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.
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
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
