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Low & Slow Shredded Beef Brisket


Low & Slow Shredded Cornish Beef Brisket

This tender beef brisket is slow cooked with a combination of chipotle paste, stock, chopped tomatoes, honey and whiskey.  Shred and serve in soft rolls with caramelised sweet onions. A great recipe for barbecue or alfresco gatherings.

From Simply Beef & Lamb Website.

To make this recipe you will need:

And here’s how to do it…

  1. Preheat the oven to 150°C,130°C, Fan, Gas Mark 2.
  2. Heat half the oil in a large non-stick frying pan.
  3. Place the joint on a chopping board and season all over with salt and pepper.
  4. Brown the joint on all sides and transfer to a large flame/ovenproof dish with a lid.
  5. Add the chipotle paste, stock, tomatoes, honey and Bourbon (if used).
  6. Cover, transfer to the oven and cook for 3-3½ hours until the beef is tender.
  7. Meanwhile, prepare the sweet onions; put the onions in a small pan with the water and sweat the onions under a moderate heat for 10 minutes, stirring occasionally.
  8. Add the vinegar and sugar.  
  9. Continue to cook the onions for a further 10-15 minutes until the soft and syrupy.
  10. Transfer the beef to a clean chopping board, reserving the sauce and 'pull’ apart by securing with a fork and shredding the meat with a second fork.
  11. Pile the shredded brisket in rolls of your choice, spoon over the sauce and serve with the onions.


The brisket can be reheated in a pan on the hob or on the barbecue.

Alternatively, season brisket, cover and cook on the BBQ (indirect) for 3-4 hours.

Transfer to a cast iron pot, add the wet ingredients, cover and cook over indirect heat for a further 3-4 hours for a optimum internal temperature of 95°C - perfect for pulling/shredding

Cornish Ling with Wild Garlic Pesto


Sustainable Cornish Ling Fillets with Wild Garlic Pesto

A simple supper with fresh delicious ingredients best enjoyed in the spring. With this recipe you can make the pesto yourself or we have our amazing Wild Garlic Pesto which can be used to make this a quick, easy and truly delicious meal for all the family. 

Although Ling is relatively unknown and not widely used in everyday cooking, it has an excellent firm and textured meat with a pleasantly strong taste.

Ling is firm, tender and moist, with great texture and large flakes.


To make this recipe you will need:

If you want to make your own pesto:

And here’s how to do it…

If you are making your own pesto:

  1. Scatter the almonds into a small food processor or you can use pestle and mortar.
  2. Add the grated parmesan along with the mint leaves and the wild garlic.
  3. Grate in the lemon zest and squeeze in the juice.
  4. Add 3 tbsp rapeseed oil and a good pinch of salt and pepper.
  5. Whizz till everything is finely chopped and combined into a pesto.
  6. Put in a bowl and keep aside.
  7. If you are using the amazing Cornish Wild Garlic Pesto then move onto the step below.
  8. Pour 1 tbsp oil into a frying pan and warm to a high heat.
  9. Sprinkle the ling fillets with a pinch of salt and pepper.
  10. When the pan is hot, add the ling fillets, skin side down.
  11. Fry on the skin side for 5 mins, then use a slice to carefully turn the fillets over.
  12. Remove the pan from the heat and allow to cook for 2-3 mins in the risidual heat of the pan.
  13. Serve the ling fillets topped with spoonfuls of the wild garlic pesto, with your choice of potatoes and seasonal greens on the side.


Roasted Mackerel & Rhubarb Salad

mackerel and rhubarb recipe


Roasted Mackerel & Rhubarb Salad

A fresh vibrant dish that makes the most of the spring abundance. 

Rhubarb and mackerel go incredibly well together with the sharp sourness of the rhubarb making the perfect contrast to the oily rich taste of the mackerel fillets. 

