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.
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
Whole roast pollack with garden herbs & pancetta
This is another beautifully simple one-tray supper that is as big on flavour as it is quick to prepare
Salted pollack with potatoes, cream & marjoram
This makes such a good supper – it is so much more than fish and potatoes
Pollack & oxtail
I’ve always loved this simple coupling of ingredients. They are so very different and it charms me to think how they work so harmoniously together
Fried cod with ginger, beetroot, orange & sesame
Cod is an extremely versatile, naturally flavoursome, firm-fleshed white fish, which you can cook in all sorts of exciting ways
Slashed and roast cod with chorizo, rosemary & purple-sprouting broccoli
A fish big enough for four or six people won’t take much longer than 30 minutes to prepare and cook, making it an incredibly practical and stress-free way to feed a crowd
Cod with salsify, thyme & butter
Here this unusual winter vegetable has decadence... buttery decadence
Venison stew with nettle dumplings
Venison makes a really good stew. I use the meat from the shoulder – rich, dark and deep in flavour
Venison cooked over a fire
Being outside is one of the most natural and beautiful ways to cook. It’s definitely good for the soul
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
