10 Vogue visionaries share their tip comfort food recipes


Growing increasingly brief on ideas for creation a many out of a kitchen storecupboard, we enlisted a assistance of Vogue’s next-generation visionaries. From photographer Jamie Hawkesworth’s fail-safe tips for formulating a ideal unfeeling curry to LVMH Prize leader Peter Do’s step-by-step beam to creation authentic thit kho during home (just as his grandmother taught him), these are a handwritten and hand-me-down recipes that we begged, stole and borrowed on your behalf.

Here are 10 Vogue-approved comfort food recipes to reconstruct during home.

1. Designer Peter Do’s thit kho (Vietnamese caramelised pig swell with eggs)

“This is a renouned image in Vietnam — generally during Lunar New Year celebrations — that is a childhood favourite of mine. we schooled how to make it from my grandmother and it’s also a Peter Do group ‘family’ favourite.”

Serves six

What you’ll need:

2lb of pig swell cut into 2in rectangles (or however vast or tiny we prefer)

A tiny cooking oil

2 tbsp of sugar

A few cloves of garlic, chopped (I like a lot of garlic, though adult to you)

Fish sauce, to season

12 eggs, boiled and peeled

2l of uninformed coconut water

Spring onion or coriander and bird’s-eye chillies, chopped, to garnish

How to prepare:

1. In a vessel coated with a tiny cooking oil, grill a pig pieces until they are brownish-red on all sides. (This pretence helps a pig keep a figure and means it won’t mangle detached during a cooking.)

2. Caramelise a sugarine over a vast pot until it turns into a light-brown rebate — it should take about 3 to 4 mins on middle heat. Add pieces of boiled pig swell into a brew and cloak with melted sugar.

3. Add a chopped garlic and a hold of fish sauce, and brew together over a high heat.

4. Add a boiled eggs into a brew and stir all together, holding caring not to mangle a eggs.

5. Pour in a litre of coconut H2O to cover all a reduction in a pot.

6. Simmer a pot until a coconut H2O evaporates (until about a third remains).

7. Add a remaining litre of coconut H2O and ready on a really low heat. Watch closely not to ready a salsa down too much. You wish half a extract to remain.

8. Taste, and supplement some-more fish salsa as desired.

9. Turn off a feverishness and after it cools, mislay a covering of fat on a tip (or not if your cut was gaunt and we wish a brilliance of a broth).

10. For a side sauce: take one boiled egg and some extract from a image and brew together in a bowl. Add a chopped open onion or coriander if we like (I like it spicy, so we tip it with bird’s-eye chillies). This can be used as a dipping salsa for a side of steamed veggies. Add some-more fish salsa to taste, if we want.

11. Serve with a play of jasmine rice on a side.

12. Enjoy!

Vietnamese caramelised pig belly 

© littleclie

2. Photographer Jamie Hawkesworth’s aubergine curry

“This recipe lives on a wall subsequent to my oven [at my home in London]. Cecilia, my assistant, wrote it down for me when we initial changed into my flat. I’ve kept it there ever given and we make it all a time.”

Serves 3 (or dual hungrier people)

What you’ll need:
Coconut oil
2 red onions, finely chopped
3 cloves of garlic, sliced
5 chillies, deseeded and chopped
2 aubergines, cubed
1 tsp coriander seeds, toasted and ground
1 tsp deseeded cardamom pods, toasted and ground
2 tsp cumin, toasted and ground
2 tsp turmeric
1 tsp fenugreek, toasted and ground
Rice or naan bread, to serve

How to prepare:

1. Sauté a onions, garlic and chillies in a vessel easily coated with coconut oil.
2. Meanwhile, toss a cubed aubergines in a play with coconut oil, salt and pepper.
3. Add a aubergines to a vessel and ready until golden-brown and softened.
4. Add a spices and spices and ready for 2 minutes, before branch down a feverishness and simmering for 20 minutes. 
5. Serve with rice or naan bread.

Aubergine curry

© haoliang

3. DJ and sound executive Michel Gaubert’s tagliolini al tonno

“Most of a time we make a discerning version, though with some-more time on a hands, we am also pity a ‘longer and fresher’ option.”