This dish is perfect for a simple yet beautiful supper .



cornish rhubarbcornish rhubarb

To make this recipe you will need:

From your Cornish Food Box & store cupboard

  • 500g salad potatoes, halved or quartered
  • 4 Mackerel Fillets
  • 250g rhubarb, cut into 2cm pieces1 tbsp sunflower oil, plus 2 tsp for the fish
  • Half a small red onion peeled, finely chopped
  • Small bunch coriander leaves, chopped
  • Watercress to serve 
  • 1 tbsp clear honey
  • 8cm piece cucumber
  • Half teaspoon freshly ground black pepper
  • Zest of 1 small orange
  • 1 red chilli, de-seeded and finely chopped
  • Creamed horseradish to serve


And here’s how to make it…


1. Pre-heat the oven to 190°C. Boil the potatoes in salted water for 5 minutes.

2. Drain the potatoes, put in a roasting tin and toss in 1 tablespoon of the oil. Cook in the top of the oven for 40 minutes until cooked through and golden.

3. Put the mackerel in a roasting tin in a single layer and brush with oil. Cover with foil and bake for 25 minutes. Drain off any juices.

4. Mix the rhubarb with the orange, black pepper, chilli, honey and a drizzle of oil. Roast in the oven for 8-10mins until just tender. Reserve the juices to drizzle over.

5. Halve the cucumber lengthways, scoop out the seeds, and cut into small cubes. Add to the chopped onion and coriander.

6. Serve the mackerel, with the potatoes and rhubarb alongside the watercress and cucumber salad.

Serve with some creamed horseradish.

Wild Garlic Pesto, Chicken & Orzo Bake

Wild Garlic Pesto


Wild Garlic Pesto, Chicken & Orzo Bake

A gorgeous one pot hero dish that everyone will love made with Cornish Wild Garlic Pesto and free range Cornish Chicken.

The recipe below serves 4-6 depending on how many chicken thighs each person can eat.

Takes 45 minutes to prepare


To make this recipe you will need:

And here’s how to do it…

  • Set the oven to 200⁰
  • Melt the butter in a large skillet.
  • Brown the chicken thighs skin side down in it, for around 5 minutes.
  • Once golden, set them aside on a plate.
  • In the same pan, now add the leek and soften for 5 minutes.
  • Add the orzo and toast slightly in the leeks and butter.
  • Add all of the stock and one tablespoon of the Wild Garlic Pesto.
  • Bring to a simmer. It may seem very liquidy, but the orzo will absorb all of that soon.
  • Add parmesan rind if you have one, and salt and pepper.
  • Put the chicken on the top of the orzo and stock, skin side up in a circle.
  • Put the whole dish into the oven for 20 minutes.
  • After 20 minutes, top each chicken thigh with a small spoonful of the pesto, about 1tsp. And a slice of thin cheddar.
  • Sprinkle the breadcrumbs across the top of each piece of cheese and put it all back in the oven.
  • A further 15 minutes, and you should have golden breadcrumbs, perfectly cooked chicken, and melty cheese with gorgeous silky orzo beneath. 

Serve with a squeeze of fresh lemon and enjoy!

Fish Preparation - Whiting

How to prepare and cook whiting

Selecting Fresh Whiting: When purchasing whiting, look for fish that has bright, clear eyes, firm flesh, and a fresh, ocean-like scent. At The Cornish Food Box Company, we offer high-quality, sustainably sourced whiting that is perfect for all your culinary adventures.

Cleaning the Fish: Rinse the whiting under cold water and pat dry with paper towels. Remove any scales, if present, by scraping them off with a knife or fish scaler. Trim off any fins and use kitchen shears to snip off the dorsal fin, if desired.

Removing the Innards: Make a small incision along the belly of the whiting and carefully remove the innards, being sure to discard them properly. Rinse the cavity thoroughly under cold water to remove any remaining traces of blood or debris.

Optional: Filleting the Fish: If you prefer boneless fillets, you can fillet the whiting by making a cut behind the head and along the backbone, then carefully removing the fillets with a sharp knife. Alternatively, you can leave the whiting whole for a more traditional presentation.

whiting filletswhiting fillets

Cooking Techniques

Simple Pan-Frying: One of the easiest and most delicious ways to cook whiting is by pan-frying it. Season the whiting fillets with salt, pepper, and your favourite herbs or spices. Heat a skillet over medium-high heat and add a splash of oil or butter. Once hot, add the whiting fillets to the skillet and cook for 2-3 minutes on each side until golden brown and cooked through.

