Cooking: Simply and Well, for One or Many

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The book is arranged with a chef’s eye for ingredients, and favourite things to eat throughout the seasons, rather than in courses or meals. Remove the cake from the oven, press down lightly with a frying pan one last time, then let sit for 5 minutes. And while many of the recipes in the book were developed in professional kitchens, it is home cooking, and the home cook, that his book is about, and for. I had several such soup spoons, heavy EPNS jobs, knocking around at home - relics of long lost cutlery sets I imagine - so I use them when I am cooking one of these recipes.

At the end of the hour, lower the temperature to 100C fan/gas mark ½ and bake for a further 20 minutes, until golden and crusted. Like his cooking, Lee’s long (very long) awaited first book, the gorgeous Cooking: Simply and Well, For One or Many, with photos by Elena Heatherwick and illustrations by John Broadley, is authoritative, substantial, witty, romantic, beautifully presented and completely moreish. Jeremy had previously manned the stoves of Blueprint Café on the first floor of the Design Museum, which Sir Terence Conran created on the south bank of the River Thames near Tower Bridge. It’s also a journey through Lee’s career, from his signature snack of baked salsify, back to a classic pommes anna from his time at the London club Boodles, as well as a tribute to peers, mentors and his food-loving parents, who would think nothing of driving across Scotland for hours to pick up a good lobster. But has traveled and cooked widely, citing influences from cooks in many places and generously, happily folding them into his repertoire.Not only is Cooking the most beautiful cookery book in living memory (with illustrations by the great John Broadley), but it is also that very rare thing: a book, both magisterial and friendly, that immediately feels like it has always been a part of your life, even though it’s brand-new. Take a 50g portion of the pastry and roll it out thinly on a lightly floured surface into a 12-13cm disc. Anybody who has seen Jeremy Lee judge on the Great British Menu, or on one of his other rare TV appearances will know him to be a great raconteur, in addition to being a great cook.

It is as much indebted to Lee’s Dundee childhood as his years at the stove in smart Sassenach restaurants. God knows that this kind of thing is standing on the shoulders of the great and the many,” he says, gesturing to the shelves on all walls of his home. To access your ebook(s) after purchasing, you can download the free Glose app or read instantly on your browser by logging into Glose. Served with cream, ice-cream and custard, this is very good in those last days of winter when a treat is often much needed.A chapter on blood oranges sits between Biscuits and Breadcrumbs, while Impromptu Dinners provides meals (such as a perfect pork chop and pan juices) that can be made for one or scaled up; and there are simple, joyous meals to feed a crowd (little meatballs, or fennel and lemon spaghetti). Hearst UK is the trading name of the National Magazine Company Ltd, 30 Panton Street, Leicester Square, London, SW1Y 4AJ.