Recipes

To make this recipe you will need:

• 500g potatoes, cut into wedges
• Olive oil to drizzle
• Cornish sea salt flakes
• 2 lemons, 1 thinly sliced, ½ juiced and ½ cut into wedges to serve
• 75g butter, plus an extra knob for frying
• 3 fresh sage sprigs, leaves finely chopped, a few reserved whole
• 5 whole garlic cloves
• 1  whole plaice

And here’s how to do it…

1. Heat the oven to 180°C.

2. Put the garlic cloves with a sprinkle of sea salt, black pepper and a drizzle of olive oil in a small roasting tin and pop in the oven for about 20 minutes until soft.

3. Toss the potatoes in a large roasting tin with a good drizzle of oil and season with sea salt and black pepper. Nestle the lemon slices among the potatoes, then roast for 40 minutes, turning halfway through, until golden and crisp.

4. Meanwhile, melt the 75g butter in a sauté pan over a low-medium heat and fry the whole sage leaves until crisp, then drain on kitchen paper and set aside.

5. Gently heat the butter in the pan until it begins to brown and smell nutty (don’t let it burn). Add a little lemon juice (be careful as it may spit), then stir in the roasted garlic and chopped sage. Cook for another minute or so until the sage turns crisp, then transfer to a bowl and keep warm. Don’t wash the pan.

6. Once the potatoes are crisp, lay the whole plaice on top and drizzle with a tablespoon of the sage & garlic butter. Bake for 10-15 minutes until the fish is just cooked. When you insert a small knife, the delicate flesh should be opaque and flaky.

7. Once the plaice is cooked scatter with the fried sage leaves and drizzle with the remaining sage & garlic butter. Serve with lemon wedges.

Serve with wilted spinach, kale or seasonal greens or alternatively alongside a fresh crisp salad.

To make this recipe you will need:

• 2 Packs of Cornish Mackerel Butterflied or Fillets (about 8 fillets is good)
• 6 Medium size potatoes - scrubbed and halved
• Zest of 1 Lemon
• Some Bay Leaves - about 6
• 3 small red or white onions - or a mix of the two
• 4 or 5 stalks of spring onions (optional)

FOR THE GREEN SAUCE

• Big handful of parsley
• Small handful of mint
• 2 tbsp capers
• 3 tsp mustard - we used Dijon
• 2 cloves of garlic - grated
• 8 anchovy fillets in oil
• 2 tbsp of Apple Cider Vinegar
• 4 tbsp of olive oil
• Cornish Seasalt and Pepper to taste

And here’s how to do it…

First make the green sauce. You cannot go wrong with this - make it to your tastes!

1. Place the parsley and mint on a board and chop it all up.

2. Add the capers, mustard, anchovies and grated garlic and carry on chopping until it’s all fairly fine.

3. Spoon into a bowl and add the vinegar and olive oil and season with salt and pepper to taste.

4. It should have a loose-ish consistency, a bit like a dressing, so add a splash more oil or a tiny dash of water if it’s a bit thick.

5. Scrub the new potatoes to remove any grit or soil.

6. Halve the big ones, then arrange them over a large baking tray in a single layer.

7. Trickle over olive oil and season them well with salt and pepper.

8. Place the potatoes into a hot oven, about 200°C, and roast them for 15 to 20 minutes.

9. Remove the tray from the oven and scatter over the bay leaves, sliced red onions and lemon zest.

10, Turn everything together and return to the oven for a further 12–15 minutes or until the potatoes are tender and golden.

11. Cut the mackerel fillets in half, drizzle them with the remaining olive oil and season them all over with a little salt and pepper.

12. Place the fish on top of the potatoes and return to the oven for about 5 minutes; this should be enough to cook the mackerel through.

12. Remove the tray from the oven and dot all over with the green herb sauce.

13. Serve at once with a nice crisp green salad.

To make this recipe you will need:

• 500g Beetroot
• 1 red onion
• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• 2 tbsp soft brown sugar
  flour, for rolling
• 500g puff pastry 
• 100g Feta Cheese

And here’s how to do it…

STEP 1

Heat oven to 200C/180C fan/gas 6. Place the beetroot on a baking tray and cook in the oven for 45 minutes.

Once cool, Peel off the skin and slice into 1 cm thick slices.

In a bowl, toss the beetroot and onion in 2 tbsp of the oil, the vinegar and sugar and season well.

Then neatly place the veg so that they cover the surface of the tart tins. Cover with foil and cook in the oven for 25 mins.

STEP 2

Roll the pastry to a thickness of 0.5cm and cut out a circle the same size as your tart tins.

Carefully take the tart tins out of the oven, remove the foil and put the pastry on top, tucking it in all around the edges, then return to the oven and bake for 30 mins.

STEP 3

Remove from the oven and carefully flip the tarts onto a serving plate.

Add some crumbled feta cheese and some chopped basil.

To make this recipe you will need:

And here’s how to make it…

To make this recipe you will need:

And here’s how to make it…

To make this recipe you will need:

And here’s how to make it…

To make this recipe you will need:

And here’s how to make it…

To make this recipe you will need:

500g Heritage Tomatoes

A garlic clove

Good glug of olive oil

Drizle of balsamic vinegar

50g fresh basil

Sea salt and black pepper

Sourdough loaf

And here’s how to do it…

1. Slice the heritage tomatoes, tear up the fresh basil, and grate the garlic clove.

2. Mix together with a drizzle of olive oil, balsamic vinegar, and season.

3. Slice 4 pieces of sourdough, drizzle with a little olive oil and toast in a hot frying pan.

4. Pile the tomato mix on top of the toasted sourdough and you are ready to serve.

ENJOY XX

To make this recipe you will need:

• Approx 100g of tomatoes per person with a mix of colours and varieties
• Olive oil
• Balsamic vinegar
• Fresh basil - about 3/4 leaves for every 100g
• Salt and pepper

And here’s how to do it…

1.Slice the tomatoes in to rounds and layer in your dish. Use the different sizes and colours to create a colourful plate.

2. Tear the basil leaves and scatter over the tomatoes.

3. Drizzle with oilve oil and balsamic vinegar, and season with sea salt and black pepper.

Fantastic served alongside other summer salads. 

ENJOY XX

Image by Ben Dearnley from taste.com.au

To make this recipe you will need:

• A cucumber - thinly sliced
• 300g green beans or runner beans
• A small onion - thinly sliced
• Dill and chives - a few sprigs/leaves of each
• Mustard
• Lemon
• Salt & Pepper
• Red or white wine vinegar
• Olive Oil
• Honey or a pinch of sugar
• Walnut sauce (optional)

And here’s how to do it…

1. Put the cucumber in a bowl and lightly salt. Put in the fridge and leave for a least 10 minutes..

2.  Prepare the beans - for green beans cut in half or runners in to strips.

3. Blanch the beans until just cooked and then put them in ice water to stop cooking.

4. Chop up your herbs

5. Drain the excess water off the cucumbers. Add the onions along with half a teaspoon mustard, a squeeze of lemon, a pinch of sugar or a teaspoon of honey, a tbsp of vinegar, a drizzle of olive oil and the herbs.

6. Put in the fridge to chill for at least 10 minutes then drain off any excess liquid. 

7. Mix in the blanched green beans along with a teaspoon of walnut sauce if using. Chill until ready to serve.

This salad goes perfectly alongside boiled new potatoes, tomato salad and coleslaw served with quiche for a delicious summer dinner.

ENJOY XX

Thanks to https://www.loveandlemons.com/cucumber-salad/ for the picture and the recipe inspiration.