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 parsnips with blackberries, honey chicory & rye flakes
in this gorgeous, colourful salad, I tumble the berries through a tray of roasted early winter parsnips
Blackberry, saffron & honey drop scones
this recipe – with saffron and honey – is one I really love whenever I have a handful of blackberries to use up
Blackberry & apple meringue with walnuts & elder
This Pavlova is inspired by the autumn hedgerow, bursting with ripe elderberries, tart blackberries and sugary, fried windfall apples
Cobnut, yoghurt & honeycomb cake
This unusual cake is made with natural yoghurt and only the smallest amount of flour. It’s got a subtle acidity and can be smooth and delicate
Cobnut & celeriac soup with kale, parsley & olive oil
Cobnuts bring an unexpected dimension to this gorgeous soup
Cobnut, prune & chocolate tart
This nutty, chocolatey pudding is a fine way to round off a good lunch or weekend supper
Squirrel, rosemary & potato rösti
I like this rösti because it’s so very different, which probably has something to do with the squirrel
Crispy squirrel with cauliflower & capers
A seriously wicked treatment for this hugely underrated wild meat
Roast squirrel with squash, sage & hazelnuts
This recipe will work really well with rabbit, pheasant or even chicken, but I’m suggesting using squirrel as a first port of call
Lemony courgette and goat’s cheese flatbreads
Spring speltotto with asparagus and chard
