A Rock 'n' Roll Cookbook

Elvis regally living out his last minutes on the toilet, cheeseburger in hand. Mama Cass' final dreams of California rudely disrupted by a ham sandwich lodged in her gullet. Ozzy Osbourne... well, y'know, the whole bat thing.

Over the years the consumption habits of the stars have played a consequential – if unsavoury - role in rock history. But today's muso is a more domesticated beast, more likely to be cooking up a storm than cooking up... well. Anyway, we spoke to a handful of our favourite artists and asked them to share some culinary tips. The response ranged from the sublime to the ridiculous.

JASON FROM THE BOGGS - RôTIS SAVOUREUX DE PORTOBELLO “I’m not too sure about the measurements and timing since I mostly go on instinct, but…”

Pre-heat oven to 405 F. Cut carrots into long slivers, quarter some potatoes and lay all in a roasting pan. Drizzle with olive oil and sprinkle with thyme, rosemary, salt and add a few teaspoons of butter. Cook in the oven for 45 mins. Clean the mushroom and coat the cap with a mix of cayenne pepper, black pepper, dried oregano, thyme and sage. Caramelize sliced onion rings and crushed garlic with oil and balsamic vinegar and scoop into the mushroom cap. Place mushroom into the same pan as the vegetables, scooping a knob of butter onto the onion garlic mix. Return to oven and allow butter to dissolve through mushroom. Boil some kale for two minutes, then toss in a pan with lemon, butter and red pepper. Add goat's cheese to the inside of the cap. Serve on a bed of kale with the vegetables around the edge.

DEAN FROM NO AGE - SIMPLE VEGAN FETTUCCINI ALFREDO “Tracks to listen to while cooking? The Buzzcocks - I Don't Mind; or Hüsker Dü - Makes No Sense At All.”

Boil 1lb of spaghetti in a pot. Whilst boiling, cut a block of extra firm tofu into rectangles, fry this in a separate pan with a little oil until lightly browned on both sides. Drain the pasta and return to the pot. Add two cups of plain soy milk, ¾ cup of margarine (non hydrogenated), two cups of nutritional yeast and the tofu. Cook over a light flame for a couple of minutes, stirring continuously. Add spike seasoning to taste.

ADAM GREEN - THE SLEAZE BURGER “I'm not the greatest in the kitchen, but I can make something up for you if you like?”

Mix ¼lb beef and lamb together into a ball. Flatten with rolling pin. Add mozzarella, horseradish, cayenne pepper and ginger and cook in preheated oven until well done. Chop a fresh apple in half. Spread peanut butter on one half and honey on the other. Place the meat pancake between the apple 'buns' and trim any excess meat from the sides. Make four shish kebabs using sweet gherkin slices. Garnish with two sprigs of sage and dip in HP Sauce mixed with Rice Krispies.

FRANK BLACK - QUICK PASTA SAUCE “My oldest boy, he likes his tomato sauce with pasta, so sometimes I have make it really quickly; but I don’t like using jars of sauces.”

Put lots of olive oil onto an iron skillet. Add three cloves of garlic and a whole shallot. Squirt double concentrated tomato paste onto the skillet. Add a teaspoon of balsamic syrup. Add half a cup of decent red wine and put that baby on high to cook off the alcohol. Add salt, pepper and herbes de Provence – a good way to make a thick, dark, heavy, rich sauce that seems like it’s been cooking a long time. Add cooked pasta directly to the pan - take the pasta directly out of the pot and put it in there and if a little of the water gets in there, that’s OK.

CALEB FROM THE KINGS OF LEON - A GUIDE TO SUCCESSFUL BARBECUE “Being from the South we eat a lot of barbecued food, and of course the main ingredient is meat, but you can’t forget about the trimmings. I’m a pretty good cook so here’s what you need to serve on the side to have the perfect barbecue…”

Gorgonzola cheese and lots of it. Good quality bacon. It’s all about the combos. Bacon and gorgonzola cheese, delicious. Sweetcorn bisque, mashed potato. A barbecue isn’t a barbecue without mashed potato. You need some onions and salad too. Maybe some potato salad to go with your steak. And to wash it down you should have some ice cold beer!