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.
Fish soup with tomatoes & star anise
I’ve been making variations of this soup for ages. Here, I use pollack, squid and mussels, but clams would be great instead of mussels
Roast tomatoes on toast with tarragon & thyme
I like the idea that something could become bigger, bolder, fuller and more intense as it withers, contracts, softens and breaks – it seems a great irony
Barbecued courgettes with quail eggs & tartare sauce
Charred courgette is just so good. Aim to scorch and blister
Raw courgettes with fennel, pea, mint, dill & lemon
It’s worth picking up a little courgette plant from your local garden centre just so you can make this salad, even just once or twice, with the freshest, finest courgettes
Mussels with lovage, celery & cream
You might not think it on first taste, but this easy-to-grow plant, although heavily scented, is a versatile herb
Mussels with watercress, watercress purée & bacon
Conceived and delivered at my kitchen table, its creation was a quiet labour during a morning well spent
Pickled mussels with radishes, toasted coriander & apples
This dish is about perfectly cooked mussels, sweet, crunchy apple, and the acidity of good cider vinegar
Samphire & prawns with butter & mace
Its fleshy, moist and brackish qualities make samphire a gift for fish; and its peculiar, gnarled form makes it a gift for chefs, too
Creamed sea beet & lamb’s kidneys
Creamed sea beet is the ultimate, in so many ways. This one, with seared fresh, tender and subtle lamb’s kidneys, is way up there
Sea kale & sea bass
Sea kale is a striking and hardy plant that seems to flourish on bleak, inhospitable pebble beaches
Laver bread with oats, clams & ham
Laver has an amazing iodine flavour that works beautifully with the sweet clams and crisp salty ham in this recipe
