Sea & Shore: recipes from Cornwall

Our lovely friend Emily Scott, has just released her debut cookbook, Sea & Shore.  

This stunning book shares the connection between food, a sense of place and storytelling of the land that inspired it all, Cornwall. A very beautiful part of the world where the weather changes from moment to moment, where the coastline is breathtakingly rugged and where surf breaks on endless sandy shores. 

Packed with breathtaking photography and over 80 simple, seasonal recipes that anyone can easily recreate at home, it’s a must-have for any food lover's kitchen. Here are a couple of simple, rustic dishes from Sea & Shore that you can easily recreate at home...

Our lovely friend Emily Scott, has just released her debut cookbook, Sea & Shore.  

This stunning book shares the connection between food, a sense of place and storytelling of the land that inspired it all, Cornwall. A very beautiful part of the world where the weather changes from moment to moment, where the coastline is breathtakingly rugged and where surf breaks on endless sandy shores. 

Packed with breathtaking photography and over 80 simple, seasonal recipes that anyone can easily recreate at home, it’s a must-have for any food lover's kitchen. Here are a couple of simple, rustic dishes from Sea & Shore that you can easily recreate at home...

NASTURTIUMS are great fun to grow. This year, I planted them from seed and have watched with delight as they have grown and flourished. Beautiful, round green leaves and then, as if by magic, a pop of colour from the orange and bright red flowers.

PORT ISAAC MACKEREL WITH A RAW SALAD OF COURGETTES, CHILLI, NASTURTIUM FLOWERS AND ROCKET


Serves 4

1 courgette (zucchini), cut into ribbons
1 fresh red chilli, deseeded and finely chopped
2 lemons: zest and juice of 1; 1 thinly sliced
4 whole mackerel, gutted, cleaned and scaled
a few sprigs of rosemary
olive oil, for drizzling
100 g (3½ oz) rocket (arugula) leaves
6 nasturtium flowers
Cornish sea salt and freshly ground black pepper  

Preheat the grill (broiler) to high.

Place the ribbons of courgette into a bowl, add the chopped chilli and lemon zest, season with sea salt, and set aside.  

Season the cavity of each fish and fill with rosemary sprigs and lemon slices. Rub the skin with a little oil, salt and pepper. Grill (broil) for about 6 minutes on each side, turning occasionally, until the skin is crisp and charred and the flesh is opaque.

Add the rocket leaves to the courgette salad, drizzle with olive oil and a squeeze or two of lemon juice. Gently tear the nasturtiums through the salad and toss to combine.

Place the whole mackerel on a plate with the courgette salad.

This recipe can also be cooked outside on the barbecue or baked in the oven for 10 minutes at 180°C (160°C fan/350°F/Gas 4).

PORT ISAAC MACKEREL WITH A RAW SALAD OF COURGETTES, CHILLI, NASTURTIUM FLOWERS AND ROCKET

NASTURTIUMS are great fun to grow. This year, I planted them from seed and have watched with delight as they have grown and flourished. Beautiful, round green leaves and then, as if by magic, a pop of colour from the orange and bright red flowers.


Serves 4

1 courgette (zucchini), cut into ribbons
1 fresh red chilli, deseeded and finely chopped
2 lemons: zest and juice of 1; 1 thinly sliced
4 whole mackerel, gutted, cleaned and scaled
a few sprigs of rosemary
olive oil, for drizzling
100 g (3½ oz) rocket (arugula) leaves
6 nasturtium flowers
Cornish sea salt and freshly ground black pepper  

Preheat the grill (broiler) to high.

Place the ribbons of courgette into a bowl, add the chopped chilli and lemon zest, season with sea salt, and set aside.  

Season the cavity of each fish and fill with rosemary sprigs and lemon slices. Rub the skin with a little oil, salt and pepper. Grill (broil) for about 6 minutes on each side, turning occasionally, until the skin is crisp and charred and the flesh is opaque.

Add the rocket leaves to the courgette salad, drizzle with olive oil and a squeeze or two of lemon juice. Gently tear the nasturtiums through the salad and toss to combine.

Place the whole mackerel on a plate with the courgette salad.

This recipe can also be cooked outside on the barbecue or baked in the oven for 10 minutes at 180°C (160°C fan/350°F/Gas 4).

RED CAMARGUE RICE WITH FETA AND SUMMER HERB SALAD

A simple salad for warmer days, eating outside under the trees. Deliciously moreish and full of flavour, this can be a meal in itself but works equally well as an accompaniment. Evie has often taken it as a packed lunch to school.


Serves 8

570 ml (19 fl oz/2⅓ cups) water
250 g (9 oz/1⅓ cups) red Camargue rice
2 shallots, peeled and finely chopped
3 spring onions (scallions), sliced
4 tablespoons chopped fresh mint
200 g (7 oz) rocket (arugula) leaves
200 g (7 oz) feta cheese
Cornish sea salt and freshly ground black pepper  

For the dressing 

1 garlic clove, crushed
½ teaspoon Cornish sea salt
1 teaspoon wholegrain mustard
1 tablespoon balsamic vinegar
2 tablespoons olive oil
 

In a large saucepan with a lid, bring the water to simmering point, add the rice and a pinch of sea salt, cover and gently cook for 40 minutes. Remove from the heat, keep the lid on and set aside for 15 minutes.

