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.
Courgette flatbreads with lots of herbs and goat’s cheese
Cooking courgettes slowly with garlic and olive oil has to be one of my favourite ways to deal with this summer vegetable.
A little courgette and kohlrabi salad
When courgettes are young, they’re great eaten raw, particularly if they haven’t long been off the plant.
Artichokes with melted butter
The globe artichoke, no relation of the Jerusalem artichoke, has to be one of the most majestic of all edible flowering plants.
Broad beans and peas with new potato and parsley gnocchi, chives and tarragon
You mustn’t be afraid of making gnocchi; it’s really very quick.
Broad bean rye crispbreads with artichokes and mint
I like the idea of a pod; it feels secure. A protective skin encases a downy fleece lining, where the beans would rather grow old and tough than come out to be eaten.
Strawberry, lemon and elderflower meringue
Fresh elderflower and strawberries is another lovely, quintessential companionship, but there’s only a small window in which to get these two seasonal delights together
Strawberries with rose and cardamom
There is something elegant about the strawberry-and-rose relationship. It feels very ‘of England’
Faggots
Wholemeal rhubarb and ginger upside-down cake
This is a proper ‘pudding cake’ to serve warm from the oven with hot, thick vanilla custard or cold double cream.
