In Depth

Five-star food: ten main course recipes created by chefs from luxury hotels

Add some specials to your lunch and dinner menus

Tired of toast, takeaways and tasteless home-cooked food? Then what you need to do is add some specials to your menu. 

Thankfully chefs from a number of luxury hotel brands have come to the rescue and shared their favourite lunch and dinner recipes. 

See below for these five-star main courses:

  • Saffron risotto with forest mushrooms  
  • Chicken tagine makful   
  • Tasmanian salmon fillet with Dutch carrot puree  
  • Chinese chicken salad 
  • British classic slow-cooked spaghetti bolognese  
  • Spring carbonara 
  • Spaghetti with ham, ceps and black truffle 
  • Seafood and chicken paella  
  • East Lothian beef, braised truffle barley and Scottish girolles 
  • Ravioli Di Erbette

Once the main course is finished, why not try some five-star desserts too?

Bon appétit!

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Saffron risotto with forest mushrooms recipe by executive sous chef Luigi Ferraro from the Four Seasons Hotel Doha

Saffron risotto with forest mushrooms 

Recipe by executive sous chef Luigi Ferraro at Four Seasons Hotel Doha

Ingredients (serves four people)
  • 1 teaspoon of saffron 
  • 320g carnaroli rice 
  • 40g extra virgin olive oil 
  • 20g butter 
  • 3g shallots 
  • 1 litre vegetable broth 
  • 2g parsley 
  • 100g porcini mushrooms 
  • 80g portobello mushrooms 
  • 100g brown mushrooms 
  • 2g truffle oil 
  • 4g peel and lemon juice 
  • 20g parmesan cheese 
  • 1g thyme 
  • 4g garlic 
  • A pinch of salt and pepper
  • In a saucepan, pour the oil and the chopped shallot, then add the rice and saffron and toast 
  • Pour the broth a little at a time and cook slowly, at the end of regular cooking with salt and black pepper, stir in butter, grated parmesan cheese, chopped parsley, truffle oil, lemon juice and peel 
  • Aside cook the mushrooms with oil, garlic, thyme, salt and pepper
  • At the base of the dish pour the risotto, complete with forest mushrooms, basil leaves and a drizzle of extra virgin olive oil.
Chicken Tagine Makful recipe from the One&Only Royal Mirage Dubai

Chicken tagine makful  

Recipe by Tagine Moroccan Restaurant at the One&Only Royal Mirage Dubai.

Ingredients - batch No.1 
  • 2kg whole chicken 
  • 30g chopped garlic 
  • 800g chopped onion 
  • 20g dry coriander 
  • 20g fresh chopped parsley 
  • 30g ginger powder 
  • 20g salt 
  • 20g white pepper  
  • 40g smen (substitute: ghee) 
  • 1g saffron 
  • 1pc yellow colouring (optional) 
  • 1 litre chicken stock
Batch No.2
  • 150g preserved lemon wedges 
  • 100g green olives 
  • 100g fresh tomato sliced
  • Marinate the chicken for one hour with olive oil, onion, coriander, parsley, saffron, smen, salt, pepper and ginger powder 
  • Start cooking the marinated chicken in a tagine (or glass/ceramic oven dish) for 45 minutes at 180°C (with the yellow colouring) and the chicken stock 
  • Rectify seasoning and add the batch two then continue cooking for another ten minutes 
  • The Chicken Tagine Makful is ready to be served

Picture: Bon Vivants Creative

Waldorf salad

Recipe courtesy of the Waldorf Astoria in New York. 

  • One medium ripe apple
  • One stalk celery, chopped
  • A quarter cup mayonnaise
  • Salt and pepper
  • Two cups lettuce, torn into bite-size pieces
  • Peel the apple and cut into halves. Remove core and slice halves a quarter-inch thick. Reserve four slices. Cut remaining slices into thin strips.
  • In a medium bowl, mix the celery, mayonnaise and apple strips; season with salt and pepper to taste. Arrange on lettuce and top with apple slices.
  • Later versions of the salad commonly added chopped walnuts. If you’d like, toss a quarter cup of them in with the celery and apple.
Tasmanian salmon fillet recipe by executive chef Mohammad Taheri at the InterContinental Sydney Double Bay

Tasmanian salmon fillet with Dutch carrot puree 

Recipe by executive chef Mohammad Taheri at the InterContinental Sydney Double Bay.

