Jack Stein’s Brined Pork Collar with Mushy Peas & Mint
“During the Age of Sail, Padstow was a very important port on the way to the Americas, and a staple on board such voyages would have been salted pork and…
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Melodie Manners
8 posts
Russell Brown’s Set Vanilla Cream with Cider Poached Apple
“This vanilla cream is so versatile. The flavour of the cream or fruit can be changed according to the season – a ginger cream with poached pear or a coffee…
Sam Moody’s Beef & Oyster Pies with Ale
“Oysters were once a plentiful staple of the Victorian lower classes and used to bulk out dishes such as pies, soups and stews. This recipe uses these now highly prized…
Paul Ainsworth’s Dexter Rump of Beef with Cornish Blue Cheese Butter
“When I am asked what my last meal might be, this Dexter steak and chips with Cornish blue cheese butter and St Enodoc asparagus is a big contender. Now that’s…
Sam Moody’s Cheddar Cheese Scones with Rhubarb Chutney
“This is the best afternoon snack ever. Try varying it by using different cheeses – we make truck-loads of these in the South West!” SERVES 4 PREP: 30 mins plus…
Jack Stein’s Tea Pickled Mackerel with Soda Bread
“This is a take on a traditional Cornish dish of tea pickled herring. Variants of this dish can be found all over the county, from Newlyn to Bude, differing in…
Pete Biggs’ Smoked Mackerel, Bacon & Duck Egg on Doom Bar Bread
“Doom Bar beer (Sharp’s brewery) adds a great flavour to the bread and fills the kitchen with an incredible smell when baking.” SERVES 4 PREP: 30 mins COOKING: 30 mins…
Nathan Outlaw’s Red Mullet with Coriander, Mint & Anchovies
SERVES 4 PREP: 15-20 mins COOKING: 3 mins For the Dressing 10 anchovy fillets in oil 50g coriander leaves 50g mint leaves 200ml rapeseed oil 25ml lime juice sea salt…