Chefs at Home: 54 chefs share their lockdown recipes in aid of Hospitality Action

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Biography: Anna Haugh was born in Dublin in the 80s, and has trained and worked as a professional chef for 20 years. The book also features some truly inspirational stories directly from those who Peter McVerry has helped out of homelessness. For all their heartiness, the recipes in this book taste incredible and look stunning all because Anna shares her tricks of the trade to level up flavour and bring casual elegance to simple home cooking.

Anna Haugh went to the Terenure Preservation Secondary School, before taking her first professional cookery course in Dublin.In this, her debut cookbook, she shares 85 recipes that are as straightforward as they are delicious, such as Braised beef cheeks with sweet potato and basil crush, Dad's fish pie.

Founded by Oli Coles and Amelia Wix in March 2020, Hospitality for Heroes set out to ensure NHS workers across London received an ongoing supply of free, comforting and nutritious meals. While I treasure Ludwig Bemelmans’ famous Madeline books, it is La Bonne Table, his magnificent writing about the hotel and restaurant world in the glory days of old New York, that I hold most dear. A favourite for cultural insight is Food In Vogue — a collection of recipes that appeared in the magazine. Michaels, former MasterChef semifinalist, manages to craft one surprising and sensational recipe after another. And for when you have some time and want to push the boat out, there's a celebration roast, or the duck breast and potato waffle with a mushroom and black garlic puree, or even Aunty Ann's show-stopping carrot cake.It was always her dream, however, to launch her own restaurant, and in 2019 that became a reality with Myrtle in Chelsea. Anna’s broadcasting career to date includes three series of Royal Recipes; one of the main chefs on BBC’s Ready Steady Cook, and she is a regular on Saturday Kitchen and Sunday Brunch. Established 40 years ago, national housing and homeless charity Peter McVerry Trust focuses on supporting people out of homelessness.

As all areas of the UK undergo lockdowns, and Covid cases spike in the capital, demand for these meals is more imperative than ever before, Hospitality for Heroes says. However, she has always held on to the dream of owning and operating her own restaurant, which she realised with the opening of Myrtle in 2019. The resilience of our industry is testament to the support we give each other and the learnings we take from each other. Matt Orlando , of Amass Restaurant in Copenhagen, wrote “ I have realised that I have let my restaurant define who I am over the last seven years. These are all simple, hearty comforting dishes, whether it is the smoked ham and leek pie that hotelier and food producer Olivia Duff cooked for a visiting Ukrainian family or the mac ‘n’ cheese that Jess Murphy’s Mum makes when she visits Galway from New Zealand.Knowing full well the reality of juggling busy family life with work, Anna includes mouth-watering recipes that are easy to prepare for weeknight dinner without using every pot and pan in the house, such as Mammy's shepherd's pie with forked spuds, baby gem and chicken taco night, lentil bolognaise, coconut cod curry and Anna's Tuesday night stir-fry. It was edited by flamboyant Maxime de la Falaise, muse and model of Yves Saint-Laurent and Andy Warhol. The recipe is a carbonara using banana peel, “t o show that the most incredible things are still possible when you look at the world from another point of view and dare to leave your comfort zone.

The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network. While for others they recounted the despair of losing their teams and the dream of the future they were building, Alexandre Silva , owner of Loco in Lisbon, Portugal wrote: “I felt the accountability of having 70 people at risk of losing their livelihood and the risk of leaving my daughters without anything to eat and the risk of me and my wife Sara falling into a bottomless pit of depression. Dublin-based chef Sunil Ghai of Pickle, Tiffin and Street Indian restaurants sums it up in his headnote for sweet and sour fish curry: “Home means food cooked by or for your loved ones.Irish beef cheek lasagne from Tipperary butcher Pat Whelan: just three of the comfort food classics in The Gathered Table: A Taste of Home, a collection of 55 recipes from the Irish food community in aid of Peter McVerry Trust. Recipes came thick and fast from chefs like Anna Haugh (beef and red wine stew) and Santosh Thomas (easy chicken curry), food producers – Sally Barnes’ Cullen skink, banana bread from Ellie Kisyombe of Eillie’s Kitchen Home Edition – and butchers, including Rick Higgins (barbecued pork chops with mustard mash) and Peter Hannan (baked sausage meatballs in tomato sauce). I've known Anna for a good few years now and the one thing that always strikes me is that she has all the skill and finesse of a truly great restaurant chef, but the heart and soul of a generous host and exceptional home cook. In a 2015 interview with The Irish Independent, she revealed that she has previously separated from her husband of 13 years, explaining that not having children helped her fully commit to the rigours required of a career in fine dining. The comfort zone has never been a space that JP McMahon likes to dwell in and is planning Food On the Edge 2021.