Main · July to April
crisp cabbage steaks with herb yoghurt
A whole head, cut straight through and roasted in a very hot oven right to the edge. Underneath, yoghurt with so many herbs it turns green.
Quick · June to October
pan-charred courgette with lemon and mint
Twenty minutes, one pan, and still nothing that tastes like leftovers. The trick is getting the pan hotter than feels sensible.
Baking · July to October
plum cake on a rye base
The rye makes the base drier and sharper, so the fruit keeps its own sweetness. Coarse crumble on top and a great deal of fruit.
Side · June to March
beetroot in a salt crust
An hour and a half in the oven, wrapped in coarse salt. It comes out tasting of root vegetable rather than pickling jar.
Bread · all year
no-knead rye bread
Eighteen hours of time replace ten minutes of kneading. A lidded pot replaces the baker's oven.