Every now and then we all seek home comforts, whether that’s a dish that reminds us of our childhood, a special moment in time, or a place we visited. Reminiscing fond memories is good for our mental health and for older residents, it can provide a sense of security in an uncertain world. In this month’s melting pot, our expert panel share their favourite traditional dish and how they have elevated it to suit a modern audience.

MARK GREENAWAY
Chef & Creator of Grazing at The Caledonian

My favourite dish from childhood has to be a Sunday roast chicken. It’s something that I try and do as much as I can even now. It’s a straightforward dish to make – you just put the chicken in the oven, take it out half an hour later, put in your roast potatoes and carrots, and put it back in while making your gravy. It’s a one-pot wonder and to this day would be my desert island dish. We serve an elevated roast chicken dish at Grazing, it’s a sophisticated and indulgent take on the classic meal, inspired by the fond memories I have of weekly Sunday roasts as a child.

ROB BOER
Head Chef, The Mutton

Growing up, my mother regularly made a cassoulet dish which was always a real house pleaser! It is such a comforting, tasty dish, and very nostalgic for me now. My sister became a veggie when we were quite young, so this was an easy way to satisfy everyone around the dinner table! Cassoulet is actually a dish on our menu at The Mutton right now, although with the addition of a beautiful olive baguette from a local bakery.

GARY TOWNSEND
Chef Owner, Elements

I love a Sunday roast, it’s so typically British and showcases so much wonderful UK produce all on one plate. If I was to elevate this, I would replace the beef with roasted venison, served with a celeriac mash, potato fondant, spiced poached baby carrots, roasted radishes, crumbled Stornoway black pudding and a rich red wine and bramble gravy.
I feel quite strongly that vegan dishes should be able to hold their own, using the wonderful natural plant-based ingredients we have, but if I had to transform a meat dish to a vegan one, I would probably go for a lasagna; using puy lentils, roasted cherry tomatoes, portobello mushrooms, cashew cream and vegan parmesan.

DAVID SMITH
Head Chef, Dipping Lugger

Mince and tatties bring back great memories from my childhood and my wife Rachael makes the best one I’ve ever had. It reminds me of comforting meals prepared by my mum, the aroma filling the house, and the feeling of sitting down with my family to enjoy a delicious homemade meal.
This might sound like sacrilege to anyone of Scottish heritage, especially if you’re a fan of serving your mince and tatties with tomato ketchup – try swapping that out for pickled walnut purée, which definitely adds a unique and tangy flavour to the dish and really gives it a lift. To make walnut purée, simply blend 200g of pickled walnuts with 2 tsp of the brine, a dash or two of soy sauce and a little sugar until it becomes smooth.

JULIA CHEBOTAR
Private Chef & Consultant

Favourites like Shepherd’s Pie and Chicken Parmesan hold a special place in my heart, but acknowledging the impact of modern processed foods is vital. Infusing these classics with natural alternatives such as chia, mushroom, lentils, and beans promotes wellness while honouring tradition. Prioritising clean oils, veggies like cauliflower breadcrumbs, and nutrient-rich swaps transforms dishes. For vegans, mushrooms and beans add heartiness and nutrients.

HANNAH ROBINSON
Head Pastry Chef, BaxterStorey

My journey as a pastry chef is woven with threads of nostalgia, tradition, and innovation, inspired by my family’s culinary moments. Fond memories of baking with my great grandma ignited my passion for pastry, shaping my approach as a Head Pastry Chef. At BaxterStorey, we blend tradition with innovation, offering nostalgic treats with modern twists. Take our reinvented Eton Mess, featuring individual nests, jelly discs, sherbet, and mint oil. Each bite evokes cherished memories while delighting with unexpected flavours. Guided by a commitment to creativity, I aim to spark joy and evoke memories through pastry, honouring tradition while pushing culinary boundaries.”

CRAIG WESCOTT
Trade Marketeer, Lamb Weston EMEA

Traditional fries on the side are OK but with a little imagination, they can be much more versatile. Consumers want choice so why not promote your humble chips and elevate them to give a greater margin opportunity, more choice on your menu and to keep the most demanding grazers, sharers and snackers happy. Try our delicious loaded fries recipe for two for a modern twist on a classic: Cook 300g Lamb Weston Stealth® Skin-On Fries 9×9 according to the pack, then place in a shallow bowl. Top with 100g mac ’n’ cheese and place under the grill for 3-5 minutes. Sprinkle with chopped chives before serving. You can add crispy bacon bits for a non-veggie version.