Numra Siddiqui welcomes chefs into her kitchen to cook the three recipes that shaped who they are today. Guests will make the dish they loved as a child, the dish that made them want to become a chef a the dish that defines their cooking style.
第 1 集
Clodagh McKenna
Chef and food writer Clodagh McKenna makes the three dishes close to her heart: baked eggs with ham and cheese alongside her 'Daily Happy Juice', pasta amore and honey-roasted carrots with torn burrata and salsa rustica.
第 2 集
Georgina Hayden
Food writer and stylist Georgina Hayden shares three dishes that define her culinary journey: Greek-Cypriot keftedes, spice-roasted squash with dried cherries and tahini and grilled whole halloumi with fig jam.
第 3 集
Mary San Pablo
Chef Mary San Pablo shares three dishes that define her culinary journey, a Filipino trio of Lumpia Shanghai, the pig's head dish Sisig and finishing with brown crab arroz caldo, a risotto-like dish served at her pop-up Luto.
第 4 集
Anna Haugh
Chef Anna Haugh cooks up her three defining dishes: her father's lamb chops, pasta peperonata and oat-crusted hake with smoked mackerel chowder.
第 5 集
Yasmin Khan
Food writer Yasmin Khan cooks up her three defining dishes: her father's chana masala, mussakhan and a sumptuous Persian Love Cake.
第 6 集
Michelle Trusselle
Chef Michelle Trusselle makes the three dishes close to her heart: her mum's Caribbean chicken curry, braised beef with buttery mashed potato and nutmeg brioche from her supper club Myristica.
