Menemen with Tulum Cheese by Sertac Diric

A Turkish breakfast staple; tomatoes, peppers and onions scrambled with eggs, which are then topped with sour Tulum cheese. 

"After spending a couple years working in Copenhagen, I returned to my family restaurant Mangal 2 in Dalston to help renovate and alter our concept with my brother Ferhat Dirik. We proceeded to serve Turkish food through the lens of London in...

Cast iron cookie with brown butter by Tom Cenci

"This cast iron cookie shows you don't have just to use your pans for savoury recipes. The cookie comes out with thick, crispy edges and a soft centre. The addition of the brown butter adds a pleasant nutty taste. Of course, you can always add a scoop of ice cream too." Tom Cenci @tomcenci

Pan Fried Dover Sole with Cultured Butter Garlic and Burnt Lemon by Sertac Dirik

"After spending a couple years working in Copenhagen, I returned to my family restaurant Mangal 2 in Dalston to help renovate and alter our concept with my brother Ferhat Dirik. We proceeded to serve Turkish food through the lens of London in July 2020 and thankfully it's been received with anticipation and excitement. Here are a few dishes you may find...

Celeriac carbonara with Parmesan breadcrumbs

"This play on a classic Italian dish brings a lighter side to quite a carb-heavy recipe, the celeriac adds a nice earthiness, and it can also be gluten-free if you leave out the breadcrumbs." Tom Cenci @tomcenci

 

Ingredients 

  • 1 head of celeriac
  • 200ml double cream
  • 100ml white wine
  • 1 shallot
  • 1 clove...

Beef cheeks with herb dumplings by Tom Cenci

"This dish is a winner on a cold day but is elevated with using beef cheeks which become super tender when slow-cooked. It's my favourite one-pot wonder to make, which is excellent if you don't like washing up and can also be made the day before you need it too, as reheats well." Tom Cenci @tomcenci

Ingredients 

Aromatic Roast Chicken & Tom Kha Broth By Katherine Bont

"Cooking like this at home when we are just the 2 of us is perfect. Making the most out of roasting a chicken, but in essence getting two different meals from one bird, using 1 pan. Genius!

The Crane C2 cast iron sauté pan is perfect for this!  First the chicken and aromatics are roasted in the pan,...

Harissa chickpeas with mushroom, spinach and Halloumi by Rosie Birkett

"This warming, cosy dish is the perfect thing for a romantic night in during lockdown because it’s luxurious enough to feel special, but uses a load of ingredients you’re likely to have in or be able to find in a local shop. With the deep spice from the harissa and crispy, creamy halloumi this dish is packed full of...

Sweet Potato and Spring Onion Bread by Anaïs van Manen

The final recipe in this month’s guest chef series is Sweet Potato and Spring Onion bread by Anaïs van Manen. Anaïs creates playful, honest dishes that reference her Vietnamese background while encompassing different cultures, techniques, and experiences.

“Not everybody has a scale or cup measurements at home, so having a go-to bread recipe can be difficult. Here the...

Brown Crab and Fishcake Laksa by Anaïs van Manen

The second recipe in this month’s guest chef series is Brown Crab and Fishcake Laksa by @anais.vanmanen After doing time in the kitchens of Bones, Cafe Bar Universal, Auberge de Chassignole, Trullo, amongst others, Anaïs became head of research and development for BAO until the end of 2020

"This recipe is inspired by the early mornings in Singapore...

Winter Braised Oxtail by Anaïs van Manen

"There is nothing better than a bowl of braised fall-into-pieces beef over rice, potatoes or even pasta. Oxtail has the perfect ratio of gelatinous goodies and meat for a long relaxing braise. It never disappoints. After the festive season, we all deserve an effortless, stress-free dish that we can forget in the oven." Anaïs van Manen, @anais.vanmanen

Ingredients

1 whole oxtail 

...