Serves 2
For the soup:
6-8 onions, thinly sliced
4 cloves of garlic, finely sliced
1 tbsp roasted garlic puree
4 sprigs of thyme
2 tbsp curly leaf parsley, extra to garnish
1 Bramley apple, peeled, cored and sliced
50g butter
100ml dry sherry
1 litre of vegetable stock
1 tsp golden brown sugar
1 tsp wholegrain mustard
Sea salt
For the cheesy crouton:
Seeded baguette, sliced and toasted
100g Cornish Gouda cheese, sliced and grilled
– Start by cooking your onions and garlic in butter on a medium heat until they soften.
– Keep cooking for 10-15 minutes so that the onions start to caramelise. Then add in thyme, apple, sugar, mustard and half the parsley.
– Cook for a further 15 minutes until the apples start to stick to the pan and caramelise too, next deglaze the pan with sherry. Reduce for 4-5 minutes and then add in stock.
– Season the soup to taste and simmer for 20-30 minutes to fortify the depth of flavour. Garnish with extra parsley and serve with a grilled cheese slice of toasted baguette on top.
2 kg Fowey mussels
4 spring onions, finely sliced
1 bulb of fennel, finely sliced
1 pointed cabbage, shredded
1 tbsp green chilli paste
1 tbsp root ginger, finely sliced
1 tbsp chopped garlic
1 can of coconut milk
4 onion bhajis, broken into chunks
250g cooked pilau rice
100g samphire
2 tbsp coconut oil
4 tbsp of chopped coriander
Ciabatta bread to serve
– Sauté the chilli, garlic, ginger, onion, sliced cabbage and fennel in coconut oil for 4-5 minutes to soften.
– Then add in the mussels to cook on a high heat. Stir well with the aromatics and add in coconut milk to help them steam. Bring the coconut milk to the boil and cook until the mussels are all open.
– Next add in cooked rice, samphire and onion bhaji and lots of fresh coriander. Warm all ingredients in a large pan and serve with crusty ciabatta bread. For the bread I tore into large chunks and drizzled with a little oil then grilled. The edges crisp up nicely and it’s perfect to dunk into the spiced broth beneath the mussels.
6 Bramley apples, peeled, cored and sliced and roughly chopped
45g butter
350ml cider vinegar
2 cinnamon sticks
½ tsp grated nutmeg
Knob of ginger
1 red chilli, finely sliced
4 tbsp light brown sugar
Pinch of salt
– Place all of your ingredients in a thick bottomed preserving pan and cook for 30-45 mins until soft and sticky.
– Sterilise your jars by placing in a hot oven at 120˚C for 10 mins and pour the hot sauce into them carefully once it’s soft.
– Keep for up to 12 months unopened or 10 days in the fridge once opened.
We love adding a generous dollop of this to our Pork Pibils – find the recipe here: https://westcarclaze-gardenvillage.co.uk/journal/pulled-pork-pibli-tacos/
Serves 4
For the pulled pork:
1kg pork shoulder, boned
1 bulb of fennel
4 spring onions, roughly chopped
4 cloves of garlic, whole unpeeled
1 tbsp Mexican spice blend
1 tsp ancho chilli paste
1 tbsp olive oil
4 sprigs of thyme
2 tbsp honey
½ bottle of cider
500ml chicken stock
Smoked sea salt to season
For the pickles:
2 red onions, finely sliced into rings
2 jalapenos, thinly sliced
100ml cider vinegar
2 tbsp runny honey
Pinch of sea salt
To serve:
Spiced Apple Sauce
Soft flour tacos
Mexican spiced rice
Guacamole
– Preheat your oven to 150˚C. In a casserole pan or large roasting tray cook off your fennel, garlic, onion, and spices in oil for 5-10 mins and then add in your pork shoulder.
– Brown the meat and then cover with honey, cider, stock and tin foil. Cook for 4-5 hours until soft and succulent.
– Make your pickles by warming the vinegar and honey in a small pan with onions and jalapenos. Add these to the pork pibil for the last 20-30 mins cooking time and shred the pork with two forks until it is a pulled consistency.
– Serve the pulled pork with rice, tortillas and guac. Finish each taco with a bed of rice, pork and a dollop of spiced apple sauce on top.
Serves 4
Large handful of nettle leaves*
Handful of nettle seeds
200ml boiling water
(ideally allow the water to cool for a few minutes to about 85˚C for optimum brewing)
*Watch the clip below for tips on how to pick the leaves
– Forage for your nettles on a footpath rather than next to a main road and try to pick from higher up rather than ground level to avoid mess from dogs.
-Clean your nettles under cold running water and place into a tea pot or tea strainer to brew.
– Allow the nettle tea to brew for 2-3 mins in hot water before straining and serving. You can also make cold brewed nettle tea by leaving chopped nettles in a 500ml of water overnight.
– Try serving the iced tea version with a slice of lemon and ice cubes.
Serves 4
For the grilled mackerel
4 fillets of Cornish mackerel
1 tbsp Moroccan style spices
1 tbsp olive oil
½ tsp smoked sea salt
50ml of rum [optional]
For the slaw
1 Red onion, finely sliced
1 Carrot, peeled and grated
½ bulb of Fennel, shredded
1 Apple, grated
4 tbsp Sherry Vinegar
2 tsp Chilli Honey
To serve
1 tbsp ‘Nduja
2 tbsp Mayo
Ciabatta rolls, toasted
Handful of salad
Lemon to serve
– Rub your mackerel fillets with spices and oil and preheat your grill. Cook for 3-4 mins on each side. Carefully drizzle with a little local rum for a flambé finish.
