In Season

Pumpkin bread is a revelation to me; a little spicy, a little sweet, very moist and wickedly wonderful with butter.

This is a truly French-inspired salad which I have adapted from the magnificent chef Raymond Blanc.

Barley is wholesome, filling and easy on the pocket. It also has a wonderful texture that complements the sweet roasted pumpkin and fresh parsley.

This soup is the essence of summer. It is light, refreshing and full of flavour.

This is a simple and fresh variation on the traditional chicken and corn soup. Using fresh, sweet and crunchy corn is a delightful addition.

This rustic country pie made with plenty of hearty winter greens makes for a perfect lunch or dinner.

This is a great, simple way to cook this deeply flavoured, robust green.

Make the most of that overlooked vegetable, the cauliflower.

This is a fantastic tart to celebrate quinces and walnuts, a truly autumnal delight.

These wonderfully vibrant and wickedly spiced crisps are a great pre-dinner snack. Ideal for feeding the crowds celebrating the Rugby World Cup.

This is a fantastic tart; the contrast between the sweet red onions caramelised with the balsamic vinegar and finished with flaky puff pastry is a wonderful example of perfect partnerships in food.