Recipes
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.

Raw turnips and parsley with lamb, olive oil and lemon

Raw turnips and parsley with lamb, olive oil and lemon

Turnips have a lovely slightly peppery flavour when eaten raw and I enjoy their crunch and freshness. They work beautifully with lamb, which can be quite rich. Freshly picked flat...
Easter pavlova with orange curd and roast rhubarb

Easter pavlova with orange curd and roast rhubarb

This pavlova celebrates the egg in its entirety. The whites form the crisp meringue, while the yolks enrich the orange curd. Roast rhubarb brings brightness and balance to the sweetness.
Big breakfast Yorkshire puddings with bacon, sausage, mushrooms and baked eggs

Big breakfast Yorkshire puddings with bacon, sausage, mushrooms and baked eggs

There’s a time and place for a breakfast like this. It’s called Sunday morning. You can make the batter the night before, but some people say if you can remember...
Smoked haddock scotch eggs with chive and lemon mayonnaise

Smoked haddock scotch eggs with chive and lemon mayonnaise

Using smoked haddock instead of pork gives these Scotch eggs a lighter, more delicate flavour. They’re wonderful served warm, but just as good cold the next day, making them perfect...
A gala pie with green peppercorns and thyme

A gala pie with green peppercorns and thyme

How do you improve on a pork pie? Put eggs in it. How do you improve on eggs? Wrap them in pork. I use pork belly here because it’s lovely...
Roast chicken with wild garlic

Roast chicken with wild garlic

In the winter I like to use fresh, earthy thyme and bulb garlic with my roast chicken, as they complement each other beautifully. But in the spring, when wild garlic...
Chicken broth with chargrilled spring onions and broad bean tops

Chicken broth with chargrilled spring onions and broad bean tops

I like to use broad bean tops in salads. They have a subtle flavour and fleshy leaves. When dropped into a steaming broth they wilt delicately while still retaining their...
Poached eggs with smoked pollack, fresh coriander and dark rye

Poached eggs with smoked pollack, fresh coriander and dark rye

Fresh coriander is a wonderful herb to use with smoked fish. You are likely to see them paired together in kedgeree, a classic dish often served for breakfast. This recipe...
Chicken stuffed with ceps & spelt

Chicken stuffed with ceps & spelt

This is a lovely recipe for feeding the whole family. Everything cooks together in the bird, so there’s no need to prepare additional side dishes. Although a sharply dressed green...
Dippy eggs with spicy nduja soldiers

Dippy eggs with spicy nduja soldiers

Move over marmite soldiers, Nduja Soldiers are leading the charge. Nduja is a spreadable spiced pork sausage from the Calabria region of Italy. It’s spiced with paprika, chilli and garlic...
Rhubarb on the bottom Crème Brûlée

Rhubarb on the bottom Crème Brûlée

Sharp fruity rhubarb and sweet vanilla custard, it’s a combo that never tires.They’re meeting again here in the guise of a classic Crème Brûlée, but underneath that wonderfully decadent, lightly...
Pancakes

Pancakes

These are the kind of pancakes my mum used to make for me when i was a kid and i come back to again and again. Simple, thin, and buttery,...