Cornwall

www.sanjayskitchen.co.uk

A collection of Harvest related recipes, to cook and enjoy at home.

Chamomile Soused Pilchards
Ready In 20 minutes Serves 1 3 Whole Pilchards scaled 3 Bay leaves 100ml White wine Vinegar 1 Tea Bag Chamomile 20g Brown sugar 1 Lime to garnish

1. Gut the pilchards and stuff them with bay leaf 2. Place the stuffed Pilchards in an oven proof dish, and cover it with the vinegar and soak the tea bag in it. Sprinkle the brown sugar over the fish. 3. Cover the fish, with a tinfoil and bake in a moderately hot oven for 15 minutes. 4. Serve the fish cold with a salad of mixed leaves and red onions.

Autumn squash and masala

Ready in 45 Minutes Serves 4 1 Spaghetti Squash/or any other variety of seasonal squash 50g Grits (American Corn chips similar to Cous Cous) 150 ml Olive oil

10 g Cumin seeds 25g Raisins 10 g Curry Powder 1 Red onion 1 Spring onion 1 Tomato (diced) 50ml water 10g Sea Salt 4 Slices rustic bread 1. Cut the top off a squash and scoop the flesh and seeds out using the blunt end of a spoon. Cut the Squash into wedges and cook them in a non-stick pan. 2. Chop the onion finely and cook it in a non-stick pan, along with the cumin seeds and the pulp from the squash. 3. Add the curry powder, and cook for another 5 minutes, before adding the diced tomatoes and raisins. 4. Fold in the grits and mix together firmly before adding half the water and cooking thoroughly. 5. Stuff the hollowed out Squash with savory Grits. 6. Grill the rustic bread, with a drizzle of olive oil and serve it with the stuffed squash quarters topped with freshly snipped spring onion.

Crostata of Cornish Plums

Serves 6 Ready in 20 Minutes 1 Qty Sweet crust pastry 6 Ripe plums A few sprigs of lemon thyme 25g Brown sugar 1 Egg A few grams of Cornish sea salt 1 Small tub Clotted cream

1. Deseed the plums and discard the seeds. 2. Roll out the sweet crust pastry onto a baking tray and cut into a big circle using a large dinner plate stencil. Place the pitted prunes skin side up in a circular fashion on top of the pastry. 3. Sprinkle the sea salt and brown sugar on top of the plums. 4. Crimp the pastry around the plums in a rustic fashion and sprinkle some lemon thyme on top. 5. Brush the edges of the Crostata with the egg wash and place it in a moderately hot oven. 6. Bake the crostata in the oven, until the plums become soft, and the pastry has had a golden crust. 7. Portion out the crostata, and serve it hot with a generous dollop of Clotted cream.

Enjoy your Cornish Harvest, meal relishing the fruits of the land, the sea and the air that breathes life into it.