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The Great British Chefs Cookbook Club: February 2018

The Great British Chefs Cookbook Club: March 2018

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. 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, Hong Kong Diner by Jeremy Pang, as well as some of our other favourite entries.

Join the Cookbook Club today!

Click here to join our cookbook club, meet likeminded home cooks and share your creations for the chance to win prizes.

This month's book


Seeing his steely gaze on MasterChef: The Professionals and knowing he’s at the helm of the two-Michelin-starred Marcus restaurant (along with several other establishments) might mean you assume his recipes are only achievable by skilled, professional chefs. But his cookbooks are geared towards the home cook whilst still containing all the incredible flavours and textures that made him a superstar chef. New Classics (£20, Harper Collins), his latest tome, is full of dishes that will quickly become part of your weekly repertoire because they’re easy, taste fantastic and look swish enough to impress at a dinner party. That’s why we’ve made it our chosen cookbook for March.

The three recipes below are from New Classics so if you don’t have the book you can still take part. It’s certainly worth picking up a copy though (buy it here) – every dish inside it is a winner. If you have any questions about the recipes, Marcus himself will be on-hand to answer them in our live Facebook Q&A on 5 April; just post a question on the Facebook group page beforehand.

Honey-baked feta with lavender, thyme and rye crisps

You could serve this as a starter or after dessert for a different take on the cheese course. You could even have it for lunch at the weekend. However you decide to serve it, this simple dish of creamy, tangy feta grilled until melting and slightly crisp is transformed thanks to heady, fragrant lavender and fresh thyme. The homemade rye crisps served alongside are great for dipping and scooping into the melted cheese, and are incredibly simple to make – all you need is half a loaf of rye bread and a garlic clove!

Harissa-marinated lamb with mint chutney, pistachios and yoghurt dressing

This is a stunning main which celebrates Middle Eastern flavours of spicy harissa, crushed pistachios and spiced yoghurt. But what elevates this dish from good to great is the brining of the lamb rump before cooking. This makes it more tender, while the harissa marinade ensures plenty of flavour. A stunner of a main dish.

Aubergine, freekeh and cashew tagine

This vegan take on tagine includes a homemade spice mix that's miles ahead of anything you can get in the shops. Freekeh is a type of ancient wheat grain with a nutty taste and satisfyingly chewy texture, which goes perfectly with the crunchy cashews and soft, yielding aubergine. It's a great, healthy dish that ticks all the boxes in terms of flavour and texture.

Last month's winner

We celebrated Chinese New Year last month with Jeremy Pang's Hong Kong Diner. It proved a huge success and was the perfect way to kick off our cookbook club! Huge congratulations to Pippy Eats whose winning dish meant she received a signed copy of the book – take a look at her submitted photo below, as well as four other entries we thought deserved to be mentioned.

Alana Inness produced a delicious looking ham hock in yellow bean sauce
Neal Simpson's Cantonese pork chops looked restaurant-quality
Thuy Hoang showed off her seriously impressive dumpling skills, folding them beautifully
Sergio Villavicencio put his own twist on Jeremy's oyster sauce beef fillet, placing a perfectly poached egg on top

Make sure you post photos of the dishes you cook from Marcus Wareing's New Classics in our Facebook group to be in with the chance of winning a signed copy of the book (or you can choose to get a copy of next month's featured book instead).