Roast Chicken and Other Stories

This gorgeous little cookbook by Simon Hopkinson with Lindsay Bareham was given to me by Pete's sister Anna for Christmas 2005. I just can't stop reading it, and re-reading it, and re-reading it...

He divides it up into chapters, or topics for each main ingredient. Some chapter titles: Anchovies, Eggs, Lamb, Eel.

Even stuff like tripe and hake (can you even get that in Australia? Maybe under a different name) sounds great, the way he writes about them.

I want to try his lamb plan: make slits in the joint of lamb and then shove anchovy slices, garlic and rosemary down the slits. I think it would be lovely for a special weekend lunch, served with the super green beans with lemon that we love (can't remember where I found that- possibly in Damien Pignolet's French).
He suggests baby roast potatoes to go with.

Horrible old winter is on the way, but at least we get a chance to go with the beautiful cold-weather dishes for a few months.