If you’ve had a boozie bank holiday, come Monday you’ll fall into one of two camps: either you’ll be making a beeline for the nearest McDonald’s or greasy fast food equivalent, or you’ll be staring, disheartened, into the depths of the fridge in search of something – anything – to settle your stomach and ease your headache.
But what do professional chefs – who have to cook food, write about food and think about food all day regardless of a hangover – turn to in times like these? We asked some of our favourite chefs to divulge their morning-after pick-me-ups.
