Matt Tebbutt served up tasty pork, chilli and cumin doughnuts on Saturday Kitchen.

The ingredients for the pork filling are: 2 tbsp olive oil, 3 garlic cloves, minced, 1 shallots, peeled and diced, 1 tsp minced fresh root ginger, 2 green bird’s-eye chillies, chopped, 200g pork mince, 1 tsp cumin seeds, toasted and ground, 25ml oyster sauce, 100g ready-made mashed potatoes, 75g plain flour, salt and freshly ground black pepper.

For the batter: 130g strong bread flour, 130g cornflour, 1 tsp fast-action dried yeast, 1½ tsp baking powder and 1 tbsp caster sugar.

For the dip: 6 tbsp oyster sauce, 3 tbsp black vinegar, 1 tsp sesame oil and 1 tsp caster sugar.

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