8 of the UK’s most famous chefs share exactly how to make their signature dishes

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The secrets are all in the book.
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ChariTable Bookings Signature Dish

The best restaurant chefs in the world – including the UK – are usually pretty secretive about what goes into the most famous dishes they serve, which are often their pride and joy.

However, they’ll do anything for a good cause – even reveal the tricks of the trade.

365 leading chefs from around the UK have teamed up with David Johnstone, CEO and founder of philanthropic restaurant booking platform ChariTable Bookings to put together the first edition of the ChariTable Bookings Signature Dish recipe book.

The platform donates £1 for every diner on a booking to a charity of the booker’s choice.

Now, featuring renowned plates from some of the most respected chefs in the country, the book aims to support a range of charitable causes by donating £5 of the £40 retail cost of the book to a charity of the recipients choice, chosen from a list of over 7,500.

Business Insider was lucky enough to be given access to eight of the stunning recipes from some of the best chefs in the UK.

From simple, easy-to-make favourites to Michelin-starred magic, scroll down to find out how to make some of the best dishes in the country.

To see the full range of recipes, you can buy the book here.

Bruno Loubet, The Grain Store

Compressed Salted Watermelon and Curried Crab

Bruno Loubet

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Signature Dish: Charitable Bookings

Serves: 4

Preparation time: 30 minutes

Cooking time: 30 minutes

For the Watermelon

    600g thick watermelon slice, skin on salt and pepper, to taste 1/2 tsp fennel seeds, crushed and toasted

For the Dressing

    4 tbsp olive oil 1 tsp lime juice 1 tbsp lemon juice 1 tsp dijon mustard salt and pepper, to taste

For the Curried Crab

    200g white fresh crab meat 10g smoked paprika 150g coriander seeds 100g cumin 22g black pepper 25g ras el hanout 15g cinnamon 25g turmeric 30g fennel seeds 100ml corn oil 50ml olive oil 1 egg yolk 1 tsp dijon mustard salt and lime juice, to taste

For the Garnish

    borage flowers fresh coriander

For the watermelon, remove the skin and the white part around the slice of watermelon. Season with salt on both sides and sprinkle the fennel seeds, also on both sides. At the restaurant, we vacuum pack the watermelon to extract the air, which gives the flesh of the melon a wonderfully meaty texture and deep colour. This result can be closely achieved by squeezing the slice of watermelon between 2 sheets of cling film with a plate on top and a weight over to push it down. Leave it for a minimum of 20 minutes.

To make the dressing, mix all of the ingredients in a small bowl with a little whisk and check the seasoning.

To prepare the curry oil and curried crab, toss the spices for the curry mix one by one in a frying pan, except the paprika, so that the spices release their scented oil. Do not colour. Cool all the spices on a flat tray then crush finely in a pestle and mortar or coffee grinder. In a small pan, place 1 heaped tablespoon of spices with 100ml of corn oil, then place on a very low heat, stirring from time to time for 15 minutes. Then take off the heat and leave it to cool down. When completely cool, add 50ml of olive oil and pass through a muslin cloth. With 1 egg yolk, a teaspoon of dijon mustard and 50ml of curry oil, make a mayonnaise. Season with salt and lime juice. Mix the crab with the mayonnaise and set aside.To serve, slice the watermelon finely, then fold and drape to create a bed in the centre of each plate. Place a quenelle of the crab mixture onto the centre of the watermelon slices. Finish with the borage flowers, coriander and a drizzle of curry oil. The remaining curry oil can be stored in an airtight container for later use.

Ed Baines, Randall and Aubin

Crispy Duck Salad

Ed Baines

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Signature Dishes: Charitable Bookings

Serves: 4

Preparation time: 20 minutes

Cooking time: 45 minutes

For the Dish

    2 duck legs 3 star anise 1/2 head of garlic 1 thumb of ginger, roughly chopped 20g coriander stalks, roughly chopped 1 tsp Chinese five-spice powder lime wedges, to serve

For the Duck Sauce

    4 tbsp tomato ketchup 1/2 orange, juiced 1 tbsp each honey, soy sauce and sesame oil

For the Soy and Sesame Dressing

    1 tsp soy sauce 1 tsp rice vinegar 1 clove of garlic, peeled and crushed 1 small piece of ginger, grated 1 tbsp sesame oil 3 tbsp vegetable or corn oil

For the Salad

    1 packet of egg noodles 4 bunches of watercress, stalks removed 110g white radish, peeled and ribboned 50g bean shoots 1 bunch of spring onions, trimmed 20g coriander leaves 1 tbsp sesame seeds, lightly toasted dry shrimps, optional Asian sprouts or cresses, optional

Cover the duck with the water, add the herbs and spices and simmer gently for 45 minutes. Remove the duck from the stock and set it aside to cool. Skim the fat off the stock and use it as a base to make an Asian soup.

