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.
Crispy gut weed with potato cakes
Gut weed is the sort of seaweed that cloaks exposed rocks in robes of green
Oysters in chicken stock with chives
This is one of the most delicious and simple ways I know to enjoy oysters
Smoked oysters with beetroot, horseradish, crème fraîche & dill
This recipe is not difficult, none of it
Oysters with sweet cicely & gooseberries
I like to eat my oysters with something that brings acidity. The gooseberry and sweet-cicely thing does just that
Radicchio & crab gratin
Crab is inherently sweet – particularly when it’s super-fresh. This is why I’ve always liked to pair it with something sharp, or in this case a little bitter
A crab soup
I’ve been making this soup for years, nearly always the same way and never from a recipe. It’s so unbelievably good that I thought I'd better note down all the things I put in it
Spider crab with loganberries, lemon zest & fennel top
When a raspberry falls in love with a blackberry, sooner or later you get a loganberry. They are floral and scented; ruby red, juicy and sharp to a point
Spring cabbage salad with honey & sprouted lentils
This salad is all about the crunch and bite of the raw, and the honey-sweet warmth of the punchy dressing that brings it all together
Honey-roast seeds with chilli, thyme & rosemary
Honey, in all its guises, will always amaze me; it has to be one of my most treasured ingredients
Slow-roast mutton shoulder with garden herbs
For this recipe you’ll need a place to gather; at least half a dozen kind people; six or seven slow, lazy hours, and the heat from a low stove
Mutton tartare with pan-roasted oysters & wild garlic flowers
Mutton tends to be roasted or braised and oysters are served glamorously raw – here, I’ve skewed the conventions a little
