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
Pork rillettes
This classic French preparation of seasoned, shredded pork belly, gently cooked in its own fat, is one of the finest preserved pork dishes I know
Fermented cucumbers
If you like pickles and ferments, then you have to make these. They're wonderfully crisp, tangy and full of flavour, and a brilliant way to deal with a glut of cucumbers if you grow your own.
An Egg curry
I love a good egg curry. It's one of those recipes that's simple to bring together, packed with flavour and surprisingly satisfying.
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.
The picnic
Making a picnic to take with you is one of the simplest ways to enjoy good food and the outdoors at the same time...
A note on growing your own..
A poem for May
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