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The Great British Chefs Cookbook Club: February 2018

The Great British Chefs Cookbook Club: November 2019

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: The Book of St John by Fergus Henderson and Trevor Gulliver

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We're incredibly excited to be cooking from this book throughout November! St John is one of London's most revered and respected restaurants, pretty much solely responsible for bringing British cuisine to the fore and kickstarting the now very trendy 'nose-to-tail' movement.

The book charts the past twenty-five years of co-owners Fergus Henderson and Trevor Gulliver, showcasing the many recipes cooked in the restaurant's kitchen since it opened in the 1990s. Bold, gutsy, flavourful cooking is the order of the day, with Fergus' iconic minimalism and almost brutalist presentation front and centre.

For a taste of what’s inside, take a look at the three recipes below. However, if you really want to get to grips with this fantastic cuisine, head over to Amazon to bag yourself a copy.

Beef mince on dripping toast

There are few toast-toppers as indulgent, delicious and satisfying as a big spoonful of wobbling, slow-cooked beef mince – in this recipe, the bread is fried in beef dripping to boot, because why not? A classic St John dish that encapsulates the minimalism and sheer enjoyment of Fergus and Trevor's cooking.

Braised lamb with peas, mint and crème fraiche

There are countless ways to cook a lamb shoulder for Sunday lunch, but trust us – this recipe will quickly become your favourite. Peas, mint, shallots and garlic are thrown into the mix, while the chicken stock, white wine and crème fraiche sauce unifies together in the oven as it gently braises away.

Floating islands

A dessert many of us may remember from our childhoods, this French retro classic thoroughly deserves to become fashionable once again. The clouds of meringue are gently poached in milk, before being served in a generous pool of vanilla custard.

Last month's winners

Last month we got to grips with Russian cuisine thanks to Alissa Tomishkina's Salt and Time. Cookbook club members made hedgehog meatballs, ruby-red borsch soups and played around with plenty of ingredients rarely seen in the UK. Congratulations to El Vincejo who took the top spot this month – he wins a cookbook! Take a look at his dish and all the other honourable mentions below.

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Chris Bailey wowed us with his Russian stuffed buns
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Mareike Fischer did the borsch soup proud
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Beetroot, tarragon and grape came together beautifully in Tracy Carey's tvorog
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Another knockout chicken pie, courtesy of Jez Mc
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Marta Biris tracked down some very special flour for her bird cherry cake
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James Hodson baked a carrot cake with a delicious Russian twist
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Ann Robinson's plov proved just how delicious rice dishes can be
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Julie Singer got the party started with a bright and colourful sea buckthorn cocktail

Make sure you post photos along with commentary of the dishes you cook from The Book of St John in our Facebook group to be in with the chance of winning.