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.
Roast peppers and shallots with basil, parsley and feta cheese
Try to track down some longer red peppers and lovely banana shallots for this recipe – they fit together like a hand in a glove, collapsing together, becoming one with ease.
Carrot soup with lentils, salted almonds, chilli and rosemary
I tend to finish my soups, particularly smoother soups, with something textured. It might be crunchy, salty croutons or spicy, toasted seeds, or chopped spring onions.
Flatbreads with roasted carrots, spices and seeds
I wish these words had the flavour and texture to convey deliciousness.
Seared scallops with creamed sprouts, roast pork belly and crackling
Carrots cooked in butter, red wine, bay, star anise and cinnamon
Carrots, like so many of our favourite root vegetables, can be cooked, or not cooked, in a thousand wonderful ways and this is one of them.
Purple sprouting pancakes filled with celeriac and chestnut mushrooms
There are a few different stages to this recipe but the end result is worth all the toil and trouble – promise!
Whole roast broccoli with honey and seeds
Broccoli doesn’t have to be boiled to a waterlogged mush, but you probably already knew that.
In fact, you – like me – may have experimented with ways to forget that boiling broccoli to a mush
is even a thing.
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.
