Table Of ContentAROUND
THE TABLE
First published in Great Britain in 2021 by Food Publishing (Books) Limited
Contents
Great British Chefs
greatbritishchefs.com
Chef recipes copyright @ The Chefs
All other text and recipe copyright @ Food Publishing (Books) Limited 2021
Photography copyright @ Food Publishing (Books) Limited 2021
Introduction 03
Design and layout @ Food Publishing (Books) Limited 2021
Dish Index 04
All rights reserved. No part of this work may be reproduced or utilised
The Chefs 08
in any form or by any means, electronic or mechanical,
including photocopying, recording or by any information storage and retrieval Cook’s Notes 14
system, without the prior written permission of the publisher.
The right of Food Publishing (Books) Limited to be identified as the author
of this work has been asserted in accordance with the Copyright, Small Plates 17
Designs and Patents Act 1988.
Sharing Platters 39
ISBN 978-1-913933-08-1
Al Fresco 64
Lead Recipe Developer & Food Stylist: Pollyanna Coupland
One Pots 90
Photographer: Sim Canetty-Clarke
Project Lead: Mark Gandy
Dinner Party Starters 112
Editor: Tom Shingler
Assistant Home Economists: Henry Coldstream and Alex Dodson Dinner Party Mains 135
Design: NO Branding Limited
Make-Ahead Desserts 163
Printed and bound by TEAM in Leeds, UK
Thank you to all the wonderful chefs who have
shared their recipes with us for this book, Index 184
along with our fantastic partners:
Le Creuset / lecreuset.co.uk
Aubrey Allen / aubreyallen.co.uk
The Fish Society / thefishsociety.co.uk
Sofia Ceramics / sofiaceramics.com
1
INTRODUCTION
Welcome
The process of taking a collection of raw ingredients With seven chapters encompassing dishes suited to
and transforming them into a dish greater than the every social occasion, there’s something for everyone
sum of its parts is – for those of us that love cooking and recipes suited to home cooks of all skill levels.
– one of the most enjoyable ways to spend our time. There are small, tapas-style plates designed to be
It can be something as simple as dressing a salad, mixed and matched for casual get-togethers with
teasing out the natural flavours of the leaves and friends; bountiful platters and hearty one pots to
finding that perfect balance of flavour with salt, oil, bring to the table so everybody can help themselves;
acidity and sweetness, or something as complex as a light bites, nibbles and barbecue-friendly fare
slow-cooked ragù, waiting patiently for all the aromas for entertaining in the garden and a selection of
to meld together in sumptuous harmony. And while impressive starters, mains and desserts for more
the act of cooking may be something many of us traditional dinner parties (with plenty of make-ahead
tackle on our own, being able to share our creations elements so you don’t have to spend hours in the
with others is just as (if not more) rewarding. kitchen away from your guests).
So many of our social lives revolve around food The first seven recipes in each chapter come from
because it’s something that brings everyone Great British Chefs’ own Pollyanna Coupland, who
together. Dinner parties at the dining table; has spent years developing dishes full of cheffy
barbecues in the fleeting British summertime; a few twists but with the home cook in mind. They’re then
informal snacks or quick bites while catching up with followed by three recipes from some of the most
friends – even the daily ritual of being called down exciting chefs cooking in the UK today, giving you a
when dinner’s ready as a child. All these moments chance to bring a little bit of restaurant magic into
give us a chance to take a break from our lives and your own kitchen. The chefs featured in this book
simply interact with one another. The food isn’t are an eclectic bunch; a mix of emerging talent and
always the most important part of these experiences, time-honoured culinary masters. What brings them
but it certainly doesn’t hurt if what’s put down in all together is their love of cooking for those that
front of you is as good as the company. visit their restaurants – that same feeling home
cooks get when they’ve spent that little bit of extra
This cookbook was put together during the time and effort to create something special, just to
coronavirus lockdowns the world faced throughout put a smile on someone else’s face.
2020 and 2021 – a time when chances to enjoy a
meal with those we didn’t live with were fleeting. We hope you enjoy cooking from this book as
It made many of us realise how much we missed much as we enjoyed putting it together. Most of all,
occasions we previously took for granted, particularly however, we hope that it gives you the inspiration
inviting friends and family over for dinner. As society needed to create dishes which provide a backdrop
started to open up again, hosting and entertaining to seeing and entertaining friends and family. Our
was what we wanted to do the most – first in our fondest memories are formed in all sorts of settings
gardens, then, as restrictions relaxed, inside our and situations, but for many of us – if you really think
homes. That desire to cook for others after being about it – the ones we cherish the most are formed
unable to for so long was what inspired every single over a meal with those we love whilst chatting,
one of the fantastic recipes inside this book. laughing and being around the table.
