Hospitality Action | www.hospitalityaction.org.uk
Jamie Oliver, Gordon Ramsay and Nathan Outlaw are just some of the chefs taking part in a new charity cookbook. Find out more
Check out a new cookbook called Chefs at Home which features recipes from 54 leading chefs including Tom Kerridge, Angela Hartnett and Jamie Oliver. They prepared the dishes at home, during lockdown, for their own families when there were limited ingredients on the shelves and queues at the supermarkets.
All proceeds from the sale of the book, which costs £26, are going to Hospitality Action, the charity for the hospitality industry.
- Michel Roux Jr’s Lyonnaise onion soup
- Andrew Wong’s Singapore noodles
- Selin Kiazim’s halloumi and olive loaf
- Nathan Outlaw’s ultimate fish and chips
- Thomasina Miers’ steak tacos
- Gordon Ramsay’s lockdown banana bread
The book is now on sale and here is one super easy recipe from Sat Bains to enjoy for breakfast: a Power Omelette
Power up your mornings with my take on the classic omelette. The pairing of bacon, spicy chorizo, red pepper and red onion submerged in six whole eggs, coupled with a chilli avocado side and a helping of cottage cheese, will put meat on your bones and help you to tackle whatever the day brings.
2 rashers of back bacon, chopped into lardons
100g of chorizo, chopped
1 long red pepper, deseeded and sliced
1 red onion, sliced
Chilli flakes, to taste
Salt and freshly ground black pepper
100g of cottage cheese, to serve
Drizzle a little olive oil into a large non-stick frying pan and set over a medium heat. When hot, add the bacon and chorizo and sweat for a few minutes, until caramelised. Add the pepper and onion and cook for about 3-5 minutes, until soft.
Season the beaten eggs with salt and pepper, then add them to the pan. Cook gently, moving the outside of the eggs to the centre to incorporate all the ingredients, on a low heat for about 15 minutes, until the omelette is mostly set with a slight wobble in the middle.
Meanwhile, halve and destone the avocado and scoop the flesh into a bowl. Sprinkle with salt, pepper and chilli flakes, to taste, and drizzle with a little olive oil.
Once the omelette is ready, turn off the heat and allow it to rest and set fully for a few minutes. Cut the omelette like a tart and serve it with the avocado mixture and a dollop of cottage cheese.
Extract taken from Chefs at Home: Delicious Family Recipes from the UK’s Leading Locked Down Chefs (£26, Jon Croft Editions)
Photography © Kris Kirkham