Chefs and restaurateurs reveal their favourite meals to eat with loved ones
interviews TONY NAYLOR
voices
Hotpot
“Growing-up in Bury, I loved the chewy, soft potatoes on top of mum’s hotpot. Later, working at The Fat Duck, its intricate hotpot reignited that interest. Today, mine includes elements from both. At home, I don’t add oysters (historically, cheaper seasoning than salt), but I’ll brine the lamb. I cook the potatoes in lamb fat too, but skin-on and not cut into perfect circles. Served with pickled red cabbage and leafy greens, hotpot’s a lovely golden centrepiece.” Chef Mary-Ellen McTague, co-founder, Eat Well MCR, Manchester
Wontons
“Making Chinese dumplings embodies the cooking I love: an inclusive activity where families can sit, chat and learn together. Wontons are great to make with kids. You can buy the wrappers and don’t worry too much about the shape. Minced pork and prawn is the traditional wonton filling, but use what you have, from grated vegetables to sausagemeat with garlic, ginger and spring onion. Deep- or pan-fry them to serve with chilli dipping sauce, or boil the wontons in a big pot of noodle soup and let everyone ladle out a portion.” Suzie Lee, author, Simply Chinese Feasts (Hardie Grant)
Kalbi
In Korea, eating convivially in a shared, family style is part of the culture. Lots of small dishes flank a central dish, often barbecued meat. Marinated in an umami-packed sauce, kalbi (beef short-rib), is one of the most-loved options. Everyone grabs a lettuce or perilla leaf and wraps kalbi with rice, kimchi, ssamjang hot sauce or whatever they like. Every bite is a medley of flavours and textures.
Chef Judy Joo, founder, Seoul Bird, London
Vegan kheer
“This Indian rice pudding is a proper, comforting treat. Usually made with full-fat milk, in this version the rice is cooked in coconut milk with sugar and flavoured with rosewater, cardamom powder, saffron and grated coconut. My dad nearly fell off his chair when I told him it was vegan. Everyone loves it. Tip: for kheer, use the bags of small, broken basmati rice pieces available in Asian grocers. Serve in a big help-yourself pot with slices of spiced pear.” Manjit Kaur, chef-owner, Manjit’s Kitchen, Leeds
