Seaweed HollandaiseInstructions Gently melt diced butter in a pan and remove from the heat. Blitz the egg yolks, crushed garlic and Dijon mustard in a... View recipe
Rhubarb PickleInstructions Thinly slice your rhubarb evenly so that it pickles at the same rate.Using a small sauce pan prepare your pickling liquor by dissolving... View recipe
Green Vegetable Stir FryInstructions For this quick stir fry simply cut your broccoli and asparagus and throw into a hot wok with a drizzle of oil. Cook... View recipe
Rhubarb UmeboshiInstructions Wash and cut your rhubarb into 1cm slices and soak them in a bowl of water for 20 minutes. Drain off the water... View recipe
Chicken CroquettesInstructions Our twist on classic Brazilian fast food popular on the streets of São Paulo. Gently spiced chicken breast and thigh with a hint... View recipe
Chicken Skin CrispsInstructions Preheat your oven to 180˚C. Remove any larger lumps of fat from the chicken skin and use the back of a small knife... View recipe
Chicken SkewersInstructions Yakitori has been hailed as the latest ‘dude food’ trend and the Japanese street food is taking the BBQ world by storm. These... View recipe
Traybake ChickenInstructions Tease a small corner of the skin from the chicken and gently stuff in the garlic and herbs. Try to avoid tearing the... View recipe
How to Joint a BirdInstructions Place the chicken breast-side down on a chopping board with the neck end away from you. Make a cut through the skin, down... View recipe
Harvest Tin Can BrowniesWe didn't think we could love chocolatier, Paul A Young, anymore after we tried his Cornish Sea Salt Caramel Truffles....and then he shared this... View recipe
Paul A Young's Hot ChocolateIf you love chocolate, you’ve probably heard all about chocolatier, Paul A Young, already. We were delighted to welcome Paul to the Cornish Sea... View recipe
Goat TagineInstructions Heat your oil in a casserole pan and add your goat meat, Cornish Sea Salt and ras el hanout seasoning. Sear on a... View recipe
