Recent Recipes
Chicken broth with chargrilled spring onions and broad bean tops
I like to use broad bean tops in salads – they have a subtle flavour and a fleshy leaf. When you drop them into a steaming broth, they begin to wilt delicately, but retain their freshness – they really don’t need cooking. Chargrilling the spring onions brings...
Yoghurt & cardamom sorbet with brown butter & poppy seed biscuits
I like the way the cardamom and orange seem somewhat silent in the cold ice of this delicate yoghurt sorbet: they are there – but only just – dancing around the edge with a subtlety that just begins to warm the whiteness. The brown butter biscuits have richnes...
Fish soup
A twist on a well-loved classic, where the fish speaks for itself. Try serving it in traditional style with grilled cheese toasts and rouille.
Big sausage rolls
I’ve always loved sausage rolls but it’s hard to get good ones and even harder to know if the pork in them is free-range or organic. Far better to make your own...
Rillons
If you’re captivated by the idea of jars of deeply savoury confit pork belly sitting on your larder shelf, ready to be served up whenever you choose, then you should try making rillons – the much-loved speciality of the French region of Touraine in the Loire v...
Barbecued plaice with fennel seed, chilli, aubergine and tomatoes
This is a great way to cook a large fish and works really well on the barbecue, but if the weather’s looking less than summery, the same thing can be achieved inside, in a hot oven.
Sea beet with duck eggs and new potatoes
Sea beet is similar to spinach, but its glossy, pointed leaves are fleshier and more flavoursome. It can be found growing on the edges of beaches, coast paths and other areas of coastal wasteland. It can be picked and cooked throughout the year. The young leaf...
Cold roast chicken with early new potatoes, baby beetroot, eggs, anchovies and chives
It’s quite unusual to see recipes in which chicken and eggs are paired up together in the same dish, but here, in this vibrant and substantial salad I have done just that. Early new season beetroot and waxy potatoes are tumbled together with salty anchovy; Anc...
Roast chicken with wild garlic
In the winter I like to use fresh earthy thyme and bulb with my roast chicken as they compliment each other beautifully. But in the spring, when the wild garlic is about, it makes for a great alternative.
Black pudding Scotch eggs
Never will I tire of eating black pudding and eggs – together or individually. They are what the French call meilleurs amis. I like to eat these black pudding Scotch eggs with a good mayonnaise, finished with lots of freshly chopped chives. They’re delicious e...