Braised Pork Shin with Saffron Mashed Potatoes

Continuing on my trip through the highlights of Simon Hopkinson’s The Good Cook, this week’s choice is back on form. Hopkinson at his best, with an Anglicisation of an Italian classic – Osso Buco with Saffron Risotto. Braised Pork Shin with Saffron Mashed Potatoes substitutes cheap, easily obtainable pork shin for veal shin, and potatoes for rice. The white wine braise is very much like in Osso Buco recipes. The resultant sauce is a match made in heaven for the saffron flavoured mash, and a slightly tweaked gremolata gives the whole assemblage a fresh, slightly acidic lift. Anyhow, last week...

Preparing for the weekend’s food

After last week’s success with a recipe from Simon Hopkinson’s The Good Cook, we’ve decided on another foray into those pages this weekend. We’ve chosen a pair of chicken recipes that give two meals from one chicken. They’re Poached Chicken with Saffron Sauce and Cucumber for Saturday, followed by Hot Chicken Salad with Sweet Mustard Dressing on Sunday. OK, they may be a bit summery for December, but what the heck!

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 has 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)...