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.
Fried wild mushrooms
I remember frying mushrooms just like this with my friend Gilly, in some beautiful evergreen woods not far from where I live
Sea kale, beans, chilli and olive oil
If you cook it fresh, sea kale has the perfect succulence and a particularly magical flavour
A fish in seaweed
Cooking fish over the direct heat of an open fire is such a pleasure. The flavours and textures are out of this world
Poached eggs with creamed spinach and smoked haddock
Ricotta and spinach pizza with dill, spring onions and an egg (if you like)
Ham, leek and blue cheese pancakes
Little pollack and pickled samphire tacos
This spiced pollack and samphire one would have definitely made the menu
Wild garlic bread sticks
If you have children, you might like to have a go at this recipe. It’s my take on garlic bread, but it begins in the woods with a basket
Wild garlic polenta with barbecued asparagus and crispy stinging nettles
‘Things that grow together go together.’ It’s a lovely saying, and it’s true
Pancetta with wild garlic
Here’s a nice way to make a song and dance of wild garlic. And why not? It’s around for only a short spell and is so versatile
Split green peas and ham
I want to be like the people who cook split green peas and ham, quietly, unknowingly. I want the memory of a meal to be the meal itself, not a photograph
