Recent Recipes

Trout with pickled cucumber, spelt & herbs

This quick, warm salad of nutty spelt grain and clean river trout always lifts my mood, particularly on a wet, wintry day. With a light air of spring about it, it provides a welcome break from the richer dishes I often prepare over the colder months of the yea...

Chicken and nettle pie

Spring is a good time to pick nettles for cooking with. They are lush and tender and full of sweetness. I like to use them as a wild alternative to our more typical cultivated spring greens. They’re just as delicious as spinach and, like kale, should be consid...
chicken pie

Squirrel, rosemary & potato rösti

I like this rösti because it’s so very different, which probably has something to do with the squirrel – although lamb, pheasant or rabbit would be good contenders for a substitute. I’ve also done a very similar – and equally delicious – thing with wild oyster...

Pulled pork

I remember Hugh teaching me that the secret to really good pulled pork is the oven temperature: it’s crucial that it’s not too hot. A whole pork shoulder is made up of a variety of different muscle sets, some leaner than others. The leaner ones will dry out at...

Polenta with roast ham & parsley

If you haven’t had polenta before, you must try this recipe. Traditionally, polenta is served ‘wet’ or ‘soft’, which means it comes to the table like a porridge or a thick purée. Alternatively, you can serve it ‘set’ – when loose polenta is cooled and set in t...

hazelnut & celeriac soup with kale, parsley & olive oil

Hazelnuts bring an unexpected dimension to this gorgeous soup. Their flavour, being delicate and sweet, works beautifully with robust kale and earthy celeriac. If you’re making your own stock, make sure it’s really tasty before you add it to the rest of the so...

Apple leather

This is essentially a fruit puree that you dry out very slowly over a number of hours in a low oven. It’s preserving at its most straight forward. Once made you can store this fruit leather wrapped up in an airtight container for months. It makes a delicious s...
apple leather

Salad of roast carrots and beetroot with marjoram, olive oil and a honey, fennel seed and yogurt dressing.

New season roots make this salad so much sweeter than it would be in the autumn. Gently roasting them intensifies their character and caramlises their sugary qualities.
carrot and beetroot salad

Oysters with salsify and chorizo

A deep and wonderfully rich autumn sauté. Quick, simple and unusual – catch the season’s oysters while they’re at their best. I like this recipe’s balance of ingredients from the earth, land and sea, and with them all the tones of the woodland in October.
oysters and chorizo

Crab apple & blackberry jelly

This is a beautiful hedgerow jelly to serve with meat, particularly roast chicken, or with cheese. The crab apple gives a special flavour; the blackberries lend the jelly an almost ethereal tone. You can gather the ingredients to make this in one semi-urban or...