3
DISH INDEX DISH INDEX
Small Plates Sharing Platters Al Fresco One Pots
18 Battered cod cheeks with pea ketchup 40 Panzanella with avocado yoghurt and 67 Coronation egg sandwiches 92 Tuscan seafood stew
charred mackerel
21 Polenta-crusted halloumi with 69 Ham hock terrine with chive scones 94 Venison cobbler with cheddar and
preserved lemon sauce 43 Yellow romesco with farinata, and mustard mayonnaise rosemary scones
nectarines, potatoes and broccoli
22 Wild garlic malfatti 73 Prawns in saor 97 Roast chicken Marbella
45 Spatchcocked chicken with chicken
fat mayo, lemony roast potatoes and
25 Crispy merguez-stuffed olives with green beans 74 Crab pâté with tarragon and 98 Duck leg tagine
chilli honey pink grapefruit
48 Toulouse sausage-stuffed squid with 101 Sausage and fennel lasagne with chilli
26 Haggis, neeps and tatties croquettes spicy tomato orzo 77 Smoked trout and spinach roulade garlic bread
with whisky ketchup
51 Harrisa-roast salmon Niçoise 78 Spiced lamb cigars with sumac and 102 Mushroom ragù with pappardelle and
28 Black garlic potato farls with lemon cucumber yoghurt crispy garlic breadcrumbs
and anchovy butter
53 Za’atar spiced lamb leg with
hasselback courgettes and butter 81 Crostini with broad bean pesto, fresh 105 Pork shoulder with braised fennel and
31 Chicken wings with Alabama sauce bean tahini dip cheese and oven-dried tomatoes pinto beans
32 Seared salmon with porcini ponzu 55 Pepper-crusted steak salad with 83 Leek kebabs with pickled mussels 107 Artichoke risotto
by Masaki Sugisaki celeriac, roast radishes and by Sam Buckley by Charlie Hibbert
horseradish salad cream
35 Char siu pork neck with sweet 87 Caponata 108 Mutton chop hotpot
chilli sauce 59 Baja fish tacos with cucumber and by Matt Beardmore by Stosie Madi
by Luke French pistachio salsa
by Santiago Lastra
88 Barbecued beef pavé with yeast 111 Tariwala murgh (Punjabi
36 Patatas Bravísimas butter, cumin carrots and chicken curry)
by Angel Zapata Martin 60 Salad leaves with crispy chicken skin nasturtium salad by Rohit Ghai
and a duo of dressings by Adam Bennett
by Harriet Mansell
63 Steamed mussels with pistachio,
lemon and chilli pangrattato
by Ben Tish
4 5
DISH INDEX DISH INDEX
Dinner Party Starters Dinner Party Mains Make-Ahead Desserts
114 Juniper beef carpaccio with pickled 136 Salt-baked celeriac with beetroot 164 Butterscotch panna cotta with
shallots, pear and Parmesan mayo cashew cream and cavolo nero blackberries and gingernut crumb
116 Broccoli, leek and sun-blushed 139 Duck breast with turnip gratin and 167 Toasted oat, rhubarb and cardamom
tomato tartlets rhubarb ketchup frangipane tart
119 Chilled leek and potato soup with leek 141 Black pudding-stuffed lamb saddle 168 Olive oil cake with thyme jelly and
oil and leek hay with braised lettuce and red onions elderflower cream
120 Chicken liver parfait with plum relish 145 Chicken schnitzel with anchovy-fried 171 Sesame and pink grapefruit
potatoes and gremolata treacle tart
123 Potted shrimp in herb and
lemon butter 146 Cheddar gnocchi with asparagus and 172 Charred nectarine and
tomato and olive salsa mascarpone Pavlova
124 Citrus-cured whiting with curried
yoghurt and pickled cucumber 149 Hake with caramelised cauliflower 174 Chocolate orange fondants with
purée and braised cabbage Cointreau cream
127 Salmon tartare with sour cream,
burnt apple purée, capers and dill 151 Pork chop with braised lentils, 177 Hazelnut dacquoise with chocolate
chimichurri and saffron aioli and coffee cream
129 Twice-baked Lancashire
cheese soufflés 154 Chicken bourride 178 Peach Melba roulade
by Shaun Hill by Shaun Hill by Graham Hornigold
130 Honey-glazed quail with mixed seed 157 Red mullet with prawn mousse 181 Summer pudding
scratchings and sriracha mayonnaise and sambal by Roberta Hall-McCarron
by Kerth Gumbs by Kerth Gumbs
182 Dark chocolate ‘pot du crème’ with
133 Seared scallops with Thai salad and 159 Salt-baked sea bass with lettuce, white chocolate truffle
peanut tuile potatoes and chive beurre blanc by Stuart Collins
by Mark Dodson by Mark Dodson
6 7
THE CHEFS THE CHEFS
Adam Bennett p88 Charlie Hibbert p107
The Cross at Kenilworth, Warwickshire Ox Barn at Thyme, Cotswolds
As chef director of Michelin-starred ‘restropub’ After learning the ins and outs of cooking from
The Cross at Kenilworth since 2013, Adam has none other than Quo Vadis’ Jeremy Lee, Charlie
been immersed in the world of fine dining since returned home to his family’s ambitious ‘village
his teenage years. Using his decades of experience within a village’ country retreat Thyme to head up
to create relaxed, accessible, lauded food, Adam’s the kitchen at Ox Barn. Armed with a cornucopia of
dishes are always expertly cooked, perfectly homegrown produce from the surrounding fields, his
balanced and champion the natural flavours of the accomplished dishes are always honest, comforting
fantastic ingredients he uses above all else. and cooked with love.
