Bouji Hangover Recipes for When a Maccies Just Won’t Make It


lIf you’ve had a holiday, Monday will put you in one of two camps: either you head for the nearest McDonald’s or a greasy fast-food equivalent, or you stare, discouraged, into the depths of the refrigerator in search of something. – whatever – to calm your stomach and relieve your headache.

But what do professional chefs – who have to cook, write about food and think about food all day long, regardless of a hangover – do in times like these? We’ve asked some of our favorite chefs to reveal their morning-after pick-me-ups.

Anyone who feels like their hangover is getting worse with age is in good company. “It’s definitely getting better for me,” admits Ben Tish, chief executive of Cubitt House, who swears by a fix from his younger self. “A can of Coke (always full), two Nurofen and a sausage sandwich is the best remedy I’ve found.”

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And when he feels bouji: ‘I like to fry my sausages and add some n’duja at the last minute. The spreadable spicy sausage breaks down in the pan and coats the sausages with a shiny, spicy glaze. That fiery kick will make any hangover go away!’

If you’re Robin Gill (chief director/patron of Zebra Riding Club, Bermondsey Larder and Bottle & Rye), you’re looking for something different. Three specific things really. “When I worked for Don Alfonso 1890 on the Amalfi Coast, we always enjoyed a boat trip every week on our day off that involved drinking plenty of alcohol,” he says. ETN. “Over time, I learned a skill that got me back on track the next day at work. Start with a pint of water, followed by a double espresso and then a shot of limoncello. It has never let me down.”

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After a night of “one” too many, Richard Corrigan also focuses on the dog’s hair: “A Bloody Mary is all I need,” he tells me. “I use all the classic ingredients: a good splash of vodka, tomato juice, Tabasco, Worcestershire sauce, black pepper and lots of ice.

“I like to give mine a grater of fresh horeradis for an extra kick — that will clear your foggy head in no time.”

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For a stylish way to clear that foggy head, there’s no better authority than David Moore, owner of Pied à Terre. “I always opt for a smoothie the morning after,” he says. “Mix apple juice, oat milk, ½ cucumber, 1 beetroot (I got the easy vacuum-packed one), 1 celery stick, 1 avocado, some frozen fruit, ½ teaspoon turmeric, 2 twists of black pepper, and 2 milk thistle capsules. Your body will love you! ”

If you want to get rid of your hangover like a pro cook, give these recipes a spin this Holiday Monday — or save them for a rainy day!

Smoked haddock kichri

Carbohydrates and proteins are always a hangover winner


Through: Will Bowlby, Kricket

“Kedgeree, or what we know, is inspired by the Indian staple of kichri, a mixture of rice and lentils. Here we take the simple kichri and make it familiar with smoked haddock and egg. The pickled cauliflower provides a sharp contrast to the richness of the kichri, as well as added texture and crunch (the recipe makes more than you need, but you can store the rest in an airtight jar and use within a few weeks). If you prefer, you can serve the kichri with a poached egg instead of a raw egg.”

Serves: 4


Approximately 350 ml (12 fl oz/scans 1½ cups) whole (whole) milk

2 fresh Indian bay leaves

A few black peppercorns

300 g unpainted smoked haddock

4 large free-range eggs, to serve

A handful of coriander cress, to garnish freshly ground black pepper, to garnish

For the pickled cauliflower:

1 small cauliflower

200 ml pickling liqueur (recipe below)

for the kichri:

200 g yellow moong dal (lentils)

2 tsp ground turmeric

2 tbsp vegetable oil

1 small onion, chopped

2 tsp cumin seeds

2 tsp minced garlic

2 green chillies, finely chopped

2 tsp peeled and finely chopped fresh ginger root

400 g cooked and cooled basmati rice

100 g unsalted butter, cubed

Sea salt, to taste

A little fish stock or water (if needed)


1. Start pickling the cauliflower. Finely chop the cauliflower and add it to the brine. Let it steep for 1-2 hours and then store in a sterilized jar in the refrigerator.

2. To slow the poaching of the haddock, pour the milk into a heavy-bottomed saucepan along with the bay leaves and peppercorns. Bring to a boil over low heat, then add the haddock, skin side down. Poach for about 10 minutes. Strain off the moisture and spices, let the meat cool and peel, discard any bones and skin.

3. To make the kichri, put the moong dal in a saucepan and cover with cold water. Add the turmeric, bring to a boil and simmer for about 10 minutes until the lentils are cooked through and all the water has been absorbed. Let cool and then puree in a food processor.

