Chefs Series Part 4: 8 New Recipes To Add To Your Repertoire


The Handbook Chefs Series is back for Part Four and we’ve got even more recipes to see you through these dark Autumn evenings. We’ve enlisted the help of some of the UK’s top chefs to share their at-home recipes, from weekend Shakshuka courtesy of London’s coolest chef, Adam Handling; easy midweek loaded sweet potatoes from plant-based chef Bettina Campolucci Bordi; and a showstopper of a dish that will make you feel like you’re out for dinner courtesy of Callum Graham, Head Chef at Michelin-awarded Bohemia.

Loaded Sweet Potatoes

by Bettina Campolucci Bordi of Bettina’s Kitchen

Serves 2


  • 2 large sweet potatoes
  • 2 tbsp vegan cream
  • 60g sweet corn
  • ½ bell pepper, finely diced
  • ¼ red onion, finely diced
  • 1 lime, cut into wedges
  • Coriander leaves
  • 1 avocado, peeled, pitted and sliced
  • 1 tbsp finely chopped chilli
  • Salt and freshly cracked black pepper


­Preheat the oven to 200 degrees C and line a baking sheet with baking parchment. Cut the sweet potatoes in half (to cook quicker) and lay them on the prepared baking sheet. Cook for 30 minutes or until soft.

Once roasted, scoop out the inside and mash with the vegan cream, sweet corn, pepper, red onion and a squeeze of lime. Season with salt and pepper to taste.

Spoon back into the skins. Top with a quarter of the avocado on each half, a few coriander leaves and a sprinkling of chilli for kick.

5-Ingredient Panzanella

by Masha Rener, Head Chef at Lina Stores


  • Stale bread
  • Tomato (diced to 0.5cm)
  • Cucumbers (diced to 0.5cm)
  • Onion (diced to 0.5cm)
  • Basil


  1. The dressing is made of extra virgin olive oil, vinegar, salt and pepper, which everyone should have at home. We recommend 2 parts of oil to 1 part of vinegar.
  2. For this recipe, we recommend playing it by ear at home as there’s no real quantity to follow, especially if you only have limited ingredients in your cupboard.
  3. The important step is to soak the bread in water for 20 minutes, then squeeze out the extra water carefully before starting to make the salad.
  4. Mix the diced vegetables with the bread and basil in a bowl. Then add the dressing and mix together.


Veggie Cauliflower & Lentil Curry

by Tom Booton, Head Chef at The Grill at The Dorchester

Ingredients for the sauce:

  • Trim of cauliflower
  • 2 red onions (sliced)
  • 1 green chilli (deseeded and sliced)
  • 1 garlic (peeled and sliced)
  • 10g ginger (peeled and sliced)
  • ½ tsp garam masala powder
  • ½ tsp turmeric powder
  • 1 tsp curry powder
  • 1 tin coconut milk/or powder
  • 20g butter
  • 20g yoghurt
  • 1 tsp curry paste if any in fridge
  • 1tsp mango chutney
  • salt
  • 300ml water
  • 200ml veg oil

Ingredients for the vegetables:

  • Cauliflower florets
  • 100g lentils
  • 100g baby spinach
  • 1 aubergine
  • 1 green courgette
  • 150g halved cooked baby potatoes


  1. In a large sauce pan over a med heat up 150ml of veg oil (seems like a lot but you need it) add in the thinly sliced onions and start to cook down nice and slowly (remember to season from the start) after 3-4mins add in the chilli, garlic and ginger and continue to cook down for a nice long time. (building levels of favour)
  2. While these are cooking nicely chop up all of your cauliflower trim (doesn’t have to be spanking) heat up a larger frying pan and add in the remaining 50ml of veg oil, then add in the cauliflower trim, cook over a high heat to get a nice roasted golden brown colour all over the cauliflower (this is where we are getting the favour!)
  3. Once you have nice colour on the cauliflower in add in all the dry spices and toast on a low heat for 1 mins, be carefully not to burn the spices. Then add the curry paste and mango chutney (this a great secret to get a nice sweetness into the dish) then in goes the water followed by the coconut milk and bring to the boil. Add in the onions to the same pan and cook for another 2mins.
  4. Right in your food blender put the yoghurt and butter in the bottom, then carefully add in the curry. Blend on a high speed for a good 3-5mins. Try it for seasoning, if you want it spicier try adding in some chilli powder now.
  5. Once the curry sauce is blend place back into a clean saucepan, if it is a bit wet you can cook it out with a whisk over a low temp.
  6. For the vegetables for the curry, blanch the lentils in 300ml water for 10mins or until just soft. Then cool, these will be added to the curry sauce once your ready.
  7. Cut the aubergine into ¼ and roast in a pan with oil, then drain and leave on side.
  8. Bring a saucepan of water to the boil, you are going to blanch the courgette and cauliflower until just cooked

To finish: Add in all your vegetables and lentils to the curry sauce and mix, get some heat into the veg, once you nearly ready add in the spinach and cook for 30 secs. Then we are ready to serve

Top tip: remember to use up all the veg you have in your fridge this is just a guideline.

