If you love to cook, this will become a sauce-splattered favourite - and it contains the recipes for the finest, simplest chocolate tart known to man. Waitrose Food Illustrated Lindsey Bareham is one of the UK's most talented cookery writers. Her daily after-work recipe column for the Evening Standard ran for 8 years and she currently writes the much-loved 'Dinner Tonight' column for The Times.

Roast Chicken Other Stories, Hardcover - AbeBooks Roast Chicken Other Stories, Hardcover - AbeBooks

The combination of tomato, garlic and saffron with any shellfish is a good one. When set into a rich egg custard tart, it is truly sublime. Crab works extremely well here, though any other sort of shellfish, or a mixture, can be most successful. Simon Hopkinson is often hailed as the ‘food writer’s food writer’. He left school at 17 to begin a career as a chef in the kitchen of Yves Champeau, which formulated a lasting impression, developing his passion for French regional cooking. Turn the oven temperature down to 350ºF/180ºC/gas mark 4 and roast the lamb for a further hour, or slightly more, depending on how well done you like your meat. Baste from time to time with the winy juices. Take the meat out of the oven and leave to rest in a warm place for at least 15 minutes before carving.

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He ran The Shed for two years, until he could bear the gruesome winter evenings no longer, at which point he went into Fishguard and ran a restaurant above a pub which he called Hoppy's. It was there that he won his first Egon Ronay star. "But I didn't get on as well as I should with the owner of the pub, and I wanted to run away to London – for obvious reasons." So he became an Egon Ronay inspector and spent three years motoring around the country, eating, which was heaven but not terribly good for his figure: "When I reached 16 stone, I had to stop." There followed a long stint as a private chef in Chelsea until, in 1983, he opened his first London restaurant, Hilaire.

Roast Chicken Other Stories by Simon Hopkinson - AbeBooks Roast Chicken Other Stories by Simon Hopkinson - AbeBooks

Forgotten the title or the author of a book? Our BookSleuth is specially designed for you. Visit BookSleuth Simon Hopkinson is a genius...an instinctive gift for knowing what goes with what and what works The Tablet Winner of both the 1994 André Simon and 1995 Glenfiddich awards (the gastronomic world's equivalent to an Oscar), this acclaimed book will inspire anyone who enjoys sharing the ideas of a truly creative cook and delights in getting the best out of good ingredients. In Italy I was once served a dish of warm fillets of sea bass, lightly cooked and dressed with mayonnaise and some little flageolet beans. It was delicious. Made with hake, it can be just as good, certainly less expensive.Simon Hopkinson has an amazing ability to write recipes for the home cook that are accessible, practical and exciting William Sitwell, Waitrose Food Illustrated