Membership
The membership is a deeper part of this site – It’s a space for anyone that wants to cook through the seasons with me.
As a member, you’ll be part of a growing collective that share the same love of seasonal cooking, great ingredients, and the natural world. You’ll have access to new and exclusive video content, as well as hundreds of simple, seasonal recipes. You’ll also receive monthly field notes and reflections and get first dibs on new cookbooks and in person events. As part of the community, you’ll be the first to hear about new offerings from the shop, including one-off commissions and small batch pieces.
A Taste of Membership
Beer-battered parsnips
I remember the first time I had beer-battered parsnips. It was a chilly winter’s day down on the farm. They were hot in my cold fingers, aromatically spiced with curry and black onion seeds and salty with... salt! Oh, and they were very crunchy.
Mushroom, potato and barley cobbler
Here’s a game-changing supper for you. It does just about everything a good beef or venison stew can do without the need for beef or venison.
Venison and bacon stew with orange and bay
Venison makes wonderful stews, particularly when you use meat from the shoulder as it responds beautifully to slow cooking.
There are somethings that I use each day, or wear, or cook with, that I’ve come to love. I look after these objects, because in one way or another, they make me happier. Many of them are made by artists and makers that I look up to and in some cases, have known for many years. Other things have become so useful in the kitchen, and outside in the garden, that I feel I have to share them with you.
A poem for October
Learning to cook
Squid games
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