chopped fresh parsley, 00g pork belly mince, 100g black pudding, crumbled, ½ free-range egg, beaten, salt and freshly ground black pepper.

For the buttered peas: 30g butter, 1 banana shallot, finely chopped, 150g frozen petit pois, 1 Little Gem lettuce, roughly chopped, 50ml dry white wine and 100ml chicken stock.

For the scallops: 2 tbsp olive oil, 6 king scallops, cleaned, 30g unsalted butter and 2 tbsp pea shoots, to garnish.