Cooking: Simply and Well, for One or Many

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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. Mayan gold and yukon gold potatoes cook a treat in this recipe, king edwards work very well, and good results were also enjoyed with baking and roasting potatoes. Any leftover pastry can be sliced thinly, laid on a baking sheet and baked in a low oven until crisp and lightly coloured, making rather wonderful biscuits. You’re not going to lose ANY weight by cooking from this book, there’s no lemongrass, chilli or avocado in sight so if that’s your bag move along. Repeat with another layer of potato, continuing thus, adding butter, salt and black pepper as you go.

A striking dish with the pale green sauce pooled in the plate, contrasting with the delicate silvered skin of the hake. At the restaurant, we like to spread marmalade on a tart case, dot with frangipane, then strew with chocolate and bake. This is British mostly hearty and comforting food and will definitely go on my ‘to cook from’ shelf rather than the reading shelf or worse the re-gifting shelf!An inspiring collection of recipes and musings that have me wanting to cook every recipe and hang off every word! Carefully lift the sardines and set them skin side up on the onion, then place the egg on the sardines – et voilà.

Despite his slow start, in the end Lee over-delivered with his manuscript, and some favourite recipes were lost to the editing process. The book, Cooking: Simply And Well, For One or Many, was the result of many years of work, on and off, and he wasn’t quite ready to face its reality. The great and good in food are all gushing about this book and as part of food’s upper tier it’s no surprise to see this praise for Mr Lee. 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.

Everything is do-able (although some ingredients are a bit of a challenge if you want the best quality versions and live outside the major cities), it's well written, and engaging. Place the fillets of hake in a deep ovenproof dish, lightly season with salt and white pepper and lightly dress with a soup spoon of olive oil.