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.
Puffball with bacon, parsley & garlic
Here, I’m cooking the puffball in the same way I would a steak – on a griddle pan, with good bacon, and some garlic and parsley – the perfect forager’s breakfast
Ceps with artichoke & chives
I’m not going to lie, this has to be one of my favourite plates of food ever. I love its pastoral elegance
Sweetcorn & smoked haddock soup with soft-boiled eggs & coriander
Although I have never been able to recreate it, this smoked fish soup is simple, inspired by that Connemara lunch
Polenta with roast ham & parsley
To me, the entire dish makes complete and utter sense from the first mouthful to the last. It’s perfectly simple and so, so comforting
Barbecued corn & red onions with corn purée
Corn is a different beast when it’s barbecued: the hot coals blister the kernels, rendering them charred and sugary-sweet, and accentuate everything that’s good
Butter-roasted barley flakes & leeks
Crisp, buttery barley flakes lift this simple variation on leeks vinaigrette to a completely new, deeply textured level
Stuffed squash with fennel & barley
This variation is sweet from the squash and roasted fennel, and full of character from the barley
Barley, squash & mushrooms with herb & crème fraîche dressing
This is an earthy, nutty and substantial salad, full of good textures and early autumn flavours
Pasta pappardelle
There’s something very satisfying about making your own pasta. I think it’s the fact that it’s such a common commodity
Malted wheat loaf
The malting process sweetens the grain and gives it a beautiful, almost caramelized flavour
