Welcome to our recipe archive. To begin with you'll find our recipes organised according to the seasonality of principal ingredients - a selection of recipes for each month. As we build up the archive, we'll also introduce a "search by ingredient" facility - we'll let you know when this happens!
New Lettuces with Egg and Spring Onions
If you grow your own lettuces, the picking should begin in earnest in May. I expect to eat fresh lettuce almost every day for the next few weeks, then I guess consumption slows down a bit as other vegetables come good in June...
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Crayfish Cocktail
For those who can lay their hands on wild crayfish, here is a freshwater alternative to that seafood classic, the prawn cocktail. For those who can’t, the very home-made version of the cocktail sauce also makes an excellent dressing for cold prawns, crab and lobster...
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Pigeon Pastilla
This is a really extraordinary dish that takes a little bit of time and care but isn’t very difficult to make. It’s North African in origin – hence the combination of sugar, nuts and cinnamon with meat...
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Green Herb Sauce (Salsa Verde)
This is one of the most useful and versatile sauces I know – it works for fish, meat and poultry, hot and cold. Its three best companions are roast lamb, oily fish such as mackerel, red mullet, salmon or sea bass, and cold poached tongue with Puy lentils...
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Foil-baked Sea Trout with Salsa Verde (Green Sauce)
May is the time to start looking out for fresh sea trout. If your fishmonger doesn’t seem to be stocking it as a matter of course, then ask him to order you one (or two, or three...
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Raw Asparagus with Anchovy and Caper Mayonnaise
If you’ve managed to get hold of some fantastically fresh English asparagus spears, the first thing to do is ...
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Gill on Asparagus
Whether you steam, roast, char-grill or (if the weathers good) barbeque it, good asparagus deserves to be the star on the plate.
Really fresh spears need only steaming or boiling for a few minutes before serving with melted butter, black pepper and salt - it’s the asparagus you want to taste...
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Baby Vegetables
When I pick the first harvest of baby peas and tiny beans, usually some time in June, I like to serve them as a course on their own. If baby courgettes and small spring onions or tiny, immature leeks are also available, it becomes something very special indeed.
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Broad Bean Top Tart
Start with the pastry. Put the flour, salt and butter in a food processor and pulse until the mixture has the consistency of breadcrumbs...
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Cheaty Hollandaise
This sauce is ideal as a dip for steamed, purple sprouting broccoli, but is also delicious served with the first, sweet spears of asparagus.
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Ultimate Creamed Spinach
I adore creamed spinach. Of course, it's just chopped spinach stirred into some loose béchamel. But there are ways of bringing out the very best in a béchamel... When prepared like this, it's not just a side order but a dish on its own.
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Four ways with Wild Garlic
Wild garlic is not only free, it's tasty, too - in fact, the only problem is that its season is way too short. But that's all the more reason to make the most of it now...
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