Baking in the Oven: Preheat your oven to 200°C (400°F). Place the seasoned whiting fillets on a baking tray lined with parchment paper. Drizzle with olive oil and a squeeze of lemon juice, then bake for 12-15 minutes until the fish is opaque and flakes easily with a fork.

Grilling: Fire up the grill to medium-high heat. Season the whiting fillets as desired and place them directly on the grill grates. Cook for 3-4 minutes on each side, or until grill marks form and the fish is cooked through.

Steaming: For a healthier cooking method, try steaming the whiting fillets. Season the fish and place it in a steamer basket over simmering water. Cover and steam for 6-8 minutes, or until the fish is opaque and flakes easily.

Serving Suggestions
Serve pan-fried whiting fillets with a squeeze of lemon juice and a side of roasted vegetables for a simple and nutritious meal.
Pair baked whiting fillets with a fresh salad or steamed greens for a light and satisfying lunch or dinner.
Enjoy grilled whiting fillets with a tangy salsa or homemade tartar sauce for a burst of flavour.
With these simple tips and techniques, you can easily prepare and cook whiting to perfection. Whether you prefer it pan-fried, baked, grilled, or steamed, whiting is a delicious and healthy addition to any meal.

From the Cornish Seas to your Plate: Recipes for Monkfish

How to make the most of your Cornish monkfish

Monkfish Wrapped in Bacon


500g monkfish fillets, cut into chunks
8 slices of streaky bacon
2 tablespoons olive oil
Salt and pepper to taste
Fresh parsley for garnish


Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
Season the monkfish chunks with salt and pepper.
Wrap each monkfish chunk with a slice of bacon and secure with a toothpick.
Heat the olive oil in a large skillet over medium-high heat.
Add the wrapped monkfish to the skillet and cook for 2-3 minutes on each side until the bacon is crispy.
Transfer the monkfish to the prepared baking sheet and bake in the preheated oven for 10-12 minutes or until the fish is cooked through.
Serve the monkfish wrapped in bacon hot, garnished with fresh parsley.

monkfish tail wholemonkfish tail whole



Monkfish Curry


500g monkfish fillets, cut into chunks
1 onion, finely chopped
2 cloves garlic, minced
1 tablespoon ginger, grated
2 tablespoons curry powder
400ml coconut milk
1 red pepper, sliced
1 green pepper, sliced
Handful of cherry tomatoes, halved
Fresh coriander for garnish
Cooked rice or naan bread, to serve
Salt and pepper to taste
Lime wedges for serving

Heat a tablespoon of oil in a large skillet over medium heat. Add the onion, garlic, and ginger, and cook until softened.
Stir in the curry powder and cook for another minute until fragrant.
Add the coconut milk to the skillet and bring to a simmer.
Add the monkfish chunks to the skillet and cook for 5-7 minutes until the fish is cooked through.
Stir in the sliced peppers and cherry tomatoes, and cook for another 2-3 minutes until the vegetables are tender.
Season the curry with salt and pepper to taste, and garnish with fresh coriander.
Serve the monkfish curry hot with rice or naan bread, and lime wedges on the side.

Monkfish Recipes & Preparation

How to prepare and cook monkfish


Monkfish, with its unique appearance and succulent flesh, is a true gem of the sea and is often referred to as 'poor mans lobster'. Known for its firm texture and sweet flavour, monkfish is a versatile fish and pairs well with strong flavours such as curry or salty ingredients like black pudding or bacon. 

So what is Monkfish?
Native to the North Atlantic Ocean, monkfish—also known as anglerfish or lotte—is a deep-sea species prized for its meaty texture and mild, sweet taste. Despite its intimidating appearance with its wide mouth and sharp teeth, monkfish yields delectable fillets that are perfect for a variety of cooking methods. You can usually buy monkish as fillets from the tail, whole tails with the backbone still in, or monkfish cheeks.

