Salt Marsh Hogget, celeriac puree, green sauce

Salt marsh hogget is the most flavourful meat you could imagine. A hogget is a lamb that is between one and two years old – at two years it becomes mutton. An aged animal has had time to develop flavour, intensifying the meat giving it depth and complexity. Photo taken by Neil White. Recipe first […]

Clam, leek and pearl barley risotto

Clam leek and pearl barley

March is a month full of potential: signs of spring are everywhere, crocuses are in bloom and the daffs are beginning to swell. The keen forager can even find the odd spring mushroom such as a morel or St George and you can certainly buy them from a good market. St George’s are absolutely scrumptious […]

Oysters: Smoked, Pickled, Ceviche’d

Oysters Smoked Pickled Ceviche’d

My friend Patricia Coplestone, a permaculture farmer in Dorset describes this time of year so well. With the tone of a sorceress she will say “Deepest darkest winter is upon us, the days are short and the weather harsh. I love the depths of winter and the solitude it brings.” Patricia works on the land […]

Borough Market January – Rejuvenating Bone Broth

Rejuvenating Bone Broth

This blog was originally published on All good food starts with the ingredients. In this blog series I’m setting out to illustrate this by finding the best seasonal produce led by Borough Market’s traders. January is the month we are all supposed to become healthy – take up jogging, giving up sugar and alcohol. But […]

Fish on Friday, Spider Crab Paella

Spider Crab Paella

My poly-tunnel and veg patch are now bulging with glorious summer vegetables: bell peppers, aubergines, broad beans, new season beetroot, onions, and garlic. The courgettes are also in abundance, their vines stretching across the veg patch adorned with remarkable, brilliant yellow flowers, ready for stuffing with soft cheese and anchovies. July is a month of […]

How to cook and prepare a spider crab

cook and prepare a spider crab

Preparing crab takes time and is a real challenge, but so rewarding. It is the freshest and most flavourful way to eat it. I really believe that putting in the extra effort helps us value and savour the food we eat. Store the live crab in the fridge under a damp tea towel for up […]