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.
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Recipe: Simon Hopkinson's raspberries and custard
Simple and sublime: chilled custard and sweet raspberries make a great pudding.
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Recipe: Simon Hopkinson's take on L'Etoile's Turbot a la Monegasque
Simon Hopkinson was recently reminded of this recipe – an old favourite which he discovered at L'Etoile in the 1970s.
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Crisp-and-hot chicken salad with sesame
Some like it hot: succulent leg meat with a crisp skin sings with Asian flavours such as sesame, chilli and soy.
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Cold-chicken salad with tarragon-cream dressing and pea shoots
A creamy tarragon dressing is the perfect accompaniment to this chicken and pea-shoot salad.
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A luxury queen of puddings, perfect for Easter lunch
Add a little eggs-travagance to the table this Easter Sunday.
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Recipe: Simon Hopkinson's Le Mont Blanc meringue cake
Surrender to this sinful meringue pudding.
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Spicy cauliflower-and-tomato curry
Warm up your stomach and your tastebuds with this flavourful and wholesome vegetable curry from Simon Hopkinson.
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A warming winter dinner recipe: Aubergines with ginger, spring onion and chilli
This ‘deliciously slithery’ dish of aubergines can be enjoyed with rice or simply on its own.
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Mouclade: The lesser-known cousin of moules marinere
When authentic just won’t do: a pinch of curry powder gives this delicious mouclade an exotic and spicy kick.
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Simon Hopkinson's perfect moules mariniere
Bring the flavour of the seaside into your home with this delicious mussel recipe.
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A very fine oxtail broth recipe
Waste not, want not: once you’ve finished making this delicious broth, you can use the leftover oxtail meat however you wish.
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Braised oxtail with onions, anchovy, vinegar and parsley
Keep it simple: the combination of oxtail and onions has more than enough flavour for this dish.
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Braised partridge with cabbage, garlic and bacon
This delicious, seasonal braised dish is perfection with either red-legged or grey partridge.
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Roast pheasant with cider, apples and Calvados
A splash of Calvados and some Granny Smith apples provide a wonderful balance to this baked-pheasant dish.
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Sicilian orange-and-onion salad recipe
‘Completely bonkers’: oranges, olives, onions and oil are all you need to produce a salad with a distinct Mediterranean flair.
