Recent Recipes
Blackberry and Bramley apple ice cream
Blackberries are a big thing in my kitchen: a big seasonal deal. Wild and free, sweet and deep flavoured, they’re a stimulus for the senses and the memories. When blackberries are about we try to pick as many as we can, for jam and jellies, for venison and duc...
Apple, cider, sage and cheddar soda bread
I love this textured savoury sweet soda bread. The cider gives it real character and a slight acidity that works so well with the apples themselves. It's one to pull out the bag when time is tight, as It’s so quick to make, and incredibly delicious served warm...
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...