There's nothing quite like a perfect apple pie – Simon Hopkinson shares his recipe to help you get it just right.
Simon Hopkinson reminisces about a childhood holiday in France which left him with a love of charcuterie food that lasts to this day.
After another wet and windy August, we can at least take pleasure in the simple things, such as a home-cooked grouse.
Simon Hopkinson suggests two sumptuous apple puddings for autumn: tarte tartin and 'apple hat'.
Simon Hopkinson says that lamb cutlets would be his last meal. And here's how he'd like them cooked, thank you very much.
Try a fail-safe recipe for perfect roast grouse this August.
The perfect accompaniment to roast grouse
Berry good puds.
Simple and sublime: chilled custard and sweet raspberries make a great pudding.
Simon Hopkinson was recently reminded of this recipe – an old favourite which he discovered at L'Etoile in the 1970s.
Some like it hot: succulent leg meat with a crisp skin sings with Asian flavours such as sesame, chilli and soy.
A creamy tarragon dressing is the perfect accompaniment to this chicken and pea-shoot salad.
Add a little eggs-travagance to the table this Easter Sunday.
Surrender to this sinful meringue pudding.
Warm up your stomach and your tastebuds with this flavourful and wholesome vegetable curry from Simon Hopkinson.
This ‘deliciously slithery’ dish of aubergines can be enjoyed with rice or simply on its own.
When authentic just won’t do: a pinch of curry powder gives this delicious mouclade an exotic and spicy kick.
Bring the flavour of the seaside into your home with this delicious mussel recipe.
Waste not, want not: once you’ve finished making this delicious broth, you can use the leftover oxtail meat however you wish.
Keep it simple: the combination of oxtail and onions has more than enough flavour for this dish.