Potter

My cooking is built on good, simple, seasonal ingredients. Ingredients that taste of themselves. When you start with great ingredients, you don’t have to do much to them. Its uncomplicated, approachable, homestyle cooking; after all, this is the food I find myself craving. I don’t set out to cook with a lot of ingredients, techniques, or equipment. I don’t like to follow trends. Cooking should always be without pretension. Taste. Season well. Consider balance and texture in a dish. And taste again. I want to cook food that is inherently delicious and doesn’t take itself too seriously.
Pork and milk ragu
Pork and milk ragu
This is one of my favourite ragus—ideal for those mid-season days when you crave comfort without the heaviness of red wine and tomato-based ragu. Cooking pork in milk is a... Read more...
A super veg packed bol fit for the whole family
A super veg packed bol fit for the whole family
This is my super veg-packed Bolognese. The kids love it (Remi can out-eat Tom on a bowl), and with one clever pantry addition, it makes a delicious ragu for us... Read more...
Slow-cooked pepper beef ragù
Slow-cooked pepper beef ragù
Few sights lift the spirit quite like a big pot of slowly cooked ragù. This is the sort of pasta dish you want to crowd around and eat on a... Read more...