  • 160g salmon fillet skin on  
  • 20ml olive oil  
  • 4in three coloured Dutch carrot   
  • 2 carrots, large  
  • 2 baby leeks  
  • 10g pomegranate  
  • 15ml lemon extra virgin olive oil  
  • 40g butter  
  • 20ml cream   
  • 60ml vegetable stock   
  • ¼ of a lemon   
  • Salt and pepper to taste  
  • Baby parsley to garnish 
  • Score salmon fillet and keep on the side 
  • Make carrot puree 
  • Dice large carrot, sauté in 20g butter, add stock and cream  
  • Simmer until the carrots are soft 
  • Add in a blender and blend until smooth and season 
  • Blanch the Dutch carrot and baby leek and sauté in butter and season 
  • Pan fry the salmon fillet in olive oil, skin side down and finish cooking in the oven for seven minutes to medium rare 
  • Remove the salmon from the oven, add butter and lemon and coat the salmon with butter 
  • Plate the salmon as per picture and serve 
Chinese chicken salad recipe by Jason Wu at the Hotel Esencia in Mexico

Chinese chicken salad

Recipe by Jason Wu, guest chef in residence at Hotel Esencia in Mexico. 

  • 180g shredded cabbage - green and red  
  • 200g shredded chicken breast  
  • 5g spring onion  
  • 1g coriander leaves (save a few for topping)  
  • 2g sesame seed mix - save a little for topping  
  • 25g roasted peanuts, lightly crushed  
  • 25g thin tortilla strips - crispy fried; save a few for topping  
  • 50g orange supreme segments  
  • Sea salt and black pepper 
  • Mix all salad ingredients in a bowl, serve on a pretty dish and top with a dash of sesame seeds, a few more coriander leaves and crispy tortilla strips 
For dressing (makes 250ml)
  • 15g fresh garlic  
  • 5g fresh ginger  
  • 15ml sesame oil  
  • 100ml soy sauce  
  • 100ml rice vinegar  
  • 50g brown sugar  
  • Place all ingredients into a blender and blend until smooth
Spaghetti bolognese recipe by chef Tristan Welch from Parker’s Tavern in Cambridge

British classic slow-cooked spaghetti bolognese 

Recipe by chef Tristan Welch from Parker’s Tavern in Cambridge.

  • 600g braising steak  
  • 6 rashers of smoked streaky bacon  
  • 4 cloves of garlic  
  • 2 tins of chopped tomatoes  
  • 1 generous tbsp tomato paste  
  • 4 sprigs of thyme  
  • 1 bay leaf  
  • 1 medium onion  
  • 1 stick celery  
  • 1⁄2 bottle red wine  
  • 2 litres stock beef  
  • 1 tbsp butter 
  • Preheat your oven to 140C 
  • To make the bolognaise sauce heat the butter in a large ovenproof saucepan, season the steak with salt a pepper and brown with the bacon for about 20 minutes  
  • Finely chop the celery, garlic and onion, add to the pan, and continue to cook until softened 
  • Stir in the tomato paste, bay leaf and thyme, fry gently for minute, add the wine and let bubble a little allowing the alcohol to evaporate 
  • Dilute with stock, cover with greaseproof paper and place in the oven for 3hrs checking every 30 minutes or so, add a little more stock if it starts to dry out 
  • Once cooked allow to rest stir with a wooden spoon to break the tender meat into smaller chunks.  
  • To serve cook the spaghetti for two minutes less than it says on the packet reserving some of the cooking water, warm up the bolognaise sauce add a little of the pasta cooking water stir in the pasta and boil for a minute allowing the pasta to soak up the sauce 
  • Serve hot and for an extra British touch, serve it with freshly grated Berkswell cheese, it’s slightly similar to parmesan which naturally works well too
Spring carbonara recipe by chef Vito Mollica from Il Palagio at the Four Seasons Hotel Florence

Spring carbonara

Recipe by chef Vito Mollica from Il Palagio restaurant at the Four Seasons Hotel Florence

