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.
Tomato, egg, bread and herb salad
If you like to eat seasonally and appreciate the amazing difference it makes to flavour, then do hunt down some lovely, ripe, heritage tomatoes for this recipe.
Tomatoes on toast with olive oil, mint and lovage
So much of the fruit and veg we like to eat has become ‘seasonless’ and few illustrate this difficult truth more starkly than the tomato.
Roast fennel and potatoes with pesto
The trick (well, it’s hardly a trick) to getting this lovely, summery dish just right is to cover
the tray while it has that initial cooking time in the oven.
Pickled fennel, mushroom and rocket salad
Fennel is superb eaten raw, it has a clean, sugary, uplifting flavour as well as a pleasant, snappy bite.
Cucumber raita with cumin, coriander, mustard seeds and mint
I never like to shout too loudly about the food I prepare, but this is undeniably the best raita
Courgette and bean soup with marjoram, garlic and hazelnuts
As the summer progresses, the courgettes get a little larger, and it’s at this stage that they’re perfect for making this soup.
Cucumber salad with dill and apple cider vinegar
A bit of magic happens when you sprinkle salt over cucumber.
A late summer lasagne of sorts
Instead of using sheets of pasta in this lasagne (of sorts), I’m using long, wide, thinly sliced courgette to create the layers.
Aubergines and roast tomatoes for everything
I don’t usually write recipes without an end, like this one. Generally I’m pretty specific about where you’ll end up, but it’s kind of interesting, for both of us, to leave that part up to you, occasionally.
Aubergine on toast with basil, pumpkin seeds and chilli
Aubergine, courgette and lettuce salad with toasted seeds, mint and tahini dressing
This is a perfect salad for a summer lunch, especially if the weather is warm and you can sit outside in the sun.
Courgette flowers filled with peas, dill and mint
Lots of good fruit and vegetable markets will sell small boxes of courgette flowers – they’re a special part of the plant.
