The alchemy of simple recipes

The more I cook, the more I’m thrilled by simple recipes. Much of Italian cookery is made of just a few ingredients; making the best of them. I love the recipes in the two River Cafe Cookbook Easy volumes. They’re true alchemy. This evening, Sam and I have been blown away by a fantastic recipe in Simon Hopkinson’s The Good Cook, the book that accompanied his recent TV series. Breast of Lamb Baked with Onions┬áhas just eight lines of ingredients: 1kg boned, rolled and tied breast of lamb (my butcher didn’t have any breast, so I used neck of lamb)...

What are you having for Christmas Dinner?

We’re steering clear of turkey again this year. Duck seems to have established itself as the Bird of Choice for Christmas, around here. And, after much trawling through my cookbooks, we’ve decided to go with an old favourite. Dare I say it, it’s from Delia. So, the line-up, as it looks at the moment is: Foie Gras de Canard on toasted brioche with dressed salad leaves Roast Seville Orange-Glazed Duck with Port Wine Sauce – from Delia Smith’s Christmas – with potatoes roasted in goose fat and organic vegetables Chocoholic’s Christmas Pudding – from the December Good Food Magazine Rich...