Recent Recipes

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...

Lemon & gooseberry tart with elderflower fritters

Lemon, gooseberry and elderflower – even the words taste good. I can almost smell the dusty elderflower pollen, feel the bur of the gooseberries, and taste the lively citrus of lemon oil. I’ve made loads of different lemon tarts over the years, but none quite...

Courgettes with dill, spring onions, mint and chicken

When courgettes are small and fresh I like them raw, thinly sliced with lemon juice and mint. With slightly larger courgettes, slice and slow cook on the hob in a little oil with garlic and dill for well over an hour. They turn hopelessly soft and rich. Spoone...
courgette salad