CHOCOLATE ROULADE WITH BOOZY BLACKBERRIES

Wow friends and family with this impressive looking chocolate dessert – made with sloe gin and blackberries (Serves 8) Prep: 45 minutes Cook: 15 minutes Cooling: 3-4 hours INGREDIENTS: 200g (7oz) dark c...

A THOROUGHLY CORNISH CASSOULET

Warm up your evening meal with this Cornish take on a French classic from Ewen Macdonald... This recipe is an absolute cheat, it is a completely bastardised form of this famous stew, so if you’re from the La...

MAKING THE PERFECT PEPPERCORN SAUCE

Ewen Macdonald comes up with the ideal antidote to the cold weather with his perfect peppercorn sauce The classic use for this sauce is with steak au poivre but the fundamental basics of its creation, as in ...

RECIPE: CHILLED CUCUMBER AND LOVAGE SOUP

INGREDIENTS 1kg cucumbers 50g lovage purée (use parsley if struggling to source lovage) 75g of crème fraiche (10%) Cornish sea salt METHOD Wash and peel the cucumbers and cut into pieces...

THREE DELICIOUS CORNISH RECIPES FOR A GOURMET MEAL

CAERHAYS CONISH ESTATE VENISON, BITTERSWEET CHOCOLATE, BLACK PUDDING, LITTLE GEM LETTUCE, ORANGE & VANILLA (Serves 4) Ingredients: 500g venison loin (trimmed) 2 little gem lettuce Bittersweet Chocolate...

Food heroes: Chef David Williams

St Moritz chef David Williams has a catalogue of Michelin-starred experience including time at Joel Robuchan’s Jamin in Paris, running Chapter One in London and Alimentum in Cambridge David Williams boasts m...

THE CORNISH FOODIE: THE PERFECT TOMATO SAUCE

Cornwall is all about the beaches, the ocean, the light - and the food, oh, the food, writes Ewen Macdonald who has been on the hunt for Cornish culinary perfection and the recipes to show them off Classic T...

FLAVOURS OF CHRISTMAS: COCKTAIL RECIPES

Award-winning South Western Distillery has released a new limited edition gin - just in time for Christmas. So how should you serve Tonquin? The Artisan distillary behind award-winners Tarquin’s Gin have rel...

WINTER RECIPE: CHRISTMAS CUPCAKES

Not everyone is a fan of fruit cake or mince pies, these light coconut cakes speckled with jewel like ruby raspberries make a great alternative and can even be made in advance and frozen ready iced but without ...

BEHIND THE FOOD AT THE WATER’S EDGE IN FALMOUTH

For foodies in the know, the two AA Rosette Water’s Edge at Falmouth’s Greenbank is a delicious delight. We catch up with executive head chef Nick Hodges Nestled on Falmouth harbour, the award-winning Water’...