– For the pickled slaw heat the vinegar in a small pan until it reaches boiling point. Then add in the sliced onions and chilli honey. Allow to cool for 3-4 mins and mix in a large bowl with your carrot, apple and fennel. Season with a pinch of sea salt.
– Toast your ciabatta and in another small bowl mix ‘Nduja and mayo for a spicy mayonnaise. – Spread on the warm ciabatta and top with salad, then the grilled mackerel fillet and finally a generous pinch of pickled slaw. Serve with lemon on the side.
Ingredients:
For the macerated strawberries
8-12 strawberries, sliced
1 tbsp balsamic vinegar
1 tsp caster sugar
6 basil leaves, torn
For the meringue
120g caster sugar
120g icing sugar
4 large egg whites
To serve
Shortcrust tart case
4 dollops of Cornish clotted cream
Pinch of pink peppercorn flakes
1. Whisk the egg whites until fluffy and they form stiff peaks. Then whisk in the caster sugar a spoonful at a time. Beat and incorporate a little at a time. Next sift in the icing sugar a third at a time and fold in gently.
2. Spoon a generous dollop of Cornish clotted cream into the base of each shortcrust tart case and then layer with sweet, macerated strawberries.
3. Top with a spoonful of meringue and place under the grill to cook for 4-5 mins or use a blow torch for the meringue. Finish with a light pinch of crushed pink peppercorns.
4. For added theatre try presenting the strawberry tart under a cloche filled with woodsmoke. The smokey aroma really compliments the summer BBQ vibe.
Ingredients:
For the chicken
1 whole free-range chicken
2 lemons, juice and zest
½ tsp ground turmeric
1 tsp cracked black pepper
1 tsp chicken salt [easy to make with leftover chicken skin dried until crispy in a hot oven and then blitzed with sea salt]
1 bulb of garlic, chopped in half and crushed
1 tbsp chopped lemon thyme
1 tbsp chopped dill
2 tbsp olive oil
100ml white wine
To serve:
1 bulb of fennel, sliced
1 pear, cut into segments
1 nectarine, cut into segments
Salt and pepper to season
1 Ciabatta, sliced into quarters and drizzled with olive oil
2 little gem lettuce, sliced
Handful of fresh anchovies
2 tbsp Caesar dressing
1. Remove the chicken spine with a strong set of kitchen scissors and use to make some stock later. Turn the bird over and using the heel of your hand press down firmly in the centre of the breasts to break the breastbone. This makes it much easier to flatten the bird out and increase the surface area. Using two skewers feed them diagonally through the leg, thigh and breast to hold the chicken flat and make it easy to move around the grill and flip when cooking.
2. Next marinade the chicken with the zest and juice of two lemons, black pepper, turmeric and chicken salt. Add chopped lemon thyme and dill, whole garlic cloves and lots of olive oil. Finally pour over your white wine. Ideally leave this covered for 12-24 hours in the fridge to marinade.
3. Once your BBQ embers turn white and are nice and hot, grill your chicken for 35 mins. Whilst grilling baste regularly with any remaining marinade to keep the bird moist whilst it grills.
4. Chargrill your sliced fennel, pear and nectarines until soft and caramelised.
5. Allow your chicken to rest for at least 10-15 mins.
6. Next for this twist on a Caesar instead of croutons, toast your ciabatta drizzled with olive oil over the charcoal until crunchy and golden. Rub your grilled garlic from the chicken into the toasted bread before serving.
7. Plate up a platter with a bed of sliced little gem and fresh anchovies underneath and then the chargrilled fennel, fruit and finally the carved spatchcock chicken and toasted ciabatta. Finish with lots of Caesar dressing.
For the filling:
Large bunch of rhubarb, cut into 1” batons
1 tbsp root ginger, grated
50g unsalted butter
125g light brown sugar
75ml ginger ale
For the smoked pears:
2 Pears, sliced into quarters lengthways
2 tbsp Demerara sugar
2 tbsp Apple wood chips
Crumble topping:
100g unsalted butter
150g spelt flour
100g golden caster sugar
2 tbsp almond granola
1. Sprinkle the sliced pears with demerara sugar and hot smoke for 4-5 mins over apple wood chips.
2. Mix your sliced rhubarb with ginger beer, lemon juice, root ginger and sugar. Cook for 10-12 mins until the rhubarb is soft and juicy.
3. Combine the smoked pears with the rhubarb in the pan once it has softened.
4. Rub the crumble topping together and then cook in a saucepan for 6-8 mins until it turns golden. Alternatively bake on a tray in the oven at 180˚C for 15-20 mins.
5. Plate up a dollop of smoked pears and rhubarb with a crumble topping and serve with a dollop of Cornish clotted cream.
6 eggs
1 tsp olive oil
Large bunch of British asparagus, trimmed
½ Hispi cabbage or large handful of spring greens, shredded
4-6 Cavolo Nero leaves, roughly chopped
4 tbsp wild garlic pesto
2 tbsp chopped coriander, finely chopped
1 preserved lemon, diced
1 tsp cumin seeds and pink peppercorns
1 tsp honey [infused with rose petals – optional]
1. Cook all your chopped greens in a large skillet frying pan with a little oil for 3-4 mins and add in a few large tablespoons of wild garlic pesto.
2. Next add in preserved lemon, cumin seeds and peppercorns.
3. Crack the eggs into the gaps in the pan and season with a little sea salt and cracked black pepper. Cook for 3-4 mins until whites have cooked and the yolks are still runny.
4. Drizzle with honey to serve.
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