Beetroot, Walnut & Rosemary Chocolate Brownies
Rich, nutty and wonderfully moist, these brownies are made with rye flour, dark chocolate and a generous amount of grated beetroot
Roast pheasant with parsnips & chorizo
Once they’re strong enough, they are released into the wild, where they live out the rest of their lives. Most of the meat we eat in the UK never gets it this good
Marmalade yoghurt baked cheesecake
This baked yoghurt cheesecake is rich yet light, and the marmalade brings warmth and depth. It’s the sort of thing you could happily eat for breakfast or as a delicious pudding with cream or custard.
Membership
The membership is a deeper part of this site, it's a home for my entire recipe collection and a place, I hope, that will inspire your cooking.
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
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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