Make the dressing. In a small bowl, stir together the garlic, salt and mustard, then add the vinegar and whisk in the olive oil.  

Pour the dressing over the rice, then add the shallots, spring onions, mint and rocket. Season to taste with salt and pepper and toss to combine. Just before serving, crumble over the feta cheese.

A simple salad for warmer days, eating outside under the trees. Deliciously moreish and full of flavour, this can be a meal in itself but works equally well as an accompaniment. Evie has often taken it as a packed lunch to school.

RED CAMARGUE RICE WITH FETA AND SUMMER HERB SALAD


Serves 8

570 ml (19 fl oz/2⅓ cups) water
250 g (9 oz/1⅓ cups) red Camargue rice
2 shallots, peeled and finely chopped
3 spring onions (scallions), sliced
4 tablespoons chopped fresh mint
200 g (7 oz) rocket (arugula) leaves
200 g (7 oz) feta cheese
Cornish sea salt and freshly ground black pepper  

For the dressing 

1 garlic clove, crushed
½ teaspoon Cornish sea salt
1 teaspoon wholegrain mustard
1 tablespoon balsamic vinegar
2 tablespoons olive oil
 

In a large saucepan with a lid, bring the water to simmering point, add the rice and a pinch of sea salt, cover and gently cook for 40 minutes. Remove from the heat, keep the lid on and set aside for 15 minutes.

Make the dressing. In a small bowl, stir together the garlic, salt and mustard, then add the vinegar and whisk in the olive oil.  

Pour the dressing over the rice, then add the shallots, spring onions, mint and rocket. Season to taste with salt and pepper and toss to combine. Just before serving, crumble over the feta cheese.



SUMMER FRUIT JELLY WITH WHOLE ENGLISH STRAWBERRIES AND
VANILLA ICE CREAM

JELLY always brings a smile to my face. A childhood favourite, this strawberry, raspberry and orange jelly is wonderful. Lovely, light and palate cleansing, it’s the perfect summer pudding.


Serves 8

300 g (10½ oz/3 cups) fresh strawberries, hulled and halved
125 g (4 oz/1 cup) fresh raspberries
60 g caster (superfine) sugar
150 ml (5 fl oz/scant 2/3 cup) water
300 ml (10 fl oz/1¼ cups) orange juice
4½ sheets of gelatine  

To serve 

150 g (5 oz/1½ cups) fresh strawberries, halved
vanilla ice cream

 

Place the strawberries and raspberries in a pan with the sugar, water and orange juice. Bring to the boil without stirring, then remove from the heat.

Place the gelatine in a bowl, cover with cold water and leave to soak for 5 minutes. Once softened, drain and squeeze out excess water from the gelatine. Place the gelatine back in the bowl and add a little of the warm fruit juices, stirring gently until the gelatine is completely dissolved. Pour into the fruit pan through a fine sieve (fine mesh strainer) and stir very gently.  

Spoon the fruits into French bistro glasses and pour over the orange liquid from the fruit pan. Stir once more, then transfer to the refrigerator to set.

When set, decorate with halved strawberries and sprigs of mint. Serve with vanilla ice cream.

JELLY always brings a smile to my face. A childhood favourite, this strawberry, raspberry and orange jelly is wonderful. Lovely, light and palate cleansing, it’s the perfect summer pudding.

SUMMER FRUIT JELLY WITH WHOLE ENGLISH STRAWBERRIES AND VANILLA ICE CREAM


Serves 8

300 g (10½ oz/3 cups) fresh strawberries, hulled and halved
125 g (4 oz/1 cup) fresh raspberries
60 g caster (superfine) sugar
150 ml (5 fl oz/scant 2/3 cup) water
300 ml (10 fl oz/1¼ cups) orange juice
4½ sheets of gelatine  

To serve 

150 g (5 oz/1½ cups) fresh strawberries, halved
vanilla ice cream

 

Place the strawberries and raspberries in a pan with the sugar, water and orange juice. Bring to the boil without stirring, then remove from the heat.

Place the gelatine in a bowl, cover with cold water and leave to soak for 5 minutes. Once softened, drain and squeeze out excess water from the gelatine. Place the gelatine back in the bowl and add a little of the warm fruit juices, stirring gently until the gelatine is completely dissolved. Pour into the fruit pan through a fine sieve (fine mesh strainer) and stir very gently.  

Spoon the fruits into French bistro glasses and pour over the orange liquid from the fruit pan. Stir once more, then transfer to the refrigerator to set.

When set, decorate with halved strawberries and sprigs of mint. Serve with vanilla ice cream.

To get your hands on a copy of this fabulous book click here.