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Looking for inspiration? With chefs self-isolating at home, many of them are showing just what's possible in your own kitchen. We've picked five of the best from the past week.  

Fuschia Dunlop

Sichuan cookery expert Fuschia turned to her own book, Every Grain of Rice, this week for something everyone needs in their repertoire in these trying times - emergency midnight noodles.

 
 
 
 
 
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Today’s midday version of my extremely quick and easy ‘emergency midnight noodles’ from #everygrainofrice : bring a panful of water to the boil. If you want to add some greens, blanch them briefly and set aside (today I used lettuce). Then add some dried or fresh noodles of your choice and boil. While they are cooking, put in serving bowl: light soy sauce for saltiness, a little dash of refreshing Chinese or balsamic vinegar, some chilli oil to taste (feel free to use chill crisp here, but if it’s laoganma watch out for saltiness of black beans and don’t overdo the soy sauce) and about a teaspoon of sesame oil. Slice a spring onion. Fry an egg (or prepare any leftover meat etc). When noodles are cooked, place in bowl with onions, mix well. Add greens and egg etc, along with a dollop of ganlancai (preserved green mentioned in my book, totally optional), and SLURP. Vegan-inclined people can stir sesame paste or peanut butter into the seasonings, and also add toasted sesame seeds, fried nuts etc. 😋😋🍜🍜 #chinesefood #chinesecooking #sichuanfood #homecooking #noodles

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John Chantarasak - AngloThai

Roving chef John gave a Thai twist to some gorgeous looking sirloin from top butchers HG Walter this week. If you're lucky enough to have some nasturtiums growing in your garden or on your balcony, this sounds banging.

Patrick Powell - Allegra

Over in De Beauvoir Town, chef Patrick whipped up some magic with his dinner of maple glazed hot smoked trout, served up with potato rosti, brown shrimp butter, soft boiled eggs, pickled shallot and mustard creme fraiche. Just a simple TV supper you understand...

Chantelle Nicholson - Tredwells

Chef Patron Chantelle not only inspired us with this tasty looking short rib recipe this week - she also kindly offered a wine pairing suggestion to go with it.

Pierre Koffmann

Stuck in London and unable to travel, Pierre's been channelling his holiday memories to conjure up this bowl of gorgeousness, using Sicilian red prawns from top fish supplier The Upper Scale (who do deliveries).

 

 

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