We can’t eat out at our favourite London restaurants quite yet…But we can get delicious recipes directly from their kitchens thanks to the wonderful new cookbook, Cook for Charity. Donate to the NHS (minimum £5) and you’ll be sent a link to download the PDF e-book which contains 65 recipes from Marcus Wareing, Franco Manca, Dishoom, Hawksmoor, Lina Stores, Hide, Elystan Street, The Ivy, Kricket and more. Each has generously donated a recipe and photo of their dish, and they have all been brought together as a cohesive whole with fun illustrations by Hannah Robinson. It’s like a little taste of each of our favourite restaurants – we’re eyeing up Turbot Grénobloise from Frenchie, stuffed courgette flowers from Barrafina and Banoffee pudding from Frenchie. Free with the download are two Spotify playlists, Dancing in the Kitchen, and Chill Cooking to set the mood for your endeavours. We’re happy to share a couple of recipes here, a new way with potatoes that’s good with a BBQ from Hicce, and The Incredible Lemon Pie by Circolo Popolaire, and we urge you to download the whole book.
Miso Buttered Potatoes – Recipe donated by Hicce
80g red miso paste (salted)
250g block of unsalted butter
500g waxy small to medium potatoes
1 bunch of chives
MAKES 2 SERVINGS
A great accompaniment to have with a BBQ!
We use two different potato varieties depending on the time of year: Red Duke of York or Pippa potatoes.
We get these from a supplier in Northumberland called Carroll’s Heritage Potatoes. The right produce makes a difference and we highly recommend buying potatoes from their online shop.
Light up your BBQ!
Boil or steam the potatoes until cooked. Different potatoes will take different times to cook; start with 10 minutes and then keep checking every few minutes.
Take the potatoes out of the water or steamer and leave to cool. Whilst waiting, dice the block of butter. Once the potatoes are cool, cut them in half and place them on the grill cut side down.
After a few minutes, and once they have coloured on one side, turn them over to repeat the process. Remove them from the grill and keep them somewhere warm.
Next, take a small pan and heat the water, but don’t boil it. Add the butter dice by dice, whisking as you go. Keep the pan on a low heat while the water and butter emulsify. Add the miso and whisk. Chop up your chives and toss them to the emulsion.
Pour the butter all over the potatoes and dig in!
The Incredible Lemon Pie – recipe donated by Circolo Popolaire and Gloria
For the Pastry (Pie Dough)
90g unsalted butter
20g ground almonds (almond meal) 50g icing (confectioners’) sugar
2 large eggs
150g plain (all-purpose) flour
1/2 tsp salt
For the Lemon Custard
1 leaf (sheet) gelatine
3 unwaxed lemons
70g caster (superfine) sugar 140g unsalted butter
For the Italian Meringue
230g caster (superfine) sugar 2 tablespoons water
juice of 1 lemon
4 egg whites
MAKES 6 SERVINGS
To make the pastry, soften the butter with a spatula in a bowl. In a mixer with a paddle ( flat beater) attachment, beat the softened butter, ground almonds (almond meal) and icing (confectioners’) sugar until smooth. Then add the eggs, one at a time, whilebeating. Incorporate the flour and salt and mix until crumbly. Form the dough into a ball, wrap in cling film and rest overnight in the refrigerator.
Make the lemon custard. Soften the gelatine in a bowl of cold water for 5 minutes. Zest two of the lemons and squeeze out the juice of all three. In a bowl, beat the eggs with a fork. Combine the lemon juice, sugar and butter in a pan and bring to the boil. Gradually add the eggs, incorporating them with a whisk. Cook over a low heat until the mixture comes to a gentle boil.
Pour the mixture into a bowl. Squeeze in the gelatine and incorporate it. Add the lemon zest and use an immersion blender to mix it well. Put into an airtight container and cool overnight in the fridge.
Preheat the oven to 175°C/350°F/gas mark 4. Roll out the pastry dough into a 6mm (1/4 inch) thick disc. Grease a tart pan with butter and line with the pastry. Bake in the preheated oven for 15 minutes.
To make the Italian meringue, dissolve the sugar into 2 tablespoons of water and the lemon juice in a pan over
a low heat. Bring to the boil and cook until the mixture reads 120°C/250°F on a cooking thermometer. If you don’t have a cooking thermometer, put a little of the syrup on a spoon and let one drop fall into a glass of cold water. If it forms a small, soft ball, the syrup is ready. In a grease-free bowl, whisk the egg whites to stiff peaks.
Pour the syrup in a thin stream into the meringue while whisking until the mixture cools.
Fill the pastry case with the lemon custard. Use a plastic spatula to cover the tart with meringue, creating a dome in the centre. Caramelise with a chef’s blowtorch. Chill in the fridge for 1 hour before serving.