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.
Hot-smoked cauliflower with a cheese and dill sauce
It’s worth noting, while a whole cauliflower cooks surprisingly quickly when you boil it, that’s not the case over an open fire. It’s a rather leisurely process
Hispi cabbage with miso, honey, tamari and sesame
In this instance, I’ve spiked the hispi’s heart with lots of miso, garlic, chilli and sesame – flavours that work so well with cabbage however you cook it
A kind of dosa with spinach, fried eggs, crispy onions and chilli
These easy-to-make pancakes are my speedy twist on a chana dosa
Fire breads with tomato, extra-virgin olive oil, garlic and basil
As soon as they come off the grill you split the surface of the bread and quench their middles with tomatoes and extra-virgin olive oil
Campervan stew
This ‘all-in-one pot’ recipe represents the countless variations on a theme I would make for us all in the evenings. It was the perfect thing: simple, tasty and could all be brought together in one pan on my camp stove
Campfire tomatoes on toast
What’s your favourite recipe of all time? If you could only eat one thing before you die? Right, you’re marooned on a desert island...
Barbecued courgettes and tomatoes with herby polenta
Cooking summer vegetables, such as courgettes and tomatoes, over a hot fire feels so right. There’s a magic that happens – a magic that comes up off the grill, into the air and swirls like smoke around you
Courgette, new potato and chard stew
I don’t actually dislike the word ‘stew’, I just don’t know what to call something that’s fresh, bright, green and zesty, but has been cooked and presented in the same way a dark, rich, meaty stew has been
Courgette hot-plate fritters with mint, dill and chilli
In the summer we cook these fritters on the hot plate using courgettes from the garden and lots of fresh herbs
Baked wet garlic with lemon, marjoram, peas and goat’s cheese
Baking an entire bulb of fresh garlic, like I do here, is a wonderful way to celebrate this delightful vegetable
Baked parcels of feta, broad beans, new potatoes and mint
I like to use big leaves to wrap everything up, because it feels good and looks pretty, and they’re edible – you could use kitchen foil, it just doesn’t taste so nice
A whole fish cooked over the fire
‘What’s the best way to cook a whole fish?’ is one question that always comes up. So, I make sure we talk about this, and I show them just how simple it can be
