Recipes
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.

Rose geranium with meringue, raspberries and wild sorrel

Rose geranium with meringue, raspberries and wild sorrel

This is a wonderful assembly of some of my favourite things. I like puddings like this. Puddings that give you choice and a little room to move depending on the...
Roast purple sprouting broccoli with smashed white beans, rosemary, onions, chilli and toasted seeds

Roast purple sprouting broccoli with smashed white beans, rosemary, onions, chilli and toasted seeds

I tend to associate particular ingredients with certain months of the year. April brings asparagus and wild morels, June smells of elderflower and gooseberries, while August means tomatoes and blackberries...
Buckwheat pancakes with ice cream, salted toffee sauce, bananas and peanuts

Buckwheat pancakes with ice cream, salted toffee sauce, bananas and peanuts

I love the crisp edges and nutty flavour of classic buckwheat pancakes. They’re often served very simply with a squeeze of lemon and a dusting of sugar, but every now...
Pan fried pollock with wild garlic and crispy air-dried ham

Pan fried pollock with wild garlic and crispy air-dried ham

Wild garlic is one of the real joys of early spring. From March onwards its bright green leaves begin to appear in shady woodland and along damp hedgerows, filling the...
Scallop and bacon pizza

Scallop and bacon pizza

This is a lovely combination for a pizza, and spring is a good time to give it a try, particularly if you have an outdoor pizza oven. This is a...
Celeriac and potato dauphinoise with anchovy, chilli, rosemary and garlic

Celeriac and potato dauphinoise with anchovy, chilli, rosemary and garlic

Celeriac is my number one root vegetable. It has a flavour somewhere between sweet earth and hazelnuts. It’s comforting and reassuring, and wonderfully versatile. It can be crisp and toothsome...
Rhubarb cooked with rose geranium leaves

Rhubarb cooked with rose geranium leaves

Rhubarb and rose is an incredible combination and one I’ve played with many times in the past. But the flavour from the rose-scented geranium leaf is even more lovely

Chicken in breadcrumbs with pasta pappardelle and wild garlic pesto

Chicken in breadcrumbs with pasta pappardelle and wild garlic pesto

There’s something deeply comforting about crisp, golden chicken beside a tangle of warm pasta, especially when it’s tumbled with a vivid wild garlic pesto. This is spring cooking at its...
Smoked haddock, cheddar and parsley pasties

Smoked haddock, cheddar and parsley pasties

Smoked haddock, mature cheddar, lots of parsley - basically all the things I love, wrapped in crisp, flaky pastry. What more could you ask for? The smoky fish works beautifully...
Roast beef for a Sunday lunch

Roast beef for a Sunday lunch

Look for good grass fed beef for the best flavour and try to choose a joint with a little fat left on it. This protects the meat during cooking and...
Toad in the hole with sausages, celeriac and wild garlic

Toad in the hole with sausages, celeriac and wild garlic

Toad in the hole is such a winner, but you don’t have to stick to the classic recipe all the time. Here the last of the winter celeriac and the...
Sirloin steaks with wild garlic butter

Sirloin steaks with wild garlic butter

Here's some thoughts on how to cook a nice steak well. These sirloins, or you could use rib eye, have been finished with wild garlic butter, but when that’s not...