Recipes

This is the best chutney you will ever try and I don’t say that lightly, my Grandmother used to make a few pots a year and we would cherish them. It’s simple, but actually works with everything from cheese to foie gras.

Fregola is a type of pasta from Sardinia. Lovely little globes that soak up flavour. I have cooked it in a rich tomato, saffron and garlic sauce here, finished off with some fresh seafood.

I don’t eat desserts generally, but when I do I want them like this.

I love the sharp fresh flavours of Ceviches and I think any sort of uncooked fish or meat dish really is a great way to start a meal.

I am lucky enough to have an amazing butcher who supplies me with brilliant rare breed beef.

This is English summer in a glass. It makes me think of Polo matches, Cricket and lazy summer days.

I love Gnudi and this is a really gorgeous way of doing them. Creamy dumplings, soft sweet puree, savoury sage and the light crunch of the Ameretti.