Infinitely better than a casserole, treat tired parents to a restaurant-quality dishes they can make in minutes

Infinitely better than a casserole, treat tired parents to a restaurant-quality dishes they can make in minutes

Luxurious Lobster Thermidor

Taco Express: Mexican Drunken Chicken

Chef Saransh Goila is synonymous with butter chicken. His vegetarian version of the popular Indian dish has gained cult status, not just in his hometown of Mumbai, but across the globe. “My recipe first came about when I made a version of butter chicken for my vegetarian parents,” explains Saransh, “I used less dairy and more tomato than a classic butter chicken and infused the butter with smoke to replicate the flavour of chargrilled chicken without using meat. The result is a perfect balance of smoky, tart and creamy”. Saransh’s iconic butter paneer is made in four main steps. First, fresh plum tomatoes are simmered with a bouquet garni of spices including cardamom, cinnamon and cloves, along with lots of garlic, a touch of onion and some butter. “We simmer this for an hour, then add cashew nuts – this is one of the secrets to creating a creamy, velvety sauce without the need for so much dairy,” explains Saransh. After blending the sauce, Saransh adds a tempered butter flavoured with Kashmiri chilli powder, garlic and onion. The third, and most important step is the infusion of charcoal smoke into the butter. “In India, we call this technique ‘dhungar’,” explains Saransh, “it means tempering fat such as clarified butter with a hot piece of coal to trap the smoke into it. It is this addition of smoke that really sets our butter paneer apart from others out there,” he says. Finally, the sauce is finished with a touch of cream before Saransh adds fresh, creamy paneer. For “the full Goila experience”, Saransh serves his paneer alongside creamy dahl makhani with smoked butter–brushed naans and cumin-scented rice. There’s also a vibrant coriander chutney to cut through the creamy curries, and crispy poppadoms with sweet-sour tamarind chutney to start.

Goila Butter Paneer Feast

Indonesian Seafood Curry

Chocolate Curry Goat

Angela Hartnett's comforting autumn feast spotlighting the best seasonal veg. Start with Italian antipasti – best enjoyed with a glass of wine – including nocellara olives, smoked almonds, house-made rosemary focaccia and a smoky aubergine dip. For the main, hand-rolled potato gnocchi is baked with seasonal squash and leafy cavolo nero under a blanket of cheesy béchamel sauce. On the side, a peppery rocket salad is dressed in a lemon vinaigrette to balance the richness.

Baked Gnocchi Supper

“Mexican dining culture is very much about conviviality,” explains Crispin Somerville, co-founder of El Pastor, “the food is put in the middle of the table, and people pile in.” In this spirit, El Pastor’s menu features a centrepiece of braised short rib accompanied by authentic, house-made <meta charset="UTF-8">heritage blue corn tortillas, salsas and sides, designed for everyone to gather round and build their own tacos. For the short rib, grass-fed Angus beef is braised for twelve hours in a spice rub made with muscovado sugar until it’s not only rich in flavour but so tender that it falls off the bone. This is paired with sharp, pickled red onions and ‘La Maya’ salsa, made with roasted pineapple and habanero chillies for a sweet, warming kick. For a real feast, a few El Pastor favourites surround the tacos. Start with house-made totopos (corn tortillas chips) with guacamole, followed by the restaurant’s signature tuna tostadas, made with raw, sashimi-grade yellowfin tuna, marinated in a sesame, soy, and arbol chilli dressing, piled onto crisp, blue corn tostadas.

Taco Party: Beef Short Rib

Chef Saransh Goila is synonymous with butter chicken. His version of the popular Indian dish has gained cult status, not just in his hometown of Mumbai, but across the globe. “My recipe first came about when I made a version of butter chicken for my vegetarian parents,” explains Saransh, “I used less dairy and more tomato than a classic butter chicken and infused the butter with smoke to replicate the flavour of chargrilled chicken without using meat. The result is a perfect balance of smoky, tart and creamy”. Saransh’s iconic butter chicken is made in four main steps. First, fresh plum tomatoes are simmered with a bouquet garni of spices including cardamom, cinnamon and cloves, along with lots of garlic, a touch of onion and some butter. “We simmer this for an hour, then add cashew nuts – this is one of the secrets to creating a creamy, velvety sauce without the need for so much dairy,” explains Saransh. After blending the sauce, Saransh adds a tempered butter flavoured with Kashmiri chilli powder, garlic and onion. The third, and most important step is the infusion of charcoal smoke into the butter. “In India, we call this technique ‘dhungar’,” explains Saransh, “it means tempering fat such as clarified butter with a hot piece of coal to trap the smoke into it. It is this addition of smoke that really sets our butter chicken apart from others out there,” he says. Finally, the sauce is finished with a touch of cream before Saransh adds marinated, chargrilled free-range chicken thigh. For “the full Goila experience”, Saransh serves his butter chicken alongside creamy dahl makhani with smoked butter–brushed naans and cumin-scented rice. There’s also a vibrant coriander chutney to cut through the creamy curries, and crispy poppadoms with sweet-sour tamarind chutney to start.

Goila Butter Chicken Feast

“There's an art to well-balanced spicing,” explains Sabrina. Her bastilla combines coriander, sumac, cinnamon and pul biber with parsnips, celeriac, chickpeas, and tangy, creamy feta, all under layers of crisp buttery filo pastry. Persian-inspired sides balance the bold North African flavours. Earthy beetroot and spring onion salad is tossed in a sweet yet herby pomegranate vinaigrette.

Spiced Feta & Chickpea Bastilla

A hamper of Cornish-inspired provisions to enjoy together as a cosy winter lunch or supper, or to graze on throughout the weekend. For savoury, there’s The Mariners Pub’s signature ‘Cornish rarebit’ – vintage Cornish Cheddar piped onto Marmite butter sourdough toast – red wine-braised short rib pasties with pickled cabbage, and smoked mackerel pâté with potato hash, seaweed and pimentón. For sweet, tuck into sweet passion fruit fudge. An ideal gift for the food lovers in your life – even if that’s yourself.

A Taste of Padstow

New Parents

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Grilled scallops in hazelnut butter are followed by lobster thermidor topped with herby Thermidor sauce and Parmesan, with chocolate pavé for dessert.

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El Pastor is a group of taquerias bringing a slice of Mexico to London. Restaurateurs Sam Hart and Crispin Somerville of Harts Group (behind Quo Vadis and Barrafina), became enamoured by the lively food scene and convivial culture of Mexico during a decade spent as nightclub owners in Mexico City. This inspired the opening of El Pastor’s first site in 2016, which quickly became famed for its punchy margaritas and authentic tacos, using tortillas made in-house daily with organic, Mexican corn. The menu also features tostadas, quesadillas, frijoles and salsas. El Pastor now boasts four sites, all serving vibrant Mexican dishes in a fun, atmospheric setting.

EL PASTOR

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Taco Express: Mexican Drunken Chicken Feast el-pastor 

Heritage corn tortillas are topped with fiery mojo rojo chicken, cooled down with a dollop of halloumi slaw.

Chef Saransh Goila is known for creating what has been dubbed ‘the best butter chicken in the world’. He began serving his version of the iconic Indian dish at a series of pop-ups in Mumbai, where it proved so popular that it quickly gained cult status. In 2015, he set up a kitchen in Mumbai, followed by several stores across India which led to him being asked to appear as a judge on MasterChef Australia. As well as opening several more restaurants worldwide, Saransh recently brought his butter chicken to London in the form of a long-term residency at Carousel.

Saransh Goila

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An Indian feast centered around Saransh Goila’s famous butter paneer. 

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