Sophie Wyburd, Chef & Author

“My recipe for chicken and ricotta meatballs feels extra nourishing thanks to the bright green watercress pesto – it’s the sort of thing you want to pop in your lap and curl up on the sofa with. I’ve got a great local high street for buying ingredients – I get my meat from the butcher, veg from the greengrocer and all the other bits at my beloved Nisa on Nunhead Green. To make the dish, start by chopping 400g of skinless chicken thigh fillets and placing them in a food processor. Add the zest of half a lemon, 120g of ricotta, a teaspoon of salt and 15 twists of black pepper. Pulse until the mixture forms a smooth paste. Grate in 30g of parmesan and add finely chopped parsley from half a small bunch, along with 70g of fresh breadcrumbs. Stir everything together until well combined.

“Next, roll the mixture into 12 evenly sized meatballs and place them on a tray. Let them firm up in the fridge for about 15 minutes. While they chill, clean your food processor and move on to the pesto. Combine 100g watercress, a small bunch of basil, 50g of sunflower seeds, a peeled garlic clove, and the remaining 50g of parmesan. Blend into a smooth paste, then drizzle in 50ml of olive oil to create a silky sauce. Add the juice of half a lemon and the remaining ricotta, briefly pulsing the processor. Season the pesto with salt to taste. Bring a large pan of salted water to a boil for the spaghetti. In a separate sauté pan, heat a couple of tablespoons of olive oil over medium heat and cook the meatballs for about ten minutes, turning them frequently to ensure even cooking and a nice golden colour. 

“While the meatballs cook, boil 400g of spaghetti in the salted water until just al dente, a couple of minutes less than the package instructions. Once the pasta is ready, use tongs to transfer it directly into the meatball pan, along with a ladleful of pasta water. Add the pesto and toss the spaghetti until it’s fully coated in the green sauce. If needed, add more pasta water to achieve a glossy finish. Adjust the seasoning if necessary. To serve, divide the spaghetti and meatballs between plates and sprinkle with the remaining 20g of parmesan for an extra touch of flavour.”

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Holly Hayes, July 

“Sausage with lentils, red peppers and green sauce is the perfect winter warmer. If Bratwurst style-sausages aren’t available from your butcher, a great Cumberland sausage is just as good. Flock & Herd in Peckham does a great one. Start by cooking the sausages (however many you like) in a frying pan until nicely caramelised, then finish them off in the oven. For the lentils, sweat a chopped carrot, a chopped onion, ¼ head of celery, and garlic in 50g of duck fat with a bunch of thyme. Once soft, add a couple of tablespoons of sweet paprika and a couple of teaspoons of tomato paste, cooking it out. Add 400g of puy lentils, cover with 200ml of red wine, and cook off the alcohol before adding a litre of chicken stock. Gently simmer until the lentils are tender, adjusting the seasoning at the end. The lentils should be luscious and dark red from the paprika, with some excess liquid remaining. 

“For the red peppers, roast six on high heat until their skin blisters, then cover with cling film to cool. Once cooled, peel the skin off and dress the peppers with olive oil, salt, a pinch of sugar and 20ml of sherry vinegar. For the green sauce, finely chop a pack each of mint and parsley, a couple of tablespoons of capers and ½ a shallot. Zest a lemon, mix it with a couple of tablespoons of Dijon mustard, and emulsify the mixture with olive oil to create a punchy, bright sauce. Serve the sausages alongside the smoky lentils, sweet red peppers, and a drizzle of the vibrant green sauce.”

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Skye Gyngell, Spring

“My recipe for slow-cooked veal shin with olives, preserved lemon, whole grain polenta and gremolata makes for a rich and flavourful meal, perfect for a cosy night in. Begin by preparing the veal. Trim any outer membrane from the veal shin and heat a couple of tablespoons of olive oil in a large pan over medium heat. Generously season the veal, and once the oil is hot, add the shin to the pan. If necessary, brown the meat in batches to avoid overcrowding and ensure it browns rather than stews. Once browned all over, remove the veal and set it aside. Pour off any excess fat and, if the pan is burnt, allow it to cool slightly before wiping it out.

“Next, add two finely sliced red onions, three chopped carrots, three crushed garlic cloves, and two dried red chilies to the pan, cooking them on a low heat for a few minutes, stirring occasionally. Once the vegetables are soft, return the veal to the pan, increase the heat slightly and pour in enough white wine to cover the veal by two-thirds. Let it bubble for a moment, then add a couple of tins of good-quality peeled plum tomatoes, herbs, and enough water or chicken stock to cover the shin. Stir everything well, lower the heat, and transfer the dish to a large ovenproof dish or gastro. Cover it with foil and slow roast over a low heat until the meat is tender and falling apart. When ready to serve, add whole olives and finely diced preserved lemons, adjust the seasoning, and stir in a little butter.

