Notes about Recipes in this book

• Endives au gratin

  • Foodycat on September 19, 2014

    Also in Roast Chicken and Other Stories. I didn't use the whole recipe, but I did use the method for coring and slowly braising the endive in butter and lemon juice. It smelt absolutely mouthwatering and tasted even better - definitely my new favoured method for cooking endive.

• Parmesan biscuits

  • Pimlicocook on December 10, 2023

    Utterly moreish flaky, cheesy biscuits that are perfect for drinks. Stored well for a couple of days, too.

• Pork chops with white wine, mustard & cheese

  • Rinshin on March 12, 2021

    Very good taste, simple and quick to make. I did let the pork sit 3-4 hours with shio koji for quick brining. Made for succulent texture. The timing and quantity was spot on. Did not have green peppercorn and subbed with capers. The sauce was super tasty with gruyere flavor coming through. Recipe found at https://wtfdoieattonight.com/2012/04/19/turning-a-dullard-into-a-diva-a-pork-chop-transformed/

• Coq au vin

  • Foodycat on January 02, 2016

    As well as the prior marinading, the recipe suggests cooking the day before so it can be cooled and degreased before serving, which I think is a very good idea - I didn't and it was quite fatty and rich. As with a lot of Simon Hopkinson recipes, this has a lot more steps than you'd think, but it usually pays off. Reducing the wine for the marinade makes a big difference: the sauce has a much more mellow, rounded flavour than other coq au vin recipes I have tried.

  • Elbea on September 14, 2020

    This is my go-to coq au vin recipe, as it is so full of flavour and indulgent - especially if you make the parsley dipped fried bread to accompany. This is a fantastic, fool-proof dinner party dish. Also, any leftovers have been successfully turned into a rather lovely pie filling on occasion, too.

• Piedmontese peppers

  • davidbondy on February 21, 2012

    This has become a favourite with us. Make in advance and eat luke warm! Don't omit the anchovies - they make all the difference!

  • Foodycat on July 09, 2014

    Not as good as Delia's version!

• Baked pappardelle with pancetta & porcini

  • Rinshin on March 06, 2021

    I thought 100 g of pappardelle for 2 servings? Did not think that was enough but followed the recipe. It was the right amount. Made very porcini forward rich and creamy sauce that went really well with this baked pasta. I would reduce the amount of flour in the sauce as I had to add more liquid to keep it saucy. My sauce thickened in less than 5 min instead of 10 min. Maybe with less flour, it might take 10 min whisking. Browned pancetta instead of using as it is. Overall, very good baked pasta that should do really well with other additions such as greens, peas, smoked salmon, etc. Served along with quick pan grilled scallops, pressed down broccoli and asparagus, and salad.

• Homemade gravadlax with cucumber salad & mustard sauce

  • stephengk on January 01, 2026

    See also Simply Raymond - Raymond Blanc. Works well also. Like to cut a bit thicker like in Blanc recipe

• Smoked haddock pilaf with ginger & coriander

  • Pamsy on April 28, 2017

    This was excellent, recipe states that it serves 2 but would generously serve 3. Very subtle spicing. You must follow his instructions as to the rice to liquid ratio, it does work. If I hadn't trusted the recipe then I would have added more stock and as Simon says "result - stodgy pilaf." I used smoked coley as that was what had arrived in my fishbox delivery that day. Similar to, but much easier to make than a Kedgeree. A one pot dish that is served straight to the table.

  • catmummery on May 12, 2024

    A good pilaf and as below trust the quantities, but I prefer a kedgeree for flavour and texture. Agree this is v generous position - I did half and still served two

  • Gwellard80 on November 12, 2025

    A staple recipe in our house, not only delicious but really straightforward to make. The ratios stated deliver wonderfully delicate rice. Use only as much chilli as you can handle!

• Marinated butterflied leg of lamb with Asian green sauce

  • ruth115 on January 11, 2014

    Only had time to marinade a couple of hours- still delicious. V hot oven 250 for about 30 mins perfection

  • Thermomixit on July 29, 2018

    Delicious combination of flavours. Fantastic barbecue recipe.

• Rice with mussels & saffron

  • stephengk on May 15, 2017

    Excellent method. Was great dish but ratios would enable any number of dishes using meat fish or vegetables. Used Arborio rice and worked fine.

• Homemade tandoori chicken

  • Kitchenangel on August 28, 2014

    Oh so more-ish. I like to add garlic and ginger to the marinade.

• Chicken livers & mushrooms on toast

  • Schoieash on May 21, 2026

    Loved this! Easy, quick and totally delicious supper dish

• A simple chicken liver & pork terrine, with green peppercorns

  • Pamsy on October 13, 2021

    This was good and easy to make although it's a few days before you can eat it. Firstly, you start it the day before cooking and secondly, once cooked and cooled, Mr Hopkinson advises resting in the fridge for a minimum 2 days! Next time I'd reduce the alcohol as a total of 175mls seemed excessive and was not fully absorbed during the cooking process - once cooked, I poured the excess liquid away before chilling. Good with toast for a light lunch and a really useful thing to have in the fridge.

• Spiced chicken liver pilau

  • Astrid5555 on September 29, 2012

    Delicious, quick and easy to make. Trimming the chicken livers is the biggest effort involved, afterwards almost no active time is needed. Will definitely make again!

  • Pamsy on October 12, 2018

    Another brilliant pilau/pilaf recipe from Simon Hopkinson. Do exactly what he tells you and you can't go wrong.

• Steamed ginger sponge

  • Foodycat on December 30, 2014

    I used marmalade instead of the stem ginger, and more golden syrup instead of the treacle. It made an excellent, light, fluffy sponge pudding, not at all the stodge you expect from a steamed suet pudding.