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Tell us your favourite classic recipes - to win Marcus Wareing's new book plus a £100 restaurant voucher

238 replies

SorchaMumsnet · 01/11/2017 12:27

Following on from his Sunday Times bestseller Marcus at Home, Marcus Wareing is back - with a must-have new classic for your kitchen shelves.

Over the years, Marcus has developed and refined recipe after recipe. Whether it’s a quick meal after a hectic day, a recipe to bring your family together or a feast to impress your friends, Marcus brings excellence to every dish that he makes.

In New Classics, Marcus takes the best of time-honoured recipes and puts his own spin on them. What’s more, he creates new recipes that will become much-loved classics in their own right. Here is a book to pore over, to bring inspiration and excitement back into your cooking, and to use again and again.

Marcus’ new book features his own take on classic dishes, as well as dishes he thinks deserve to be classics of the future. For a chance to win a copy plus a £100 restaurant voucher, we want to know: what are your all-time favourite classic recipes - or the ones that you think deserve to be classics?

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This discussion is sponsored by HarperCollins and will end on Wednesday 29 November

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Tell us your favourite classic recipes - to win Marcus Wareing's new book plus a £100 restaurant voucher
OP posts:
lolamia91 · 10/11/2017 17:31

sausage and mash forever!

CatRash · 10/11/2017 14:50

Toad in the hole or lasagna

Blahblahblueblee · 09/11/2017 17:06

Classic roast dinner with Yorkshire puddings!
Lasagne with salad would be up there for me too.
For desert crumble, BlackBerry and apple maybe?

angiehoggett · 09/11/2017 09:22

Risotto - it's such a basic thing but you can add so many flavours to it to make it very different!

rhinosuze · 09/11/2017 07:19

Coq au vin is a true classic, always order it if it's on a menu! I think Sunday lunch deserves classic status too, my favourite thing to cook

daisyduck123 · 08/11/2017 20:59

Good old fashioned Norfolk Cobbler.

123hartley123 · 08/11/2017 20:25

nothing beats toad in the hole

WishUponAStar88 · 08/11/2017 18:40

Lasagne with a load of veg good glug of red wine in it, can’t beat it.

cshowell · 08/11/2017 18:38

My go-to classics are Shepherds Pie, Mince Beef Pie, Beef Casserole with Dumplings and Spaghetti Bolognese. All are really warming and comforting on cold winter days.

millililli · 08/11/2017 16:55

Fish pie

Crystalgirl · 08/11/2017 12:50

It has to be chicken cooked in coca cola served with lots of veges and buttery mash!!

FlaptheWings · 08/11/2017 12:43

Definitely macaroni cheese, made with loads of mature cheddar and a good splodge of mustard to bring out the cheesiness. The same sauce is lovely also with cauliflower and broccoli, or poured over boiled eggs to make a mornay.

rachelmi · 08/11/2017 11:33

Rice pudding 😁

midi1975 · 08/11/2017 10:29

Our Shepherd's Pie. It has veg. mixed into the mince and melted cheese on top of the potato. Loved by all who've tried it.

dannydog1 · 08/11/2017 09:50

Has to be cottage pie.

AethelflaedsWhiteGoose · 07/11/2017 21:51

Moussaka. There’s something about the aubergines and thick white sauce and cheesy topping. I make a lamb mince and vegetarian version. All the family love it.

cheekychicken24 · 07/11/2017 21:39

I think halloumi burgers should become a modern classic. We all eat too much meat - especially red meat, so it's nice to have a couple of veggie nights every week - and nobody misses the meat with this burger!

ClementineWardrobe · 07/11/2017 21:39

Sausage casserole with a can of baked beans in it. Best thing ever.

mishknight · 07/11/2017 21:35

My favourite classic recipe is sausage casserole

cocochips · 07/11/2017 20:58

Lasagne

clopper · 07/11/2017 17:38

Steak and kidney suet pudding is a favourite here.

lexy444 · 07/11/2017 17:37

In our house it's a really creamy fish pie.

sophiefx · 07/11/2017 17:01

Can't beat a good old cottage pie in our house!

Radley1 · 07/11/2017 07:12

Has to be beef wellington sheer class

CheeseEMouse · 06/11/2017 21:37

My beef stew. It's still being refined but i enjoy making and eating it

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