Here’s one I made earlier- six recipes top chefs batch cook at home

**Interviewer:** When it comes to impressing unexpected guests with delicious meals, what are some of your go-to favorites that you keep on hand?

**Nadiya Hussain:** My carrot soup and carrot cod curry are definite crowd-pleasers. They’re not only tasty but versatile as well. You can whip up a comforting eight servings of soup and then turn the leftovers into a lovely curry with cod.

**Interviewer:** That sounds delightful! Can you share the recipe for the carrot soup?

**Nadiya Hussain:** Absolutely! It’s quite straightforward:

**Carrot Soup Recipe**
*Prep Time: 8 min | Cook Time: 1 hr | Serves: 8*
**Ingredients:**
– 400g butter
– 4 tbsp coriander seeds
– 4 tbsp cumin seeds
– 2 tsp chili flakes
– 1 tsp ground turmeric
– 12 minced garlic cloves
– 2 diced onions
– 4 tbsp salt
– 2 kg grated carrots
– 2 medium to large grated potatoes
– Zest and juice of 4 oranges
– 2 liters water or vegetable stock

*To Serve:* Chili oil and fresh coriander

**Instructions:**
1. Melt the butter in a stockpot over medium heat, then add the spices and let them heat for a few minutes.
2. Mix in the garlic, onion, and salt, cooking until the onions soften.
3. Stir in the grated carrots and potatoes and cook on high for a bit.
4. Add the orange juice and zest, then pour in the water or stock. Bring it to a boil, simmer for about 30 minutes until the veggies are tender.
5. Blend it until smooth and creamy, and finish with chili oil and coriander when serving.

**Interviewer:** And what about your carrot cod curry?

**Nadiya Hussain:** It’s just as simple:

**Carrot and Cod Curry Recipe**
*Prep Time: 5 min | Cook Time: 54 min | Serves: 8*

**Ingredients:**
– Leftover carrot soup
– 4 cod fillets (about 285g each), cut into chunks
– 4 tsp vegetable oil, plus more for frying
– Salt and chili powder to taste
– 8 sliced spring onions
– Rice and fresh coriander for serving

**Instructions:**
1. Heat up the leftover carrot soup in a pan until it reduces.
2. Coat the cod in oil, salt, and chili powder, frying in batches until golden. Set aside.
3. Sauté the spring onions, then combine with the cod and the reduced soup. Let it cook for about 20 minutes, allowing the flavors to blend, and serve with rice and coriander.

**Interviewer:** Those recipes sound incredible! What about sweet treats?

**Ravneet Gill:** Well, I always make sure to have chocolate chip cookie dough in my freezer. If I ever run out, I just can’t handle it—having frozen dough really makes entertaining much easier!

**Interviewer:** Can you walk us through your cookie-making process?

**Ravneet Gill:** Of course!

**Chocolate Chip Cookies Recipe**
*Prep Time: 15-20 min | Rest Time: overnight | Cook Time: 10-12 min | Makes: 14 cookies (approximately 60g each)*

**Ingredients:**
– 140g softened butter
– 140g dark brown sugar
– 110g caster sugar
– 3g baking powder
– 4g bicarbonate of soda
– 3g Maldon salt
– 250g plain flour
– 1 egg
– 180g chopped dark chocolate

**Instructions:**
1. Cream together the butter and sugars in a mixer until pale.
2. Mix the dry ingredients in another bowl. Beat the egg into the sugar mixture quickly. Combine everything with the dry ingredients and chocolate.
3. Form 60g balls of dough, freeze on a lined tray, and store in an airtight container.
4. Let the dough rest overnight before baking. Preheat the oven at 180C (160C fan) or 350F for about 12 minutes if chilled or 14 minutes if frozen. Let them cool slightly before indulging!

**Interviewer:** Fantastic! And what dish do you recommend for a hearty meal?

**Tom Kerridge:** My Moroccan chicken with preserved lemons is a staple in my house. Batch cooking has been essential for me. It’s packed with Middle Eastern flavors and reheats beautifully.

**Interviewer:** Can you share that recipe with us?

**Tom Kerridge:** Certainly!

**Moroccan Chicken with Preserved Lemons Recipe**
*Prep Time: 15-20 min | Cook Time: 40 min | Serves: approx. 12*

**Ingredients:**
– 2 tbsp olive oil
– 24 skinless, bone-in chicken thighs
– Sea salt and black pepper
– 6 onions, cut into wedges
– 12 sliced garlic cloves
– 2 tsp ground ginger
– 1 tsp ground cinnamon
– 2 tbsp ras el hanout
– 8 chopped carrots
– 1.2kg cubed potatoes
– 2 liters chicken stock
– Pinch of saffron strands
– 240g drained green olives
– 8 chopped preserved lemons

**Instructions:**
1. Heat oil in a large pan, season the chicken, and fry until golden.
2. Add the onions and allow them to soften, then stir in garlic and spices. Mix in the carrots, potatoes, stock, and saffron, bringing it to a boil before simmering for about 10 minutes.
3. Return the chicken to the pan with the olives and preserved lemons. Cover and let it simmer for 25 minutes.
4. To freeze, let the chicken cool and store in trays. Defrost overnight before reheating.

**Interviewer:** Those all sound incredible! How about bread?

**Buddy Oliver:** Oh, there’s nothing like the smell of fresh bread. My dad and I make a big batch of focaccia dough every Friday night and keep it in the fridge for the weekend.

**Interviewer:** Can you walk us through that recipe?

**Jamie and Buddy Oliver:** Absolutely!

**New Potato and Pesto Focaccia Recipe**
*Prep Time: 35 min plus proving time | Prove: 2 hr | Cook Time: 25 min | Serves: 12*

**Ingredients:**
– 1 sachet of dried yeast
– 500g strong bread flour
– 1 tsp sea salt
– 2 tbsp olive oil
– 250g baby new potatoes
– 50g breadcrumbs
– 125g mozzarella cheese
– 100g pesto

**Instructions:**
1. Combine the yeast with water, then mix the flour and salt. Make a well, pour in the yeast mixture, and form a dough.
2. Knead for about 10 minutes and let it prove until doubled in size.
3. Boil, cool, and slice the potatoes. Spread the dough in a tray, top with the potato mixture, pesto, breadcrumbs, and cheese.
4. Let it prove again for an hour before baking at 220C (200C fan) for about 25-30 minutes.

**Interviewer:** Those are some incredible recipes! Lastly, what is your take on batch cooking?

**Andi Oliver:** For me, cooking large batches isn’t just practical; it also provides food security. My chocolate curry goat is rich and benefits from being made in larger quantities.

**Interviewer:** Can you tell us how to make that?

**Andi Oliver:** Sure thing!

**Chocolate Curry Goat Recipe**
*Prep Time: 20 min | Cook Time: 3-4 hr | Serves: 4-6*

**Ingredients:**
– Neutral oil for frying
– 300g chopped onions
– 70g garlic
– Whole spices (black and green cardamom, star anise, cinnamon, cloves)
– 1kg goat or mutton
– 2 Scotch bonnet chilies
– 100ml molasses
– 2 liters lamb stock
– 80g 70% dark chocolate

**Instructions:**
1. Sauté onions and garlic until soft, then add the whole spices and fry briefly.
2. Incorporate the meat, chilies, molasses, and stock, and let it simmer for 2-3 hours.
3. Once the meat is tender, stir in chocolate and butter before serving.

**Interviewer:** What a fantastic lineup of recipes! Thank you all so much for sharing your delicious tips and tricks for creating amazing meals at home!