4. Heat the oil in another pan, add the onion and fry over medium heat until soft and translucent. Add the cumin, garlic, green chillies and ginger and stir before adding the lentil purée, cooked rice, poached haddock and butter. Mix gently until everything is combined. Don’t stir too long or the fish will break. Add a little stock or water and more butter if needed – it should be creamy and luxurious. Remove from heat and season with salt. Ladle into bowls, garnish with a raw egg yolk and serve with the pickled cauliflower, coriander and black pepper.

Kudu’s braaibroodjie (also known as South African grilled cheese sandwich)

Through: Patrick Williams, Kudu Collective


Cheddar cheese

1 tomato

1 red onion

2 slices of sourdough

Butter, to spread


A pinch of coriander seed

To serve:

Your favorite chutney. We use a South African chutney called Blatjang


1. Chop the onions and tomatoes. If you have a mandolin at home that works perfectly for slicing the onion. Cut nice thick slices of the tomato.

2. Butter the bread. The older the bread, the better.

3. Build the sandwich. Now put the sandwich on top. Cheese first, then onions and tomatoes. Add some salt. Mix coriander seeds with black pepper and use to season the tomatoes. Now tie it with twine in an arc so it doesn’t all move.

4. Put it on the BBQ. Make sure your BBQ or grill pan isn’t too hot so it doesn’t burn – you just want it toasty. When the cheese has melted, the tomatoes are hot and the onions are still a bit crunchy, remove it from the BBQ. Cut the string, cut the sandwich in half and place on a plate.

French toast and smoked bacon

This one is for hangovers who can’t choose between sweet and savory

(Paul Ainsworth)

Through: Paul Ainsworth, Caffè Rojano


For the French toast:

4 St Ewe free range eggs

200 ml whole milk

30 g vanilla sugar

pinch of cinnamon

1 brioche bread

A few thyme leaves, to garnish

For the smoked bacon:

500 g smoked pork belly

1 star anise



1 stick of cinnamon

Half a bulb of garlic

1 carrot

1 onion cut into quarters

1 stalk celery halved

½ a white part of the leek cut in three

For the bacon glaze:

50g soy

50 grams maple syrup

50 g clear honey

20 g sherry vinegar

1 star anise

2 cloves

1 small cinnamon stick

1 mace blade


For the French toast, place all ingredients in a mixing bowl and whisk together. Cut your bread into 1 cm thick slices and let them soak in the mixture for 2 minutes. In a non-stick coating, melt a little butter until browned and place your spiced egg loaf in the pan until lightly caramelized (3-4 minutes).

For the bacon, soak the salted and smoked pork belly in cold water for 3 hours. Pat dry with a cloth before placing in a pan with the vegetables, herbs and aromatics and cover with cold water. Bring to the boil, place a sheet of greaseproof paper on top and cover with a lid. Simmer for 3 hours and then remove from heat. Let cool in the cooking liquid.

Once the bacon has cooled, transfer to a refrigerator and let the bacon cool and harden completely, this will make it much easier to cut and slice into nice thick slices.

For the bacon glaze, place all ingredients in a pan and bring to the boil and reduce for 2-3 minutes.

Let cool. To finish the belly, place in a pan and lightly brown, then transfer to a baking tray and cover with the glaze. Finish in a hot oven for 2-3 minutes until the glaze caramelizes and sticks to the bacon.

Place the bacon on the caramelized French toast and dust with cinnamon sugar and garnish with a few thyme leaves.

Dutch baby pancakes with mascarpone, raspberry compote and honeycomb

Dutch baby pancakes are a bit like Yorkshire pudding, which you can eat at any time of the day

(Wild by pie)

Through: Lucy Carr-Ellison, Wild of Tart


60 g flour

2 eggs

120 ml whole milk

1 tsp caster sugar

1 tsp vanilla extract

30 g butter, melted

Pinch of salt

150 g raspberries

½ lemon

1 tsp powdered sugar

To serve:

Powdered sugar

1 tbsp mascarpone


Use a 26 cm heavy-bottomed ovenproof frying pan or 2 14 cm pans


Preheat the oven to 220C.

Whisk together the eggs, milk, salt, sugar and a tablespoon of melted butter. Place the flour in a bowl and make a well. Slowly pour in the egg mixture, whisking, and slowly add the flour until you have a smoother batter. Let stand for 15 minutes.

Place the raspberries in a saucepan over medium heat, squeeze the half and lemon and add the icing sugar. The raspberries will begin to collapse, bring to a boil for 2 minutes and remove from heat.

Place your pan over very high heat until smoking, add the butter and swirl around the edges, immediately add your pancake mix and place in the oven for about 15 minutes until puffed up and golden brown.

Remove from oven and dust with powdered sugar. To serve, spoon the mascarpone on top, then spoon the raspberry over it and finish with a drizzle of honey or honeycomb.


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