SAVOUR THE SEASONS:
MY FOOD BLOG

An autumnal pot pie of pheasant, quince, mushrooms and walnuts under a golden puff-pastry lid. A richly flavoured yet practical recipe with make-ahead tips, pairing ideas and step-by-step guidance.

There are some kitchens that feel like they’ve been waiting for you. Vale House Kitchen is one of them - warm light on wooden tables, knives stacked neatly, the beautiful gardens just beyond the window reminding you where your food begins.

Some bowls just feel like a hug, and this one wears a cosy tweed jacket. These game meatballs are a mix of partridge and pheasant for gentle gamey depth, rounded out with a little sausage meat for juiciness, then simmered in a bright tomato-basil sauce and tangled through spaghetti.

Autumn Squash Supper Club with Myncen Farm - a cosy night of cider, friendly faces, and a full three-course menu built entirely around squash.

Tiny squash, hollowed like a lantern and filled with forest goods. Sweet, earthy, gently warm - the kind of dish that tastes like walking home through golden leaves.

I had the joy of cooking live on the Chefs Ahoy stage at the Southampton International Boat Show with Martin from The Rustic Chefs and my brand Happy Adjika.

An atmospheric centrepiece for your Halloween recipes collection - ruby-glossy grains stained with beetroot and red wine, crowned with crisp black pudding, pomegranate sparks, and a cool “moon” of crème fraîche. If you’re hunting for a memorable Beetroot Risotto Recipe, this one casts a proper spell.

A hauntingly good bone marrow recipe for your Halloween recipes lineup: roasted marrow “canoes” at 220°C until they quiver, finished with garlic–sourdough crumbs, thyme and lemon. Simple, rich, unforgettable.

Juicy miso-marinated pork chops with a cool courgette, lemon and mint salad. Easy weeknight cooking with big umami flavours, fresh crunch, and simple market-led ingredients.

Turn one pint of whole milk into a soft, creamy cheese in minutes - perfect for toast, salads, and quick snacks.

Easter marks the true start of the new year with nature awakening, weather turning for the better, and an abundance of food (both homegrown and wild) appears on our plates. Which is why I decided to theme my first 'Done For You' home menu around Easter - it felt right to launch it on what I consider the 'true' new year.

Learn how to make juicy, flavour-packed Napoleon kebabs layered with beef, lamb fat, and spicy Georgian adjika. Perfect for BBQ season, with serving tips and step-by-step instructions.

If you love strawberries and chocolate, you’re in for a treat! These strawberry truffles are rich, creamy, and bursting with flavour.

This stunning burrata, blood orange, and fennel salad is the epitome of sunshine on a plate.

Discover the vibrant flavours of spring with this quick and easy Nettle and Wild Garlic Soup recipe.

Discover the rich flavours of slow-cooked Canada goose breast with wild garlic.

A spring seasonal favourite, this lemon and wild garlic risotto is light and refreshing.

This seasonal treat is one I always go back to - perfect combination of rich flavours, paired with a sweet pear, and crunchy lettuce.

There's beauty in the little things - like a quick and easy meal which tastes totally luxurious and rich.

Pheasant stew with dumplings - the perfect recipe for winter evenings.