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.
Parsnip, red cabbage and pear ’slaw with honey and thyme
This colourful winter ’slaw is full of contrast, crunch and curiosity, and every mouthful you take is surprisingly different
Salted cabbage salad with chestnut mushrooms and flaked seaweed
This salad just happened one day. I was salting a few cabbages for sauerkraut, when I decided to tumble a handful of the juicy shredded caraway-spiked cabbage with some sliced chestnut mushrooms
Celeriac and lentils with air-dried ham and parsley
I can picture eating this salad in the square of a small French town on a warm, autumn evening, pastis in hand
Apple, squash, beetroot, tarragon and yogurt salad
This is a great salad to try out in the autumn when squash and apples are available and the beetroot is still nice and earthy
Plum, pear, fig, hazelnut, lovage and goat’s cheese salad
A friend gave me a brown paper bag full of soft, dusky-blue figs they’d grown on the wall of their house. I knew I had to use some in this recipe, and I’m so pleased I did
Lemony courgettes with basil, burrata and rocket
If courgettes are young and fresh, they’re simply delicious just as they are
Bashed cucumbers, green chillies, mint and spring onions
Bashing the cucumbers changes their texture: it tears and softens them and the craggy pieces take up the dressing beautifully
Lettuce and celery salad with blue cheese dressing
My mum used to make a really good blue cheese dressing. I remember her serving it with cool, crisp salad leaves and bowls of warm, crunchy croûtons
Cured fish and tomatoes with red onion, garlic and thyme
The fish gets lightly cured with a little salt and sugar. This gives it a remarkable texture and depth
Pickled beetroot, almonds, anchovies and lovage mayonnaise
One of the joys of raw beetroot is the crunchy texture and unrivalled earthiness
Scallops with sorrel, lemon and primroses
If scallops are really fresh, you can eat them just as they are. No cooking is necessary. They are beautifully refined, delicate and sweet with a gentle suggestion of salinity
