Home Cook Liverpool 1: Popular Liverpool restaurant dishes you can now make at home - The Guide Liverpool

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Home Cook Liverpool 1: Popular Liverpool restaurant dishes you can now make at home


Chances are that, three weeks into lockdown, you’re missing your favourite restaurants and the delicious dishes that are always on your go-to list.

But now you can recreate some of them at home.

Liverpool’s lovely restaurants and chefs have let us in on a few secrets to keep us going until restrictions are lifted with recipes and ‘how to’ guides on some of their most requested menu must-haves.

So, for starters, why not give these a go?

The Club House and Smugglers Cove - Cookie Dough

Their Cookie Dough is one of its most popular desserts, and for good reason – gooey, chocolatey and indulgent, this dish is a real crowd-pleaser. 

So follow their simple steps to create your own at home – and don’t forget to share your creations and tag them on social media because they’d love to see them!

Cookie Dough ingredients

700g Plain Flour

Half a dessert spoon of Baking Powder

Half a dessert spoon of Bicarbonate of Soda

One Dessert Spoon of Salt

312grams of unsalted butter

300g of soft brown sugar

200g of white chocolate

200g of dark chocolate

2 large eggs

1 scoop of vanilla ice cream

2 dessert spoons of toffee sauce

Toppings of your choice (we’d suggest Mini eggs, Oreos or a Creme Egg for an Easter twist)

Cookie Dough Method

Gently soften the butter and mix it together with the sugar, either by hand or in a food processor until the sugar is fully dissolved.

Add the eggs to the mixture and beat until bound together.

Add the flour, bicarbonate of soda and baking powder gradually until mixed.

Break the white and dark chocolate into pieces and gently fold into the mixture.

Divide into 150g portions and chill them in the fridge.

Once ready to serve, place the cookie dough into a cast-iron skillet and cook in the oven for six minutes for a gooey centre.

Top with ice cream, toffee sauce and sprinkle on the toppings of your choice.

Visit The Smugglers Cove website here.

Visit The Clubhouse website here.

Mowgli - Sticky Stay At Home Chicken

Chef and owner Nisha Katona has been sharing loads of dishes on her Instagram page from easy Korma to Skate Bengali to Paprika Prawns so it’s definitely one to go to if you’re looking for inspiration in the kitchen.

This is her Sticky Stay At Home Chicken and we’ve already been told by someone who’s tried this that it’s delicious and super-easy, so give it a go. Nisha says: “It makes four chicken thighs go a long, long way!”

Sticky Stay At Home Chicken Ingredients

4 x chicken thighs

Chopped greens




Mango or pineapple


Soy sauce


Tomato puree or ketchup

Chinese five spice 

Black pepper


Sticky Stay At Home Chicken Method

Fry garlic, ginger if you have it – no prob if not, an onion will do – add any chopped greens.

Add the chopped chicken, mango or pineapple and/or nuts, soy sauce, honey, tomato purée or ketchup and Chinese five-spice ideally (I only had anise), black pepper and cinnamon. 

Done in 20 min.

See a video of the process here.

Maray - Falafel

Jay from Maray answered the Twitter requests to show people how to make their popular falafel.

He says: “We thought we’d do it while most of you are stuck at home, a nice idea to give you something to get stuck into and give you some nice, tasty snacks.”

Falafel Ingredients

325g chickpeas (soaked overnight)

93g parsley

62g coriander

Clove of garlic

1 medium diced onion

3g onion powder

Garlic powder

Ground coriander

Ground cumin

White sesame seeds

15g Gram flour

5g salt

1tsp baking powder

Falafel Method

Drain soaked chickpeas and rinse. Put parsley, coriander, diced onion and garlic into blender, and blitz into paste (about 2 mins).

Add into a mixing bowl with rest of ingredients and mix by hand and then shape into rugby balls about 50g each.

Put 1in of oil into pan on medium heat and carefully drop in falafel balls, allowing enough space all round, and cook until nice and brown and crisp on the outside.

Take out and drain on kitchen roll. Garnish with rock salt or sea salt.

Watch a handy video here.

Santa Maluco - Rondelli Pasta

Simple but oh-so stunning.

Rondelli pasta is a favourite at the Castle Street Restaurant, and now you’ve got the chance to make it yourself.

Rondelli Pasta Ingredients

1 fresh lasagne sheet

3 x slices of Emmenthal Cheese

3 x slices of sandwich ham

100ml double cream

I litre water

Pinch of salt

50g grated Cheddar Cheese

10g chopped chives

Rondelli Pasta Method

Put the water in a pan and heat to a simmer. Once hot, place the lasagne in the water for about a minute to soften. Remove and lay flat.

Once the lasagne sheet is cool, place the ham slices over the sheet (covering it completely) then do the same with the cheese, covering the ham.

Carefully roll the pasta from end to end crating a cigar-shaped roll. Get a knife and slice the roll into 1cm slices – you should see a spiral effect.

Once sliced, get an ovenproof dish and lay each slice on its slide around the dish, until the base of the dish is covered.

Pour over the cream, top with grated cheese. Put into a hot oven for 15 minutes until golden brown and the cheese is bubbling, top with chopped chives and serve.

Visit their Instagram profile here.

Bold Street Coffee - Beans and Wilted Spinach

Breakfast beans and wilted spinach, what a way to get your day started with this classic…

Breakfast Beans Ingredients

250g butter beans

10g smoked paprika

30ml dark soy sauce

200ml tomato passata

10g tomato puree

125ml water

2x diced shallots

10ml veg oil

Crushed garlic clove

Method: Add oil to pan and put on low heat, add shallots and garlic and cook until soft and without colour.

Turn up to medium heat, add soy sauce and allow to evaporate. Add puree and paprika, stirring for 3 minutes.

Add passata, water and butter beans and turn down heat. Cook until sauce thickens and beans are coated (about 20-25 mins).

Wilted Spinach Ingredients

250g baby leaf spinach

20g butter

Pinch of salt, nutmeg and black pepper


Gently melt butter in thick bottomed pan, add baby spinach, salt, nutmeg and black pepper. Cover with lid and gently steam for two mins. Remove lid, stir and take off heat. Stand for two minutes and serve.

See their Instagram profile here.

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