  • 320g Fusilloro Verrigni pasta (or alternative pasta) 
  • 4 egg yolks 
  • 60g grated Parmesan cheese 
  • 200g pig cheek (guanciale) 
  • 8 asparagus cut into pieces 
  • 100g shelled peas 
  • 100g fresh shelled broad beans 
  • 20g extra virgin olive oil 
  • 60g fresh Marzolino Pecorino cheese 
  • Ground pepper
  • In a pan, slowly melt the pig cheek until it becomes crispy. Cook pasta in salted water (plenty) 
  • While the pasta is cooking, beat the egg yolks with grated Parmesan cheese 
  • Remove the pig cheek from the pan and set aside. Add a little cooking water to the fat of the pig cheek, mixing together until you get a nice emulsion 
  • Saute the chopped asparagus, peas and fresh broad beans in a pan with the extra oil virgin olive, vegetables must be kept crunchy 
  • Add the crispy pig cheek and a dash of pasta cooking water and remove by fire 
  • Drain the fusilli al dente, pour them into the pan with the emulsion of water and fat of the pig cheek and let it cook for a minute to mix the flavours 
  • Reduce the heat to a minimum, add the egg and Parmesan cheese mixture and mix well You must have a nice cream, add a bit of cooking water if necessary 
  • Remove from the fire and finish with the mix of vegetables and crispy pig cheek, the fresh Marzolino pecorino cheese cut into very small pieces and a sprinkle of ground pepper 
  • Serve immediately
Chef Christian Le Squer’s spaghetti with ham, ceps and black truffle from the Four Seasons Hotel George V, Paris

Spaghetti with ham, ceps and black truffle

Recipe by chef Christian Le Squer at the Four Seasons Hotel George V, Paris

  • 500g spaghetti (preferably homemade) 
  • 250g butter 
  • 100g Parmesan 
  • 80g “Prince of Paris” ham 
  • 120g mushrooms ou morilles 
  • 600g cream 
  • 80g dried mushrooms (morilles if possible)
  • Perfectly al dente noodles should be tossed in butter and parmesan and carefully laid out side by side to form the walls of a rectangle 
  • Glaze the ham, truffles, and cep mushrooms together with jus and place them in the timbale 
  • Drizzle with truffled cream 
  • Paint the exterior with more jus and top with a thin parmesan crust and delicately adorn with gold leaf
Seafood and chicken paella from the One&Only The Palm Dubai

Seafood and chicken paella  

Recipe recommended by Benjamin Ferra Y Castell, chef de cuisine at 101 Dining Lounge and Marina, One&Only The Palm Dubai. The recommended song to play while cooking the recipe is La Paella by Jose Alberto. 

Ingredients (serves four)
  • 320g Bomba rice 
  • 650ml shrimp stock (or seafood/fish/chicken stock) 
  • 30g chorizo 
  • 200g raw shrimps 
  • 60g calamari  
  • 50ml virgin olive oil 
  • 1 chicken fillet 
  • 75g white onions 
  • 50g red bell pepper 
  • 50g green bell pepper 
  • 50g frozen peas 
  • 4 padrón peppers 
  • 75g tomato sauce  
  • 4g curry powder 
  • 4g sweet pepper powder 
  • 1g turmeric powder 
  • 2g saffron pistil 
  • 20g lemon juice 
  • 4 lemon wedges
  • Chop white onions and bell peppers  
  • Cut chorizo in small dices of 5mm and thin slices  
  • Peel the raw shrimps by keeping the head  
  • Cut the chicken and calamari in squares of 3cm 
  • Put the olive oil in a paella pan and fry onions, bell peppers as well as few dices of chorizo in it  
  • Once everything is cooked, add the rice until it gets glazed 
  • Add all the spices and powders and fill it up with shrimp stock; simmer by stirring until it is cooked 
  • After 10 mins of simmering add the frozen peas 
  • Finally add the tomato sauce and stir the paella occasionally  
  • Pan-fry the chicken, shrimps, calamari, chorizo slices and padrón peppers separately 
  • Garnish the paella with the pan-fired ingredients, lemon juice and lemon wedges on top
  • Ready to serve
East Lothian beef recipe by chef Simon Attridge at Gleneagles in Scotland

East Lothian beef, braised truffle barley and Scottish girolles

Recipe by chef Simon Attridge at Gleneagles in Scotland.