To make the duck sauce, whisk together all the ingredients in a bowl.

To make the soy and sesame dressing, whisk all of the ingredients together.

Remove the duck meat from the bone, then cut into 1cm thick slices. Toss the duck pieces in the sauce and grill for 2 minutes until hot.

To assemble the dish, arrange the watercress on the plates, take a good handful of salad ingredients per portion and a handful of noodles in a mixing bowl and drizzle with dressing. Place over the plated watercress, top with warm duck, sprinkle with sesame seeds, coriander leaves and finish with a wedge of lime.

Tom Kerridge, The Hand and Flowers

Rump Steak Stew

Tom Kerridge

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Signature Dishes: Charitable Bookings

Serves: 4

Preparation time: 30 minutes

Cooking time: 1 hour 30 minutes

For the Stew

    30g dried mixed mushrooms 100ml boiling water, for soaking 4 x 250g rump steak pavés 1 drizzle of vegetable oil 50g butter 300g girolle mushrooms, cleaned 2 banana shallots, finely diced 2 cloves of garlic, grated 400ml beef stock 50ml brandy 50ml double cream 50ml ruby port 2 plum tomatoes, blanched, peeled, cored, deseeded and diced 1 tbsp tarragon, finely chopped 200g broad-leaf spinach, tough stems removed ½ lemon, juiced salt and freshly ground black pepper

To Serve

    mashed potatoes or chips

To prepare the stew, place the dried mushrooms into a bowl and pour over about 100ml of boiling water; leave them to steep and rehydrate for 20 minutes. During this time, take the rump steaks out of the fridge to come to room temperature.

Warm a large, heavy-bottomed frying pan over a medium heat and drizzle in a little oil. Add half of the butter and heat until foaming. Season the rump steaks and fry on both sides until nicely coloured all over. Keep cooking them until they’re cooked to your liking; this should take 7 – 8 minutes for medium rare. Remove the steaks from the pan, put them on a plate and place them in a cool oven at 50°C to rest until needed.

Place a sieve over a bowl and drain the steeped mushrooms. Now line the sieve with muslin, place it over a clean bowl and pass the soaking liquid through it to remove any dirt. Roughly chop the mushrooms. Melt the remaining butter in the frying pan over a medium-high heat and when it foams, fry the girolles for 2 – 3 minutes. Add the shallots and garlic, then fry for 5 minutes or so, stirring from time to time until softened. Add the steeped mushrooms and stir. Pour in 50ml soaking water, the beef stock and brandy and bring to the boil. Simmer to reduce the liquid by a third, then add the cream and return to the boil. Add the port, then stir in the diced tomatoes and tarragon. Place the spinach on top and put a lid on the pan or cover tightly with tin foil. Turn the heat off and leave for 2 minutes.

To finish, remove the lid and stir the wilted spinach into the stew. Stir in the lemon juice and season to taste. Remove the steaks from the oven, slice into thick pieces and place in the stew, along with any resting juices.

To serve, place on warmed plates with creamy mashed potatoes or chips.

Marcus Wareing, Marcus

Herdwick Lamb with Beetroot and Girolles

Marcus Wareing

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ChariTable Bookings: Signature Dish

Serves: 2

Preparation time: 30 minutes (plus overnight marinate)

Cooking time: 4 hours

For the Lamb

    1 best end of lamb, trimmed of sinew 50ml olive oil 4 sprigs of thyme 2 sprigs of rosemary 1 clove of garlic, crushed 2 tbsp vegetable oil ½ tsp table salt 25g unsalted butter, cubed

For the Beetroot Aioli

    2 egg yolks ½ tsp Dijon mustard 1 tsp Cabernet Sauvignon vinegar 125ml olive oil 250ml beetroot juice, reduced to 25ml and chilled ½ tsp table salt

For the Cooked Beetroot

    1 long beetroot 2 tbsp rock salt olive oil, to dress

For the Girolles

    10 girolle mushrooms 20g unsalted butter ½ tsp table salt

For the Garnish

    1 globe artichoke, peeled, cooked and quartered borage flowers

To prepare the lamb, marinate overnight with the olive oil, herbs and garlic.

