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Roast Chicken and Other Stories: A Recipe Book: A Recipe Book. by Simon Hopkinson with Lindsey Bareham

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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. 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.

Roast Chicken and Other Stories by Lindsey Bareham | WHSmith Roast Chicken and Other Stories by Lindsey Bareham | WHSmith

The recipe for this is so simple that it almost doesn’t need recording. The word ‘Provençal’, in everybody’s language, usually means tomatoes, garlic and olive oil; in this recipe it is just that. The definitive version, I first ate at Chez L’Ami Louis.

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. 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

Roast Chicken and Other Stories - Simon Hopkinson, Lindsey Roast Chicken and Other Stories - Simon Hopkinson, Lindsey

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. 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. Forgotten the title or the author of a book? Our BookSleuth is specially designed for you. Visit BookSleuth Everyone loved Hilaire, not least Terence Conran, who sometimes came in twice a week. When Conran and Paul Hamlyn bought the old Michelin building on Fulham Road with a view to turning it into a fine restaurant, they asked him to be its chef. Bibendum was critically acclaimed, popular and glamorous. "Yes, it was quite glamorous. One of my best trios [of diners] was Alan Bennett, Alec Guinness and Lauren Bacall." Also among his customers was Elizabeth David, with whom he became friends towards the end of her life. "She didn't cook for me. She wasn't really up to it by then. We used to drink wine and eat Rokka cheese biscuits: her favourites." Lamb and anchovy, odd though it may seem, were made for each other. I think I am right in saying that this roast lamb is a continental classic – I have certainly seen it in both France and Italy.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.

Roast Chicken and Other Stories - Simon Hopkinson - Google Books Roast Chicken and Other Stories - Simon Hopkinson - Google Books

Roast leg of lamb with anchovy, garlic and rosemary, and saffron mash (recipe below). Photograph: Romas Foord/The Observer

Simon Hopkinson has an amazing ability to write recipes for the home cook that are accessible, practical and exciting William Sitwell, Waitrose Food Illustrated To make the pastry, add the butter to the flour and rub in. Add the egg yolk, the salt and enough water to form a firm dough. Chill for 30 minutes. 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. Simon Hopkinson is a genius...an instinctive gift for knowing what goes with what and what works The Tablet

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