‘There’s not a recipe here I don’t want to eat immediately.’ - Nigella Lawson

Roast Chicken and Other Stories provides an insight into Simon Hopkinson's unique style of unpretentious cooking with 160 of his favourite recipes. Simon Hopkinson's forty favourite ingredients include everyday basics as potatoes, chicken and cod as well as more exotic foods such as asparagus and truffles. The cookbook is arranged alphabetically with a chapter on each food. Unable to hide his great love of food, Hopkinson writes about why he likes each particular ingredient, and gives sensible advice on quality, variety and good cooking principles together with the recipes. The book is aimed at home cooks and all the recipes can be prepared by anyone with basic cooking skills. From Grilled Augergine with Pesto to Roast Chicken and Homemade Ice Cream, Simon Hopkinson's food is always honest and inviting, designed to please rather than simply to impress.

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Michele Cranston

Food stylist and magazine food editor

I'm not sure if it's the name, combining two of my favourite passions or the lovely tone of the writing, which is all about celebrating wonderful chefs and great food, but this is definitely a book I can pick up over and over again and always find a small gem of a recipe that I had maybe forgotten. Whether its the perfect chocolate tart, a wonderful coriander sauce or a delicious aubergine salad, this is a book that always inspires and makes me smile.

Lucy Malouf

Food writer and editor

I love a book that’s arranged by ingredient, particularly one that speaks volumes about it’s author’s personal passions – in this case, a distinctly European sensibility. Hopkinson’s recipes are neither innovative nor clever-clever, but they are proper, accessible food that I just always want to cook. I think this is one of the most comforting and engaging books in my library.

Tom Parker Bowles

Restaurant Critic, Food Writer and Broadcaster

Hopkinson's prose is every bit the equal of his culinary skills, and I read this book again and again. He's a traditional cook, and has little time for erraneous modern fiddles and embellishments. But the recipes are suberb, and his words have a soft lyrical charm. He's a good mate, but that makes no difference. This is a great British classic.

Danny Kingston

Food blogger, writer and general witterer

Lots of food lovers revere Simon Hopkinson but hand on heart, I only discovered him when I found a copy of this book in a charity shop. With captivating preludes on specific ingredients, his style is warm to read without being too cloying. His recipes really work too. I am a particular fan of his olive oil mash.

Francis Percival

Food Editor, The World of Fine Wine and co-founder and convenor of the London Gastronomy Seminars

More than anyone else, Simon Hopkinson captured and synthesised the spirit of the Elizabeth David generation, but repackaged it into expertly-crafted and thoroughly reliable recipes. I bought a copy of this with some prize money that I won at University when I was twenty years old and it changed my life.

Annie Bell

Food writer

This captures the spirit of retro cooking, with a glamour and panache that no other cooks can match. Together these authors gave a new sense of heritage to traditional dishes, that might otherwise have disappeared. It was the start of an ongoing trend, but they were the originators.

Cheryl Cohen

Farmer's market organizer

I’m nervous of books by ‘top chefs’ where the list of ingredients is as long as the cooking method. This is about home cooking and all the better for it. With chapters headed by his favourite ingredients, the book feels warm and personable and is easy to love.

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