Gooseberry Sauce for Oily Fish or Pork
Chunky Avocado and Tomato Salad with Coriander and Sweet Chilli Dressing
Tarragon and Garlic Stuffing for Chicken
Jerusalem Artichokes and Mushrooms in a Bag with Goat’s Cheese
Jerusalem Artichokes with Leeks, Bacon and Sizzled Sage
Black Rice with Black Kale and Truffle Oil
Cavolo Nero and Potato Soup with Red Chilli
Kohlrabi, Apple and Walnut Salad
Leek and Potato Soup with Chicken, Bacon and Sage
Leek and Roquefort Pizza Bread
Braised Leeks with Shallot and Caper Vinaigrette
Mussels, Leeks and Bacon on Toast
Red Onion Salad with Beetroot, Lentils, Feta and Mint
Twice-cooked Belly Pork with Spring Onions and Ginger
Has cooking become a spectator activity?
Sweet and Sour Pepper Tart with Basil Custard
New Potatoes Baked in Parchment
Baked Fish and Potatoes with Salsa Verde
Fresh: what does it mean and when does it matter?
Rhubarb and Strawberry Crumble
Summer Salad with Beetroot, Goat’s Cheese and Green Beans