Try a fail-safe recipe for perfect roast grouse this August.
The very best pistachios might be costly, but they make a suitably sumptuous pudding.
A picnic spread should consist of delicate tarragon chicken, linen napkins and chilled rosé, rather than sandy sandwiches and boiled eggs.
Rather than playing at making fresh pasta, reach for the best dry stuff you can find in stores and dress it in fine style.
'It has to be roast beef with Yorkshire puddings and homemade horseradish – I don’t think I could eat roast beef without it. Any leftover meat is almost as nice…
It might sound simple, but to serve a perfect steak and chips is no mean feat – and a fragrant sauce will take it to another level.
An Irish stew without potatoes might sound like a contradiction, but this lamb-neck and pearl-barley recipe gives the classic winter dish a rich twist.
I will always remember my mother’s face when her father (always Big Bompa, to me and my brother), having recently remarried after the early death of my grandmother, answered her…
SImon Hopkinson shares his recipe for a bacon sandwich with a perfect Christmassy twist.
Nothing says Christmas like a side of smoked salmon. This year, try it on pancakes.
From the fatty flakes of really good rillettes to a flavour-packed terrine, duck deserves to become more than your average pâté.
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.
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.