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.
Liver, heart and bacon skewers
This recipe is something I like to make with livers and hearts; it’s an absolutely delicious snack
Sausages and squash with sage, rosemary and beans
This is a good lunch to cook outside later on in the autumn, when the leaves begin to fall and the weather’s getting colder
Spatchcock chicken, aïoli and toast
Smoky chicken, garlicky aïoli and oily, crunchy toast are all heavenly things
Steak tartare
Chocolate and coffee fondant
This sophisticated pudding isn’t as cheffy as you may think, in fact, it’s really rather easy to bring together, but don’t tell anyone that!
Giant ‘gala’ sausage rolls
Slow cooked mutton shanks in red wine with bashed swede
Spit roast partridge in a barbecue sauce
Cooking partridge like this is really simple. During the game season they’re easy to come by, and because they’re small birds, they cook quickly
The bacon sandwich
Roasting a whole chunk of bacon over a fire, like I do here, with thyme, rosemary and bay leaves gives it such a wonderful, aromatic, smoky flavour
Crispy pheasant with tartare sauce
Over the autumn and winter months, pheasant breasts are easy to come by, and this is one of my favourite ways to eat them
Wild duck with rhubarb, honey, chilli and star anise
Wild duck breasts are a little smaller than their farmed counterparts, but what they lack in size they make up for in character
Venison loin with pears, bacon and sage
I’m using some nice, fatty bacon lardons and wedges of sweet, fruity pear in this recipe. Both go beautifully with venison
