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Our Michelin Chefs Cook series puts the spotlight on ingredients handled by expert hands, highlighting the beauty of simple seasonal ingredients and pantry basics and exploring their full potential from the simple to the sophisticated.
This week we've selected six of the best winter dishes by Michelin starred chefs from Heston Blumenthal to Raymond Blanc. From classic British beef stews, Japanese tonkotsu ramen, to French beef bourguignon, these are dishes that require time, but are just as much rewarding in the end.
Beat the chill with warm soups and stews that stick to your ribs, try out these Michelin starred chefs' recipes.
1. Heston Blumenthal’s mushroom soup
It's all about going back to basics here with Blumenthal’s thorough tutorial on how to make kick-ass mushroom soup. His pro-tips are guaranteed to come in handy when making many other dishes in the future.
2. Gordon Ramsay’s beef and ale stew with mustard dumplings
Ramsay cooks with his daughter Tilly here, explaining every little step to his future to-be TV mini-chef. Watching Tilly taste the dish as they go is enough to get your mouth watering.
3. Tom Kerridge’s cheddar and ale soup
Try out Tom Kerridge's cheddar and ale soup that anyone can make at home. This creamy, umami-rich cheddar soup with potatoes, onion, brown ale, chicken stock, is balanced by a sweet-acidic malt syrup topping and is perfect for a light lunch, dinner or as an entree to a great British meal.
4. David Chang’s tonkotsu-style broth
David Chang shows you how to make a Japanese tonkotsu broth that forms the base for a delicious ramen soup. In true Chang style, it's an explosion of flavours and he's not afraid of fats either.
5. Marco Pierre White’s beef and Guinness stew
Watch chef Marco Pierre White as he prepares a British classic using Guinness, prune juice, beef stock, prunes, and bacon.
6. Raymond Blanc’s best ever beef bourguignon
Last but not least is chef Raymond Blanc's best ever beef bourguignon. With a precise list of ingredients, quantities, and useful tips as he works, Blanc breaks down this labour intensive dish into simple, easy to follow steps for the home cook.
Start many many hours prior for this stew - you will need to marinate the beef in the reduced wine overnight, and cook in the oven for around four hours. Tackle it on the weekend for a delicious Sunday meal.
Looking for more Michelin Chefs Cook ideas? Here are some more soups to try by chefs such as Heston Blumenthal, April Bloomfield, Daniel Humm, and Daniel Boulud.