Ingredients - for the truffle barley 
  • 200g pearl barley  
  • 2 bay leaves  
  • 4 sprigs thyme  
  • 2 cloves garlic  
  • 600ml vegetable stock  
  • 160ml whipping cream, whipped  
  • 20g fresh truffle, grated For the beef  
  • 600g beef fillet  
  • 100g unsalted butter  
  • 3 sprigs thyme  
  • Rapeseed oil 
For the tenderstem broccoli and girolle mushrooms 
  • 12 spears tenderstem broccoli  
  • 400g girolle mushrooms, cleaned and air dried  
  • Salt, to taste 
  • To start, pre-heat the oven to 160°C. Next, add the barley, herbs, garlic and stock to a large pot. Cover with a tight-fitting lid, or tin foil, then place in the pre-heated oven for 45 minutes until the barley is cooked. Once cooked, remove from the oven and allow to cool slightly before folding through the lightly whipped cream and freshly grated truffle 
  • Next, season the beef fillet and place in a hot roasting pan with a little rapeseed oil and brown, until evenly coloured on all sides. Add the butter and thyme and baste the fillet until well-coated, then place it in the preheated oven for 20 minutes, until it is medium rare, making sure to baste every four minutes. Remove from the oven and place on a cooling wire before pouring over the remaining butter from the pan and leaving the fillet to rest for ten minutes. Once rested, carve into slices 
  • Now prepare the tenderstem broccoli and girolle mushrooms. Boil a pan of salted water and blanch the broccoli until just cooked. Add some butter to a frying pan and heat until foaming. Add the girolle mushrooms and sauté. Drain the broccoli and add to the pan, season with salt and pepper and heat through 
  • To serve, place the barley on a serving platter, top with the sliced beef and arrange the broccoli and mushrooms. Garnish with the freshly grated truffle and enjoy
Ravioli Di Erbette recipe by executive chef Theo Randall at the InterContinental London – Park Lane

Ravioli Di Erbette

Recipe by executive chef Theo Randall at the InterContinental London - Park Lane

Ingredients (serves four)
  • 250g of fresh pasta dough (see recipe of pasta in Rotolo di Spinachi recipe) 
  • 150g of wild rocket 
  • 200g of Swiss chard leaves, no stem 
  • 200g of cima di rape (turnip greens or tender stem broccoli) 
  • 250g of fresh ricotta cheese 
  • 75g grated Parmesan cheese 
  • 2 tbsp olive oil 
  • 1 clove, crushed garlic 
  • 8 sage leaves 
  • 50g of unsalted butter 
  • 1 tsp of crushed fennel seeds in a pestle and mortar
  • For the filling blanch the wild rocket, cima di rape or tender stem broccoli and swiss chard separately. Place in a colander to cool down. When cool, squeeze to extract any excess water. Finely chop, heat a frying pan and add a tbsp of olive oil, 1 clove of crushed garlic and a tsp of ground fennel seeds. Fry for 1 minute then add the chopped greens cook for 3 minutes so there is no moisture left. Cool down and mix together with the fresh ricotta, Parmesan. Check the seasoning and place into a piping bag
  • Roll out four pasta sheets 40cm long and 10cm wide. Pipe even amounts of the filling with a gap of 4cm per filling. Spray water over the pasta, then fold over. Using your little fingers make divides between each portion of filling. Cup your hands and press gently over each ravioli, push down to release any excess air. Using a pasta cutter with a zig zag edge,cut the ravioli. Once cut, using you fingers make sure all the edges are sealed.  Repeat this process for each sheet of pasta. Leave the ravioli in a fridge for at least 1 hour 
  • In a pot of boiling salted water, cook the ravioli until they are al dente and add them to a hot saute pan that has melted butter and sage. Take out the ravioli with a slotted spoon and add a ladle of the pasta water. Cook on a high heat so the pasta is tender but still has a bite but most importantly there is an emulsified sauce. Serve with freshly grated Parmesan and black pepper

–––––––––––––––––––––––––––––––For a round-up of the most important stories from around the world - and a concise, refreshing and balanced take on the week’s news agenda - try The Week magazineStart your trial subscription today –––––––––––––––––––––––––––––––


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