Posted 20 hours ago

Cooking: Simply and Well, for One or Many

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Place a potato slice in the centre of the skillet and lay the rest of the slices around, overlapping. Carefully lift the sardines and set them skin side up on the onion, then place the egg on the sardines – et voilà. Loved by the London food world since making his mark at Terence Conran’s Blueprint Cafe, it seems like an oversight that Lee has not published a cookbook until now. I had concerns that this would be a book for those upper tier foodies who love to talk about food and restaurants but never actually cook from a recipe book but here are a bunch of comforting recipes written with love often like Hopkinson and Slater referring to family meals of old. 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.

Lee and friends shot the photographs for the book at his home, for a true reflection of his cooking – the chocolate tart is a little spilled, the pastry a little blond, the plates and cookware his own. Great work from, clearly, someone who doesn't need to sell books to pay the mortgage, although PLEASE come back on Saturday Kitchen. As anyone who has seen him laugh and charm his way through the room at Quo Vadis would expect, Lee is as generous in prose as he is when talking about the book, heaping praise on the close team who helped bring it all together. The recipes are arranged by favourite ingredients and occasions and include an introduction emphasising the importance of the quality and provenance of ingredients.Remove the cake from the oven, press down lightly with a frying pan one last time, then let sit for 5 minutes.

You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice.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.

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