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.
Roast chicken, parsley & mustard pie
The pie is the jewel in the leftover roast chicken’s crown, and well worth the time it takes to make
Smoked ham, cheese & parsley sauce toasts
Take everything that’s good about ham and parsley sauce, put it on toast and grill it
Fermented cabbage, apple & celeriac salad with chia seeds & goat’s cheese
I make this salad when I have a batch of fermented cabbage on the go. I like the tang and the intensity you get from it
Leek & potato soup with smoked cheese & chives
What is it that constitutes simple? I never know. In my experience even the simplest things can be complex
Squash, chicory, hazelnuts & rosemary
Simple cooking is about understanding the balance of flavour and texture and how these components play out together on a plate. This wintry salad goes some way towards illustrating this point
A simple fermented cabbage recipe
The main reason I like to ferment cabbage is for the flavour and texture, which are almost otherworldly
Tomato & anchovy tart with goat’s cheese, marjoram & chilli
God, how I love this tart. It’s rich, but with a kind of humble, peasant elegance I find extremely comforting
Mussels with parsley, white wine & sauté potatoes
This is a dish I never had to learn to love; I loved it the first time my mum made it for me and I’ve loved it every time it’s been made (properly) for me since
Clams with tomato, pastis & parsley
How exquisite a thing is pastis; its clarity and its milkiness. It is the anise in the drink that lends itself to this dish so well
Roast pork & crackling with apples, fennel seed, sage, lemon & thyme
What are apples without pork? What is pork without crackling?
Kohlrabi & dressed sprouted puy lentils
There are times when raw is more beautiful, and when two is greater than three. This salad is an example of that
