Welcome to my recipes
There are getting on for 1000 in this collection. They’re all simple, seasonal and very achievable, whether you’re cooking something quick and light or settling in for something slow and comforting. The recipes here reflect the way I cook at home and the way I like to eat; they are very much shaped by the seasons and by the ingredients themselves.
To help you find your way around my recipes, use the search bar below, it allows you to explore the recipes in whatever way suits you. You can choose a season, select a course, or search by recipe type. With so many here, it's a good way to make browsing easier and more intuitive. Many of the following recipes are accompanied by video, so you can cook along or just get a sense of the dish before you begin.
Pear, chestnut and chocolate roulade
The pears get cooked briefly with vanilla and rolled into the roulade. All in all, it’s a rather magical pudding.
Venison salami, pear, blue cheese and thyme pizza
I like to use English charcuterie when I can, particularly venison or other wild game salami, but a nicely spiced salami or pepperoni will work just as well.
Venison loin with pears, bacon and sage
I’m using some nice, fatty bacon lardons and wedges of sweet, fruity pear in this recipe. Both go beautifully with venison
Chicken liver parfait
The secret to a decadent parfait is nice fresh organic eggs and getting the cooking temperature just right
Wild venison stew with pearled barley
When you’re outdoors and you’ve got a fire going, it feels right to cook meat from an animal that’s had a truly wild life, like venison
Winter soup with Orzo, smoked bacon, white beans and kale
This is so much more than a soup. It’s a whole feast in a bowl, a giant winter warmer, a nourishing, healthy pan of goodness that will stoke a fire in even the coldest gardeners.
Wild mushroom pizza with Parmesan, truffle oil and chives
You can use cultivated mushrooms, but the deep, bosky flavour of certain foraged mushrooms takes some beating.
Grilled pears in honey and cinnamon with vanilla mascarpone
I was first cooked this by River Cottage chef Conner Reed. It was absolutely delicious – so much so that it’s now become a firm favourite of mine
Steak and chips with peppercorn sauce
Bavette, sometimes called flank steak, is a relatively thin, loose-textured cut with a deep, beefy flavour
Bean soup with kale, leeks, chorizo, parsley and grilled toast
This simple, rustic soup is hearty and warming and packed full of vegetables and beans.
Pressed pig’s cheek terrine
Lots of butchers just sell the trimmed ‘cushion’ of darker meat, but you need whole cheeks here, as the fat and open-grained lighter meat is an important part of the finished terrine.
Croque madame
The Croque Madame is a marvellously indulgent French sandwich made with ham, cheese, creamy béchamel sauce, and topped with a fried or poached egg.
