simon woodhouse

A random insight into the origins of some of Simon’s dishes. Using ingredients that are fresh and to hand is the cheapest, easiest and most exciting way of cooking. Like the times he’s barbequed sea bass, having caught it off the back of his boat and added some choice sprigs of rosemary from a bush at his local airport to flavour it.

Picking wild mushrooms for my favourite dish – Wild Mushroom Risotto

"Are you a geek"? This is what Jenni Barnett asked me, live on TV whilst filming Good Food Live. I was rambling on about how I love foraging for the first mushrooms of the season and drying them on my boat.

The first dish of the mushroom season is always wild mushroom risotto but late season dried mushrooms are equally tasty. Perhaps I am a mushroom geek after all!

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