Cherry on Top

Cherries are hands down my favourite fruit. In winter I buy them frozen, quickly warming them with vanilla to top porridge, or baking them into a sweet clafoutis to brighten up Sunday suppers. During these...

Posted: 06.08.19 0 Comments

Corn Off the Cob: Best Sweetcorn Recipes

There is something about corn and warm days that sits just right. Every single summer holiday I have been on has memories of corn: maybe I seek it out. Crunched straight off the cob, bathed in lime and butter, eaten...

Posted: 22.07.19 1 Comments

Feeding Little Ones Part I: Breakfast + Snacks

Before I became a mum, I was probably quite sanctimonious about feeding kids. I envisaged my own children sipping green smoothies every morning and thought that if you exposed kids to a food often enough, they would eat...

Posted: 09.07.19 4 Comments

How to grow nice things to pick and eat (whatever size your garden is)

There’s nothing quite like being able to cook something from ingredients that you’ve grown. This has always been a challenge for me - inevitably I spend more time in the kitchen than in my (small) East London...

Posted: 24.06.19 1 Comments

A Life-Changing Restaurant

Sixteen years ago I walked though the doors of Fifteen and the course of my life changed. I was given a place on fifteen program - a chance to cook and learn from chefs who cared so much and showed us the magic of...

Posted: 28.05.19 3 Comments

A Lunch Outdoors + Strawberry and Anise Galette

Last week I had lunch outside for the first time this year, at the incredible Babington House.  Chef Neil Smith and I cooked some recipes from my #7dayreset and The Modern Cook's Year and we ate a feast on the lawn in...

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New York, New York

A month or so ago I spent four jam-packed days in NYC launching my third book The Modern Cook's Year in the US. It was an incredible few days of cooking, parties and dinners. I love the energy of New York, it really...

Posted: 09.05.19 2 Comments

A Feast for Easter

Food has always given me a connection with people, those I cook it for and those I share a table with. It's why I cook. Whether it’s the recipes I send out into the world or around my kitchen table at home, it's these...

Posted: 16.04.19 1 Comments

Five Things to Eat in the Hungry Gap

The 'hungry gap' is the gardeners' name for the stretch of time  in spring when there is little fresh produce in our gardens. Traditionally it ends with the season's first broad beans. There is still plenty for us to...

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Store Cupboard Essentials [Part 3: Baking] 🌿

In my kitchen I look to more unusual, exciting and flavoursome ingredients to add depth and interest to my cooking. This is especially the case when it comes to baking. The spelt flour in my ginger and molasses cake...

Posted: 02.04.19 3 Comments