Cornish Sticky Beef Mince

Inspired by a recipe I found online - this recipe has become a firm family favourite - it's easy and quick to make, and can be used with any green veg. Enjoyed by everyone in the house - I know this one is a firm favourite.

Ingredients:

1. Sunflower Oil
2. 500g Beef Mince
3. Garlic
4. Ginger
5. Green Beans - although I have used peas, broccoli, or any spare greens I have. I have also put in carrots etc

For the sauce:

1. Cornflour
2. Dark Soy Sauce
3. Oyster Sauce
4. Runny Honey
5. Water

Plus some sesame seeds to garnish - and totally optional!

To make:

• Heat the oil in a large, deep saucepan over a medium high heat and add the mince. Brown all over cooking for 5-7 minutes.
• Add the garlic, ginger and green beans and cook for a further 5 minutes.
• While this is cooking, make up the sauce by putting the cornflour in a jug or bowl and gradually mixing in the soy sauce (do this gradually so it doesn't go lumpy).
• Then add in the other ingredients and stir until smooth.
• Turn the heat up to high, pour in sauce and let it bubble for 2-3 minutes and coat everything.
• Serve over rice, sprinkled with sesame seeds.

This is a very simple recipe that can be adapted to add your own choice of veg.

Chorizo & Rainbow Veg Traybake with Poached Eggs
Vibrant, punchy flavours — perfect for a luxury weekend brunch

Serves: 4 | Prep: 10 mins | Cook: 35 mins

Ingredients:

1. Cornish pork chorizo sausages
2. Potatoes, carrots, onions, squash, broccoli
3. Olive oil, smoked paprika, eggs

Method:

1. Roast chopped vegetables with oil, smoked paprika, salt and pepper for 25 minutes at 200°C.
2. Add sliced chorizo and roast another 10 minutes until everything is crisp and caramelised.
3. Poach free-range eggs until just set.
4. Serve the traybake hot with poached eggs on top and sourdough on the side.

Slow-Braised Diced Lamb with Squash Purée & Cabbage

A rich, comforting dish with a luxurious twist

Serves: 4 | Prep: 15 mins | Cook: 2 hrs

Ingredients:

1. Diced lamb
2. Onions, carrots, cabbage, squash
3. Stock, red wine, herbs, butter

Method:

1. Brown the lamb in a heavy casserole dish. Add onions, carrots, herbs and a splash of red wine. Simmer briefly, then add stock and cook gently for 1½–2 hours until tender.
2. Roast squash until soft, then blend with butter and seasoning to create a silky purée.
3. Steam or sauté cabbage lightly in butter.
4. Serve lamb over the squash purée with cabbage on the side. Spoon the glossy braising juices over the top.

Coley Fillets with Creamed Kale, Lemon Beans & Chive Oil

Light, elegant, and restaurant-worthy to make the most of seasonal Cornish fish.

Serves: 2 | Prep: 10 mins | Cook: 15 mins

Ingredients:

1. 2 x Coley Fillets
2. Cornish kale, French beans
3. Butter, milk, cream (optional), lemon juice, chives

Method:

1. Creamed Kale: Sauté kale in butter, add a splash of milk or cream, season well and keep warm.
2. Beans: Blanch beans, then toss with lemon juice and a touch of butter.
3. Fish: Pan-fry Coley skin-side down in butter until golden and cooked through.
4. Chive Oil: Blitz chives with olive oil and a pinch of salt for a vivid drizzle.
5. Plate creamed kale in the centre, top with the fish, scatter beans, and finish with a drizzle of chive oil.

Roast Spatchcock Chicken with Autumn Vegetables & Lemon Chard Butter

A centrepiece worthy of any Sunday table as a twist on a classic roast dinner.

Serves: 4 | Prep: 15 mins | Cook: 60 mins

Ingredients:

1. Free Range Spatchcock Chicken
2. Potatoes, onions, carrots, squash (chopped)
3. Olive oil, thyme, sea salt & pepper
4. Cornish salted butter, lemon zest, garlic, rainbow chard

Method:

1. Preheat oven to 200°C fan. Place chicken in a roasting tray, surround with potatoes, onions, carrots and squash. Drizzle with oil, season generously and scatter thyme.
2. Roast 45–60 minutes, basting halfway with melted butter.
3. Wilt rainbow chard in a pan with butter, lemon zest and garlic until glossy.
4. In the final 10 minutes of cooking, spoon the chard butter over the chicken and vegetables for a golden, aromatic finish.
5. Serve with warm sourdough and a little Davidstow cheese for indulgence.

Rich & Nourishing Organic Beef Bone Broth Recipe

Discover the secret to creating a nutrient-packed, flavorful beef bone broth using organic bones from Tresemple Farm, near Truro.

This slow-cooked recipe is perfect for soups, stews, and a wholesome boost to your favourite meals.

 
Why Bone Broth is SO Good for You!

Beef bone broth isn’t just comforting — it’s packed with nutrients. Slow-simmered bones release collagen, gelatin, and amino acids, supporting gut health, joints, skin, and immunity. Minerals like calcium, magnesium, and phosphorus are also extracted, giving you a rich, nutrient-dense stock in every spoonful. Using organic beef bones from Tresemple Farm ensures your broth is made from high-quality, sustainably raised, organic meat.

Ingredients:

• 2–3 lbs (1–1.5 kg) organic beef bones (marrow or joint bones are ideal)
• 1 large onion, quartered
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 4 cloves garlic, smashed
• 2 bay leaves
• 1 tsp black peppercorns
• 1–2 tbsp apple cider vinegar (helps extract minerals)
• Optional: fresh herbs (thyme, parsley)

4–5 litres cold water
 
Instructions:

1. Roast the Bones (Optional but highly recommended)
2. Preheat oven to 200°C / 400°F.
   Spread bones on a roasting tray and roast for 30–40 minutes until browned. This deepens the flavour of your broth.
3. Combine ingredients in a stockpot or slow cooker. Add the roasted bones, vegetables, garlic, bay leaves, peppercorns, and apple cider vinegar.
   Pour in cold water until bones are fully submerged.
4. Bring to a gentle boil, then reduce heat to a low simmer.
   Skim off any foam or impurities that rise to the surface.
   Simmer for 12–24 hours (longer for richer, more gelatinous broth).
   If using a slow cooker, set to low for 12–24 hours.
5. Remove bones and vegetables using a slotted spoon.
   Strain the broth through a fine mesh sieve into a clean container.

Cool to room temperature, then refrigerate for up to 5 days or freeze for up to 3 months.
The fat will rise to the top as it cools — you can skim it off or leave it for extra richness.
 
Serving Suggestions:
Sip warm on its own as a nourishing drink.
Use as a base for soups, stews, risottos, or gravies.
Add fresh herbs, noodles, or vegetables for a hearty, wholesome meal.

Wild garlic is easily one of the most identifiable and abundant wild foods you find in the UK. Our blog post will help you find & identify it as well as giving you some simple recipes to preserve it.