The moustachioed people behind Movember travelled across the nation to bring together a super group of Mo Bros - chefs who want to support the cause and get the average bloke back in the kitchen.
As a result of this union they created the Bring It On Home cookbook, a beautifully presented free recipe book, which is available from the Movember Supper Lip Club Blog. Clever name that.
To give you a flavour of what to expect, we've been showing you some of our favourite recipes from the book throughout November (sadly this is the last one!).
This starter recipe developed by Nick Butler, Head Chef at Chiswell Street Dining Rooms in London, will look like a real culinary masterpiece when you present it to your friends at a dinner party. It'd tastes pretty amazing too...
Smoked haddock risotto, soft boiled quail eggs and parsnip crisps
2 litres of chicken stock
2 sprigs of thyme
20 black peppercorns
1 bay leaf
50ml olive oil
600g Arborio rice
500ml white wine
250g smoked haddock fillet, skinned and diced
100g frozen peas
50g grated Parmesan
¼ bunch of parsley, chopped
12 quail eggs
1 large parsnip
For the risotto:
Infuse the chicken stock with the thyme, peppercorns and bay leaf and bring to the boil.
Finely dice the shallots. Add to a large saucepan with the oil and cook, without colouring, until translucent. Add the rice along with 3 pinches of salt and cook for 1 minute.
Add the wine and reduce until the rice has absorbed the wine and it is almost dry.
Add enough of the simmering chicken stock to cover the rice and stir continuously for about 10-12 minutes adding more stock to just cover the rice when needed.
In a separate saucepan, lightly poach the diced smoked haddock in the milk. This will soften the texture and give great flavour to the milk.
When the rice is cooked but still slightly firm to the tooth, add 100ml of haddock milk and continue stirring for 2 minutes. Add the diced smoked haddock and the frozen peas.
Continue stirring until the smoked haddock and peas are cooked. When both are cooked, add the butter and grated Parmesan and stir thoroughly.
Add the finely chopped parsley at the last minute – the risotto should be creamy and slightly soup-like.
For the quail eggs:
Prepare a container of iced water.
Bring a pan of water to the boil and carefully put the eggs into the pan. Boil for 1 minute and 25 seconds exactly.
Remove with a slotted spoon and transfer straight into the iced water. When cooled completely, gently peel the shells and set the eggs aside until serving.
Hint - If you are having trouble peeling the eggs, place them in white wine vinegar for 1 hour, this will make them easier to peel as the vinegar will break down the shell.
For the parsnip crisps:
Peel the outer skin of the parsnip and discard.Peel the ribbons with your peeler.
Heat a pan of oil to 140°C; do not make it too hot or the crisps will burn. Place the strips of parsnip in the hot oil for around 45 seconds.
Remove and drain onto a tray lined with kitchen paper.
The parsnips should be a light golden brown colour – any darker and they will taste bitter. These can be made the day before and stored in an airtight container.
To serve spoon a portion of risotto into each bowl. Cut the quail eggs in half and place 4 halves around each plate. Garnish with a few of the parsnip crisps and serve immediately.
If you want to get a copy of Bring It On Home - the recipe book designed to get men (and women) back in the kitchen click here or email email@example.com.
Or to visit the Movember official website, click here.
What do you think?
WELSH LAMB CUTLETS WITH SALSA VERDE
BRITISH SAUSAGE WEEK: HEARTY SAUSAGE ONE-POT
THAI BEEF SALAD STARTER RECIPE