Looking to some comforting recipes to try at home? We’ve Hand Picked some of our favourite dishes from our restaurants for you to try and recreate in the comfort of your own home.
Sausage and Mash
Try our delectable Sausage and Mash, it’s a BANGER of a dish!
Ingredients for 4:
For the sausages, and red wine onion gravy:
- A dash of olive oil
- 12 good-quality, thick pork sausages
- 3 large onions, sliced
- A few sprigs of thyme, sage and/or rosemary
- Sea salt and freshly ground black pepper
- 2 tbsp demerara sugar
- 400ml red wine
- 425ml tin of beef consommé or fresh beef stock
For the mash:
- 1.5kg large, floury potatoes, such as Maris Piper, King Edward or Desiree, peeled and cut into chunks
- 100ml single cream or milk
- Freshly ground nutmeg
- 50g butter, softened
Preheat the oven to 200ºC/fan 180ºC/gas 6.
Using a low heat from your hob, heat a little olive oil in a roasting tray and cook the sausages until they are lightly brown all over.
Lowering the heat and pushing the sausages to one side of the tray, scatter in the onions and herbs, spreading them across the surface of the tray. Add in another little dash of olive oil, seasoning with salt and pepper, and position the sausages on top of the onion and herb scatter.
Place in the oven for around 45 minutes, turning the sausages occasionally and moving the onions around to prevent them from sticking.
Whilst the sausages are cooking nicely, in a saucepan, boil the potatoes in salted water until they become tender. Once soft, drain them well and return them back to the pan and mash until this become smooth texture. Warm the cream or milk with a grating of nutmeg and beat into the potatoes until you have a soft, light and creamy mash. Season to taste.
Take the roasting tray out of the oven and remove the sausages and herb sprigs, leaving nothing but the onions in the tray.
Place the tray over a high heat on the hob. Add the sugar and red wine to bring to the boil and simmer for a minute. Once combined, pour in the beef stock and allow the mixture to simmer for a further few minutes, giving you a rich, full-flavoured onion gravy. Taste and add seasoning if it is needed.
Serve the sausages, along with a good helping of mash, drizzled in plenty of the red wine and onion gravy!
Fish & Chips
It's hard to turn down such a British classic, now you can give this all-time favourite dish a whirl in your own home!
Ingredients for 4:
- 8 large floury potatoes, such as Maris Piper, King Edward or Desiree
- 4 x 175g sustainable white fish fillets, such as line-caught Cod or Pollock
- 225g self-raising flour, plus extra for dusting
- 300ml chilled lager or sparkling water
- Sunflower, groundnut or vegetable oil, for deep frying
Pre-heat the oven to 150ºC/130ºC fan/gas mark 2 and pre-heat the oil to 120C in a deep fat fryer or large saucepan using a thermometer.
Peel and cut the potatoes into chip/wedge shapes as thick or thin as you like. Once cut wash the potato cuttings well in cold water, drain and pat dry with a clean tea towel or kitchen paper. Place the potatoes into the hot oil and allow them to gently fry for about 8-10 minutes, until they are soft but still pale. (TIP: you can check they are ready by piercing with a small sharp knife). Once cooked, lift them out from the oil and leave to cool slightly on greaseproof paper.
Increase the heat of the fryer to 180ºC, ready for the fish.
To make the fish batter, you will need to start by sifting flour and a pinch of salt into a large bowl and whisk in either lager or sparkling water to create a thick batter mix.
Season the fish with salt and pepper and dust lightly with flour. This enables the batter to stick to the fish. Once coated with seasoning, apply a thick coating of the batter to the fillets. Carefully place each one in the hot oil and cook for 8-10 minutes until golden and crispy. Drain them from the oil and sit them on a baking tray lined with greaseproof paper, then keep warm by placing them in the oven whilst cooking the remaining fillets in the exact same way.
Once all the fillets are cooked, return the chips back to the fryer and cook for a further 2-3 minutes or until they're golden and crispy. Shake off any excess fat and season with salt. Remove the fillets from the oven and serve alongside the chips.
Add to this a side of mushy peas, tartar sauce and some tomato ketchup - so delicious!
Rich, creamy and comforting. This recipe is not only an impressive dinner party dish, it can also be easily prepared for a midweek supper due to the simplicity of the ingredients and its method.
Ingredients for 4:
- 15g dried porcini mushrooms
- 1 tbsp olive oil
- 50g butter
- 1 medium onion, finely chopped
- 2 cloves garlic, peeled and crushed
- 2 stalks of celery, finely chopped
- 225g chestnut mushrooms, sliced
- About 1 litre vegetable or chicken stock
- 400g risotto rice (arborio, vialone nano and carnaroli)
- 1 large glass of dry white wine
- 2 good handfuls of finely grated parmesan cheese
Soak the porcini mushrooms in 250ml hot water for 15 minutes, then drain and reserving the soaking liquid.
Heat a large frying or sauté pan over a medium heat and add the olive oil, and half of the butter. Once the butter is bubbling, add the onion, garlic and celery. Cook until they are softened but not coloured. Add the chestnut mushrooms and cook for a further 2-3 minutes. Roughly chop the soaked porcini mushrooms and add to the pan.
Meanwhile, place the stock and reserved porcini mushroom soaking water in a saucepan and keep over a low heat so it is kept hot.
Add the rice to the vegetables and stir for a minute or so until the grains become translucent. Stir in the wine and cook until it has evaporated.
Add a ladleful of the hot stock to the rice and turn the heat down so the stock simmers. Stir continuously until the stock is absorbed. Continue adding ladles of hot stock, one at a time, stirring all the time. It will take around 15-18 minutes. Once the rice is soft but with a slight bite it is ready. If you run out of stock – just use some boiling water or more hot stock if you have some.
The risotto is now ready to be finished by seasoning with salt and pepper, and stirring in the parmesan and remaining butter. Cover with a lid and leave to become extra creamy for a couple of minutes before serving.
Rich Chocolate Mousse
Chocolate lovers, this one's for you! Rich, gooey and indulgent - treat yourself to a night in with one of these and your favourite film.
Ingredients for 4:
- 150g dark chocolate (about 70% cocoa solids)
- 2 large eggs, separated
- 40g caster sugar
Break the chocolate into small pieces and place into a small bowl over a pan of just simmering water (TIP: make sure the bowl isn’t touching the water). Stir the chocolate pieces until has just melted. Remove the bowl from the heat and leave the chocolate to cool for a few minutes.
Meanwhile, whisk the egg whites until it reaches soft peaks. Then add the caster sugar and continue to whisk until the whites are thick and glossy.
Stir the egg yolks into the chocolate, gently adding in one-third of the egg whites to loosen the mixture. Continue, very gently, folding in the remainder of the egg whites until you have a thick and rich chocolate mousse.
Spoon into small coffee cups or small ramekin dishes placing them straight into the fridge to chill for around 30 minutes - if you can wait that long...