In peak tomato season, I’ll eat them for breakfast, lunch and dinner. Squashed on to bread with oil, salt and a little cheese on the side in the morning; at lunch, in heavy wedges with a dousing of sea salt alongside a simple chickpea salad; and, at supper time, cooked down into a warm salsa to Read More
MINI TURKISH FLATBREADS WITH SPOON TOMATO SALAD A favourite midweek supper – quick homemade Turkish flatbreads with a simple spoon salad to make the most of seasonal tomatoes. Written version of the recipe here. UNDER-THE-GRILL SPRING TRAYBAKE My latest recipe video for The Pool, this traybake is a midweek staple at this time of year. Giant cous Read More
I’m not sure who came up with the idea of cooking lettuce, but they should be applauded because, however ridiculous it may seem, a cooked lettuce will almost always triumph.
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
After what felt like the longest winter we've had in years, the first warm days have begun in London (with a few stop starts), and with them the some of the most anticipated ingredients of the year. The arrival of...