Apple Tarte Tatin

Published: September 1, 2021

You may need to look beyond the supermarket shelves to find them, but there’s an exciting variety of apples from UK orchards. From this week until May next year British apples are in their…

Beetroot Salad with Caper and Shallot Dressing 

Published: September 1, 2021

Beetroot is more usually associated with the depths of winter, but it’s in late spring and summer that it is at its best and sweetest. If you get them whole, with leaves and stems…

Baba Ghanoush

Published: September 1, 2021

With their glossy, dark purple skins, aubergines are one of the most elegant-looking vegetables you’ll find in the shops. Although available all year round, they’re at their best – from August to October. Aubergines…

Pickled Chanterelles

Published: August 2, 2021

Chanterelles are a prized ingredient and a forager’s favourite. Succulent and delicate in flavour, chanterelle is used by chefs the world over. Yellow or orange in colour, smelling of apricots, chanterelles are a Spook…

Burnt Caramelised Peaches & Buttermilk Ice Cream

Published: August 2, 2021

July to September is peach season in the UK and there can be nothing better than biting into this sweet fruit on a balmy summer’s day. Their fragrant flesh marries well with both savoury…

Grilled Langoustines with Garlic and Parsley Butter

Published: August 2, 2021

Also known as Norway lobsters or Dublin Bay prawns, langoustines are pale orange-pink crustaceans, similar to lobsters but a lot smaller. In recent years they have garnered appeared regularly on fine dining menus across…

Hot-Smoked Mackerel with Gremolata 

Published: July 1, 2021

Mackerel is a beautiful oily fish, both for its iridescent, striking skin and its rich, fishy flavour. Mackerel has a distinctive flavour and is a great source of omega-3 fatty acids. Mackerel is a…

Sea Herb Fritti

Published: July 1, 2021

Marsh samphire has vibrant green stalks, similar to baby asparagus, with a distinctively crisp and salty taste. It can be used raw in a salad, though it tends to be very salty, so is…

Mulberry Margarita

Published: July 1, 2021

Mulberry trees are traditionally grown for their leaves — mainly in Asia and North America — as they’re the only food that silkworms eat. They carry colourful berries — most commonly black, white, or…

Apricot & Rosemary Chutney

Published: July 1, 2021

These fragrant, sweet fruits are in season from May to September and are the perfect summer fruit for a hot day. A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with…

Lemon Verbena & Elderflower Panna Cotta with Lemon Curd & Meringue Shards

Published: June 11, 2021

Once regarded as one of the most magically powerful of trees, Elder is a forager’s favourite and its flowers are the scent of summer. Elderflowers come from the elder tree that generally grows as…

Grilled Courgette with Spring Risotto, Whipped Ricotta and Wild Garlic Oil

Published: June 11, 2021

The zucchini, courgette or baby marrow is a summer squash, a herbaceous vine whose fruit is harvested from June to October when their immature seeds and epicarp are still soft and edible. The courgette…

Gooseberry Gimlet

Published: June 11, 2021

Gooseberries are ready to be picked in June and are delicious cooked in pies or swirled into sweetened cream to make a gooseberry fool. They’re easy to grow, and just a single bush will…

White and Green Asparagus, Goats Curd, Hazelnut Vinaigrette and Wild Garlic Flowers.

Published: May 26, 2021

Asparagus is one of the better-known spring vegetables, although we only get to enjoy its short season for around seven to eight weeks. We say a welcome hello to British asparagus in late April…

Three Cornered Leek Gnocchi

Published: May 10, 2021

The foraging season continues all year round but from January to early spring, the leaves of the three-cornered leek are tender and full-flavoured – perfect for foraging. Three-cornered leeks taste similar to brown onions…

Grilled Bavette with Roquefort Butter

Published: May 4, 2021

Bavette is the French word for flank steak, a highly flavourful, loosely textured flat cut of meat taken from the abdominal muscles of the cow. It has often been called the butcher’s cut because…

World’s Best Crab Sandwich

Published: May 4, 2021

Brown crabs from the UK are in abundant availability from April through to November. The brown meat of crab gives a savoury flavour with a slightly acidic tang while the white meat has a…

Deep Fried Artichokes with Aioli

Published: May 4, 2021

Deep-fried artichokes are one of our favourite side dishes. As the artichoke fries, it opens up like a flower and yields a gorgeous golden-brown artichoke. The leaves are crispy and delicious and the inside…

Radishes with Broad Bean & Goats Curd Dip

Published: May 4, 2021

Radishes are a member of the mustard family and have a peppery flavour and a crisp, crunchy texture. They are a vegetable that is sometimes hard for people to get excited about but the…