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Week In Week Out: 52 Seasonal Stories by Simon Hopkinson

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Notes about this book

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Notes about Recipes in this book

  • Fried courgettes with skordalia

    • Agaillard on March 11, 2018

      I chose this recipe as I had cut courgettes made for another recipe and wanted to use them up, and I was intrigued by skordalia as I had never heard of it before. This is funny! Very tasty and simple to make. The courgettes however make sure you cut them a little thick, as specified in the recipe, otherwise they will overcook too easily (that is what happened to me!) - I might just use the Actifry next time to have a healthier and more homogeneous result.

  • Nasu dengaku

    • stephengk on January 13, 2017

      Superb. Served with Japanese cabbage pancake - "okonomiyake" Sauce is excellent. Good with other dishes especially green veg sprinkled with sesame seeds.

  • Iman Bayeldi

    • stephengk on January 13, 2017

      Thought this would not be great because doesn't have the traditional middle eastern spices but turned out soft, tasty and succulent. Used tinned tomatoes and jar of frito diluted with a little water instead of fresh tomatoes and tomato juice

    • Agaillard on February 12, 2018

      Pretty! And tasty, without being extraordinary, it is a great little dish! I added cayenne pepper (a little) to spice things up, and used round Italian aubergines. I served with smoked beef sprinkled with olive oil and fresh pepper. Nice, pretty and tasteful Mediterranean/Middle Eastern lunch :)

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  • ISBN 10 1844005755
  • ISBN 13 9781844005758
  • Published Jan 01 2007
  • Format Hardcover
  • Language English
  • Edition 1st ed
  • Countries United Kingdom
  • Publisher Quadrille

Publishers Text

Taken from his much-loved columns in "The Independent", "Week In Week Out" brings together 52 stories about ingredients with their associated recipes. Each week Simon focuses on a particular seasonal ingredient, such as scallops, or a particularly apposite dish, such as Wintery Citrus Puddings or a favourite foodie topic such as the best dishes eaten on a recent trip to Paris. The recipes all take their lead from the time of year, and use the very best in-season ingredients. Simon Hopkinson's enthusiasm for robust, flavoursome and homely cooking and quality ingredients is infectious; his writing is warm and witty and his ethos - 'cook for pleasure rather than slavishness towards fashion' permeates the book. It is a book written to be used and used regularly in a working kitchen.

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