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The main event

Food was a big part of my childhood and I was fortunate that every Sunday meant a roast lunch with vegetables and herbs from the garden and meat from our fabulous butcher in Chipping Sodbury called Artingstall. This has influenced the style of food I enjoy, which is often simple with a few good quality and seasonal ingredients and is reflected in the recipes below.

Meat

From the butchers

  • Baked lamb stew with potatoes and thyme

  • Bone quail with chorizo, spinach, parmesan polenta 

  • Breast of guinea fowl stuffed with herbs and served with a balsamic sauce

  • Coq au Riesling

  • Chicken with caramelized onion and cardamom rice 

  • Chicken sauté with Muscat de Minervois and crème fraiche

  • Crispiest spatchcocked chicken

  • Fennel and black pepper roasted pork belly

  • French tarragon and chicken breasts

  • Guinea fowl with shallot puree, burnt leeks and morel sauce

  • Lamb shawarma 

  • Partridge braised with pear

  • Porchetta: stuffed rolled pork belly

  • Rabbit with garlic and rosemary served with bruschetta 

  • Roast chicken with basil and lemon

  • ​Roast duck with pearl barley and red cabbage

  • Roast partridge with braised lentils 

  • Sage and honey smoked chicken

  • Schezwan pepper encrusted slow roast pork

  • Nigel Slater’s toad in the hole

Fish

From the sea

  • Baked trout with spinach butter sauce

  • Belly stuffed rainbow trout

  • Bream cooked en papillote with garlic, chilli and rosemary

  • Brill fillets with sage and lime butter

  • Crab and gruyere tartlets

  • Dover sole with prosciutto and sage

  • Fillet of bass on a crisp risotto cake with saffron sauce 

  • Fried butterflied sardine fillets with parmesan crumb 

  • Grilled dory with anchovy vinaigrette and braised fennel

  • ​Seabass with fennel and olive

  • Seabream with lettuce and samphire

  • Trout with lemon grass stuffing

  • Ravioli of creamed cod with rocket pesto 

  • Roast cod, hake or grey sea mullet with crispy onion and parsley pesto

  • Salted Szechwan pepper prawns

  • Sea bass with asparagus and fennel

  • Shrimp and rock samphire risotto

  • Wild rocket and omelette Arnold Bennett

Vegetables

From the garden

  • Baked chicory with parmesan

  • Carrots glazed with chervil

  • Celeriac and potato cake

  • Cumin roasted carrots with honey lemon dressing and goats cheese 

  • Fried baby artichokes with aioli 

  • Funghi tagliati a fettine sottili, con mozzarella fusa e timo (sliced mushrooms with melted mozzarella and thyme)

  • Globe artichoke and pea pie

  • Indian-style broccoli with spiced yoghurt

  • Individual artichoke and green olive pithiviers

  • Latkes 

  • Leek and Gruyère tart

  • Persian Herb Frittata (Kuku Sabzi) 

  • Polenta fritta croccante con rosmarino el sale (fried crispy polenta with rosemary and salt) 

  • Pumpkin gnocchi baked with butter and sage 

  • Roasted cauliflower with cumin, coriander and almonds 

  • Roasted squash, sage and hazelnut

  • Rosemary deluxe potatoes

  • Sprouts, sprout tops, lentils and chicory

  • Tortelloni of mozzarella and prosciutto with sage butter

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