As we all keep hearing, being at home for the foreseeable is the perfect time to learn a new skill. Why not combine this with a taste of the exotic by learning recipes from leading chefs at some of the world’s finest hotels?

‘Les Petits Farcis’ stuffed Provençal vegetables from Restaurant Joël Robuchon at Hôtel Métropole Monte-Carlo

Executive chef Christophe Cussac created this popular dish that comes with caramelised vegetables and slightly salted ham hock.

Serves six

Stuffing 

100g slightly salted ham hock

2 carrots

2 large white onions

2 red bell peppers

2 Swiss chard

2 garlic cloves

2 courgettes

1 bunch basil leaves

10g rice

1 egg

100g parmesan cheese

Olive oil

100ml veal stock

Vegetables

6 round courgettes

6 onions

6 tomatoes

Mesclun (mixed salad) greens

Sherry vinaigrette

1 pinch of chervil

1 pinch of chives

1 pinch of coriander

1 pinch of parsley

1 pinch of dill

METHOD

Finely dice the carrots, the white parts of the chard, peppers and courgettes for the stuffing. Chop the onion, garlic, the green parts of the chard and basil. In a saucepan, sweat the onion and garlic in olive oil. Add the finely chopped vegetable. When these are cooked, pour the veal stock with the parmesan and egg, and continue to cook until a uniform mixture is obtained. Store in the fridge.

Cut the vegetables ¾ to leave ¼ top and scoop out the centre. Slightly scoop out the top of the courgette. Cook the onion and courgette for approximately 15 minutes. Fix the top of the onion with a wooden toothpick. Stuff the tomatoes, courgettes, and onions with the stuffing mixture. Cook in the oven at 180°C for approximately 20 minutes or more depending on the thickness of the vegetables. Serve with salad leaves and herbs.

Cacio cheese and pepper spaghetti, flavoured with rosebuds, from Hotel Eden, Rome

The classic Italian comfort pasta has been updated by executive chef Fabio Ciervo with a rose-infused broth and completed with a grind of the world’s best pepper from Madagascar.

Serves four

INGREDIENTS

320g spaghetti

200ml light chicken broth

60g grated cacio cheese

5g edible roses

10g Madagascan black pepper

30ml extra virgin olive oil

METHOD

Rose infusion:

Heat the chicken broth up to 60°C and add the rose buds in infusion for 4-5 minutes and filter with a strainer.

Sauce:

Heat the olive oil in a pan, add the pepper, previously crushed in a mortar, and then add the rose-infused broth. Now cook the pasta and when al dente, add to the sauce and keep on cooking on a low heat. Now that pasta is ready, add pecorino cheese, extra virgin olive oil and, using a fork, mix until it’s creamy. Finish with freshly ground pepper.

McCarthy Salad from The Beverly Hills Hotel Polo Lounge

The McCarthy Salad has been a Polo Lounge signature dish, and one of its most popular, since it was first served to regular guest Neil McCarthy in the 1940s when he ordered a salad made from a very specific list of ingredients.

Serves one

INGREDIENTS FOR THE SALAD

¼ head iceberg lettuce

½ head romaine lettuce

½ cup diced, grilled free-range chicken

½ cup diced, roasted red beetroot

¼ cup free-range egg yolk

¼ cup free-range egg white

½ cup finely diced aged cheddar cheese

½ cup applewood-smoked bacon

¼ cup diced tomato

¼ cup diced avocado

INGREDIENTS FOR THE DRESSING

1 cup balsamic vinegar

1 shallot

1 tablespoon brown sugar

3 cloves roasted garlic

1 teaspoon Dijon mustard

Salt and black pepper to season

Canola oil

METHOD

Artfully arrange the salad ingredients in a bowl. Place the dressing ingredients in a blender and drizzle in the canola oil to emulsify. Add the dressing and enjoy!

Tortilla soup from Wolfgang Puck at Hotel Bel-Air

The hearty and delicious tortilla soup is one of the signature dishes at this modern Californian restaurant.

Serves six

INGREDIENTS FOR THE SOUP

4 sweetcorn cobs, husked

3 Guajillo chillies, deseeded and destemmed

8 garlic cloves, crushed

2 onions, chopped

2 jalapeños, chopped

4 corn tortillas, chopped

4 large ripe vine tomatoes, deseeded and chopped

4 tbsp tomato purée

½ tsp cumin seeds, toasted and ground

1.2l chicken stock

½ tbsp vegetable oil

Kosher salt

Freshly ground black pepper

METHOD

Sauté the chicken breast, dice and season with salt and pepper. Divide the chicken pieces and avocado between separate bowls, then add a quenelle of crème fraîche. Carefully pour the soup into each bowl. Garnish with the fried tortilla strips, chilli threads and coriander.

Truffle croque monsieur from Les Manoirs de Tourgéville

Emmanuel Andrieu, executive chef at Les Manoirs de Tourgéville gives us the secrets of making this Normandy recipe at home. This croque monsieur combines crusted toast with melting cheese and the elegant taste of the truffle for the ultimate comfort food.

Serves four

INGREDIENTS

8 slices of bread

300g grated emmental cheese

150g cream

4 slices of ham

Truffle oil and a piece of fresh truffle

METHOD

Mix the cream and the grated cheese, sprinkle with pepper and add a few drops of truffle oil. Leave in a fridge overnight. Spread the mix on sliced bread and add a slice of ham with a few bits of truffle. Cover with another slice of bread and spread the mix of cheese and cream. Cook in the oven for 12 minutes at 180°C. Voila!