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.
Damsons with sage, Camembert & cacao
Fruity, sharp damsons, with their chutney-like qualities, make the ideal accompaniment to a strong, ripe cheese such as Camembert
Damson ice cream
The result is a soft shade of purple with a sugar-muffled sharpness – a great balance
Quince cheese
Quince cheese is one of my favourite things to make with this fragrant fruit, preserving all amazing texture and perfume for months to come
Quince tarte Tatin
Sweet dessert apples are the classic fruit to use for tarte Tatin, of course, but here I’ve used quince
Pears cooked in elderberries & juniper
In this recipe I poach some pears in the same way I always do – gently and with plenty of aromatics – but also pack as many elderberry heads in the pan as I can fit
Pears with crisped kale & lardo
This interesting combination works well because everything is so perfectly different
Fried pears with roast red onions & crisped puy lentils
This colourful, early autumn salad is so easy. Sometimes all you need to make a lovely supper are three well-matched ingredients
Barbecued asparagus and young leeks with hollandaise sauce
Barbecued mushroom and fried egg burgers
Portobello mushroom baked eggs
Apple, greengage & pumpkin-seed salad
Do you know what happens when you dress apples in lots of lemon juice? It brings out a secret flavour in them, a beautiful flavour that I can never quite place