Serves 4 (or 3 hungrier people)

What you’ll need:

250g of pitted black olives (alternatively, we can array them yourself to keep bustling and exam your pitting skills)

250g container of good-quality tagliolini. we suggest Cipriani or similar

1 jar of recorded cherry tomatoes (or we can chop, flay and seed 1lb of cherry tomatoes to use some-more time and get that ‘I’m cooking’ feeling)

1 vast jar of recorded tuna in olive oil. we suggest Ortiz

How to prepare:

1. Put a pitted olives in a blender and beat until they are in vast chunks. Make certain to let go of a beat symbol before it turns into purée or tapenade.

2. Cook a pasta according to a instructions on a packet.

3. Put a olives, pasta and jar of tomatoes (reserve a liquid) into a vast play and toss a whole combo.

4. Open a tuna and mangle into tiny chunks — make certain not to splinter a fillets. Add to a pasta brew and toss smoothly so as not to mangle them too much.

5. Season with salt and pepper.

6. Bon appétit.

Homemade tagliolini

© Karisssa

4. Photographer Larissa Hofmann’s wiener schnitzel mit petersilienkartoffeln und gurken-dill-salat (wiener schnitzel with parsley potatoes and cucumber dill salad)

“The wiener schnitzel is one of my favourite dishes during Berlin’s [Café] Einstein Unter basement Linden (where we also rarely suggest a kaiserschmarrn [fluffy, shredded pancake] for dessert). Here’s how we prove those cravings during home. we would ready a cucumber salad first, afterwards make a schnitzel and potatoes during a same time if possible. Guten appetit.”

Serves 4 (or 3 hungrier people)

What you’ll need for a cucumber salad:

1 cucumber, peeled and cut into skinny slices

2 tbsp of salt

1 tbsp of pepper

1 tbsp of sugar

5 tbsp of olive oil

3 tbsp of cider vinegar or white vinegar

4 tbsp of chopped dill

How to prepare:

1. In a cup, brew a salt, pepper, sugar, vinegar and oil. Taste and adjust.

2. Add a cucumber and vinegar reduction in a bowl. Then supplement a dill and put it in a fridge so a cucumbers can soak adult a vinaigrette.

What you’ll need for a schnitzel:

4 veal escalopes (or duck or pork)

2 eggs

2 tbsp of churned cream

100g of flour

200g of breadcrumbs

A tiny butter

1 lemon, sliced, or lingonberry jam, to serve

How to prepare:

1. Put a escalopes between dual pieces of adhere film and kindly bruise them, regulating a rolling pin, for example. Be clever not to mangle a beef — it only needs to be flattened a little. Then set aside and supplement some salt and peppers on any side of any piece.

2. Whisk a eggs and churned cream together in a bowl.

3. Take dual plates: shower one with flour and one with breadcrumbs.

4. Take a initial escalope and drop it onto a flour plate, thinly covering a meat. Next, drop a beef in a egg and cream mixture. Let it season off a bit before introducing it to a breadcrumbs.

5. Melt a tiny butter in a frying vessel and supplement a entirely lonesome escalope. Fry on both sides until golden-brown, afterwards take it out and let it season off on some kitchen towel before serving.

6. Serve with a lemon slices or lingonberry jam if we like.

What you’ll need for a potatoes:

1kg of tough prohibited potatoes (quite tiny ones)

2 tbsp of butter

3 tbsp of parsley

How to prepare:
1. Boil a potatoes in preserved H2O for 25 to 30 mins before bark them while still warm.
2. Fry a butter in a vast pan, supplement a parsley with a tiny salt and spin a feverishness down.
3. Toss a potatoes in a vessel until lonesome in butter and parsley.
4. Finish your image with a tiny hazelnut liqueur and guten appetit.


© Aniko Hobel

5. Playwright and actor Jeremy O. Harris’s honeyed potato pie

“This is my grandmother Ruth Ann Harris’s recipe for honeyed potato pie.”

