Introduction

When I started to think about the sort of cookbook I would write, I knew it would be for the ‘at-home chef’ – recipes for simple, tasty and memorable dishes, just how I like to cook at home and yet still true to who I am as a chef. I wanted to take the reader on a voyage through the seasons. Like the changing tides, the seasons ebb and flow, and the flavours they bring with them are so important to the way I cook.