Go green: a fine dish in its own right, Petits pois a la Francaise is also the perfect accompaniment to roast quail or squab pigeon.
Pretty peas: this Venetian classic, Risi e bisi, is similar to a risotto, but with a soup-like base.
Ripe strawberries are the perfect accompaniment to this gelato-like rosewater ice cream, says Simon Hopkinson.
Soaking strawberries in wine and orange liqueur will lift their flavour to new heights, says Simon Hopkinson.
The delicate flavours in this asparagus and potato spring broth will delight your guests, vegetarians and meat-eaters alike.
Fresh as a summer breeze - asparagus is perfect for a savoury custard.
These curried delights will always be welcome.
Who doesn’t have a soft spot for those yummy hot puddings served up when we were little?
Layers of flavour: the salt-cod is layered with potatoes, chilli and garlic in this delicious stew.
Shiver me gizzards: this classic salad dish from the south of France, with hot confit duck gésiers, makes a substantial lunch or supper.
Simon Hopkinson explains how to make the perfect baked egg, and suggests some toppings, from black truffles to béarnaise sauce
If you want to cook game this Christmas, consider teal or partridge. We show you how to get the most out of these delicious birds.
It’s not easy at all to cook perfect rice. Here are two recipes, a pilaf and a risotto, which make the most of good rice
Simon Hopkinson shares his favourite beetroot recipes
Simon Hopkinson gets creative with citrus.
Sultry weather signals the arrival of the courgette, that most summery of vegetables, says Simon Hopkinson.
Keep your cool this summer with refreshing Vichyssoise, says Simon Hopkinson, and pair it with freshly baked focaccia.
Who can resist fresh summer crab?
A taste of spring.
Simon Hopkinson has two delicious ways to enjoy the new season’s artichokes.