Chefs at home - London's chefs are cooking for themselves during lockdown (11 April)

Catherine Hanly 11 April 2020

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
A post shared by Fuchsia Dunlop (@fuchsiadunlop) on Apr 8, 2020 at 4:22am PDT

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.

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Lit the charcoal tao and grilled some very nice aged sirloin from the guys at @hgwalter - they’re delivering if you’re in need of some restaurant quality meats. Picked some nasturtium, grilled up an Isaan style ‘jaew bong’ chilli relish and steamed some sticky rice. Take a peppery leaf, smear with jaew, top with grilled beef and edible wild flowers then eat as a miang. Diz picked some lovely bubbles - delivery again via @salonwinestore if you need some nature juice in your life! Happy Sunday folks, stay home, stay safe ✊🏼🥩🍇🍀 . #anglothai #thaifood #thaicooking #thaicuisine
A post shared by John Chantarasak (@englishhippy) on Apr 5, 2020 at 10:17am PDT

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...

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Maple glazed hot smoked trout, potato rosti, brown shrimp butter, soft bolied eggs, pickled shallot & mustard creme fraiche. Dinner tonight. How many homes have those IKEA chopping boards? We have two...
A post shared by Patrick Powell (@ppowellchef) on Apr 9, 2020 at 3:07pm PDT

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.

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Home cooking has not been a thing that’s featured much for me in my London life of almost 16 years, until this week. After a kitchen reshuffle, and a few shopping trips (as well as a pressure cooker purchase for fun!), it’s been all go. Tonight is an Asian inspired bowl of shredded short rib & its cooking stock, noodz, loads of green vege, chilli oil, toasted sesame seeds & a generous handful of chopped coriander & Thai basil. It’s pretty tasty! With partner in crime, a Central Otago Pinot from @twopaddocks 🍷 #home #london #cooking #letscook #letseat #letsbesafe #letsdrinkwine
A post shared by Chantelle Nicholson (@chef_chantelle) on Apr 3, 2020 at 12:03pm PDT

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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Lunch today inspired by holiday memories. #Sicilian red prawns are delicate and delicious 😋 🍤 #spanish rice cooked by #french #chef #stayhome #stayhealthy @upperscale
A post shared by Pierre Koffmann (@pierre.koffmann) on Apr 9, 2020 at 4:43am PDT