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)...