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

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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.

Roast Chicken Other Stories, Hardcover - AbeBooks Roast Chicken Other Stories, Hardcover - AbeBooks

Roast leg of lamb with anchovy, garlic and rosemary, and saffron mash (recipe below). Photograph: Romas Foord/The Observer 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. 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. Simon Hopkinson has an amazing ability to write recipes for the home cook that are accessible, practical and exciting William Sitwell, Waitrose Food Illustrated 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.Simon Hopkinson is a genius...an instinctive gift for knowing what goes with what and what works The Tablet 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.

BBC One - The Good Cook, Episode 5, Perfect roast chicken BBC One - The Good Cook, Episode 5, Perfect roast chicken

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.

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.