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.
Green eggs and ham
Creamy leek gratin with a crunchy, herby top
Sticky plum, sage and almond upside-down cake
Yes, there is some jeopardy involved, but life isn’t as exciting if you don’t take the odd risk. Besides, this cake, with its sticky, plum-juice-soaked almond sponge, is fairly bomb-proof, so it’s difficult to get wrong
Lemon and bay rice pudding with brown sugar baked apples
Grilled pears with chestnut honey, tahini and oats
Pears and tahini is already a thing! But, I can’t imagine pears, tahini and chestnut honey is, so maybe I will get my badge after all
A simple campfire loaf
In some respects the simple act of cooking bread in the fire and eating it embodies everything we have, everything we were and everything we will ever be
Smoky pickled mushrooms with coriander seed and cider vinegar
I like to make a few jars of these pickled mushrooms in the early autumn. They’re simple to prepare and keep brilliantly
Lentils cooked with garlic, chilli and rosemary with baked eggs and kale
This is a whole lot of everything all at once. It’s a full-size breakfast, an intrepid lunch and a satisfying supper, and it’s very, very big on flavour
Grilled carrots with sumac, chilli, lemon and bashed herby haricot beans
The beans transform these sumac- and chilli-spiced roots into an entire meal, although the carrots alone would make an amazingly delicious accompaniment to anything and everything
Ember-baked red onions and beetroot with tahini yogurt
If you haven’t cooked anything in the embers before, this might be a good recipe to try. Beetroot and onions are both fairly forgiving – although they may not like it if you turn your back on them for too long
Beetroot speltotto with goat’s cheese and chicory
I like to finish the speltotto with chicory leaves – their bitter edge goes so well with the sweetness of the beetroot
Jerusalem artichokes with yogurt, onions, garlic and seeds
rtichokes have a very distinctive flavour – nutty, sweet and earthy are all adjectives that spring to my mind
