These little toasts are a riot of colour and represent all that is great about English gardens in spring. The first radishes, roasted until they sweeten, the sweet peas, and some allium or chive flowers, if you can get them, add some prettiness as well as a punch of flavour. These go particularly well with Read More
I am so happy to say that my book A Modern Way to Cook is published this week in France. Yes, the land of culinary giants, where meat is king, where fancy cooking reigns have accepted me into their culinary arms and I am very happy about it. I’ve spent many long and joy-filled holidays in France on Read More
Next week I will be crossing the pond to be a part of the amazing Cherry Bombe jubilee, a celebration of women in food which includes so many of my favourites, with Nigella at the helm this year. Together with my friend Melissa Hemsley and Maxine from Polka Pants, I’ll be hosting a two course Read More
Now available in store or online. An essential addition to every cook’s bookshelf, The Modern Cook’s Year will show you how to make the most of seasonal produce, using simple, hugely inventive flavours and ingredients. Available Now
Spring is finally starting here in London. The 100 denier tights and woolly jumpers have been moved to the top shelf, I’ve dared to bare my ankles and the first spring vegetables are making all the chefs and cooks I...