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Curious questions: What's the best way to cook a crab?
Simon Hopkinson shares his tips on cooking crab – with a little help from a classic book by the brilliant Rick Stein.
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Simon Hopkinson's perfect devilled crab recipe
An ideal starter? A sumptuous light supper? However you eat it, few things are more decadent than devilled crab, as you'll understand after reading Simon Hopkinson's mouthwatering recipe.
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How to make Simon Hopkinson’s warm, summery salad with asparagus, bacon and an unusual touch of chicken
Tender, pink chicken livers, young asparagus and pea shoots are perfect with a creamy vinaigrette of sherry and Dijon mustard spooned over them, says Simon Hopkinson.
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Simon Hopkinson's lamb cutlet recipe: Good enough for a Last Meal
Simon Hopkinson says that lamb cutlets would be his last meal. And here's how he'd like them cooked, thank you very much.
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Recipe: A truffled chicken dish inspired by the longest-serving-three-Michelin-star-restaurant since 1965
Poached with slices of black truffle in a broth flavoured with tarragon and Madeira: there’s no finer way to treat a bird, says Simon Hopkinson.
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Simon Hopkinson's top ten cookbooks, from The French Menu to Food from the Far East
Clear some shelf space because Country Life’s resident chef Simon Hopkinson, author of the award-winning Roast Chicken and Other Stories, has picked his all-time favourite cookbooks and their standout recipes.
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Recipe: Simon Hopkinson's Gravadlax, a delightful Swedish cured-salmon dish
Nothing packs the same aromatic punch as a home-cured salmon flavoured with dill fronds and schnapps – and if you have too much, try poaching the leftovers. Poaching instructions before the recipe.
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Recipe: Red-mullet crudo with aniseed vinaigrette
Affectionately called 'the woodcock of the sea', red mullet is a fish to be prized. Thank Simon Hopkinson for this marvellous recipe.
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Recipe: Simon Hopkinson’s perfect roast grouse
Try a fail-safe recipe for perfect roast grouse this August.
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Summer pudding recipe: buttery pistachio tarts
The very best pistachios might be costly, but they make a suitably sumptuous pudding.
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How to prepare a posh picnic
A picnic spread should consist of delicate tarragon chicken, linen napkins and chilled rosé, rather than sandy sandwiches and boiled eggs.
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How to make Simon Hopkinson's linguine with mussels and saffron
Rather than playing at making fresh pasta, reach for the best dry stuff you can find in stores and dress it in fine style.
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How to make perfect roast beef with all the trimmings, by Simon Hopkinson
'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 as having the roast itself'
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How to cook the perfect steak
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.
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How to make a delicious Irish stew without potatoes
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.
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How to make roast pheasant with bacon and braised lettuce
Simon Hopkinson shares his childhood memories of pheasant – and a recipe which demonstrates how differently he sees things as an adult.
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How to make perfect smoked salmon with potato pancakes
Nothing says Christmas like a side of smoked salmon. This year, try it on pancakes.
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A quacking good spread: Traditional duck terrine
From the fatty flakes of really good rillettes to a flavour-packed terrine, duck deserves to become more than your average pâté.
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The ultimate apple pie recipe
There's nothing quite like a perfect apple pie – Simon Hopkinson shares his recipe to help you get it just right.
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Perfect pork recipes you won’t be able to resist pigging out in over the winter months
Simon Hopkinson reminisces about a childhood holiday in France which left him with a love of charcuterie food that lasts to this day.
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How to cook a roast grouse dinner with all the trimmings
After another wet and windy August, we can at least take pleasure in the simple things, such as a home-cooked grouse.
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How to make Tarte Tatin and 'Apple Hat' pudding this autumn
Simon Hopkinson suggests two sumptuous apple puddings for autumn: tarte tartin and 'apple hat'.
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Recipe: Simon Hopkinson’s game crumble and bread sauce
The perfect accompaniment to roast grouse
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Recipe: Raspberry-and-almond sponge pudding
Berry good puds.
