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.
An apple tart
It’s the combination of the crisp, flaky pastry alongside the sweet, moist compôte that makes this simple tart so heavenly
Plum & almond tart with star anise & vanilla
Here, I’m baking plums in a rather sticky, greedy, almond tart, flavoured with star anise, a spice that has cool, sweet, aromatic undertones and complements the plum beautifully
Baked apples with vanilla, butter, lemon & brown sugar
Baking apples takes cooking away from what it means today
Mussel croquettes
It’s impossible to refuse a well-made croquette, irrefutably one of the tastiest canapés of all
Fire planked fish
I love this recipe because it challenges the norm; it puts us outside the area we feel comfortable in, and makes us think about food and cooking in another way
Squash stuffed with lentils, pheasant & black pudding
This recipe takes these little autumn squashes places they may have only dreamed of when they were sitting quietly growing in the vegetable patch
A game terrine
I always make this terrine several days before I intend to serve it, because it develops in flavour and always tastes better that way
Spaghetti with bacon, garlic, black pepper & sheep’s cheese
I’d personally call this a spaghetti masterpiece and one of the easiest pasta recipes I know. Just go big on everything and I think you’ll agree
Smashed swede with fried sausage, green peppercorns & parmesan
Bringing out the best in anything takes love and encouragement. In this recipe that comes by way of double cream and aged Parmesan
A stew of pork, bacon & mushrooms with cream, cider & parsley
I first served this stew aboard a fishing boat out on a big sea on a bloody cold day. I’d cooked it the day before and reheated it over a tiny camp stove
Roast pheasant with parsnips & chorizo
Once they’re strong enough, they are released into the wild, where they live out the rest of their lives. Most of the meat we eat in the UK never gets it this good
