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.
Blackcurrant ripple goat’s milk sorbet
Blackcurrants are the tannin blood of July; wild and sour things, broken by the bridle of sugar and heat.
Redcurrant, carrot, orange and rose water salad
Sometimes I feel I cook by colours, or the sounds words make – drawn by a shade of red, a flower’s name, the iniquity of green.
Bean and apple chutney
I’ve always been fascinated by any form of preserving. To take something living and prevent it from dying – stopping time, rot. I’m in love with its ancientness and importance.
Runner beans, leeks, cream and celery seeds
I’m standing between two walls of green, picking runner beans
Green beans with tarragon, garlic and toasted almonds
This isn’t the first time I’ve played around with the bean-and-tarragon marriage and I imagine it won’t be the last.
Tomatoes in the hole
This is such a good way to turn tomatoes into an utterly delicious main-course sort of affair, and it’s fun to make too.
Roast tomato and lentil soup
There is a point, just before summer falls into the arms of autumn, when the tomatoes are perfect for roasting.
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