Angel Zapata Martin p36 Graham Hornigold p178
Barrafina and Parrillan, London Pastry consultant and owner of Longboys, London
Few chefs cooking in the UK today understand If restaurateurs want their dessert menus to be the
the flavours of Catalonia – and Spain in general – best around, Graham is the man they turn to. After
quite like Angel. As executive chef across London’s working in some of the capital’s finest hotels he
celebrated Barrafina tapas restaurants (one of which launched his own pastry consultancy business Smart
holds a Michelin star) along with his grill-it-yourself Patisserie, which sees him travel the world to help
outdoor restaurant Parrillan, any dish he turns his develop inimitable desserts. Meanwhile, his London-
hand to instantly transports the diner to sunnier based Longboys shops offer the best doughnuts
Spanish climes. you’ll ever eat.
Ben Tish p63 Harriet Mansell p60
Norma, London Robin Wylde, Lyme Regis
Chef, restaurateur and cookbook author Ben Tish Harriet began cooking professionally after finishing a
has a stellar track record for creating dishes that, university degree and soon found herself working on
quite simply, everyone wants to eat. With a love for superyachts for high-profile clients as a private chef.
all things Mediterranean and in particular the North- When she decided to return to land she set up shop
African-meets-Italian flavours of the island of Sicily, in Lyme Regis to open her own restaurant Robin
his acclaimed restaurant Norma offers one of those Wylde, where seasonal, locally grown and foraged
rare menus where it’s almost impossible to choose ingredients make up a beautiful, natural menu that
what to taste first. perfectly encapsulates the Dorset coastline.
8 9
THE CHEFS THE CHEFS
Kerth Gumbs p130, p157 Masaki Sugisaki p32
Dinings SW3, London
When representatives from Le Cordon Bleu cookery A traditionally trained Japanese chef, Masaki’s
school travelled to Anguilla, the tiny Caribbean creative flair meant moving away from the strict
island where Kerth grew up, he knew he had to culinary rules of his home country to create a fusion-
move to London and learn to cook. Most recently led approach to modern Japanese food in London.
the executive chef at Ormer Mayfair, Kerth’s playful At Dinings SW3, his ability to impart Japanese
yet classically rooted cooking style made him – and techniques and flavours onto western dishes has
his food – an instant hit, effortlessly combining won him legions of fans. The way he presents and
British ingredients with international flavours. plates food is unmatched in its beauty.
Luke French p35 Matt Beardmore p87
Jöro, Sheffield Legare, London
One of the most exciting chefs to emerge in recent The rustic, seasonal Italian dishes executive chef
years, Luke’s modern, daring dishes pack as much Matt Beardmore cooks in the kitchen of Legare are
flavour as humanly possible into every bite. With a punchy, packed with flavour and a testament to just
particular love for Asian cuisines, he uses far-flung how incredible Italy’s regional cuisine can be. His
concepts, techniques and ingredients to elevate unfussy approach to creating the traditional dishes
British produce like few others. A meal at his flagship of the country – with the odd British influence
restaurant Jöro in Sheffield is always full of intrigue thrown in – results in some of the most enjoyable
and innovation. Italian food in the capital.
