Recent Recipes

Meringue with lemon curd, cream, hazelnuts, primroses and sorrel

This pretty Easter pavlova really makes the most of good free eggs, Crisp and sweet pillowy meringue generously topped with sharp fragrant lemony curd. If you have primroses in the garden then scatter a few over, they have a subtle floral note and look absolut...

Roast Jerusalem artichoke and kale salad

This dish makes the most of Jerusalem artichokes; they’re such a versatile ingredient. I love their rich, deep earthy flavour when roasted. They become tender in the middle but retain a sugary, caramelised chew. The clean green flavour of raw kale is often und...

Fire-roast leg of Lamb or Hogget

I’ve spent time learning how to cook with fire – it’s not like switching on the induction hob, waiting for a timer to beep when it’s finished. You become a manager of heat, equating distance over temperature over time. It unifies your senses so that recipes be...