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.
Nettle and wild garlic tart
I remember falling into nettles when I was a boy. It was terrible; I got stung all over and cried so much. I still wonder how a plant that can inflict so much pain so quickly can taste so good.
Fried radishes
Fresh radishes are such enjoyable things to eat raw that I rarely think to cook them. But, at a time of plenty, I make exceptions to the rule.
Radish and sugar snap pea salad
Biting into a carrot, for example, is something I can almost feel without actually having to do it.
A spring soup
Rhubarb, orange, anise and honey cordial
Rhubarb's flavour is unquestionably good with orange and star anise, a sweet, fragrant spice I’ve used with it many times in the past.
Rhubarb and alexanders jelly
Alexanders are a relatively common, wild plant. The plant produces a splendid froth of pale yellow flowers in the spring. Every part of it is edible.
Asparagus and quinoa salad with peas and broad beans
This salad, with lots of fresh mint and parsley, is a lovely way to serve such an elegant stem
Green strawberry, fennel and gooseberry salad with tarragon and mint
I like to tumble green strawberries together with thinly sliced fennel and tart little gooseberries to make an altogether different salad. Tarragon and mint, sweet and cool, tie this crisp, lively trio together, while peppery olive oil loosens the knots, so to speak.
Damsons on toast with honey, star anise, chilli, thyme and goat’s cheese
So much of the food I like to eat is improved by placing it on toast.
Quince tea cake
This cake, made with fragrant Earl Grey tea, orange zest and quince might well be the last cake I’d care to eat.
Quince baked with rosemary, black pepper, lemon and crushed coriander
The first time I cooked quince like this was in Ibiza in late autumn.
