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.
Creamed swede with portobello mushrooms and garlicky hazelnuts
Swede makes a beautiful, yellow, creamy purée that you can serve in all sorts of ways.
Roast swede with onions, sage and chestnuts
Swede is not a stone – it needs to be looked after, like all vegetables
Parsnip and fenugreek rostis with chilli, shallots and fried eggs
These rostis make a perfect brunch, lunch or supper and are equal in every way to the best potato version by the same name.
Beer-battered parsnips
I remember the first time I had beer-battered parsnips. It was a chilly winter’s day down on the farm. They were hot in my cold fingers, aromatically spiced with curry and black onion seeds and salty with... salt! Oh, and they were very crunchy.
Parsnip, roast garlic and chestnut soup
Parsnips make a knockout soup. It’s something about their texture, it just really works
Potato, leek and blue cheese pie
Sometimes I write a poem instead of a recipe introduction. It depends on the dish and how I’m feeling. I was going to do it here. ‘Death of a meat pie’ or something like that.
A tray of simply baked potatoes
This is an extremely comforting dish and one I return to time and time again.
Val’s onion tart – as I remember it
I first tasted this tart in the Arctic Circle, where I was cooking with my friend Val Warner.
Slow-roasted onions with barley and herbs
I like to think of onions as an unexplored ocean. We’ve traversed its every surface, from craggy shore to craggy shore, but what it really holds, deep below, still continues to elude us.
Red onion, sage, blue cheese and potato farls
Farls are traditional Irish fare, sort of leavened fried potato cakes