How to Prepare Monkfish
If you buy monksih fillets it wil already have been skinned, cleaned and prepared ready for cooking.  However if you buy the whole tails preparing monkfish is relatively straightforward.  It's essential to remove the thin membrane covering the fillets before cooking. To do this, simply use a sharp knife to cut away the membrane and any dark spots, then rinse the fillets under cold water. From there, you can cut the fillets into portions or leave them whole, depending on your preference.


Cooking Suggestions
Monkfish's robust texture and mild flavour make it suitable for a wide range of cooking methods. 

To establish whether monkfish is cooked, insert a sharp knife into the thickest part of the flesh – if it’s cooked through the knife will come out hot to the touch; the flesh should also feel springy.

Whether cooking monkfish tail or fillet make sure that you rest the cooked fish for about 5 minutes before serving.

Monkfish fillets can be pan-fried or roasted to give the fillets colour. An average-sized monkfish fillet (around 100g) will take around 5–6 minutes.

Monkfish suits being grilled or barbecued because the robust flesh doesn’t fall apart easily. It can be cubed and skewered to make kebabs. Marinating it first is a good idea, because monkfish soaks up flavours well.

Here are a few suggestions to make the most of it:

Grilling: Marinate monkfish fillets in a mixture of olive oil, garlic, lemon juice, and herbs, then grill them over medium-high heat until they're cooked through and slightly charred on the outside. Serve with a squeeze of fresh lemon juice for a simple yet delicious meal.
Pan-Searing: Season monkfish fillets with salt, pepper, and your favourite herbs or spices, then sear them in a hot skillet with butter or olive oil until they develop a golden crust on both sides. Finish by basting the fillets with butter and lemon juice for added flavour.
Baking: For an easy and elegant dish, wrap monkfish fillets in parchment paper with sliced vegetables, herbs, and a splash of white wine. Bake in a preheated oven until the fish is cooked through and the vegetables are tender, then serve with crusty bread for a delightful meal.

Monkfish is a versatile and delicious seafood option that is really easy to use in lots of dishes. Whether grilled, pan-seared, baked, or skewered, monkfish offers endless possibilities for creating memorable dishes. 

monkfish tailmonkfish tail

Recipe Ideas
Monkfish with Garlic Butter and Capers: Sauté monkfish fillets in a skillet with garlic-infused butter until golden brown. Add capers, lemon zest, and a splash of white wine to the pan, then simmer until the sauce is slightly reduced. Serve the monkfish with the sauce spooned over the top, garnished with fresh parsley.

Monkfish and Chorizo Skewers: Thread chunks of monkfish and sliced chorizo onto skewers, alternating between the two ingredients. Grill the skewers until the monkfish is cooked through and the chorizo is crispy, then serve with a side of aioli for dipping.

Looking for more ideas?

See our recipes for Monkfish wrapped in Bacon or Monkfish Curry

Spatchcock Mexican Style Chicken


Cornish Spatchcock Chicken Mexican Style

The perfect mid week after school dinner or lazy weekend super with friends.

This Mexican spiced whole free range Cornish chicken dish with fresh, zingy coleslaw, will serve 6 and leave you with leftovers!


Takes 1 hour 30 minutes

Preheat your oven to 200⁰c

To make this recipe you will need:

The Mexican Spice Rub:

  • 3 tablespoons natural yogurt
  • ½ teaspoons chilli flakes
  • ½ ground cinnamon
  • 1 tsp oregano
  • 2 tsp dried cumin
  • 1 tsp smoked sweet paprika
  • 1 tsp garlic granules
  • 1 tsp onion granules
  • 1 tsp dried coriander

Cornish Coleslaw:

  • 3 carrots grated (box grater or food processer)
  • 1/4 cabbage (shredded finely)
  • ¼ white onion (cut into thin slices)
  • 2 tsbs of natural yogurt
  • 1-3 tsbs of mayonnaise depending on how creamy you like it
  • 1 cap of apple cider or white wine vinegar
  • A squeeze of lime
  • salt, pepper

