Recipes

To make this recipe you will need:

• 500g thinly sliced Brussel sprouts
• 2 tablespoons plain flour
• 3 rashers of Primrose Herd smoked streaky bacon
• 100g Davidstow Mature cheddar cheese (use leftover cheese here too, parmesan, gruyere or anything meltable work just as well)
• 1 mug of breadcrumbs (I used stale bread, blitzed in my food processor but you could use shop bought natural breadcrumbs)
• ¾ pint full-fat milk
• 2 cloves garlic
• ½ of a whole grated nutmeg
• 1 leek, trimmed and diced (don’t use the harder green ends, keep those for putting underneath the meat to roast, adds great flavour for the gravy)
• 2 teaspoons of dried Sage

And here’s how to do it…

• Preheat the oven to 220 degrees.
• In an oven-proof pan, crisp the bacon on a medium heat. (this takes up to ten minutes).
• Once crispy, remove the bacon and set it aside, keeping the bacon fat in the pan.
• Add the leek and brussels sprouts to the pan with the bacon fat. Stir them into the fat and season with salt and pepper.
• Place the pan in the hot oven and cook for 5 minutes until the sprouts are slightly roasted.
• Remove the pan from the oven and add the garlic.
• Return the pan to the stovetop on low heat and add the flour. Stir the mixture together.
• Gradually add the milk to the pan while stirring continuously.
• Grate in the nutmeg and roughly three-quarters of the cheddar cheese, reserving some for topping.
• Chop the crispy bacon into small pieces and mix it with the breadcrumbs and dried sage.
• Add the remaining grated cheese and combine.
• Sprinkle the breadcrumb mixture evenly over the top of the gratin. Drizzle with extra virgin olive oil and season with more salt and pepper.
• Place the pan back in the oven for 10-15 minutes at 220 degrees Celsius (428 degrees Fahrenheit) until the gratin is golden and bubbling.
• Serve the Brussels sprout gratin alongside your christmas Turkey, honey-glazed carrots, and crispy roast potatoes.

To make this recipe you will need:

• James Kittows Cornish Rump Steak 4pk
• Butter (about 20g per steak)
• Salt and Cracked Black pepper
• Garlic 2- 3 cloves per steak, no need to peel)
• A few sprigs of woody herbs like thyme or rosemary
• Olive oil
• A non-stick pan
• Tongs

FOR THE SHERRY & CLOTTED CREAM PAN SAUCE

• 100ml of sherry 
• Tbsp Clotted Cream
• Black Pepper

And here’s how to do it…

Firstly choose your cooking preference and time below. 

These instructions are for an average sized, good quality rump or sirloin steak, with fat down one side, that weighs around 8oz. 

• RARE: 2 .5 mins each side + 3 minutes rest time.
• MEDIUM RARE: 3.5  mins each side + 4 minutes rest time.
• MEDIUM: 4 mins each side + 4 minutes rest time.
• WELL DONE: 5-6 mins each side + 5 minutes rest time.

I advise that you cook one steak at a time, cooking the most well done one first, and the most rare last, so that they have the right amount of time to rest before being served.

• Take the steaks out of the fridge 30 minutes before cooking.
• Pat excess blood or liquid from the steaks using kitchen towels.
• Coat the steaks in a couple of teaspoons of olive oil on all sides.
• Heat a dry pan (no oil) on a high heat.
• Into the HOT pan, using the tongs, sear the fat edge (IF THERE IS ONE) of the steak for about 2 minutes until the fat has rendered and is crisp and golden.
• Then, lay the steak down on one side in the pan. Let it sizzle, and cook for the chosen time (rare, medium-rare, medium, or well-done).
• Season well with salt and pepper, flip the steak and repeat the cooking process.
• After flipping, add the knob of butter, the garlic and the herbs to the pan. Season this side of the steak with salt and pepper.
• As the butter melts,  spoon it over the steak to baste. This means to carefully scoop the melted butter from the pan onto a spoon and drizzle across the steak, repeatedly. You may need to tilt the pan to do this, so have oven gloves to hand!
• Continue basting until your chosen cooking time is up. 
• Remove the steak from the pan and let it rest for the specified time.
• This method should ensure a beautiful seared colour on the outside and a perfectly cooked inner, according to your individual preference. 

