Recipes from Arty Williams, Head Chef at the Cove at Maenporth Beach, Cornwall

PUBLISHED: 11:51 26 January 2010 | UPDATED: 16:26 20 February 2013

Recipes from Arty Williams, Head Chef at the Cove at Maenporth Beach, Cornwall

Recipes from Arty Williams, Head Chef at the Cove at Maenporth Beach, Cornwall

Arty Williams, Head Chef at the Cove Bar & Restaurant at glorious Maenporth Beach, Falmouth, bases the Cove's menus on the seasonal produce that is delivered daily to the restaurant.

Seasonal recipes from Arty Williams, Head Chef at the Cove Bar & Restaurant at Maenporth Beach. Photos by Lee Pengelly.


Serves 4

16 plump Falmouth Bay scallops

50g wild rocket

1 apple cut into fine strips

4 peeled and chopped parsnips

285ml full fat milk

8 slices of skinned hogs pudding, cut at an angle, each cm thick

1 lemon

Olive oil


To make the rocket and apple salad

1 Toss together the rocket and apple and add a splash of olive oil and lemon juice.

To make the parsnip pure

1 Place parsnips into a pan, cover with milk and simmer for 12-15 minutes until parsnips are soft .

2 Strain the parsnips and blend until smooth.

3 Add the milk to make the parsnip pure the desired consistency.

To cook the Hogs Pudding

1 Add a splash of olive oil to a frying pan, heat to medium hot. Add the slices of hogs pudding and cook for a couple of minutes until golden brown on each side.

To cook the scallops

1 In a hot pan, with a splash of olive oil, sear the scallops. Each side should be golden brown and lightly caramelised, which will take between one and two minutes. Season each side during searing.

To serve the dish

1 Place two slices of hogs pudding onto the centre of each plate. Top with a generous spoonful of parsnip pure. Place four scallops around the edge.

2 Finish the dish by placing the rocket and apple mix on top of the parsnip pure and lightly drizzle with olive oil and lemon juice.


Add cream instead of milk to the parsnip pure to make it rich and creamy


Serves 4

1 aubergine

A bulb of garlic



1 tbsp tomato pure

500ml gravy or lamb stock

150g wild mushrooms

1 tbsp redcurrant jelly

1 tbsp French mustard

300ml red wine

Roasted garlic cloves

The rest of the bulb

Knob of butter

12g Rosemary


To make the aubergine pure

1 Roast the aubergine in a medium hot oven.

2 After 20 minutes add all of the garlic cloves in their skins and roast together for about 10 minutes until both are soft.

3 When the aubergine has cooled, cut in half lengthways and scrape out the aubergine flesh with a spoon and place in a blender.

Peel the garlic cloves and add two to the aubergine, blend and season.

4 Once the mixture is smooth add milk until it just holds together.

To make the roast garlic and wild mushroom sauce

1 Place a saucepan over a gentle heat, add the red wine, tomato pure, French mustard and redcurrant jelly.

2 Cook down until the ingredients start to thicken, then add the gravy or lamb stock.

3 Melt the butter in a frying pan and gently saut the mushrooms, rosemary and seasoning until just cooked. Add the remaining roasted garlic cloves.

4 Introduce the mushroom mix to the sauce and cook for 5 minutes, so that the mushroom and garlic flavours infuse.

To cook the lamb

1 Cut the lamb into noisettes and pan-sear in a hot pan for 2 minutes on each side.

2 Finish in the oven or under the grill for 6-7 minutes for medium rare.


Be careful not overcook the mushrooms. To enhance flavour add a few drops of truffle oil before adding to the sauce


Serves 6

40g clear honey

70g liquid glucose

10g bicarbonate of soda

3 tbsp of water

Parchment paper

1 egg

50g castor sugar

200g caster sugar

150ml double cream

To make the honeycomb

1 Line a large shallow baking tray with baking parchment.

2 Place the honey and glucose into a heavy-based saucepan, add the sugar and water and gently heat until the sugar dissolves. Increase the heat to medium and stir occasionally.

3 When the edges start to turn a light golden caramel colour, stir in the bicarbonate of soda but be very careful as it will erupt and it is very hot.

4 Pour the mixture onto the parchment paper. Allow the honeycomb to cool for 1 hour until crunchy and break up into small pieces.

To make the parfait

1 Line a triangle mould or small ice cream tub with cling film, or make small cones from parchment paper.

2 Add the egg and sugar to a mixing bowl. Place the mixing bowl over a bowl of hot water and whisk the egg and sugar together until they become thick and creamy. An electric whisk is ideal for this.

3 Whip the cold double cream until it holds a firm peak.

4 Fold the whipped cream and one-third of the honeycomb pieces into the egg and sugar mixture and place into the mould or container.

5 Place in the freezer for 4-5 hours, then slice and serve with summer berries and honeycomb pieces.


For a quick mid-week dessert, serve the honeycomb with ice cream, mousse or chocolate

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