The Great British Chefs Cookbook Club: February 2018

The Great British Chefs Cookbook Club: September 2020

Welcome to the Great British Chefs Cookbook Club! Find out how it works, how to get involved and what prizes you can win.

Even with the vast number of recipes available on the internet these days, there’s nothing quite like leafing through a beautiful book full of recipes. It’s a medium that’s stronger than ever before, with cookbooks topping bestseller charts throughout the year. If you’re anything like us then you’ll have shelves upon shelves of them in your home – some kept in pristine condition, others earmarked, stained and scrawled over after years of use.

It’s this national love for cookbooks that has prompted us to start our very own cookbook club. Each month we’ll select a cookbook that we think stands out from the rest and ask you, the Great British Chefs community, to cook a recipe from it. We’ll publish a small selection of recipes on our site so, even if you don’t already have the book, you can still get involved and see how your cooking compares to everyone else’s. Apply to join the Facebook group here and take a look at this month's book (and recipes) below. We've also included the winning post from last month's book, as well as some of our other favourite entries.

Apply to join the Cookbook Club today!

Click here to apply to join our cookbook club, meet likeminded home cooks and share your creations for the chance to win prizes. Please make sure to answer the two simple introductory questions to speed up your application.

This month's book: Great British Chefs: Vegetables by Great British Chefs


We were incredible excited to work on and release our second ever cookbook at the start of August, and the response since then has been overwhelming. This month is even more exciting, however, as we'll be seeing our fantastic cookbook club work their way through its pages and recreate its dishes at home.

Great British Chefs: Vegetables is a book of vegetarian dishes, but that's not to say it's a book only for vegetarians. So many of the recipes in it are designed to be served as part of a larger feast which could easily include meat and fish, so we're keen to see how club members build upon the recipes within it.

With forty recipes to choose from, each divided into the four seasons, these dishes come from some of the most exciting chefs working in the UK today. From just £8.99 for the digital copy and also available in paperback and hardback, get your copy today and see just how exciting vegetables can be!

For a taste of what's inside, take a look at the three free recipes below.

Lettuce soup

Lettuce usually gets thrown into sandwiches and burgers or used as a pretty neutral base for salads, but cooking it can actually lead to some delicious flavours. It's the star of the show in this delicious soup, bolstered with plenty of fresh herbs and a lick of cream, and we're surprised it's not a more popular way or using this veg.

Gazpacho with quail eggs and baby gem lettuce

Want to keep that summer feeling going just a little bit longer? Nothing says sunshine like a bowl of gazpacho, and this version from Angel Zapata Martin is an absolute knockout.

Chettinad mushroom curry

Mushrooms absorb other flavours so well, making them the perfect ingredient to incorporate into a curry. This regional speciality comes from Chettinad in southern India and is full of warming spiced coconut.

Last month's winners

Last month we all cooked for charity with the not-for-profit ebook Cook For Charity. Congratulations to Marta Biris who took the top spot this month – she wins a prize! Take a look at her dish and all the other honourable mentions below.

Emma Brown's take on Dishoom's kerjiwal eggs would brighten up any breakfast
Andrea Broomfield tried Andi Oliver's Wadadli spiced chicken – with delicious results
The miso-buttered potatoes from Hicce proved a huge hit, and Marilyn Braendeholm's version looked beautiful
Jang Kwon's ricotta gnudi transported us straight to the Italian countryside
Anne Strachan went for Greek with her green pea fava
Sussanah Day's omelette Arnold Bennet was puffed up to perfection
Nina Swarbrick gave GBC's own salmon puttanesca a go and loved the combination of flavours
Tracey Carey's nutmeg custard tart would finish off any meal with serious style

Make sure you post photos along with commentary of the dishes you cook from Great British Chefs: Vegetables in our Facebook group to be in with the chance of winning.