And here’s how to do it…

  1. Locate the back bone.
  2. Using sharp kitchen scissors cut along both sides of the back bone as close as you can get.
  3. Once this is removed store it in the freezer in a container or bag to use in stocks.
  4. Now locate the breastbone, between the rib cage.
  5. Just lightly push your knife between the underside of the breasts and youll feel the chicken open slightly.
  6. Thats it youve spatchcocked your chicken it should lie nice and flat ready for the spice rub.
  7. In a large oven tray, scatter potato wedges, large wedges of peppers, and quarters of onion.
  8. Generously season with salt, pepper, oregano, and olive oil and toss together using your hands until everything is equally coated.
  9. Now lie your chicken under side up and spoon on your yogurt and all the spices.
  10. Use the spoon to slightly combine the spices, then use your hands to massage the spiced yogurt all the way over the underside then upper side of the chicken.
  11. Once the chicken is thoroughly coated, and the chicken is now lying top side up, place the tray into the oven and cook for 1.20 hour, or until the thigh and leg juices run clear.
  12. Set the chicken aside to rest under some foil  and put the potatoes back into the oven after turning, until golden and cooked through.
  13. While the chicken is cooking you can start on the coleslaw
  14. Combine all of the ingredients, season to taste (you may want to add some more salt or lime or mayo)

To serve

Serve the chicken up on a board with forks to pull apart.

The slaw in a bowl, the potatoes and peppers in the pan with the juices.

This is great with a green salad & corn on the cobs or even corn tortilla wraps to load up too, make it your own and enjoy x 

Simple Chicken Stew



This time of year, we all want to eat better, spend less, and take care of ourselves a little more.

We're fighting the cold, the dreaded lurgies are writhe, and those endorphins that we so need are running a little low...

This stew combines the nutritional, vitamin fuelled hit that we need and crave but without sacrificing any of the flavour and comfort that we really need.

 All this, while keeping costs low! 2 free range Cornish chicken legs stretch to feed 4/5 in this lovely nostalgic recipe.

To make this recipe you will need:

From your Cornish Food Box

  • 2 free range chicken legs
  • 2 small leeks
  • 4 carrots
  • 4 potatoes

From your pantry

  • ½ tin sweet corn
  • Chicken stock (650ml)
  • 1 heaped tbsp Plain flour
  • 1 tbsp tomato puree
  • 1 tsp dried rosemary
  • 2 garlic cloves
  • Salt and pepper
  • 1 tsp marmite
  • 1 heaped tsp wholegrain mustard

From the garden...

  • 2 bay leaves
  • Parsley

Optional extras (these do really step the flavour up though so i highly recommend)

  • Juice of 1 lemon
  • Grated aged parmesan cheese

And here’s how to do it…


  • Start by seasoning the chicken legs with plenty of salt and pepper, i adore Cornish Seasalt's salt and peppery blend. This is available to add to your Cornish Food Box.
  • Then in a hot non stick pan, brown the chicken legs for about 7-8 minutes per side.
  • Pop the now browned chicken legs on a plate and keep aside
  • Now add the garlic, and diced potatoes to the same pan and the dried rosemary. Add a little olive oil if needed, you want to lightly fry the potatoes until they’re golden on the edges, this takes about 5 minutes.
  • Add tomato puree and coat the potatoes, then add the leeks, carrots and some salt and pepper and let it all sizzle for a couple of minutes.
  • Now add the flour and coat all the veg in it.
  • Pour in the chicken stock, and bring to a simmer.
  • Add the marmite, mustard, bay leaf, and stir.
  • Pop the chicken legs on the top and cover with a lid and leave cooking on the hob for 30 minutes (you can alternatively pop it in the oven on 180 for 25 minutes).
  • Once the time is up, remove the chicken, add the sweet corn, and then shred the chicken off the bones, and put back into the pot, including the bones if you have any bone gnawing lovers in the family they’ll love these. They also keep adding so much more flavour to the pot.
  • Serve with the lemon juice, chopped parsley and a scattering of grated parmesan. 

Brussel Sprout Gratin with streaky bacon


Brussel Sprout Gratin (with streaky bacon - if you want!)

This is a fantastic recipe for something a little bit different on your Christmas table.



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.
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