Our ‘Cook Book’ of the month for July is written by Shaun Hill – one of my heroes. One of the new wave British chefs to surface in the 1980s, my worshipping dates back to when I first ate his food – and in case you follow such things it was at Gidleigh Park at least 25 years ago and yes, it included his “signature” scallops and lentils that has since been copied by a thousand chefs. I remember the moment – that first bite and I knew I had my knees under the table of a master.

What struck me then – and remains true to this day – was the clarity and integrity of Shaun’s cooking. You’ll find great flavours, some bold, others understated but they always work. Unlike many chefs, his food is appropriate, never over the top and what you actually want to eat.

All this leads to Better Gravy and Other Kitchen Secrets – Shaun’s new book. To be a good cook and particularly one that makes everything seem deceptively simple, there’s no denying you need some basic skills: good cooking technique, an understanding of which cooking methods best suit which ingredients and a knowledge of how those ingredients work together. Shaun, a master of more than just these basic skills, proceeds to share his knowledge.

For more about the book and a chance to win a copy check out our original article.