Mark Dodson p133, p159 Roberta Hall-McCarron p181
The Masons Arms, Devon The Little Chartroom, Edinburgh
Mark opened The Masons Arms – a sleepy pub Edinburgh’s own Roberta shines a spotlight on
in the middle of the Devonshire countryside – in Scottish produce at her restaurant The Little
2005 after decades of experience in top kitchens Chartroom – a homely, welcoming place that serves
(including the Roux family’s legendary restaurant The a concise menu of familiar dishes with interesting
Waterside Inn). His food combines classical French twists. Inspired by the country’s coastline, her
techniques with local British ingredients to create experience in Michelin-starred kitchens ensures
Michelin-starred dishes that only a true master of every exquisite plate sent out from the pass is
the craft could accomplish. cooked to perfection.
10 11
THE CHEFS THE CHEFS
Rohit Ghai p111 Shaun Hill p129, p154
Kutir, London The Walnut Tree, Abergavenny
Rohit was the man responsible for some of London’s A true legend of the British food scene, Shaun
most beloved Michelin-starred Indian restaurants has spent over half a century delighting diners
before he set out on his own to open Kutir in with his unpretentious yet inspirationally delicious
a quaint Chelsea townhouse. Serving modern, food. Soaking up all the knowledge he can from
innovative takes on dishes from India’s varied cookbooks and his travels around the globe, his
regions, his knowledge of the country’s cuisine, classical-yet-contemporary dishes may look simple
mastery of spicing and ability to take traditional on the plate – but there’s a wealth of technical
flavours and reimagine them is unparalleled. expertise behind every element.
Sam Buckley p83 Stosie Madi p108
Where The Light Gets In, Stockport Parkers Arms, Lancashire
Sustainability is a key part of the menu at Sam’s A whirlwind of talent and skill in the kitchen (which
destination restaurant – but not at the expense of she runs almost single-handedly), Stosie has
terrific flavours and inventive dishes. By sourcing made rural inn the Parkers Arms one of the most
produce from his own farm, preserving what’s in beloved gastropubs in the country. Taking the best
season for later in the year and working with by- of local produce and adding a sprinkle of exciting
products to minimise waste, he creates regularly international flavours into her recipes, her unbridled
changing menus which offer clever new ways of passion for all things culinary shines through in
cooking and enjoying food. everything she cooks.
Santiago Lastra p59 Stuart Collins p182
KOL, London Docket No.33, Shropshire
‘Mexican soul, British ingredients’ is the tagline After working with the likes of Gary Rhodes, Michael
for Santiago’s smash-hit restaurant KOL, neatly Caines and Gordon Ramsay, Stuart Collins set out
summing up his unique approach to cooking in on his own to open Docket No. 33, a small but
just four words. By working with the seasons and perfectly formed restaurant in the market town of
incorporating the UK’s produce into bold, bright Whitchurch in Shropshire. His years of experience
and incredibly flavoured Mexican dishes, he creates working at the very top combined with a love of
menus that are both a joy to eat your way through using local ingredients results in truly memorable
and can’t be found anywhere else in the world. food in relaxed, welcoming surroundings.
12 13
Cook’s Notes
As always, the better quality your ingredients, the Instructions for seasoning can be found in all the
better your dishes will taste. We always recommend recipes, but always taste as you cook and tweak
using free-range produce wherever possible, as the amounts depending on personal preference. If
well as seeking out top-quality meat, fish and the amount of salt or pepper is measured then it is
vegetables from butchers, fishmongers, greengrocers, included in the ingredients, but if it is just used to
farm shops and markets. Using good produce is a season a dish to taste then it won’t be. We’ve never
guaranteed way to massively increase the quality of encountered a home cook who doesn’t have salt
your cooking – we used fish from The Fish Society and pepper in their kitchen, so we’re assuming you’ll
and meat from Aubrey Allen for this book, which we always have them to hand!
can thoroughly recommend.
Always read a recipe in full before tackling it at
If you are using a fan-assisted oven, reduce the home to avoid any surprises along the way. Certain
temperature to 20°C lower than the recipe states. elements can usually be prepared or made in
However, keep in mind that all ovens vary slightly. advance which makes serving much easier, so plan
ahead and ensure you have everything you need.
All teaspoon and tablespoon measurements are level.
Finally, we all have days where we want a true
Eggs should always be free-range and large in size professional to cook and serve us food. The
(unless otherwise stated). hospitality industry has been hit hard since the
coronavirus pandemic, so we eagerly encourage you
Onions, shallots and garlic should always be peeled to get out and eat at the restaurants of the chefs
before being used (unless otherwise stated). included in this book if you are able to.
14
Small Plates
17