To make the aioli, whisk the eggs with the mustard and vinegar until pale and fluffy. Slowly drizzle in the oil whilst whisking continually. Finish with the beetroot juice and season to taste. Place into a piping bag in the fridge until needed.

To make the cooked beetroot, preheat the oven to 160°C. Wrap the beetroot with the salt in foil and bake for 3 hours, or until soft. Remove from the oven and allow to cool slightly. Peel whilst still warm, then refrigerate. Cut into neat wedges. When ready to serve, remove from the fridge 1 hour before and dress with olive oil and Maldon salt.

To cook the lamb, heat the vegetable oil in a medium frying pan. Season the lamb all over, then place in the hot oil. Brown all over then add the butter. When foaming, baste the lamb all over until well caramelised and cooked through to your preferred liking. Remove and set aside somewhere warm to rest. Place the girolles in the pan with the lamb butter and cook through, add the artichoke quarters and warm through.To serve, place the beetroot aioli on the plate. Carve the lamb into four, placing two pieces on each plate. Garnish with the beetroot, artichokes and girolles. Finish with the borage flowers.

Raymond Blanc, Brasserie Blanc

Roast Pheasant and Winter Vegetables

Raymond Blanc

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ChariTable Bookings: Signature Dishes

Serves: 4

Preparation time: 20 minutes

Cooking time: 1 hour

For the Roast Pheasant

    2 x 800g hen pheasants 50g butter 50ml vegetable oil 2 tsp game seasoning 100ml red wine 100ml port 2 sprigs of thyme

For the Game Seasoning

    100g coarse sea salt ½ tbsp coarse ground black peppercorns 1 tsp juniper berries 2 star anise 5g stick of cinnamon 2 dried bay leafs 5g garlic, freshly peeled

To Serve

    roasted winter vegetables

To make the game seasoning, blend all the ingredients in a food processor for around 2 minutes. Transfer the blended mixture to a sterilised container with a lid, and allow to rest and infuse while preparing the pheasant.

To make the roast pheasants, begin by preheating an oven to 190°C. In a heavy-bottomed frying pan over a low heat, very gently brown the birds all over in foaming butter and oil, for approximately 5 minutes or until golden brown. Sprinkle the birds with game seasoning and place them in a roasting tin. Transfer to the oven and cook for 30 minutes, routinely checking and turning halfway through. Once cooked, cover and set aside in a warm place to rest. Meanwhile, strain the excess fat from the roasting tin and add the wine, port and fresh thyme. Reduce over a high heat, until you have two thirds of the original volume, making sure to scrape the flavour from the bottom of the pan. Season to taste if necessary and strain into a warmed jug.

To serve, carve the meat from the birds, pour over the jus and plate with roasted winter vegetables.

Theo Randall, InterContinental

Tagliatelle with squid, zucchini, tomatoes and bottarga

theo randall

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ChariTable Bookings: Signature Dish

Serves: 2

Preparation time: 20 minutes (plus 30 minutes to chill)

Cooking time: 30 minutes

Equipment

    mandoline pasta machine with tagliatelle cutter

For the Pasta

    200g Italian 00 flour 1 whole free range egg 6 free range egg yolks 50g fine semolina flour, to dust pasta

For the Sauce

    2 courgettes, finely sliced using a mandoline, cut to t he same size as the tagliatelle 200g fresh tagliatelle, made above 2 tbsp olive oil 8 Datterini tomatoes or other small tomatoes, peeled 1 clove of garlic, finely chopped 200g fresh squid, cleaned, scored and sliced as thick as the tagliatelle 1 tsp chopped parsley 1 pinch of dried chilli salt and freshly ground black pepper 20g bottarga, shaved

To prepare the pasta, place the flour, egg and egg yolks into a food processor. Pulse until well combined and the mixture comes together as a dough. Place the dough into a bowl, cover with cling film and place into the fridge to rest for 30 minutes. Cut the pasta dough in half and feed one of the pieces through a pasta machine, following the machine instructions, ending on the thinnest setting. Add the tagliatelle cutter to the pasta machine and pass the pasta through the machine to make thin strips. Repeat the process with the remaining dough, then dust the pasta with semolina flour and place onto a plate. Refrigerate overnight or use immediately.

To cook the pasta and courgette ribbons, bring a large saucepan of salted water to the boil. Add the tagliatelle and sliced courgettes and return to the boil for 2 minutes.

For the sauce, heat a frying pan until medium hot. Add the olive oil, tomatoes, garlic, squid and parsley and cook gently for 2 minutes.

