This is almost a meal in itself, but it also makes a very good accompaniment to roast game birds, poultry, venison and pork. If you’ve...

If you’re feeling extravagant, use cèpes. Otherwise, use a variety with a good flavour such as chestnut mushrooms. And if you can only...

This is archetypal winter food – thick and warming. It’s filling enough for a simple mid-week lunch and delicious enough for a dinner...

These are basically pizzas with a polenta pastry crust. The advantage, apart from the fact that the base is deliciously crunchy and...

There’s nothing to this. The tomatoes burst as they cook, creating a sauce while you enjoy your aperitif. Bream with tarragon is magical,...

This is a breeze to make and looks smart – a pale yellow set-custard studded with cherry tomatoes, although in the picture above I used a...

This was one of the recipes I wrote for The Sunday Times. The others were published in August 2009, but this one had to be dropped at the...

Herbs and cream cheese slotted in under the skin along the breasts not only flavour the bird but also keep the flesh beautifully moist –...

This is a simple, zingy stuffing for whole fish such as sea bass, bream, red mullet, mackerel or trout or whatever is in season and...

Rosemary is perfect with lamb, sage is a triumph with pork, mint brings out the flavour of peas and tarragon and chicken were made for...

New potatoes, boiled or steamed and tossed in butter are delicious, but that doesn’t mean you can’t do anything else with them. Here are...

I know I should be insisting that there is nothing to beat fresh peas, but, honestly, for this recipe I think frozen petits pois are...

I’ve given two fillings here, but mix, match and add as you like. Olives, anchovies and capers are all candidates. Choose aubergines that...

I had a damascene conversion to vegetables in the summer of 2004. Actually I had no choice. For eight weeks, I was not allowed to eat...

Smoked salmon with brown bread should be a treat, but when you’ve had too many garden parties with canapés of sun-warmed smoked salmon on...

Salad doesn’t have to be something on the side or a bit of greenery bringing up the rear. It can be a starter or the main event and it...

An effortless way to cook whole fish, either one per person or sharing. Just put the fish in a foil parcel with herbs and liquor and put...

Irish whiskey may sound unlikely, but trust me. Ideally you should buy live prawns and cook them yourself, but I’ve been known to use...

Far be it from me to suggest that anyone should find cooking with wine in Britain off-puttingly expensive, but I do concede that, thanks...

Everybody needs a failsafe, rich and warming beef casserole recipe for winter. This is mine. I always use shin, because it has such a...