Salade Niçoise Tart
“There are many versions of this online and it is such a good idea, I wish I’d thought of it myself. If you want to save time, buy Paneton savoury pastry. If you want to save more time, buy a jar of caramelised onions...”
Tarta de Queso (Basque Cheesecake)
“This recipe comes from the pintxos bar in San Sebastián that invented it – I go there every year with my gastronomic group. It’s like a big soufflé, and is cooked fast and hot. We stand in the street outside the bar eating it while sipping sherry…”
Verjuice Roasted Fish
“This recipe, inspired by Maggie Beer, is simple and delicious. When your fishing mate turns up with a huge fillet of hapuka they’ve just caught and filleted, this is what you do. The sophistication of it lies in the double marinade technique…”
Calamari carbonara
“The calamari preparation gives us a rice noodle-like texture, so we had the pasta. Then it was finding a way to make a sauce light enough not to compromise the taste of the calamari…”
14-Day dry-aged yellowfin tuna rib eye and condiments
“When we buy tuna, we always buy the whole fish. As you can imagine, we bought very little tuna in the early days, with the original Saint Peter…”
Salt & vinegar garfish
“The instruction to the guest is to rip a small piece of the bread, dip it in the brine, then liberally butter the bread and top with the garfish: RIP, DIP, BUTTER, FISH.” — Josh Niland
Doi bora - Lentil fritters in yoghurt
“You will need to begin this recipe a day ahead. Doi bora unites two beloved ingredients: doi (yoghurt) and bora (fritters). It’s a contrasting blend of crispy exterior and soft, yoghurt- infused centre. The fritters, traditionally made from ground and whipped urad daal (also known as black gram), are deep…”
Mishti doi - Baked yoghurt
“You will need to begin this recipe a day ahead. Milk holds an essential role in Bengali dessert-making, which is a direct result of Bengal’s longstanding relationship with dairy farming. And if there’s one dessert that embodies this history, it’s mishti doi, a luxurious, silky yoghurt that has put Bengali desserts on the map…”
Lamb tangri roast - Roast leg of lamb
“You will need to begin this recipe at least a day ahead. There’s something undeniably theatrical about placing a whole roast leg of lamb at the centre of the table, its inviting aroma swirling around the room. If there’s one dish that captures both showmanship and substance…”
Best butter roast chicken - Fatimas
Spatchcocking a chicken is a two-minute kitchen hack that we think everyone should know. We buy a whole free-range or organic chicken, then cut out the breastbone with scissors before butterflying the bird and pressing down sharply on it once to make it sit flat. The Middle Eastern spices and curry leaves transform…”
Ramen and pea curry toasties
Instant noodles meet cheese and smooshed peas in a toastie… no, really. Hear us out here. It shouldn’t really work, but it absolutely does. Think Mumbai street-food energy meets late-night fridge/pantry raid – it’s salty, zingy, melty, and maybe a bit unhinged, but totally moreish. The noodles bring spice and depth, the pea puree is sweet and fresh, and the cheese does…”
Chicken 65 - Satya
“Chicken 65 is a quintessential Indian street-food dish, and you will find many variations depending on the street-food vendor and their take on it. The dish is bright red in colour and has a reputation of being spicy. There are many myths about its origins and name: that it has 65 different types of chilli, 65 different spices or…”
Sautéed clams (Vongole) - SPQR
The ingredients of success are to treat your business like it has a soul, be loyal to your staff, be efficient, be passionate and don’t change your menu too much. This is a simple dish with few ingredients, but timing is crucial – serve the clams immediately.
Chocolate ice-cream
“This base recipe sits somewhere between ice cream and gelato, with a lower milk-fat content than a traditional ice cream to make up for the added fat from the chocolate. Keeping the fat content lower allows the full, rich flavor of the chocolate to shine. Important for all ice creams, but especially for chocolate: Add a good pinch of salt! Try a teaspoon of the custard before and after adding salt…”
Rhubarb tartlet with jasmine & coconut
“Rhubarb is a harbinger of spring in Scandinavia, the first and most-loved sweet ingredient of the season. You can almost feel the anticipation in the air, the countdown until the first hot-pink stalks are available at the markets. There is something so fittingly northern about the hardy and super tart stalks that need quite a bit of sugar to bring out the beautiful flavour…”
Cardenales with apricto compôte & marsala whipped cream
“Cardenales are an interesting bit of European pastry history. These delicious pastries originated in Vienna as “cardinal slices” but then somehow made their way to a town at the foot of the Tramuntana mountains in Mallorca, where they are known and loved as cardenales de Lloseta, the “cardinals of...”
Caesar Salad - Gault’s On Quay
“At Gault’s on Quay, this Caesar salad was served in a white bowl resting on a VW hub cap! Good anchovies make all the difference here.” —Simon Gault
Green-lipped mussel & ‘nduja bucatini – Osteria Uno
“On the menu at Osteria Uno since day one.A version of this pasta has been with us from the very beginning at Uno. It’s built around that combination we love — the briny sweetness of New Zealand green-lipped mussels with the deep, spicy savouriness of Calabrian ’nduja.” - Jordan Macdonald
Coconut and cardamom layer cake with caramel ganache
“This is a glorious cake for a very special occasion. I’m not going to sugarcoat it for you, though, it’s a lot of work, so the person you’re making it for needs to be worth it! Cardamom, coconut and caramel are three of my top flavours, making this one of my all-time favourite cakes. To prevent it becoming too sweet it is imperative to cook the caramel until it is a rich…”
Blackberry anise éclair
“Whilst the combination of dark chocolate and raspberry is incredibly popular, it isn’t really one I enjoy; I find the balance of flavour is often wrong and the whole thing tastes too acidic. When it comes to pairing dark chocolate with a berry my preferred partner is blackberry. I also like to add a hint of liquorice, which helps bring together the flavours of the fruit and chocolate.“ – Edd Kimber