Sherry and Clotted Cream Steak Pan Sauce

• Dont throw away any of the fat or garlic or herbs from your pan.
• Instead, de-glaze the pan with about 100ml of sherry (let the flame catch the pan to burn off the alcohol with a flame).
• Add a tablespoon of Cornish clotted cream, and a good pinch of black pepper.
• Let it simmer for a few minutes until the sauce coats the back of a spoon, and serve with the steak, some delicious Cornish spuds and steamed greens.

Absolutely delicious! Enjoy x

To make this recipe you will need:

• Cornish Shoulder of Lamb (950g) 
• 2 Cornish Carrots 
• 2 Sticks of Celery
• 1 Cornish Onion
• 350ml Chicken Stock
• 2 tbsp tomato puree 
• 1 cup boiling water 
• Olive oil
• 5 Garlic Cloves
• 1 thumb size piece of ginger 
• 1 tbsp cinnamon
• 1 tsp fennel seeds 
• 2 tbsp Cornish Runny Honey
• 2 tbsp Balsamic Vinegar
• Cornish Sea Salt & Black Pepper

For the Cabbage Slaw:

• Half a cabbage shredded (Savoy, Pointed or anything in season in your box!)
• 1 tbsp Cornish natural yoghurt
• 1 tbsp extra virgin olive oil
• Cornish Sea Salt & Pepper
• The juice of one satsuma/orange/clementine
• 1 tbsp apple cider vinegar 
• 1 tsp chilli flakes
• Fresh Mint Bunch

And here’s how to do it…

• Set the oven to 220⁰c
• Start by chopping all of your aromatics (garlic, ginger, celery, carrots, onions). I grate the carrot as I like how it mulches down into the sauce.
• Rub olive oil and salt over the whole piece of lamb.
• Put a heavy bottomed pan on the hob and get it nice and hot.
• Add olive oil, and when it's spitting, add the lamb so it seals and browns on both sides. This takes about 10 minutes.
• Remove the lamb to a plate.
• Now add the aromatics, all of them in one go and soften down for five minutes.
• Add the tomato puree. 
• Add the cinnamon and fennel seeds and cook down for a minute or two.
• Add all the stock, and bring it to a simmer. 
• Place the lamb skin side up on top.
• Drizzle the lamb with the balsamic and honey and place a heavy lid on top. 
• Put this in the oven for 45 minutes at 220⁰c, then remove it and add 1 cup of boiled water, baste the lamb, put the lid back on and return to the oven.
• TURN THE OVEN DOWN TO 160⁰C
• Leave it to cook for a further 3 hours and 15 minutes. 

To make your Cabbage Slaw & Minty Yogurt.

• Mix all of your slaw dressing ingredients together in a bowl except the yogurt and mint.
• Toss the shredded cabbage and make sure everything is throughly coated.
• It's as simple as that! 
• For the minty yogurt - chop your fresh mint, and stir through your yogurt.
• Add some salt and pepper to taste.

Let your lamb rest once it comes out of the oven and then using forks you can shred the lamb. It should come apart really easily.

Don't worry if it looks dark on the outside - it's not burnt - this is all caramelisation and the best bit!! 

Serve with flatbreads or pitta, the cabbage slaw and some minty yogurt

To make this recipe you will need:

• 
  500g James Kittow Cornish Beef Mince
• 2 tbsp Garam masala
• 2 tsp ground Turmeric  
• A few good pinches of Cornish Sea salt
• 1 tbsp tomato puree
• 1 tsp mango chutney
• 1 tsp brown sugar
• 1 tbsp mild Curry powder
• 1 beef jelly stock pot (or stock cube) dissolved in just 1 mug of boiling water.  
• Olive oil
• 1 stick of celery diced
• 1 onion diced
• 6 mushrooms diced
• 4 large Potatoes, peeled and roughly chopped into small 1.5 inch pieces
• 2 carrots diced

And here’s how to do it…

1. Preheat the oven at 220⁰.

2. Fill a large pan with water, add a heaped teaspoon of sea salt and add the potatoes.

3. Cook from cold to boiling for around 15 minutes, or until a butter knife slips  easily but not falling apart.

4. Drain and leave to steam dry.

5. Once most of the moisture has gone, add the turmeric and a good pinch of salt and pepper and a generous glug of olive oil, toss the potatoes in the saucepan until completely coated and yellow.

