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 know excited about the months ahead. There is something so magic about the first few Read More
This is a very cheerful dinner. Radishes and potatoes are roasted in a little honey and lemon to exaggerate their sweetness, offset by the crispy roast lentils. I use my favourite spring leaf here, sorrel. Its bright lemony flavour makes you sit up when you take a mouthful. This recipe is everything I want in Read More
When I look back on my years in the kitchen I can see things have changed. I started cooking mostly in the company of men, mostly brilliant ones with a couple of real jerks thrown in. Cooking in kitchen required me to bring some ‘lad’ to work, to smile at the over-the-line jokes and to listen 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
This time of year gets a tough write-up; grey, dark and rainy, and yes, sometimes it is. But my kitchen is filled with arguably the most colourful produce of the year: exotic citrus and blood oranges, pink radicchio...