Recent Recipes
Stuffed pig’s trotters with ceps, bacon and potato
I once saw Pierre Koffmann bone out a pig’s trotter in under a minute. It was good to watch the master at work but you don’t have to be so accomplished to have a go. With a little practice and determination you should be able to manage it – just give yourself...
Purple sprouting broccoli with taramasalata, preserved lemon & smoked paprika
Fresh green stems dunked in a punchy homemade dip. This is great sharing food. You can easily source delicious smoked roe from good artisan smokehouses. Check out www.chesilsmokery.com or www.formans.co.uk.”
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.