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.
Wild boar with swede, cabbage & caraway
Lean and full of flavour, boar fillet, like cabbage, cooks in a matter of minutes in a hot pan
Wild boar sausages
Boar makes a lovely, subtle gamey sausage, but fresh pork will make something equally good
Roast wild boar with molasses, white beans, brown sugar & mustard
This immensely satisfying combination of boar and beans is cooked gently for hours, until the beans are soft and the meat is fork-tender
Trout with pickled cucumber, spelt & herbs
This quick, warm salad of nutty spelt grain and clean river trout always lifts my mood, particularly on a wet, wintry day
Cured trout with rhubarb & rose petals
This is a little like making a gravadlax, except I’ve replaced the dill with the heady, aromatic roses and the lemon with the brash acidity of rhubarb
Poached trout
This is a classy dish. I like to serve it while it’s still warm, but not hot, as part of a fine lunch spread
Roast partridge with red cabbage, celeriac & raisins
This is roast partridge, but instead of serving it with the typical roast trimmings I’m serving it with a very fresh winter salad
Barbecued partridge in yoghurt, fenugreek & black pepper
This recipe is a hopeful ode to a fine late-autumn and winter – or at the very least, a dryish one
Roast partridge with sage, thyme & cider
Partridge seems to punch above its weight when it comes to flavour and texture
Rabbit with mustard, leeks, rosemary & cream
Hi cooked it in local cider and double cream; it was wonderfully rich. This is my version
Crispy rabbit with marjoram & lemon mayonnaise
If you’re looking for an entry-level rabbit dish, this is definitely the one
