Recipe: Saffron cake pain perdu, Cornish clotted cream and grue de cocoa
The Headland Hotel’s executive chef, Christopher Archambault, shares his recipe for Saffron Cake Pain Perdu, with Cornish Clotted Cream and Grue de Cocoa.
This...
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: 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...
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...
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...