To finish, add the pasta and courgettes to the frying pan and stir together. Season with chilli, salt and freshly ground black pepper. Scatter the bottarga on top and serve.

Tom Aikens, Tom’s Kitchen

7-hour braised shoulder of lamb with onions, thyme and balsamic

Tom Aikens

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ChariTable Bookings: Signature Dish

Serves: 4

Preparation time: 30 minutes

Cooking time: 7-8 hours

For the Braised Shoulder of Lamb

    2.5kg lamb shoulder 150ml olive oil 20g fresh thyme, chopped 2 bulbs of garlic, cloves peeled sea salt and black pepper to taste 8 medium onions, peeled 350ml balsamic vinegar

For the Mashed Potato

    600g peeled potatoes, quartered 12g salt 200g butter 150ml milk, warmed 2g black pepper

To cook the lamb, place a large casserole pot onto a medium gas and add the oil. Season and place the shoulder into the pot once the oil is hot. Colour for 3 – 4 minutes on each side until nicely caramelised. Remove the lamb and put to one side. Colour the onions for 4 – 5 minutes, stirring now and again. After suitably cooked, add the garlic and thyme and place the lamb back on top.

Place the casserole dish into the oven at 110°C and cover with a lid. Leave to cook for 2 – 2.5 hours, remove the onions once they are soft. Carry on cooking the lamb for another 2.5 – 3 hours. Add the vinegar and carry on cooking without the lid so the vinegar reduces as the lamb cooks, basting the lamb every 30 minutes, being careful not to reduce it too much.

When the lamb is nice and tender, add the onions and garlic back and reduce the vinegar to a nice, thick consistency.

To make the mashed potato, place the potatoes into a pan of cold water with 10g salt and bring to boil. Turn the heat down and simmer for 30 minutes, then tip the potatoes into a colander to drain well. Place the cooked potatoes back into the pan and remove the moisture on a low heat for 1 minute, then add the butter, remaining salt, pepper and warm milk slowly while you mash.

To serve, slice or shred the meat from the bone and place the casserole dish in the centre of the table. Enjoy.

Tom Oldroyd, Oldroyd

Grilled mackerel with beetroot, horseradish and salda verde

Tom Oldroyd

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ChariTable Bookings: Signature Dish

Serves: 6

Preparation time: 30 minutes

Cooking time: 1 hour

Equipment

    mandoline

For the Mackerel and Beetroot

    6 mackerel fillets, deboned 500g purple beetroot 100ml cider vinegar 25ml light olive oil 1 pinch of salt 2 tbsp caster sugar 2 golden beetroot, peeled and thinly sliced on a mandoline 2 candy striped beetroot, peeled and thinly sliced on a mandoline 1/2 red onion, thinly sliced on a mandoline

For the Salsa Verde

    1 handful of capers, finely chopped 1 handful of cornichons, finely chopped 1 handful each of parsley, mint and basil, chopped 3 tbsp mustard vinaigrette 150ml olive oil salt and pepper, to taste

For the Horseradish Cream

    2cm piece of horseradish, grated 200g crème fraîche 1 tbsp Dijon mustard 1 pinch of caster sugar salt and pepper, to taste

To prepare the beetroot, place the purple beetroot in enough water to just cover and add 25ml of cider vinegar. Boil until cooked, this should take roughly 40 minutes depending on the size of the beetroot. You should be able to easily pierce the beetroot with a knife. Drain and allow to cool a little before peeling. Chop into chunky wedges and dress with another 25ml of cider vinegar, most of the olive oil and a little salt and pepper. Decant 50ml cider vinegar and stir in the caster sugar until dissolved. Pour over the thinly sliced beetroot and red onion. Leave to pickle for 15 minutes, whilst the purple beetroot is cooking.

To make the salsa verde, simply combine all of the ingredients except the oil. Mix together and using a fork to stir, slowly pour in the olive oil until well combined and of a spoonable consistency.

To make the horseradish cream, combine all of the ingredients, stir together well and season to taste.

To prepare the mackerel, cook on either a barbecue or hot pan, skin-side down and seasoned for a few minutes. Once the skin is crisp, turn over onto the flesh for 10 seconds, before removing from the heat.

To assemble the dish, take a plate and spread a heaped tablespoon of the horseradish cream on the base. Scatter over the pickled slices of golden and candy-striped beetroot, followed by the wedges of cooked purple beetroot. Place the mackerel on top, drizzle with salsa verde and serve.