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Contents

COVER

TITLE PAGE

COPYRIGHT

INTRODUCTION

1 My Garden Patch

Beetroot, Tahini Verde and Sourdough Salad

Roasted and Pickled Cauliflower Salad with Almonds and Chives

Crispy Courgettes with Goats’ Cheese and Lavender Honey

Tomato, Wild Garlic and Burrata Salad

Chilled Summer Garden Soup with Lemon and Mackerel

Asparagus with Bagna Cáuda and Parmesan

Roasted Jerusalem Artichokes with Prunes, Lentils and Sour Cream

Carrots with Pine Nuts and Tarragon

Parsnip, Rosemary and Horseradish Gratin

Celeriac, Ham Hock and Barley Hot Pot

Poached Rhubarb and Rhubarb Jelly with Bay Leaf Cream and Shortbread

Strawberry and Mint Eton Mess

Gooseberry and Basil Fool

Caramelised Honey-roasted Pears with Mascarpone and Filo

Harvest Preservation

Fermenting – Fennel Kimchi

Pickling – Pickled Cucumbers

Jam-making – Fig Jam

Chutney Making – Apple, Rhubarb and Rosemary Chutney

2 Weekday Suppers

Beetroot, Wasabi, Feta and Pine Nut Salad

Field Mushroom, Walnut and Thyme Filo Pie

Roasted Cauliflower and Walnut Tagliatelle

Chargrilled Mackerel, Pickled Onions and Salsa Verde

Green Chilli Salsa Cod with Roast Potato and Almond Salad

Baked Haddock with Lentils, Basil and Mascarpone

Thai Chicken Salad

Chicken, Leek and Wholegrain Mustard Potato Pie

Chicken, Split Pea and Kale Curry

Hasselback Potatoes with Red Wine and Pork Ragu

Rump Steak with Green Sauce and Beer-braised Onions

Pancetta and Mushroom Pasta Bake

Pork Chops with Green Olives, Baked Orange and Fennel

Beef, Asparagus, Cashew and Miso Stir-fry

Lamb Chops with Minted Orzo and Pea Salad

Lamb Meatballs with Harissa and Sour Cream

3 Waste Not, Want Not

Potato, Thyme and Cheese Croquettes

Carrot Fritters with Pickle Juice Emulsion and Carrot Salad

Homemade Ricotta, Radicchio, Orange and Dill Salad

Panzanella

Leftovers Frittata with Piquant Fruit Chutney

Not-So-Ordinary Tomato Sauce

Pizza Base

Cauliflower and Yellow Split Pea Curry

Fridge Gazpacho

Quick Vegetable Pickle

Fruit Bowl Compote

Winter Warmer Soup

Baked Citrus and Polenta Cake

Sticky Banana Pudding with Rosemary Sauce and Homemade Crème Fraîche

4 Home Alone

Croque Monsieur

Smoked Salmon and Garden Herb Omelette

Chop Chop Salad

Prawn, Tomato and Chilli Linguine

Chicken Schnitzel with Celeriac Remoulade and a Fried Egg

Butter-roasted Cauliflower with Capers and Parsley

Barnsley Chop, Roasted Fennel and Black Olive Tapenade

Sirloin Steak with Brandy Sauce and Crispy Potatoes

Roast Chicken Leg with Tarragon, Cucumber and Cashew Salad

Ultimate Beef Burger

Pear, Blackberry and Walnut Crumble, with Pouring Cream

Caramelised Banana Split

5 In the Fridge

Blueberry Pancakes with Lemon and Honey Strained Yoghurt

English Muffin Pain Perdu with Crispy Bacon, Avocado and Sriracha

Welsh Rarebit

Goats’ Cheese, Kale, Blood Orange and Mustard Salad

Branston Pickle, Onion and Cheddar Omelette

Prawn, Cos, Parmesan and Tahini Salad

Chicken with Seared Lettuce, Soft-boiled Egg and Cornichon Mayonnaise

Pizzas

Chorizo, Rocket and Créme Fraîche Pizza

Hummus, Aubergine and Roasted Pepper Pizza

Ham and Egg Pizza

Roast Chicken Breasts with Fennel Salad and Romesco Sauce

Pea Pesto and Chicken Spaghetti

Smoked Mackerel, Egg and Caper Fish Pie

Beef and Garden Herb Meatballs with Roasted Tomato Sauce

Rhubarb, Ginger and Almond Crumble

Apple and Membrillo Tart

Crêpes with Dulce de Leche Cream and Hot Nutella Sauce

6 Home Baking

Lemon Curd Madeleines

Chocolate and Clementine Crunch Cookies

Hazelnut and Chocolate Choux Rings

Carrot and Parsnip Cakes with Orange Cream Cheese Frosting

Caramelised White Chocolate Brownie

Chocolate and Peanut Caramel Tray Bake

Date, Cardamom and Caramel Slice

Tahini and Caramelised Honey Cake

Blackberry and Buttermilk Cake

Blood Orange Meringue Pie

Rhubarb and Pistachio Frangipane Tart

Garden Focaccia

Green Olive and Fennel Seed Bread

Pumpkin Seed, Cumin and Cheddar Buns

7 Holiday Eats

Salmon Pastry

Easter Slow-cooked Leg of Lamb with Spiced Rub

May Day Spring Salad

Ultimate Veggie Barbecue

Barbecued Lamb Ribs with Chimichurri Sauce

Black Forest Gateau

Festive Season Canapés

Pork and Sage Croquettes

Quick Gin-cured Salmon with Horseradish and Parsnip

Slow-cooked Celeriac with Brie and Thyme

Stuffed Turkey Leg with Turkey Gravy

Marmalade and Earl Grey Tea-glazed Ham

Ultimate Roast Potatoes

Seasonal Sides

Caramelised Cauliflower Cheese

Green Beans with Toasted Hazelnut Butter and Anchovy

Celeriac and Parsnip Boulangère

Spiced Pumpkin Fritters

Quince, Rosemary and Honey Trifle

Mince Pie Puddings with Brandy Cream

Boxing Day Bubble and Squeak Pie

Crackling’d Slow-cooked Pork Shoulder with Baked Apple Sauce

Ham, Membrillo and Gruyère Bakes

8 Weekend Dining

Cured Salmon with Buttermilk, Bergamot and Kohlrabi

Asparagus with Brown Butter Hollandaise, Hazelnut Crumb and Poached Egg

Spice-roasted Quail with Freekeh, Pistachio and Lime Pickle

Confit Duck Ravioli with Cucumber and a Peanut, Sesame and Chilli Dressing

Lemon Sole with Brown Crab, Aioli and Samphire

Whole Roast Monkfish Tail with Mushrooms and Thyme

Parmesan, Oregano and Onion Baked Pumpkin

Aromatic Aubergine with Cashew and Turmeric Sauce

Rack of Lamb with Lamb and Harissa Ragu and Courgette

Lamb Hotpot

’Nduja-stuffed Pork with Smoked Bacon and Red Wine Sauce

Port-braised Feather Blade Steaks with Potato, Onion and Horseradish Gratin

Tarts

Milk Chocolate, Raspberry and Thyme Tart

Fig and Hazelnut Tarts with Smoky Crème Fraîche

Burnt Honey Parfait with White Chocolate and Apricot

Pear and Star Anise Tarte Tatin with Buttermilk Ice Cream

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ACKNOWLEDGEMENTS

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