Matt tebbutt served up a delicious grilled panettone with roast ginger rhubarb and vanilla caramel sauce on Saturday Kitchen.

The ingredients for the rhubarb are: 200g stem ginger in syrup: 200g stem ginger in syrup and 500g rhubarb, cut into 4–5cm batons.

For the caramel sauce: 250g caster sugar, 1 vanilla pod, split and seeds scraped, 250ml double cream and 250ml whipping cream, whipped.

For the panettone: 500g panettone, cut into 2–3cm slices, 50g icing sugar, plus extra for dusting, 50g pecan nuts, toasted and chopped and 4 tbsp crème fraîche, to serve.

See recipes by Matt in his book titled: Weekend: Eating at Home available from Amazon now.