Recent Recipes

Rabbit with smoked bacon, tarragon, cider and cream

Wild rabbit is delicious, sustainable, economical and easy to cook, and in my view, at its best in autumn. Most good butchers will sell rabbit; they should happily joint it for you as well. It’s far more interesting than chicken and just as versatile. 
rabbit stew

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

Celeriac is my number-one root. It has a flavour somewhere between sweet earth and hazelnuts, it comforts sedately, and it reassures entirely. It can have as toothsome a crunch as it can be soft and coating, and then it can be everything in between.
celeriac

Smoked ham, cheese & parsley sauce toasts

Take everything that’s good about ham and parsley sauce, put it on toast and grill it. That’s what I thought, that’s what I did, this is what happened. You don’t have to use smoked ham, but it does go particularly well with the cheese (in this case, a rich, ma...
cheese on toast

Raw courgettes with fennel, pea, mint, dill & lemon

It’s worth picking up a little courgette plant from your local garden centre just so you can make this salad, even just once or twice, with the freshest, finest courgettes. A plant pot outside your back door may be all you need. If you can’t grow your own, tho...
courgette salad

lentil dhal with crispy kale

A well-made dhal is a complete treasure; it is a bowl of soft gold. A dhal can warm us like a fire, with its spice; and it can soothe and comfort us, like a favourite blanket might have done in the past. This dhal is nothing more than a few handfuls of red len...
dhal

Chorizo and bean soup with nettles and sourdough toast

This rustic country soup is hearty and warming. I like to use homemade pork stock as it adds a real depth of flavour to the dish. My recipe for chorizo is perfect for this soup, or you can use good-quality or organic shop-bought chorizo, if you can find it. Ne...
Nettle soup

Ham, spinach and hazelnut buns

I shape and bake these in the same way I would classic Chelsea buns. Rich and crunchy, they’re a perfect tear-and-share savoury snack. You can use kale, chard or even sea beet in place of spinach. Sea beet is a wonderful wild alternative to cultivated spinach...
buns

Gill’s poached leek and Stilton tart

This very simple tart is a combination of one of my favourite local cheeses - and probably one of my favourite vegetables. I used to make hundreds of these before I joined RCHQ – and they have continued to prove very popular at our seasonal feasts.
tart

a simple fermented cabbage recipe

When you salt cabbage and leave it in the right conditions something called lacto fermentation takes place. This happens because Lactobacillus – a naturally occurring bacteria that’s on your hands right now, and on the vegetables in your fridge – feed on the s...
sauerkraut

crab salad

Despite what many people may think, the delicate, tender, sweet meat from the brown crab is at its absolute best during the cold winter months. That’s because the warm, food-rich waters of summer and autumn leave crabs sated, heavy and full of flavourful meat....
crab