Recipe: Baker Tom’s Scones
Baker Tom's big and fluffy scones are the perfect accompaniment to summer picnics and afternoon tea parties in the garden. Follow his simple recipe below...
Cornish seaside risotto with chilli and fennel seed pangrattato
by Fifteen Cornwall's head chef Andy Appleton
INGREDIENTS – You will need…
(serves 4 good sized portions)
A good splash of olive oil
1 white onion (finely diced)
1 fennel...
Recipe: Deep fried squid with Asian pesto
Images by: Emily Whitfield-Wicks
Neil Haydock, executive chef at Zacry's at Watergate Bay shares this delicious recipe with us:
Recipe: Deep fried squid with Asian pesto
For...
Rodda’s recipe: Cornish crab risotto with saffron and clotted cream
Ingredients:
Approx. 240g crab meat - 2 small or 1 medium/large dressed crab, white/brown...
Recipe: Wild Garlic Soup
Three-corned leek (wild garlic variety) by Rebecca Bentley
This is a delicious recipe for wild garlic, wild fennel and yoghurt soup devised by Caroline Davey who...
Nathan Outlaws Fish Kitchen Recipe
Baked whole plaice and cider onions with tarragon and anchovy butter
I really wanted to get this recipe into my first book but I couldn’t...
