Recipes, most Fridays
What are you cooking tonight?
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Thirty minutes, start to plate
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Two weeks of dinners, planned
Fourteen dinners, one shopping list, and the order to cook them in so nothing goes soft in the drawer. Written for one oven and a weeknight.
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Kitchen essentials
The pan I reach for
A 26cm cast-iron skillet, seasoned once and never washed with soap. Everything starts here.
The heavy pot
For anything that wants three hours and no attention. Mine is fifteen years old and chipped.
A board big enough
Most boards are too small. This one holds a whole chicken and the vegetables beside it.
A fine rasp grater
Zest, garlic, parmesan, nutmeg. The one tool that makes food taste like a restaurant.
Everything here is something we cook with. Posted within two working days, thirty-day returns.
Out now
My First Ever Cookbook
Sixty recipes built around cooking once and eating twice — a long Sunday lunch, and what it becomes on Tuesday. Hardback, 240 pages, photographed in the same kitchen as everything here.
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