In January, you have a choice: either adopt a plant-based diet with plenty of colourful fruits and vegetables and wholesome grains, OR throw yourself into the world of comfort food, with its indulgent, creamy sauces, unapologetic carbs and meat. If the bleak weather and state of your bank balance has you tending towards the latter, we have a few recipe suggestions from the Houses which might help ease the mid-winter blues…

Tagliatelle al Ragu Bolognese - Cecconi's Pizza Bar

'This is a classic Italian dish, which sounds easy to make but is not – you need to find a good balance between all the flavours. I remembered when we open Cecconi’s Pizza Bar we did maybe 20 or 30 tastings every day to get the right recipe and balance.' Richard Budo, head chef

INGREDIENTS (serves 3)
For the egg pasta: 1kg “00” flour, 9 egg yolk, 1 whole egg, Pinch of salt

For the sauce: 400g mince veal, 400g mince beef, 75g celery finely diced, 75g carrots finely diced, 75g onions, finely diced, 25ml good-quality olive oil, 60ml good-quality red wine, 25g tomato paste, 375g good-quality canned tomato, 1 beef stock cube, 7.5g thyme, 7.5g rosemary, 1 bay leaf, 1 clove, Salt and pepper

METHOD
Start by making the fresh pasta. In a large bowl mix the flour and eggs until the ingredients are completely incorporated. Add the salt and keep mixing until you get a smooth and elastic dough, cover with plastic wrap and leave to rest in the fridge for at least 4-5 hours (overnight is best).
Roll the dough on a dusted table or if you have use a pasta machine, use that. Try to roll the pasta into thin sheets of 30cm by 30cm, dust with flour and fold with a kitchen knife, then cut into 1cm ribbons.
For the sauce, use a thick cast-iron pan or a casserole to braise the mince over a medium heat, seasoning as you cook. Once golden brown, put into a bowl and set aside. In the same pan start frying celery, carrots and onions with the olive oil. When the vegetables start to become soft and golden add the browned mince and let cook for five minutes. Start to add the tomato paste using a wooden spoon and, stirring little at the time incorporate it, turn up the heat and add the wine. Let the alcohol evaporate and add canned tomato, beef stock, herbs and clove, season well and bring it to the boil; then turn down the heat and let simmer for at least 6-7 hours.
In a pan with boiling salted water, cook the pasta for 2 minutes and mix it with the ragù sauce, served hot with a sprinkle of grated Parmesan on top.

Rolled Lamb Kebab - Soho House Istanbul

'This dish requires intensive butchery and a couple of other cooking techniques which makes it a relatively hard dish to execute. But the result is beautiful, simple-looking and delicious, which has made it a hit among guests at Naavah.' Ozgur Onol, executive chef

INGREDIENTS (serves 2)
1 saddle of lamb

3 chilli peppers

Fresh thyme

Fresh rosemary

Sumac

For the mint oil: Bunch of mint, 200ml neutral oil
For the pitta bread: 500g flour, 10g fresh yeast, 15g salt, 10g sugar, 20g sunflower oil, 325g water

To serve: 150g beef tomato (cut into thin wedges), 50g red onion (sliced), 10g parsley leaves, pinch of pomegranate seeds, 10g lemon vinaigrette, 1/2 piece lemon

METHOD
Debone the saddle, keeping all the fat and meat intact. Season with chopped thyme, rosemary,
black pepper and sumac. Roll it to form a log, making sure the fat covers the outside. Roll it with cling film and chill. Cut the log into slices 2.5 cm thick and put 3 pieces on a metal skewer alternating with chilli peppers.
For the mint oil, blanch the mint leaves in boiling water and then shock in ice water. Squeeze as much water as possible. Blend it with neutral oil and pass through a chinois.
Prepare the pitta bread by mixing flour, salt and sugar. Dissolve yeast in water and oil, mix with the dry ingredients and knead for 10 minutes. Prove for an hour. Portion 90g dough and prove for an hour. Roll the dough to 1/2cm thickness and cook both sides on the plate.
For service, mix tomatoes, red onion, parsley, pomegranate seeds, sumac and vinaigrette, season with salt and pepper. grill the lamb kebab to desired doneness and drizzle with mint oil. Serve the kebab with the dressed salad, pitta bread and caramelised lemon.

Coq au Vin from Cafe Boheme

INGREDIENTS (serves 5)
Chicken (1 whole or 5 chicken legs)
100g flour
125ml cognac
1 bottle red wine (Burgundy)
100g lardo
2 carrots, cut in chunks
300g baby onions
50g parsley to taste
3 leaves bay to taste
50g thyme to taste
4 cloves unpeeled garlic to taste
10 grains black pepper, crushed
50g unsalted butter

METHOD
Cut the chicken into pieces and let it marinate with wine and the herbs for 24 hours. Drain and dry the chicken, then let it brown in a large stew pot. Once golden, add the cognac and let it flame. Then add a bit of all purpouse flour, and turn off the heat.
After having sautéed the vegetables (onions and carrots) in a bit of butter with lardo, put everything into the stew pot and add wine and pepper.
When warmed through, lower the flame and cook for 50 minutes, half-covered, turning the pieces over often, make sure the will cooked equally.
My advice: the best wine to use is a robust red wine For a fuller taste, it is best to use a organic chicken as well, is nice to serve with side of mash pototo.

Cacio e Peppe - Soho House New York

‘This member favourite was put on the menu here in Meatpacking by Jonah Eagan, with whom I had the pleasure of opening our new Brooklyn location, Dumbo House. It’s a comfort classic that pulls on your heart strings all year round.’ — Brian VanderGast, executive chef

INGREDIENTS
One portion spaghetti
50g butter
2g ground black pepper (medium grind)
1⁄2 cup pasta water (reserved)
25g pecorino cheese
25g Parmesan
SERVES 1

METHOD
Add spaghetti to salted boiling water. Like kids, the more attention you give your pasta early on, the better it will turn out. Stir vigorously in the beginning, then start your sauce.
Add the butter to a sauté pan on medium heat,
add the black pepper and swirl until toasted – about 1 minute. Add half a cup of pasta water, swirl and add the cheeses. Stir quickly until incorporated, then add your al dente pasta and toss and toss.
If your sauce is too thin, feel free to add more cheese. If too thick, add a splash more pasta water. Twirl your pasta on to the plate and top with more cheese. Happy cooking!

Soho House New York

Our House in Manhattan's Meatpacking District is the perfect place to eat, drink and nap.