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.
Bean soup with kale, leeks, chorizo, parsley and grilled toast
This simple, rustic soup is hearty and warming and packed full of vegetables and beans.
Pressed pig’s cheek terrine
Lots of butchers just sell the trimmed ‘cushion’ of darker meat, but you need whole cheeks here, as the fat and open-grained lighter meat is an important part of the finished terrine.
Croque madame
The Croque Madame is a marvellously indulgent French sandwich made with ham, cheese, creamy béchamel sauce, and topped with a fried or poached egg.
Chicken pie
It’s a great one for autumn and winter, particularly when you’ve got plenty of people to feed.
An apple tarte Tatin with thyme and bay
As the apples cook in the butter and sugar, their juices mingle with the caramel and the herbs, giving the tart a lovely flavour.
Grilled pears with chestnut honey, tahini and oats
Pears and tahini is already a thing! But, I can’t imagine pears, tahini and chestnut honey is, so maybe I will get my badge after all
Rabbit and pig’s trotter terrine with whole grain mustard and parsley
Rabbit is delicious, sustainable, economical and easy to cook, and in my view far more interesting than chicken. It has a gentle gamey flavour that works beautifully in slow cooked dishes like this
Tomatoes in the hole
This is such a good way to turn tomatoes into an utterly delicious main-course sort of affair, and it’s fun to make too.
Mushroom, bacon and thyme tart
Chestnut mushrooms are the mainstay in this lovely autumnal tart, but some of the flavour comes from dried ceps, which really add so much
Pear, almond and toffee tart
They’re gently cooked in a little butter and brown sugar, then baked into a soft almond frangipane with a layer of rich, salty toffee underneath. It’s lovely served warm with cream or a scoop of vanilla ice cream.
Rabbit burgers with watercress mayonnaise, blue cheese and slow-roast tomatoes
Rabbit is very lean, so adding some fatty pork belly to the mix helps to keep these burgers juicy and gives them a lovely texture
Pan con tomate with a fried egg on top
One of the simplest ways to enjoy ripe summer tomatoes, made even better with a fried egg.
