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.
Mushroom, potato and barley cobbler
Here’s a game-changing supper for you. It does just about everything a good beef or venison stew can do without the need for beef or venison.
Baked mushrooms with celeriac, lentils, marjoram and breadcrumbs
These baked mushrooms, filled with a rich celeriac purée and nutty little lentils, make a perfect main course.
A mushroom risotto – made with spelt
I think a good risotto should do several things. It should, one hopes, comfort you, in the same way a mother can.
Chard with garlic, quinoa, tomatoes and parsley
There are several varieties of chard, but it’s rainbow chard I love the most.
Red peppers with smashed white beans, roasted nuts and pumpkin seeds
Roasting red peppers intensifies their sweetness, but it also brings about a slight bitterness in them.
Roast peppers and shallots with basil, parsley and feta cheese
Try to track down some longer red peppers and lovely banana shallots for this recipe – they fit together like a hand in a glove, collapsing together, becoming one with ease.
Carrot soup with lentils, salted almonds, chilli and rosemary
I tend to finish my soups, particularly smoother soups, with something textured. It might be crunchy, salty croutons or spicy, toasted seeds, or chopped spring onions.
Flatbreads with roasted carrots, spices and seeds
I wish these words had the flavour and texture to convey deliciousness.
Seared scallops with creamed sprouts, roast pork belly and crackling
Carrots cooked in butter, red wine, bay, star anise and cinnamon
Carrots, like so many of our favourite root vegetables, can be cooked, or not cooked, in a thousand wonderful ways and this is one of them.
Purple sprouting pancakes filled with celeriac and chestnut mushrooms
There are a few different stages to this recipe but the end result is worth all the toil and trouble – promise!
Whole roast broccoli with honey and seeds
Broccoli doesn’t have to be boiled to a waterlogged mush, but you probably already knew that.
In fact, you – like me – may have experimented with ways to forget that boiling broccoli to a mush
is even a thing.