Makes approximately dual to 3 pies

What you’ll need:

5 honeyed potatoes

1 tsp of cinnamon

2 to 3 eggs

1 tsp of nutmeg

475ml of milk

113g of preserved butter

128g of sugar

1 tsp of self-raising flour

3 dull cake shells

Ice cream or churned cream, to serve

How to prepare:

1. Preheat a oven to 180°C / gas symbol 4.

2. Boil a honeyed potatoes until they are soft. Allow to cold before bark and fixation in a bowl.

3. Add a cinnamon, eggs, nutmeg, milk, butter, sugarine and self-raising flour.

4. Mix together, creation certain there are no lumps.

5. Pour a reduction into a cake shells.

6. Bake for 45 mins to an hour, or until a blade extrinsic in a centre comes out clean.

7. Add a dollop of ice cream or churned cream to serve, or solidify for a stormy day.

Sweet potato pie

© Lynne Mitchell

6. Photographer Colin Dodgson’s quinoa with black beans

“This is identical to a image my silent mostly creates as a side (to span with duck or fish), though we indeed like to eat it on a own, on a square in a evening.”

Serves 3 (or dual hungrier people)

What you’ll need:

128g of quinoa, uncooked

475ml of unfeeling stock

A integrate shakes of allspice

1 tin of black beans

1 whole lime, juiced

2 to 3 cloves of garlic, chopped (the smaller, a better)

1 Negra Modelo drink (2 gulps for a recipe and a rest for we to suffer while you’re creation it)

A integrate shakes of cumin

Ground black pepper

Chilli flakes to taste

1 handful of uninformed coriander, creatively chopped

Tapatío (hot sauce) to taste

How to prepare:

1. Take a quinoa and supplement it to a unfeeling batch in a tiny vessel with a lid. Add a allspice and move to a boil.

2. Once it is boiling, spin a feverishness down to simmer, cover it, and let it ready for 20 minutes. Keep an eye on it and stir it spasmodic — we know it’s finished when all of a glass has evaporated totally and a quinoa is fluffy.

3. Meanwhile, dull a can of black beans into a likewise sized vessel (something not utterly as vast as we would use for pasta, maybe only a bit smaller).

4. Add a orange juice, garlic and Negra Modelo to a beans. Add some some-more allspice, and a cumin, belligerent black peppers and chilli flakes, and feverishness while stirring.

5. Let a bean reduction ready while we wait for a quinoa to finish cooking. Add a coriander during a really final impulse and give it one final mix.

6. Get a play and brew a beans and quinoa together, portion alongside Tapatío (the ideal side with anything!)


© Westend61

7. Designer Kenneth Ize’s boiled yam chips

“This image always reminds me of West African travel food.”

Serves as many as we like

What you’ll need:

2 to 3 yams

Salt, to season

A tiny oil, for frying

How to prepare:

1. Peel and cut a yam into 1in cylindrical discs, creation several cuts opposite a discs to get vast chips. Wash a yam chips and place into a bowl.

2. Add a tiny salt and toss a essence to discharge a salt. Set aside for 15 to 20 minutes.

3. In a frying pan, supplement a tiny oil and feverishness until 180°C.

4. When a oil is prohibited enough, supplement a few yam chips, withdrawal adequate room for flipping a chips.

5. Cool a chips compartment they have incited golden.

6. Remove a chips and place in a paper towels to catch a oil.


© Rösch,Sandra

8. Photographer and filmmaker Oliver Hadlee Pearch’s carrot cake

“Here is a recipe for my mum’s gluten-free carrot cake. we had it during slightest twice a week as a kid. It’s what gave me night vision.”

Makes approximately 10 slices

What you’ll need for a gluten-free carrot cake:

256g of self-raising flour, sifted (gluten-free or regular)

2 tsp of baking powder

1 tsp of baking soda

1 tsp of salt

2 tsp of cinnamon

237g of corn oil

4 eggs

430g of caster sugar

150g of proposal carrot, peeled and grated

128g of walnuts, finely chopped, and adequate to decorate

What you’ll need for a cream-cheese icing:

250g of Philadelphia cream cheese

500g of sifted topping sugar

Tiny fist of lemon

How to prepare:

1. Preheat a oven to 170°C / gas symbol 3.

2. Sift a flour, baking powder, baking soda, salt and cinnamon together in a bowl.

3. Beat a sugarine and corn oil in an electric mixer on high speed, afterwards supplement a eggs one during a time, violence kindly between any further until a reduction is light and fluffy.

