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.
Wild rabbit with bacon, barley and stout
Wild rabbit is one of the most sustainable meats we could hope to eat, so it’s a shame we don’t cook more of it.
Toad in the hole with red onions and sage
Toad in the hole is such a winner, but you don’t have to stick to the basic recipe all the time
Ham, fried egg, cheddar and sauerkraut toastie
Shin of beef pie
A Spanish omelette (of sorts)
Summer tomato, egg, bread and herb salad
If you like to eat seasonally and appreciate the amazing difference it makes to flavour
Celeriac on toast with crispy bacon, fried eggs and truffle
This might sound like a rather unusual idea, but I guarantee it’s one of the most decadent and divine takes on ‘a fried egg on toast’ I've ever tasted.
A tart for May
In 2002 a brilliant organisation called The Prince’s Trust gave me a start-up grant. The money helped me set up a kitchen where I baked tarts, just like this one, to sell at the local farmers’ market
Asparagus cooked on the fire with labneh, mint, almonds and seeds
Onions, beetroots, leeks and artichokes all respond fantastically to the charring heat of an open fire, but few can match fresh asparagus. Fire is one of the best ways to cook it.
An omelette of new potatoes, smoked garlic, onions and cheddar
You shouldn’t be able to tell where the egg begins and the potato ends. The two should – almost – become one.
