Small but clever tweaks to old favourites chicken kiev and steak diane (but with chicken) make for winner dinners
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here is a unique comfort in the dishes we call classics, recipes that bring a sense of familiarity while leaving space for reinvention. British cooking is full of such touchstones, of dishes that feel timeless, yet that also respond beautifully to a fresh approach. I love exploring that balance, keeping the heart of a dish while introducing flavours, textures and ideas that make it feel new, and that’s the philosophy at the heart of Rosi, our new restaurant at the Beaumont hotel in London. Chicken diane and chicken kiev may be rooted in nostalgia, yet, with a little imagination, they can become exciting again.
Sometimes, even just a tiny tweak to an old favourite can make a world of difference. And, yes, truffle paste is a little pricey, but everyone deserves a treat every now and then, plus Christmas is coming up, so you can always use up the rest for an extra touch of luxury over the festivities.
Prep 15 min
