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.
A steak and kidney pie
Seared Venison Steaks with Roast Beetroot, Cumin, Yogurt, Garlic & Rosemary
Chicken and nettle pie
Scallops cooked in fire embers with seaweed butter
The scallops taste so good with a hint of wood smoke and edge of burnt butter
Grilled scallops with green peppercorns & garlic
This dish, and the smell as it cooks, reminds me of those first kitchen shifts I did as a kid
Raw scallops with dill, red onion, lemon & olive oil
This gentle and refined scallop dish is more of a ceviche than a tartare
Barley paella with squid & pheasant
This charming take on classic paella uses pheasant instead of chicken and locally grown pearl barley instead of a more typical white rice
Fried squid with garlic & parsley
This is such a classic way to prepare and cook squid. It’s also, quite possibly, one of the most delicious ways to eat it
Raw squid with lemon, apple, chervil & nasturtium leaves
I will assume that not many people reading this recipe will have tried raw squid, but let me assure you the flavour and texture are absolutely wonderful
Brill with anchovies, cream & rosemary
It’s difficult to explain just how brilliant the combination in this sauce is: big and totally rounded
Brill with sorrel sauce
The zesty acidity of wild sorrel works beautifully in salads and it makes a sauce that works wonderfully with fish, particularly brill
Whole roast brill with celeriac & hedgehog mushrooms
This is the kind of bold, early winter supper dish that makes me really happy. It’s unfussy cooking at its very best
