Recent Recipes

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. 
bbq plaice

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...
see beet

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...
Chicken and beetroot salad

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. 
Roast chicken

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...
scotch eggs

Sea beet and asparagus salad with baby broad beans and radish

This Lovely vibrant salad can be made with young perpetual spinach. Its emerald green, irony leaves work in very much the same way. But if you do live coastally, it's quite easy to find sea beet growing around beaches and tidal estuaries. The young toothsom le...
sea beet salad

Lemon and elderflower posset

This is a lovely version of a classic English pudding. The addition of elderflower gives it a heady floral note, which works beautifully with the lemon. I like to garnish this with fresh gooseberries. You can cook them briefly with a little honey perhaps, but...
elderflower posset

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...
trout salad

Roast guinea fowl with black pudding, apple & sage.

I remember my uncle keeping these fine birds when I was a boy, and how their unusual regal quality would grab my fleeting attention as I tore past them in pursuit of my cousin. Now, as a chef I appreciate them all the more. Guinea fowl is delicious and underra...

Venison & bacon stew with orange & bay

At River Cottage I'd always cook venison throughout the winter months. One of my favourite ways to eat it is as a tasty carpaccio. The loin is seared in a hot pan for a few seconds before being sliced and served more or less raw, with flaky salt, lemon juice,...