Matt Tebbutt showcased tasty mini muffins Coronation quiche with chilli and rocket cornbread, aubergine with feta cheese meatballs and harissa yoghurt on Saturday Kitchen.

The ingredients for the coronation quiche are: 2 medium free-range eggs, 175ml double cream, 1 tbsp tarragon, chopped, 125ml whole milk, 180g spinach, cooked, 60g double podded broad beans and 100g strong cheddar, grated.

For the chilli and rocket cornbread: 3 medium free-range eggs, 400ml whole milk, 60g unsalted butter, melted, 170g polenta, 80g strong white flour, 1 tbsp caster sugar, 1 tbsp baking powder, pinch salt, 40g rocket leaves, chopped, 3 green chillies, chopped and 3 tbsp sliced pickled jalapenos.

For the aubergine and feta meatballs: 2 aubergines, 2 tbsp olive oil, 100g feta cheese, crumbled, 1 tbsp mint, chopped, 2 garlic cloves, minced, 125g dried breadcrumbs, 1 medium free-range egg, beaten and 1 lemon, zested.

For the harissa yoghurt: 100g Greek yoghurt, 2–3 tbsp harissa paste and 1 lemon, juiced.

See recipes by Matt in his book titled: Weekend: Eating at Home: From Long Lazy Lunches to Fast Family Fixes available from Amazon now.