For the gremolata, finely chop a bunch of flat-leaf parsley, two cloves of garlic, and zest a couple of unwaxed lemons. This vibrant mix will add a fresh, zesty touch to your rich veal dish. To make the polenta, bring water to a boil, adding a little salt and a knob of butter. Gradually whisk in the polenta, ‘raining’ it in little by little to avoid lumps. Cook the polenta for three to four hours, ideally starting it first thing in the morning. The longer it cooks, the creamier it will become. Stir occasionally to prevent it from burning or becoming lumpy, and if it gets too dry, add more water. Just before serving, season generously with freshly grated Parmesan, butter, salt, lemon zest, and a little lemon juice. Serve the veal with the creamy polenta and finish with a sprinkle of the gremolata.”

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Gary Townsend, Elements

“My go-to winter dish is something that can fill me up in one meal and see me through the day. This time of year is the busiest and my team and I barely get time to breathe during the festive season. Staff dinners now are full of carbs and this warming chorizo and green lentil soup is a quick and easy dish that freezes well. Start by slicing 250g of chorizo and finely chopping an onion, a red pepper and two garlic cloves. Heat a tbsp of olive oil in a pan over medium heat, then add a pinch of cumin seeds and the chorizo. Sauté until the chorizo becomes crispy and releases its flavourful oils. Remove the chorizo and set it aside, leaving the oil in the pan to fry the onion, garlic and pepper until soft. Once the onion is tender, stir in one and half tablespoons of smoked paprika, along with a chopped carrot and two finely chopped celery stalks, and cook on low heat for about five minutes.

“Next, add 400g of diced pumpkin or butternut squash, a dried bay leaf, 150g green lentils, one vegetable stock cube and 600ml of water. Stir everything together and simmer for 45-55 minutes, until the pumpkin or squash is soft and the lentils are fully cooked. Season with salt and pepper to taste, and serve the soup hot with crusty, buttered bread.”

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Helen Graham, Bubala

“My go-to winter dish is burnt lemon and butternut orzo with parmesan crisped kale. It’s much simpler than it sounds, and you can buy the ingredients at your local supermarket. You get bitterness from the lemon, sweetness and richness from the squash, and umami and crispiness from the kale chips – all in under 30 minutes. To make it for four, preheat the oven to 180°C. Heat 70ml of oil in a pan on a medium heat and add half a lemon (sliced) until it’s a little jammy – this should take around five minutes on each side. Fry the second half in the same way (without overcrowding the pan) otherwise they will stew rather than caramelise. Transfer to a chopping board and allow to cool a little, before finely chopping. Then add three crushed cloves of garlic to a pan and cook for two minutes until soft, before adding in a whole butternut squash (grated), 300g of orzo, 800ml of hot vegetable stock, and one and a half teaspoons of Maldon salt. Stir, cover with a lid and cook for 15 minutes, until the orzo is thoroughly cooked through. Stir in a knob of butter and season. Meanwhile, place 200g of kale on a lined roasting dish and toss with 60g of grated parmesan, a handful of chilli flakes and half a teaspoon of salt. Roast for ten minutes until crisp, tossing halfway. Plate up the orzo and top with the crispy kale.”

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Dean Banks, Dean Banks at the Pompadour

“I love a fish curry at this time of year and this recipe celebrates the finest Scottish seafood. The delicate, flaky cod is complemented by the aromatic spices of a traditional Goan curry, creating a beautifully balanced dish – ideal for warming you up on these cold winter nights. For the curry sauce, toast 2g of garam masala, 2g of ground cumin, 2.5g of ground coriander, 1.5g of turmeric, 2g of paprika, 1g of chili flakes and 1g of ground cardamom in 20ml of rapeseed of oil. Add 400g of blended red onion and 10g of fresh ginger paste, cooking for ten minutes. Stir in 500g of blended plum tomatoes, 15g of tamarind paste and 5g of sugar. Simmer for two hours, then blend and strain. For the cod, lightly cure four 160g of cod loins with 70g of salt and 30g of sugar for 12 minutes, then pat dry. Sear in hot oil until golden, then baste with butter until cooked through. To serve, pour the curry sauce into bowls, place the cod on top, and add vegetables like charred Scottish asparagus for a fresh, earthy contrast.”

