Top picks: the Great British Chefs team’s favourite recipes

by Great British Chefs 7 October 2021

There are well over 5,000 recipes on Great British Chefs, covering a whole host of different cuisines and styles. We find out from members of the Great British Chefs team what their favourite dishes are and why.

Great British Chefs is a team of passionate food lovers dedicated to bringing you the latest food stories, news and reviews.

Great British Chefs is a team of passionate food lovers dedicated to bringing you the latest food stories, news and reviews as well as access to some of Britain’s greatest chefs. Our posts cover everything we are excited about from the latest openings and hottest food trends to brilliant new producers and exclusive chef interviews.

If you think about it, a recipe is a pretty special thing. Whether it’s been passed down over generations or travelled from another part of the world, a good recipe gives a cook the exact instructions needed to recreate something exactly as it’s meant to be. That’s why recipes are such an important part of the Great British Chefs experience: they give you the chance to learn or develop culinary skills, to connect with the chefs you’re reading about and, perhaps most importantly, to try something completely new.

Every single one of the 5,000+ recipes on Great British Chefs is worthy of a mention, but of course, everyone has their favourites. We asked some of the Great British Chefs team to choose a couple of their favourite recipes on the site to give you some inspiration when you next feel like trying something new.

Nud Dudhia’s Burnt morita chilli and sesame seed salsa

‘This was one of the first 'proper' Mexican dishes we featured on the site and one of the first true experiences of real Mexican cooking I tried at home. Within six months of first tasting it, I became the proud owner of a tortilla press, comal and molcajete and had even convinced my now-wife to spend our honeymoon in Mexico. It's one of those salsas that blows your head off – at first you'll be convinced that you've made it too hot and made far too much of it, but somehow you keep going back for more until it's all gone. The addition of sherry vinegar and sesame seeds might not be ‘authentic’, but that added nuttiness and acidity really help to balance the sweet, smoky and intense fire of the chillies.’ - Tom Shingler, editor

Luke Holder’s Tomato and anchovy risotto

‘I remember cooking and shooting this in our test kitchen and the whole office hailed it as the best risotto we'd ever tasted! It’s pretty butter- and oil-heavy so it's not an every-week dish but it certainly comes out about once every month for a special treat. I also love it because apart from the herbs, I’ll usually have most of the ingredients in my cupboards already (passata, anchovies, butter, rice).’ - Pollyanna Coupland, recipe editor and stylist

Helen Graham’s Confit potato latkes with toum

‘Before visiting Helen Graham’s restaurant Bubala in 2019, I would rarely have chosen to go to an entirely vegetarian restaurant but her Middle Eastern cookery blew my mind. These exquisite potatoes with a punchy garlic sauce called toum were one of the many highlights of that meal, so I was delighted when I got home and found them on Great British Chefs. It’s all too easy to neglect the sides when cooking a big meal, but these always get wolfed down when I’ve done them for friends. They do take a bit of time to prepare but for me, these rival the best potatoes I’ve ever eaten.’ - Henry Coldstream, food writer

Dominic Chapman’s Raw salmon with fried oysters

‘This recipe is surprisingly easy to make and it lets the two beautiful main ingredients really shine. When you get a bite of the soft salmon and a crispy fried oyster at the same time, it’s the ultimate mouthful. The ginger dressing adds an extra dimension.’ - Mark Gandy, CBO

Great British Chefs’ Teriyaki tofu with pickled cucumber and sesame

‘This is one of my go-to meat-free meals. The flavours are so fresh, with the pickled cucumber, coriander leaves and spring onions. It’s also a recipe with lots of contrasting textures too. The fact it’s vegan is just a bonus!’ - Lindsay Clark, marketing manager

Food Urchin’s Tex-Mex macaroni cheese

‘For me, mac and cheese is my ultimate comfort food and something we make a lot in the colder months. Everyone has their favourite mac and cheese toppings and this recipe incorporates all of mine – crispy bacon, plenty of breadcrumbs and the addition of a smoky jalapeno sauce for an added kick.’ - Alex Dodson, digital marketing assistant

