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.
Salad of chicory, chestnut mushrooms, kale & toasted seeds
This is one of my favourite raw salads. It’s quick and interesting and has raw mushrooms in it (so underrated) – I’m a massive fan
A kind of minestrone soup
Many of the things I ate as a child I have learned to cook from my memory – there wasn’t anything written down
Quinoa salad with roasted squash, kale, walnuts, garlic & red-wine dressing
Quinoa is such a great grain to use in big chunky salads like this one. Although it’s small, it has the capacity to carry
Mushroom, cider & blue cheese soup
This is an earthy, rich soup with a wonderful amount of character and a deeply savoury flavour
Wild mushroom tart
On days when I return with a small haul of wild mushrooms, I make this tart – one of my absolute favourites.
Raspberries in elderflower syrup with crushed meringue & elderflower petals
Soft red fruits, such as raspberries, are lovely with elderflower. They seem to have a natural affinity
Chicken in breadcrumbs with pasta pappardelle and wild garlic pesto
Hot-smoked mackerel
Eating just-cooked fillets straight from the smoker is a true pleasure. When they are warm, moist and smoky, they are extraordinary
Fried mackerel with tomatoes, garlic & herbs
For me as a cook (and someone who loves food), this embodies everything I believe in and is right
Barbecued mackerel with black pudding & redcurrants
Catch the life as it runs and stew it up in grain. Pay the toll. Make the fire up and blacken the fish, blacken the blood, take the fruit from its cage
Fresh crab on toast with fenugreek, chilli, eggs & olive oil
There are a few things I like to eat more than anything else in this life. One such being fresh crab – on toast, with a good mayonnaise
Crayfish salad with radishes, apple, poppy seeds & soured cream
This quick and scrumptious salad with crunchy radish, sharp apples and the toothsome bite of poppy seeds showcases crayfish beautifully
