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.
Scallops with creamed leeks
In this recipe the scallops get seared over embers with thyme and salt and pepper, then served in their shells with silky creamed leeks cooked in some fruity cider
Trout with spinach and cream
When the weather cools down in the autumn, I like to roast the fillets over a smoky wood fire
Mussel, bacon, chive and parsley soup
I make this mussel soup often. It is everything I love about mussels, unencumbered and plentiful
Felix’s fiery smoked haddock and eggs
In this recipe the smoked fish marinates for a while in yogurt, dill, lemon and curry powder before being grilled over a medium-hot fire. It’s doubly smoky and hot in the hot-hot sense
Smoky fish with spinach, gnocchi, cream and mustard
What’s particularly nice about this recipe is that it all comes together in the one pan. It’s rich, creamy and autumnal, and one of the tastiest things I’ve eaten in ages
Barbecued red mullet with chorizo and parsley toasts
Over the summer months, keep an eye out for these pretty pink fish on the fishmonger’s ice counter. If they look colourful, bright-eyed and firm, grab them before someone else does
Grilled mackerel with lemon, smoked paprika, oregano and black pepper
Summer wouldn’t be a thing without fresh mackerel. It’s a fish that has an undeniable affinity with smoky fires and searing coals – they seem drawn together
Smoky anchovies with baked wet garlic
If you can get hold of fresh anchovy or sardine fillets and some wet garlic, then this is a really wonderful way to serve them
Mackerel in oats with bacon and gooseberries
The sharp little fruits are the perfect foil to the rich, oily fish and salty bacon
Tomato, basil and goat’s cheese omelette
Blackcurrant and lemon cheesecake with fennel seed and lemon thyme
Some would argue an unbaked cheesecake isn’t a cheesecake at all. I don’t really know what that means or who those people are. I make both, and they’re equally tasty in their different ways.
Roast little gems with peas, peppercorns, parsley and cream
Little gems are firm-hearted lettuces and are particularly suited to cooking. One of my favourite ways to do that is to roast them. The high heat of the oven accentuates their sweetness and crisps their edges, so you get a bitter note in the flavour too.