Marcello Tully’s Roasted vine tomato soup

‘I really like the simplicity of this recipe; it tastes great and is so much fresher than any shop-bought soups. When I cooked it for my family everyone had good things to say about it, which you might not expect given it’s sometimes regarded as a bit of a boring dish.’ - Henry Bucknall, technical and customer support manager

Francesco Mazzei’s Pigeon and saffron risotto

Rich, earthy pigeon and bittersweet cavolo nero, coupled with the fragrance of the saffron-infused alla Milanese is an absolute winner. Once again, the addition of bone marrow (and black truffle!) adds a different textural dimension and further decadence to this restaurant calibre dish.’ - Luke Thacker, partnerships manager

Andrew Wong’s Sichaunese aubergine

‘The first time I tried these aubergines at Andrew Wong's now world-famous restaurant A Wong, I foolishly took them from a screaming-hot wok and placed them directly in my mouth, resulting in a pretty burnt tongue. Through the pain (which I was desperately yet probably unsuccessfully trying to conceal) I could still taste the deep, rich, warming flavours of the fermented chilli bean paste and silky-soft aubergine. I've cooked it countless times at home since – it's so good with just some rice on the side for lunch as it only takes 20 minutes to cook. Luckily, my hob at home can get nowhere near as hot as the one in Andrew's restaurant, so the risk of burnt taste buds is greatly diminished.’ - Tom Shingler, editor

Great British Chefs’ Southern fried chicken bao

‘I don’t tend to make bao buns very often but when I do it has to be this recipe. The whole thing is such a treat but that creamed corn in particular is something else. These are the perfect nibbles to share with friends.’ - Alex Dodson, digital marketing assistant

Will Bowlby’s Keralan fried chicken

‘For a long time my fried chicken game left a lot to be desired; I could never create anything close to what I was getting in restaurants. But then I decided during the depths of the first lockdown that it was time to change that by giving this Keralan-inspired recipe from Kricket’s Will Bowlby a go and wow, it tasted amazing. The combination of spices in the marinade and the batter give the chicken a real depth of flavour while still ensuring a brilliantly crispy coating, and the curry leaf mayo is an added treat.’  - Henry Coldstream, food writer

Great British Chefs’ Raspberry brownies

‘These are hands down the best brownies ever and they’re so easy to make. The combination of the melted dark chocolate and the cocoa powder make them wonderfully rich and gooey and the sharp bursts of raspberry are a great contrast. If you’re not careful, you’ll find yourself wanting to make these every week.’ - Lindsay Clark, marketing manager

Anna Tobias’ Pork tonnato

‘This is just such a wonderful dish for summer entertaining and it’s pretty fuss-free too. The pork can go in the oven the day before and you can whip the sauce up in the blender in no time at all. The best part has to be the leftovers though – they make the perfect sandwich filling the following day!’ - Pollyanna Coupland, recipe editor and stylist

Adam Byatt’s Ox cheek cottage pie

‘I love the deconstructed cooking processes for each component of this dish in order to let each ingredient sing when layered up. The bone marrow is a real show-stopper too, adding theatre and next-level unctuousness.’ - Luke Thacker, partnerships manager

Karen Burn-Booth’s Coffee and walnut cake

‘There’s something about the combination of coffee and walnut which never fails to disappoint and this recipe is one of my absolute favourites. A great cake to enjoy alongside a cup of tea during the cooler months, it comes out tasting amazing every time I’ve made it.’ - Henry Bucknall, technical and customer support manager

Lani Greenhalgh’s Rhubarb, ginger and custard tart

I absolutely love the taste of ginger, particularly in desserts, and in this dish it works amazingly with the age-old combination of rhubarb and custard. If you really take the time to arrange the rhubarb carefully on top of the tart, this can be a very impressive looking pud!’ - Mark Gandy, CBO