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.
Barbecued steaks with a classic (ish) béarnaise sauce
Baked Beans with Smoked Bacon & Herbs
Oat biscuits with sheep’s cheese & rosemary
These little savoury oat biscuits are made with medium oatmeal and rolled porridge oats and then finished with a scattering of jumbo oats for luck
Oat plum breakfast cake
You might not make this delicious cake for breakfast every day, but I urge you to make it once or twice when plums are season
Chocolate rye brownies with bay & almonds
I often use rye in place of a plain flour in my baking – it brings its delicate roasted, nutty notes to chocolate cakes, fondants and biscuits
Dark rye bread with coriander seed & caraway
With its lovely sticky texture and complex character, this is the best rye sourdough I’ve ever eaten
Rye crackers
The fermenting leaven in these crackers gives them a really good flavour and a unique, brittle texture
Blackcurrant cordial
This cordial makes me feel like I’ve caught the essence of late summer and I’m keeping it – hidden – preserved in a bottle
Blackcurrant & thyme ladyfingers
I don’t know why thyme and blackcurrants go so well together, some science at work. These delicate biscuits are a playful example of this great combination
Blackcurrant greens with chilli, ginger & garlic
Served with boiled brown or white rice, this dish makes a gorgeous and invigorating lunch