Pasta Puttanesca

By Alistair Craig, Head Chef at Cambium Restaurant at Careys Manor

Serves 4


  • 1 tin of tomatoes
  • 120g black or Kalamata olives
  • 4 garlic cloves
  • 4 anchovy fillets
  • 2 tbsp of capers
  • 400g spaghetti
  • Salt and pepper to season


  1. Whilst cooking the pasta add all the ingredients together into a pan and let it simmer.
  2. Once the pasta has boiled drain and stir into the sauce and let it simmer for a further couple of minutes.

Chocolate Chip Cookies

by Glen Masson, head Pastry Chef at The Runnymede


  • 300g butter
  • 525g brown or white sugar
  • 3 eggs
  • 600g flour
  • 7.5g baking powder
  • 7.5g salt
  • 7.5g bicarbonate of soda
  • 0.5g milk or white chocolate


  1. Cream the butter and sugar together, then add the eggs.
  2. Add the flour, salt, bicarbonate of soda and baking powder and mix together.
  3. Mix in the chopped milk or white chocolate.
  4. Roll the mix into approximately 30 balls
  5. Bake at 180°C for 10 minutes, until golden around the edges and still a little soft in the middle.

TOP TIP: Sprinkle cookies with a pinch salt to create a more complex flavour


By Adam Handling, Owner & Head Chef at the Adam Handling Group


  •  1 tin chopped tomatoes
  • 1 teaspoon of paprika
  • 1 onion, finely chopped
  • 1 clove garlic, finely chipped,
  • 2 eggs
  • 1 tablespoon olive oil
  • Coriander to serve
  • Thick natural yoghurt to serve, optional


  1. Heat a little olive oil in a pan, cook off the onions and garlic before adding the chopped tomatoes and paprika, and cook on a slow heat.
  2. Crack the eggs into the tomato mixture and continue to cook, ensuring you keep a runny yolk.
  3. Top with chopped coriander and a thick yoghurt, if desired.

Crispy Egg with Cous-Cous

by Callum Graham, Head Chef at Bohemia, The Club Hotel & Spa


  • 500ml milk
  • 500ml cream
  • 1 large cauliflower
  • 200g parmesan
  • 1 large duck egg
  • Panko breadcrumbs
  • 1 small broccoli head
  • 1 tablespoon of crème fraiche
  • 3 tablespoons vinegar – ideally a sweet white vinegar


  1. Chop the cauliflower into small even chunks and place in a pan with the cream and milk, bring to the boil and simmer for 10 mins. Transfer to a blender and blend, as you are blending add the parmesan bit by bit.

2. For the egg:

Boil one large duck egg in boiling salted water for 6 mins and then place into a pan of iced water. Leave for 15 mins and once cold, crack the shell and coat the egg in panko breadcrumbs. Fry in a fryer for 2 mins until the yolk is warm.

3. For the broccoli puree:

Remove just the florets from a small broccoli and place a pan of boiling salted water on the stove. Cook the broccoli for 5 mins and then blend with a spoonful of crème fraiche.

4. For the broccoli pickle:

Keep the stalks of the broccoli and slice on a mandolin or as thin as you can by hand. Infuse in any vinegar you have at home for 20 mins (ideally a sweet white vinegar)

5. For the Romesco cous-cous:

Remove the florets and pulse in a blender for 1 min until it resembles cous-cous. Warm through do not cook in a pan with a knob of butter.

 Meatballs with Tomato, Basil Sauce & Feta Cheese

 By Ioannis Grammenos, Heliot Steak House


Serves 4


For the meatballs:

  • 800g good quality freshly minced beef
  • 1 medium size white onion
  • 2 garlic cloves
  • Small bunch of parsley
  • Small bunch of basil
  • 1 teaspoon of oregano
  • 1 teaspoon of marjoram
  • 50g of breadcrumbs
  • 1 whole egg
  • Salt & pepper

For the tomato and basil sauce:

  • 4 tablespoons olive oil
  • ½ red onion
  • 3 garlic cloves
  • 400g chopped tomato
  • 1 bay leave
  • 1 teaspoon thyme
  • ½ teaspoon paprika
  • 1 tablespoon granulated sugar
  • 1 bunch Thai basil
  • Salt & pepper
  • Feta cheese, basil for garnish


  1. Start by chopping the white onion into very small cubes, then finely chop the garlic gloves, the basil and parsley. Place the minced meat in a large bowl, adding all the chopped ingredients and the oregano and marjoram. Mix well all the ingredients for 5-10 minutes.
  2. Finally add the breadcrumbs, the whole egg beaten, season the mixture with salt and pepper and mix again for another 5 minutes.
  3. Divide the mixture into approximately 24 round balls of 35g each. Cover the meatballs and refrigerate for 30 minutes.

TOP TIP: If you want to check the mixture, you can fry a very small portion to add any extra seasoning, if necessary.


  1. To make the tomato sauce, start by heating the olive oil in a heavy stainless-steel saucepan over a gentle heat and add the onion and garlic. Cover and sweat for four minutes, until soft and golden. Add the chopped tomato, the bay leave, thyme, and paprika.
  2. Season with the sugar salt and pepper and continue cooking for 30 minutes or until the tomatoes soften. When the sauce is ready remove from the fire add the finely chopped Thai basil and mix well to release the aromas of the basil.
  3. To cook the meatballs, place in an oven-proof pan at 180 degrees for 10-12 minutes. After cooking, place the meatballs in a big serving bowl with the tomato basil sauce and top with the feta cheese.

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