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.
A frozen raspberry parfait
Raspberry and rhubarb crumble
When you sit down to a bowl of warm raspberry and rhubarb crumble, it’s easy to forget that the apple ever existed at all.
Raspberries with chicory, olive oil and burrata
If I had to choose only one of our soft red fruits, it would be the raspberry.
Blueberry, honey and lavender mess
I was invited to the Arctic Circle in the autumn, walking in the hills, cooking by the ocean, before the snow came and the cod left. Blueberries grow wild everywhere.
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.
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.
