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.
Torn beetroot with horseradish mashed potatoes, oats and parsley
There are some combinations that feel as natural as the air we breathe, as natural as cold hard stone in our hands, as natural... as the act of eating itself. Beetroot and horseradish is one pairing that I’ve returned to countless times.
Spiced beetroot and fermented cabbage fritters
I’ve already written the book in my head... Beetroot: The world’s most versatile vegetable – 120 recipes for breakfast, lunch and dinner.
Beetroot, celery and apple soup
Not many ingredients mark us like the beetroot. A memory of a meal in red hands, board and apron, a scar of colour.
Salted chocolate pumpkin tart
Pumpkin has a wonderful, sweet, buttery quality when cooked. Puréeing pumpkin turns that butter to silk.
Squash, lentil, tomato and rosemary pie
I have some experience with pies. I eat pies, I make pies, I don’t throw pies (except maybe once,
but he’d been incredibly rude) and I love pies.
Roast squash and plums in garlic, ginger and chilli
Nothing says autumn like woodland, as its leaves take on a thousand shades of gold, chestnut and tawny. Except, maybe... a tray of roasted squash
Sweetcorn, rosemary and smoked cheddar soufflé
Is the soufflé on the brink of extinction? It’s certainly been on the endangered list since I started cooking, over 20 years ago.
Sweetcorn with damsons, chilli, garlic and smoked paprika
I can’t think of another vegetable that we eat like a corn on the cob.
Raspberry and oat shortcake
I don’t really know what a shortcake is, but I’ve always liked how it sounds, so I’m calling this a shortcake for that reason.
