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.

Whole roast fish with lemon, potatoes and tarragon butter

Whole roast fish with lemon, potatoes and tarragon butter

Fresh fish and potatoes are nearly always brought together with lemon, but too often it’s just a fleeting squeeze. Here the lemon takes centre stage.
Seville orange and fennel seed marmalade

Seville orange and fennel seed marmalade

Fennel seeds are sweet, almost sugary. Seville oranges are sharp and bitter. It makes perfect sense to bring them together.
Marmalade yoghurt baked cheesecake

Marmalade yoghurt baked cheesecake

This baked yoghurt cheesecake is rich yet light, and the marmalade brings warmth and depth. It’s the sort of thing you could happily eat for breakfast.
Bashed roast new potatoes with sea bass, pesto, rocket and pecorino

Bashed roast new potatoes with sea bass, pesto, rocket and pecorino

This all-in-one supper dish has a little bit of everything and makes the perfect weekend feast. I love cooking new potatoes like this, it’s so easy and gives the perfect...
New potato, blue cheese, beetroot and thyme focaccia

New potato, blue cheese, beetroot and thyme focaccia

I like to make this when friends come round because it’s the best tear-and-share bread I know. Usually I serve it warm from the oven, but it’s just as good...
New potato gnocchi with rabbit and tarragon

New potato gnocchi with rabbit and tarragon

I’ve been making these new potato gnocchi for years. I don’t mash the potatoes, like I would with regular potato gnocchi, I fork them up instead, so they retain some...
Onion bhajis with goat’s cheese and yoghurt dip

Onion bhajis with goat’s cheese and yoghurt dip

Whenever I make a curry, I make a batch of these onion bhajis. But they’re great as a snack in their own right too. They’re so delicious and crunchy and...
Venison, onion and red wine pie

Venison, onion and red wine pie

It’s the onions that give this pie real body; I cook them slowly until they collapse into a thick, sweet jam before I add the venison shoulder to the pan....
Onion porridge with roasted onions and thyme

Onion porridge with roasted onions and thyme

This is a brilliant way of making onions the centre of attention. Think of the porridge as somewhere between a creamy risotto and a well-flavoured bread sauce. It goes beautifully...
Liver, bacon and onions

Liver, bacon and onions

If you’re a fan of liver and bacon, then you’ll love this take on the classic. If you’ve always been sceptical, then all the more reason to give it a...
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.