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Paul Ainsworth, Paul Ainsworth at No6

“If you want to impress, beef shoulder ragu pappardelle with chimichurri sauce should do the trick. Start by making the beef ragu. Preheat the oven to 150°C. Heat a glug of olive oil in a large casserole over medium heat. Season 1.5 kg beef shoulder (feather blade) with salt, then brown it all over in the hot oil, turning every 20 seconds for about four to five minutes until nicely caramelised. Remove the beef and set aside. In the same pan, cook a quartered onion and halved carrot in the beef fat for two minutes, then add a halved leek, two crushed garlic cloves, four sprigs of thyme, four sprigs of rosemary and a bay leaf, cooking for another two to three minutes. Stir in half a tablespoon of tomato purée and cook for two minutes before deglazing the pan with 25ml of red wine vinegar. Pour in 500ml of red wine and reduce it until absorbed, then add two litres of beef stock and bring everything to a simmer. Return the beef to the pan, cover with baking paper and cook in the oven for about two and a half hours until tender. Once cooked, strain the cooking liquid, reduce it to a thick sauce, and combine it with the beef after shredding it. Stir in the remaining 25ml of red wine vinegar and adjust the seasoning.

“For the chimichurri, blend 60g each of flat-leaf parsley and coriander (stalks included), 15g of oregano leaves, a garlic clove, half a teaspoon of chili flakes, a tsp of ground cumin, 80ml of olive oil and 60 ml cider vinegar until smooth. Cook your pappardelle in boiling salted water according to the packet instructions. Toss with the warmed beef. To serve, drizzle the chimichurri and serve with freshly grated parmesan.”

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Neuza Leal, Bar Douro

“At Bar Douro we source our meat from HG Walter, a family-run butcher known for using small farms that rear free-range breeds like Hampshire Duroc pork used in one of my favourite winter dishes: pig cheeks with roasted squash. To prepare the braised cheeks, start by seasoning 600g of trimmed pork cheeks with salt and pepper. Heat 60ml of olive oil in a casserole over medium heat and sear the cheeks on all sides until browned. Remove the cheeks and set aside. In the same casserole, sauté 100g diced carrots and 100g diced onions until translucent, then add two crushed garlic cloves, 20g tomato paste, two cloves, 2g of cumin seeds, and cook until well caramelized. Deglaze the pan with 600ml red wine, scraping the bottom to release the browned bits. Return the pork cheeks to the pan, add 300ml of water, two sprigs of thyme, and a bay leaf. Cover with a lid and bake at 160°C for two hours.

“For the roasted squash, toss 500g mixed squash (or delica pumpkin) cut into 1.5cm slices with 50ml olive oil, two crushed garlic cloves and two sprigs of rosemary. Season with salt and spread the squash in a baking dish, making sure the pieces aren’t overcrowded. Roast at 200°C for 15-20 minutes until tender. To finish, prepare a simple watercress salad by tossing 200g washed watercress with 40ml olive oil, 20ml red wine vinegar, salt, and fresh cracked pepper. Serve everything together.”

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Elliot Day, FieldGoods

“This chilli prawn winter warmer is one of my go-to dishes for a cosy night in. It all comes together pretty quickly, so I always start by getting the potatoes and peppers on first. I use raw king prawns – if you can find them fresh, great, but frozen works too. To make a portion for two, wash 500g of new potatoes, chuck them in a pan with cold water and a pinch of salt, and let them boil for about 25 minutes until tender. Drain and leave them to steam dry while you get on with the rest.

“For the roasted pepper, I slice a red bell pepper, toss it with olive oil and salt, and roast it in a preheated oven at 200°C for 20-30 minutes until the edges are charred. Now for the sauce – this is where the magic happens. Heat 50g of olive oil in a large skillet on medium-low. Add four sliced garlic cloves, one finely chopped red chilli (more if you like heat), and a good pinch of salt. Cook for about two minutes until fragrant. Then, throw in 400g of halved cherry tomatoes, another pinch of salt, and let everything sizzle for about five minutes. Add the zest of one lemon, 100g of torn Kalamata olives, and a little bit of olive brine for extra flavour. After about ten minutes, the tomatoes should be soft. Crush them with a spatula to release their juices.

“Once your pepper is done, add it to the sauce along with 90g of 'nduja sausage. Stir well and let the sauce simmer until it thickens up. Meanwhile, slice your potatoes into chunky discs and set them aside. Now, the prawns. I butterfly 165g of raw prawns by making a small slice down their backs, which helps them soak up the sauce. Add the prawns to the pan and cook for two or three minutes until they turn pink.

“Finally, stir in the juice of half a lemon, a tablespoon of Greek yogurt, and some chopped parsley. Season with a bit more salt and pepper if needed. To serve, split the potatoes between two bowls and spoon over the prawn sauce. Top it off with extra parsley and maybe some grated parmesan.”

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