SOUP

I love sorrel. It’s wincing sourness crumples your nose like an old lady at a bus stop. I remember, crouching in the kitchen garden of my childhood, sucking the lemony stalks, one eye half closed.

With warm days and blossom on the trees it's good time for spring ducklings. This marmalady dish, redefines duck.

When it comes to cooking, there is nothing simpler and more satisfying to make as soup. You can have completely free reign to concoct any mixture of ingredients you want.

This weather urges me to re-stock the larder. After a month of festive eating, I want to load up the kitchen with practical foods that will help us through these dreary months. Duck Confit, Baked Ham, Marmalade.

When it comes to cooking, there is nothing simpler and more satisfying to make as soup. You can have completely free reign to concoct any mixture of ingredients you want.

Once you’ve finished licking your fingers after roast chicken, one of the delightful moments for any cook is making a stock. It’s a replenishing moment. Leftovers ethos at it’s best.

An October favourite for me is chestnuts. Something about their brave attempt to keep out intruders with those thick spiny shells but the inevitable fall makes the having more welcome. The smell and crack as they roast away in the oven or on a fire.