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.
Blackberry and apple ice cream
Blackberry and Apple Ice Cream, it’s a fabulous, fruity ice cream that’s not overly sweet.
Blackberry, plum, olive oil and rosemary cake
There’s so much about this cake that I love, so I’ve decided to list it all for you here.
Blackberries with beetroot and pine
Isn’t it strange how nature works? The more desirable a thing, the harder it is to extract.
Plum or damson jam
I have a jar of jam in the kitchen cupboard that my mum made many years ago. It says ‘Damson Jam, Aug 07’ on the label.
Plum, tomato, red onion, mint and coriander salad
I think we can safely call this a fruit salad – although you might not want to serve it with scoops of ice cream.
Cabbage soup with caraway dumplings
This soup is a joyous thing, a celebration of the deserved brassica and nothing but a pleasure to eat.
Red cabbage, pear, blackberry and hazelnut salad
There are some things in nature that cannot be synthesized – the striking hue of a firm, red cabbage is one of them.
Mushroom, potato and barley cobbler
Here’s a game-changing supper for you. It does just about everything a good beef or venison stew can do without the need for beef or venison.
Baked mushrooms with celeriac, lentils, marjoram and breadcrumbs
These baked mushrooms, filled with a rich celeriac purée and nutty little lentils, make a perfect main course.
A mushroom risotto – made with spelt
I think a good risotto should do several things. It should, one hopes, comfort you, in the same way a mother can.
Chard with garlic, quinoa, tomatoes and parsley
There are several varieties of chard, but it’s rainbow chard I love the most.
Red peppers with smashed white beans, roasted nuts and pumpkin seeds
Roasting red peppers intensifies their sweetness, but it also brings about a slight bitterness in them.
