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.
Baked chicory and potatoes with lemon, butter, thyme, bay and garlic
Roasting chicory knocks the bitterness out of its sails, but it doesn’t shake its conviction.
Jerusalem artichoke, kale and blue cheese tart
Jerusalem artichokes are gnarly, awkward, puzzling little tubers, with a tendency to play up.
Jerusalem artichoke, almond and seaweed soup
Artichoke and seaweed is my newest favourite combination. It is one of complete and utter harmony between two plants from very different environments.
Jerusalem artichoke and chestnut mushroom salad with dill, lemon and olive oil
In this refined, delicate salad I’m serving them raw.
Roast sprouts with onions, fennel seeds, garlic, smoked paprika, dill and eggs
The sprouts get roasted with garlic, smoked paprika and caramelised onions and I like to add fennel seeds and loads of dill.
Roast sprouts and celeriac with hazelnuts and green herb sauce
I think roasting sprouts is one of the best ways to cook them. If you haven’t tried it before, do try it this winter.
Brussels sprouts with butter, garlic, green peppercorns, caraway and cream
This gift of a sauce is a deity to the sprout. It’s packed with sweet caraway seeds, the warmth of soft, green peppercorns and lots of garlic, which all get simmered with a little double cream.
Celeriac fudge ice cream
I like to infuse the celeriac custard with fresh thyme and crumble in little chunks of soft vanilla fudge, which give the ice cream a seriously indulgent feel.
Celeriac and sage ravioli
Celeriac makes a rich, velvet-like purée and a perfect filling for these simple homemade ravioli.
Celeriac, grape and apple salad with goat’s cheese, thyme and sunflower seeds
This salad whisks me back to an English vineyard, after the last harvest. I made it for all the pickers, with grapes straight from the vine and celeriac from the farm next door.
Leeks cooked in olive oil with orzo, lemon, rosemary and parsley
This is probably the ultimate way to make leeks the focus of a big, hearty, satisfying main course.