6. Set aside.

Meanwhile...

1. Heat up another pan with a drizzle of olive oil and add the beef mince.

2. Break it down with a spatula so that it isn’t clumped together.

3. Add ALL the garam masala, a pinch of salt, and the teaspoon of sugar and cook over a medium heat until the mince starts to caramelize.

4. The mince should appear dark and slightly crispy. This takes around 15 minutes. Set the mince aside on a plate.

5. To the same pan that you cooked the mince in, sweat down all the veg with another drizzle of oil.

6. Once soft add the curry powder, the mango chutney and the mug of stock.

7. Add the tomato puree, and the cooked mince into the veg and let it all simmer for 5 minutes.
8. Transfer the mince and veg into an oven proof pie dish. Taste and season as required. It should be mildy spiced and slightly sweet.

9. Now scatter the potatoes all over the top of the mince and cook in the oven for 45 minutes, or until the potatoes are golden and crispy like roast potatoes.

Serve this with mango chutney and some well seasoned, steamed Purple Sprouting Broccoli, but it would go beautifully with Spring Greens, Cabbage or Swiss chard or any other seasonal greens from your Cornish veg box. 

ENJOY XX

To make this recipe you will need:

• 
  1 Butternut Squash (use a mandolin or slice thinly with a knife to about 2mm thick)
• 4 large Cornish Potatoes, sliced the same size as above.
• 1 Cornish Onion, thinly sliced
• Cornish salted butter for greasing the pan and seasoning the chicken.
• 1 free range Cornish Chicken, giblets removed.
• 1 Mug (approx 200ml) of hot chicken stock.
• Grated cheese, I used a mixture of Parmesan and Davidstow cheddar, but use up whatever hard cheeses are leftover in your fridge.

FOR THE DRESSING

• 3 tablespoons olive oil.
• 3 teaspoons of Dijon mustard.
• The juice of 1 lemon (keep the squeezed lemon skins to put in the chicken cavity).
• Black Pepper and Cornish Seasalt.
• 3 garlic cloves diced.
• 1 tbsp dried thyme.

And here’s how to do it…

• Set your oven to 220⁰C.
• Start by prepping and slicing all of your ingredients.
• Mix all of the dressing ingredients together in a mug.
• Grease a deep oven proof pan with butter.
• Layer up the butternut squash, onion and potatoes, drizzling a couple of teaspoons of the dressing between each layer, until everything is completely used up.
• Prepare your stock in the same mug that had the dressing in, no need to rinse it, you want all that flavour.
• Pour the stock over the layered veg.
• Put the whole chicken on top of the veg, and rub it all over with the butter, salt and pepper. 
• Place the lemon halves that you used for the juice into the cavity of the chicken.
• Wrap the whole thing tightly in foil so no steam can escape, and pop in the oven for 1 hour. 
• Remove from the oven and take off the foil. 
• Return it all to the oven, for a further 45 minutes or until the chicken is cooked and the juices run clear when you poke a knife in at the bone.
• Set the chicken aside, under foil and a clean tea towel, to keep it warm whilst it rests.
• Grate the cheese over the gratin, and drizzle with a little olive oil and a pinch of black pepper, and put back into the oven for 20 more minutes until golden.
• Serve the gratin with slices of the chicken and seasonal Cornish greens. 

TOP TIP 

Cook your greens (I used chard) in a wok in a little butter or olive oil, with fresh ginger, garlic and lemon zest to really bring a zingy side to accompany the dish.