There's something uniquely comforting about classic dishes that have stood the test of time, yet remain open to creative interpretation. British cuisine is particularly rich in these timeless favourites, and one celebrated chef is demonstrating how subtle innovations can breathe new life into traditional recipes.
Reimagining British Classics
Lisa Goodwin-Allen, culinary director at the newly opened Rosi restaurant within London's Beaumont hotel, has taken two beloved British classics – chicken kiev and steak diane – and given them a contemporary makeover. Her philosophy centres on preserving the heart and soul of traditional dishes while introducing fresh flavours and textures that make them exciting for modern palates.
The chef explains that even minor adjustments to familiar favourites can create remarkable differences in the dining experience. While her recipes maintain the comforting essence of these classics, they incorporate sophisticated elements that elevate them to restaurant-quality standards suitable for home cooking.
Truffle-Infused Chicken Kiev
Goodwin-Allen's reimagined chicken kiev features a luxurious truffle butter filling that transforms this familiar favourite. The recipe begins with creating a rich butter mixture combining 250g butter, 60g truffle paste, finely diced shallot, garlic, and fresh chives.
Preparation involves carefully stuffing six chicken breasts with the truffle butter mixture before coating them in flour, beaten eggs, and panko breadcrumbs. The chicken is first shallow-fried until golden, then finished in a 200C (180C fan) oven for 15 minutes until perfectly cooked through.
The chef acknowledges that truffle paste represents a premium ingredient, but suggests it's worth the indulgence for special occasions. She notes that any remaining paste can be used to add luxury to festive cooking during the Christmas season.
Chicken Diane with Mixed Mushrooms
In another creative twist, Goodwin-Allen adapts the classic steak diane sauce to accompany chicken instead. Her version begins with brining a 1.2kg chicken crown in a solution containing sea salt, lemon peel, garlic, thyme, and peppercorns for optimal flavour and moisture.
The dish features an herb butter stuffing made from 115g butter, mixed soft herbs, smoked salt, roast garlic paste, and brioche breadcrumbs, which is piped under the chicken skin before roasting.
The diane sauce itself combines mixed mushrooms including shiitake, oyster, and chestnut varieties with brandy, three types of mustard, chicken stock, and crème fraîche. The chicken is roasted using a precise two-temperature method: first at 120C (100C fan) for 70 minutes, followed by a high-temperature blast at 240C (220C fan) for 8 minutes to achieve perfectly crisp skin.
Modern British Cooking Philosophy
Goodwin-Allen's approach demonstrates how British culinary traditions can evolve while maintaining their essential character. Both recipes pair excellently with creamy mashed potatoes, maintaining that connection to classic comfort food while offering elevated dining experiences.
These reinvented classics showcase how thoughtful ingredient selection and technique refinement can transform familiar dishes into something both nostalgic and excitingly new. The recipes prove that with some clever tweaks and quality ingredients, home cooks can achieve restaurant-worthy results that honour tradition while embracing contemporary flavours.
