I’ve often wondered what chefs eat for dinner on their night off – I’m in need of easy, delicious meal ideas!
Sarah, Leeds
For Phil Wood, head chef at Saltine in north London, cooking at home is “a bit of a busman’s holiday”. That said, good things can be found in an “easy chicken thigh situation”, which you can bung in the oven while you gravitate towards a tracksuit. “Start with a base of celery, onions and carrots, then make a roux and thicken it with tomato paste and stock,” Wood says, plus a splash of Worcestershire sauce for good measure. “Add chicken thighs, brown them, then cover and stick in the oven for 40 minutes. Uncover and cook for another half-hour,” then crack open some wine and eat with hunks of bread.
