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Roasted hispi cabbage wedges in a rustic enamel tray, caramelised at the edges and drizzled with a glossy dressing, scattered with toasted seeds and softened shallots, photographed in warm natural light.
Spring, Summer, Veg, Vegan

Hugh’s Roast Hispi and Shallots with Miso Dressing

Roast hispi cabbage and shallots with a rich miso dressing for a simple, flavour-packed dish. A perfect light lunch or mezze-style side from Hugh Fearnley-Whittingstall’s ‘High Fibre Heroes’….
A small ramekin of crème brûlée with a caramelised sugar top, partially cracked open as a spoon scoops out the pale, creamy custard beneath.
Baking, Desserts, Winter

Parsnip Crème Brûlée

Gently infused with vanilla and sweet parsnip, this silky custard is baked slowly in a water bath until just set, then thoroughly chilled. Just before serving, scatter a thin layer of sugar over the top and caramelise with a blowtorch to create a crisp, glassy crust….
Slices of rhubarb and almond frangipane tart plated on stoneware dishes, topped with a quenelle of cream, flaked almonds and a drizzle of syrup, served with bright pink poached rhubarb.
Baking, Desserts, Fruit, Spring, Winter

Rhubarb Frangipane Tart

A celebration of sharp, vibrant rhubarb and soft almond frangipane, baked into a beautifully golden tart. Just the thing to round off a long, delicous supper – serve in generous slices, warm or at room temperature, and let the almonds and fruit do the talking.
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A Jerusalem Artichoke and Kale Gratin in a white serving dish.
Autumn, Winter

Jerusalem Artichoke and Kale Gratin

Creamy Jerusalem artichokes, tender kale, and a golden, nutty topping come together in this hearty gratin. It’s wholesome, comforting, and just the thing for a cosy autumn or winter meal. Serve it as a satisfying meat-free main or in smaller portions as a starter….
A plate of duck served with homemade damson sauce and a fork beside it.
Autumn, Meat

Duck with Homemade Damson Sauce

Even if you only gather a handful from the hedgerows or your garden, this sauce is a brilliant way to use them. Paired with slow-roasted free-range duck, it’s a dish that feels indulgent yet rooted in seasonal simplicity. Perfect for a family Sunday lunch or when you want to impress without fuss….
A slice of Hugh's carrot cornbread topped with corn kernels.
Baking, Veg

Hugh’s carrot cornbread

This is a simple, quick, yeast-free bread that comes together in no time. Technically, it’s more of a savoury cake than a traditional bread, but it’s absolutely delicious. Enjoy it with bacon for breakfast or as an accompaniment to hearty stews and soups. By adding tasty ingredients like grated carrots, chilli, and chives, it can even serve as a light meal on its own, paired with scrambled eggs or a fresh salad….
classic ratatouille with tender aubergine, courgettes, tomatoes, and onions.
Veg

Classic Ratatouille

Banish all thoughts of ratatouille as a soggy mess, this easy ratatouille recipe celebrates each vegetable’s flavour. By cooking each vegetable separately, their unique tastes shine through, creating a vibrant, healthy French dish perfect for lunch, dinner, or a light brunch. …
A bowl of oats topped with roasted plums.
Fruit

Roasted Plums with Star Anise, Toasted Oats and Kefir

Victoria plums are one of the stars of the British fruit season, with their sweet and tangy flavour shining from late summer into early autumn. In this simple recipe, they’re roasted with star anise, topped with oats and served warm with kefir or natural yoghurt for a comforting breakfast or light dessert….
A piece of paper displaying a square flapjack, showcasing its golden-brown texture.
Healthy Gut Food, Recipes to make with the Kids

Honey Tahini Flapjacks

A healthy, raw, quick and easy take on the traditional flapjack that’s rich in tahini and is sweetened only with honey and fruit. Dazzled with a magical dusting of Iranian flavours, it’s a great energy-boosting treat. …
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