Welcome to my recipes. There are over 1,000 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.
Roast pears with shallots, bay, lemon and thyme
These pears are amazing with good-quality sausages, roast pigeon, or venison, or as part of a wider cheese or charcuterie board.
An autumn jelly for cheese or meat
My wife Alice makes a big pan of this sweet fruit jelly every year. It’s part of her autumn ritual.
Apple, carrot, lemon and cinnamon cake
Apple and plum pie
Apples make a gorgeous pie and during their longish season it’s nice to make one, if not two or three.
Apple, rhubarb and beetroot salad
Blackberry and apple ice cream
Blackberry and Apple Ice Cream, it’s a fabulous, fruity ice cream that’s not overly sweet.
Blackberry, plum, olive oil and rosemary cake
There’s so much about this cake that I love, so I’ve decided to list it all for you here.
Blackberries with beetroot and pine
Isn’t it strange how nature works? The more desirable a thing, the harder it is to extract.
Plum or damson jam
I have a jar of jam in the kitchen cupboard that my mum made many years ago. It says ‘Damson Jam, Aug 07’ on the label.
Plum, tomato, red onion, mint and coriander salad
I think we can safely call this a fruit salad – although you might not want to serve it with scoops of ice cream.
Cabbage soup with caraway dumplings
This soup is a joyous thing, a celebration of the deserved brassica and nothing but a pleasure to eat.
Red cabbage, pear, blackberry and hazelnut salad
There are some things in nature that cannot be synthesized – the striking hue of a firm, red cabbage is one of them.
