Recent Recipes

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...

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....

Venison terrine with prunes, orange, juniper and thyme

Free-roaming deer enjoy a natural, wholesome diet and their meat is healthy, lean and full of flavour. Its versatility in the kitchen never fails to amaze me, and the things I’m lucky enough to make with it always impress. If you haven’t tried wild venison bef...
venison terrine

Roast Guinea fowl with celeriac and damsons

In this recipe I’m paring guinea fowl it up with 2 of my favourite autumn ingredients -  nutty, earthy celeriac and sharp, fruity damsons.  Everything gets cooked together in the one tray, which makes it really simple to put together, perfect for a lazy autumn...
guinee fowl

Blackberry & apple meringue with walnuts & elder

Sometimes it’s hard to let go of the summer: warm mornings, holidays, swimming in the sea, Pimms, long lunches – and Pavlova. This Pavlova, though, is inspired by the autumn hedgerow, bursting with ripe elderberries, tart blackberries and sugary, fried windfal...

Grape, celeriac and apple salad with goat’s cheese & hazelnuts

I love this simple assembly. It’s full of fruity sweet grapes, crunchy earthy celeriac, soft rich goats cheese and slightly bitter toasted hazelnuts. I add fresh thyme and make a dressing with honey, two flavours I really like and that work so well with the ot...

Grilled sardines with beetroot, cumin & rosemary

The last time I made this summery roast, I also made a big pile of flat breads. They were so good, being a little blistered, crisp and soft all at the same the time. We piled the cumin-spiked beetroot onto the flat breads and then lifted the tender fillets fro...

Roast tomatoes on toast with tarragon & thyme

I like the idea that something could become bigger, bolder, fuller and more intense as it withers, contracts, softens and breaks – it seems a great irony. This is exactly what happens when you slowly cook sweet, ripe tomatoes in a warm oven. They intensify, ex...

Tomatoes with anchovies, tarragon, eggs & sourdough

This combination of ripe fresh tomatoes, sweet tarragon, good bread and my own red wine vinegar (I’ve been making for 10 years) is full of the warmth of summer. 

Salad of chicken, anchovies, jersey royals, asparagus, dill and chives

This late-spring salad is full of new-season asparagus, tender chicken and waxy new potatoes. I’ve added a few little anchovies, too; they bring depth of flavour to the salad and team well with the asparagus. Dill and chives, two of my favourite soft herbs, co...