Recipes from our top chefs:
Roast potato gnocchi, from Hugh Fearnley Whittingstall
- About 400g cold, roast potatoes
- One egg
- A good pinch of salt
- 200g finely grated hard goat’s cheese or parmesan
- One tbsp finely chopped thyme
- About 100g plain flour
Chop the potatoes very finely, including all the tasty crispy bits, and place in a mixing bowl. Crack in the egg and add a good pinch of salt. Mix well with a fork. Add the grated cheese and thyme. Then work in enough plain flour to bind the mixture well.
Take teaspoonfuls of the mixture, shape into gnocchi (thumb shapes) and lay on a floured tray.
Bring a large pan of lightly salted water to the boil. Drop in the gnocchi in small batches and simmer for a few minutes, until they float to the top. Remove carefully with a slotted spoon; drain briefly on kitchen paper and transfer to hot dishes. Serve straight away, with ragu or simply with melted butter and extra grated cheese.”
Pork and peas risotto,
from Gary Rhodes
- 225-350g (8-12oz) cooked pork, roughly diced
- One litre (one and three quarter pints) chicken stock
- 75g (3oz) butter
- Two onions, finely chopped
- 350g (12oz) carnaroli or Arborio rice
- 100g (4oz) frozen petit pois peas, defrosted
- Salt and pepper
Heat the stock in a saucepan until gently simmering. Melt half the butter in a large pan, add the chopped onion and cook gently, without colouring, for 7-8 minutes until softened.
Stir in the rice and cook for a further 1-2 minutes. Pour in a ladleful of stock and cook over a medium heat, stirring continuously.
Once the stock has almost evaporated, add a couple more ladlefuls and continue this process for 17-20 minutes. The risotto is ready once the rice is tender, but with a slight bite.
Put the pork in a bowl, add a couple of tablespoons of water, cover with cling-film and microwave until hot.
Add the peas and pork to the risotto and stir in the remaining butter. Season with salt and pepper before serving.”
Leftover roast chicken and mashed potato, from Stuart Gillies
- Leftover roast chicken
- 1 whole carrot
- 1 whole onion
- Olive oil
- Worcester sauce
- Mashed potato
Once I have cooked the roast chicken, I usually pick all the meat off the carcass, then chop it up finely.
Coarsely grate the carrot onion then cook them together in a little olive oil for 10 minutes.
Add the chicken, season with salt and pepper and a splash of Worcester sauce.
Put the cooled mixture into a deep oven dish until half full. Top it with mashed potato and spread evenly all over. Bake in the oven until hot, then brown under a hot grill.