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.
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
Black pudding with sage, onions & duck eggs
You don’t have to make your own black pudding to enjoy this one-pan breakfast or supper
Bacon with cuttlefish, lemon, tomato & bay
This is the sort of dish I really like to cook, but also long to eat. It’s forcefully rich, moody and sweet, and crushingly delicious
Roast pork with herbs, broad bean tops & new potatoes
Roast pork belly with crackling would be on the table of my last supper – I love it
Homemade cheese with herbs, lemon & olive oil
I like the alchemy involved in this simple homemade cheese. One moment it’s a pan of white liquid as pourable as water; the next, it’s a singular, solidified mass
Crème caramel with vanilla & anise
Every time I taste a good crème caramel, I become a little fonder of this easy-to-make milk pudding
Yoghurt & cardamom sorbet with brown butter & poppy seed biscuits
I like the way the cardamom and orange seem somewhat silent in the cold ice of this delicate yoghurt sorbet: they are there – but only just – dancing around the edge
Goat’s cheese with rhubarb & lovage
You might have to look a little harder for the wonderfully distinctive herb lovage. It’s unbelievably delicious with rhubarb, and works so well with the cheese
Curd with radishes, spring onions & herbs
Who wouldn’t be into the idea of taking something crisp, like a toasted slice of sourdough or a broken seed-covered cracker, and spreading it thickly with fresh sheep’s curd?
