Welcome to Eat Your Books!

If you are new here, you may want to learn a little more about how this site works. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs.

Become a member and you can create your own personal ‘Bookshelf’. Imagine having a single searchable index of all your recipes – both digital and print!

The Good Cook by Simon Hopkinson

Search this book for Recipes »

Notes about this book

This book does not currently have any notes.

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.

  • 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.

  • Piedmontese peppers

    • Foodycat on July 09, 2014

      Not as good as Delia's version!

    • 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!

  • 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.

  • Marinated butterflied leg of lamb with Asian green sauce

    • Thermomixit on July 29, 2018

      Delicious combination of flavours. Fantastic barbecue recipe.

    • 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

  • 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.

  • 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.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.