

3 Cornish-Inspired Summer Recipes To Try
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I am comforted by the rhythms of my daily life. I have learned to appreciate the rituals and routines that mean everyday tasks get done. They give me a feeling of contentment. Just being is a wonderful thing, knowing that however challenging life can feel, things can always be sorted out. A simple cup of tea, a strong negroni, a walk on the beach, a big hug or someone telling you that you are great is often the best medicine. On high days or low days, I find constant solace in the ebb and the flow of the tide, the gentle sea breeze and the waves lapping at my feet.
Cornwall is beautiful, whatever the season, and will always lift your spirits. In my first book, Sea & Shore, I took readers through the seasons by the sea with chapters on Spring Tides, Summer Seas, High Summer, Autumn Tides, Noël and Winter Seas. In Time & Tide, I take readers through the heart of my kitchen as the days unfold in moments of time, to tell you about what is important to me and brings me joy. From my style and how to keep things simple yet thoughtful, to my favourite times of the day and the importance of making time. Join me to discover recipes from my coastal garden, for long lunches, beach days, boat days, salty swims and sunsets by the sea, all using beautiful ingredients, with nostalgia and provenance always at the core of my cooking.
I am always at the restaurant early, discussing, checking menus, arranging tables, organising plants and herbs, dressing the set and catching up with my team. As my team has grown, my routine has slightly changed. Gone are the days of me doing every service and working – apron on – every hour. There is now more balance and more time for the other opportunities that have come my way. Lunch and supper service, my restaurant runs Tuesday through to Saturday. I am always pushing harder, trying to do better. When you work for yourself, there is never an end to your day. I often find I wake in the early hours and lie awake thinking of words to write, so I am often found at my desk writing in the early morning, not wanting to miss a word or a thought. I genuinely have a passion for what I do. There are always challenges, but I’m so happy to have found my place.
Inspired? Here are three great recipes to try at home…

BRUNCH:
Omelette, Keen’s Cheddar, Chives
Like many people, I am inspired by Julia Child, the American cooking teacher, television personality and author. I love her warmth and generous spirit. She loved to learn and never rested on her laurels. Julia’s open curiosity, love for food and passion for cooking made her such a star. Mastering the Art of French Cooking volumes one and two are the most wonderful books. They transport me straight back to my days spent in France. Homemade mayonnaise, the perfect poulet roti, crème anglaise, puff pastry, that boeuf bourguignon with red wine and, of course, the wonderful humble omelette. Julia Child died in 2004, but her legacy remains and she continues to be such an inspiration to so many people around the world. Omelette is perfect for a lazier start to the day and we always have it for breakfast on the warmer days of the year, eaten outside. It is also one of our go-to lunches or easy suppers. The wonder of eggs and all they do.

SUPPER:
Kedgeree with Leeks, Spinach, Spring-Note Herbs, Crème Fraîche
Comfort in a bowl, there is something so nostalgic about kedgeree – or spicy rice, as we call it in our house. A dish that is so versatile, perfect for a weekend brunch or feeding a crowd, a moreish hangover cure, or a quick and simple midweek supper. Deliciously simple, it’s also a great way to introduce children to cooking with fish. Salmon or haddock can replace the smoked fish, if you prefer.

PUDDING:
Treacle Tart
Golden syrup deliciousness and the sweeter the better, this is a favourite pudding in our house. It brings back memories of my childhood and treacle tart for Sunday lunch, as this was always one of my mother’s signature puddings. The right balance of syrup to crumbs is essential here. Not enough and the filling will be dry and chewy; too much and it will not set. Another method I love to use, which my grandmother always swore by, is to grate the pastry into the tin and then pat the pastry out with your hands to line the tin. Always handle pastry with care and do not overwork. If time is an issue, ready-bought pastry from supermarkets really is good. If you do not have ceramic baking beans, rice is a perfect replacement. Any leftover pastry can be used to make jam tarts.
Time & Tides is published on 6th July and is available to buy here.
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