Cooking: Simply and Well, for One or Many

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When Jeremy Lee received the very first copy of his new cookbook from his publishers, he immediately threw it in a drawer, then cycled from his home in east London to get on with his day at Soho’s Quo Vadis, where he is chef-patron. Sit this upon the gentlest heat and warm until the shallots have softened and the anchovies have melted. Cooking with Simon was a revelation; at the time, everyone was beginning to understand produce and we saw the birth of British cooking. An almond tart is a testament to faites simple – a recipe requiring simple ingredients of superb quality.

The recipe I’ve chosen to share with you is a joyous and expansive dish that dates from the Tudors and which he grew up eating, the Salmagundy — a warm roast chicken salad with summer slaw.At the time of writing, three titles from Kay Featherstone and Kate Allinson, the duo behind publishing sensations Pinch of Nom, were in Nielsen’s top 20, with Pinch of Nom Comfort Food being the top seller. A fine cook, his food both exquisite and comforting, and the very spirit of conviviality, he is a true joy-monger, and this book is every bit as exuberant and delicious as the man himself! The driving force behind Home Food is the sense of connection – to family, friends, community ­– that cooking can bring in times of hardship, and it thoroughly deserves a place on every cook’s shelf. Some recipes are brought to life by QR codes linked to videos showing techniques, such as making brown butter and hand-rolling pasta.

Capturing all of Jeremy's favourite recipes and kitchen techniques, Food A-Z will cover everything from elevenses biscuits to warm salads and one pot dishes, at the same time giving advice on the best equipment for a home cook. Each of the 24 chapters, themed most around ingredients, includes a full page or so of introduction and many of the 100 or so recipes have substantial intros.The first line of the book reads ‘The simple truth I’ve learned from a lifetime of cooking is that good food is honed from fine ingredients. By using the Web site, you confirm that you have read, understood, and agreed to be bound by the Terms and Conditions. As walls were being pulled down and boundaries blurred and as the classics lost their grip, restaurateurs started speaking of menus inspired by Elizabeth David. The recipe we tested, mussels with bacon and cream, was simple and satisfying – although those who like a kitchen challenge will find plenty to interest them. I like the salmagundi, an amazing salad incorporating fruit, vegetables, meat and fish, and was a favourite in the Renaissance court.

Since then, it has undergone a number of transformations, including a makeover by two bad boys of the late 20th century, Marco Pierre White and Damien Hirst.

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Mayan gold and yukon gold potatoes cook a treat in this recipe, king edwards work very well, and good results were also enjoyed with baking and roasting potatoes. I have often thought about a copper mould for making this lovely dish, as pleasing to look at as it is to eat.Jeremy's extravagant personality was transferred effortlessly onto the book's pages with his too brief potted life history and general observations that make the introduction a beautiful overture for what's to come. Lee assumes a bit of kitchen know-how on the part of the reader, and these are dishes that reward time spent in the kitchen. Ebooks fulfilled through Glose cannot be printed, downloaded as PDF, or read in other digital readers (like Kindle or Nook). Since the first Hoppers launched in Soho in 2015, it’s helped to put Sri Lankan cooking on the radar of London’s fashionable restaurant-goers.