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Ben Bass’s Potted Smoked Salmon with Lemon Purée and Poppy Seed Bread

This is the perfect dish if you are entertaining or wanting to chill out on Boxing Day in front of the TV. I would recommend making it well in advance, or at least a few hours before you plan to serve it so it can reach the right temperature and consistency. You could also substitute the hot salmon with crab meat or smoked mackerel.

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“Don’t be afraid to ask your fishmonger for help and advice” says Ben Hardy, sous chef of Q restaurant in Fowey. Read more

Sustainable, local, green, ethical, locally-sourced – all big words but who actually cares or knows what they mean? Should we be giving more thought to the food we’re putting in our mouths? Or is it all simply a con to make us pay more for the food we eat? Read more