Recent Recipes

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...

A salad of raw beetroot, curd & rose

It’s difficult not to be taken in by the look of this fresh, raw salad with its calm class and subtle beauty. However, what’s really lovely is how it tastes. Its sweetness comes from very thinly sliced fresh raw beetroots (the fresher you can get them, the swe...

Butter-roasted barley flakes & leeks

Crisp, buttery barley flakes lift this simple variation on leeks vinaigrette to a completely new, deeply textured level. Good bread is all it really needs to make a fine lunch for two or a lighter starter for four. It also makes a fitting accompaniment to warm...

Trout terrine with capers, chopped egg, dill and chives

This dish takes a degree of patience but it’s well worth it. Occasionally it’s nice to make something a little more involved. I’ve used trout, a freshwater fish I often eat in the summer. (I don’t know why it feels so English and summery, it just does.) Prepar...
Trout terrine

Ham and pea broth with lovage

If you are planning on cooking a ham, perhaps for a picnic, or a summer lunch, you’ll be left with a beautiful, delicate stock – full of flavour and character. I freeze it in batches and whip it out when I’m cooking anything that calls for a good meaty stock....
ham and pea soup

Oysters with sweet cicely & gooseberries

The herb garden is breathing in deep and begins to breach. There are pockets of white among all the greens. Sweet cicely in full flush has delicate milk-white flowers and vibrant emerald leaves. This herb is sweet by name and by nature, which is why it works b...

Courgette flowers with salt cod

This generous recipe gives and gives until it’s gone. I like courgette flowers with the young courgettes still attached – it adds an extra texture when you come to eat them... with your fingers, your friends and some chilled fino. 
stuffed courgette flowers

Smoked haddock, cheddar and parsley pasties

Rough puff pastry is a cinch to make. I use half butter to flour, just like a regular shortcrust, but the method differs slightly, giving a beautifully layered, very flaky pastry. I think these pasties are better served cold than hot, which makes them perfect...

Raw scallops with dill, red onion, lemon & olive oil

This gentle and refined scallop dish is more of a ceviche than a tartare. With a tartare, the meat or fish is completely raw, but with a ceviche it is ‘cooked’ – effectively – by the acidity of the citrus juice. Here, the scallop sits in the lemon juice, but o...