4. Gradually stir a sugar, corn oil and egg reduction into a sifted flour mixture.

5. Stir in a grated carrots and many of a walnuts with a wooden spoon.

6. Pour a reduction into a 9in cake tin with greaseproof paper.

7. Cook for 50 mins to an hour or until golden-brown on top. Allow to cold on a cake rack.

8. For a cream-cheese icing: regulating a mixer, mix a Philadelphia cream cheese, topping sugarine and lemon for 2 to 3 mins until light and feathery and smooth.

9. Once a cake is cool, well-spoken on a cream-cheese topping and adorn with chopped walnuts.

Carrot cake


9. Photographer and executive Renell Medrano’s mangú criminal los tres golpes (mashed plantain with boiled eggs and salami)

“This image will always be a partial of me, we remember my grandmother would make it in a mornings. Enjoy, adore Renell x”

Serves six

What you’ll need:

1 red onion, sliced into rings

237ml of vinegar

6 plantains, peeled and quartered

473ml of canola (rapeseed or vegetable) oil, divided

12 slices Dominican frying cheese, queso de freir

128g of flour

18 slices of Dominican salami, salami frito

6 tbsp of butter

1 avocado, to serve

6 eggs, fried, to serve

Pickled onions, to serve

How to prepare:

1. Put a sliced red onion into a middle play with a complicated splash of salt, and a vinegar. Let it soak while scheming a other ingredients, for about an hour.

2. Put a plantain pieces into a vast pot with adequate H2O to cover them by 1in. Add salt to taste. Bring a plantains to a boil over a high feverishness and ready until they are really tender, that should take about 30 minutes.

3. Meanwhile, in a middle frying pan, feverishness 420ml of a canola oil to 180°C over a high heat.

4. Coat any cut of cheese in flour, and afterwards grill a slices in a oil until both sides are golden-brown, for about 3 minutes. Remove from a frying vessel and send to a paper towel-lined plate.

5. Add another tablespoon of oil to a vessel and grill a salami until brownish-red and crispy on both sides, for about 4 minutes. Remove, and send to a paper towel-lined plate.

6. Wipe a vessel before adding another tablespoon of oil to it. Pour in a onions and their shower liquid. Sauté until a onions are soothing and splendid pink, for about 10 minutes.

7. Once a plantains are tender, dip them out from a H2O and place in a apart vast bowl, and keep a starchy prohibited glass comfortable on a stove.

8. Add a butter to a plantains and about 200ml of a prohibited starchy plantain liquid. Mash together until tawny and smooth. Add some-more glass as needed.

9. Serve a mangú with a boiled cheese, boiled salami, avocado, and boiled eggs. Garnish with preserved onions.


© ©fitopardo

10. Photographer Leslie Zhang’s Chinese braised rice

“Rice is a essential holy pellet in a Chinese meal. we customarily ready for a tiny series of people, so we always adore adding reduction and flavours to a rice to make a compact, stand-alone banquet. Cooking Chinese braised rice is identical to creation risotto or paella, though instead we would use a rice cooker. Enjoy.”

Serves as many as we like

What you’ll need:
100g of churned grains rice per serving
Any choice of vegetables — could be slices of onions, mushrooms or peppers
60g of beef or fish per serving
1 tbsp of soy salsa per serving
2 tsp of Shaoxing rice wine
1 tsp of sesame oil

How to prepare:

1. First grill adult a rice and a vegetables alone with oil.

2. Gently flare your choice of beef or fish.

3. Mix a rice with a soy sauce, Shaoxing rice booze and sesame oil.

4. Put a rice during a bottom of a rice cooker and covering a beef and vegetables on top.

5. Set it to a programmed programme.

Braised rice

© Louno_M

This essay was creatively published on British Vogue

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