Confit duck leg with chorizo, spinach and butterbeans

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This is a real one pot winter warmer of a dish! Don’t be put off by the process of confit (to cook in it’s own fat), it doesn’t take long and transforms tough duck legs into a delicious meal, tender and full of flavour. Head Chef, Adam Stock, chose this duck leg recipe to showcase the Living […]

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This entry was posted in Eat, Living Space, Recipes and tagged , , , on January 29, 2013


Chorizo & butterbean stew with pan fried hake

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This week, Hayden Bishop, Head Chef from The Beach Hut has cooked up chorizo and butterbean stew – perfect for those wintery days and equally as perfect with white fish or chicken. We’ve chosen hake as it is particularly sustainable during the winter. Ingredients 1 onion finely chopped 1 clove of garlic Thyme sprig Rosemary sprig Olive […]

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This entry was posted in Eat, Recipes and tagged , , , , on January 16, 2013


Venison Stroganoff

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Ingredients 150g shimenji mushrooms 500g trimmed venison loin or haunch 1 medium onion 1 clove of garlic 1 bunch chives 50g gherkins 100g unsalted butter salt 100ml vegetable oil 2 teaspoons sweet paprika 50ml brandy (you could use white wine or madeira as an alternative) 200ml sour cream 1 lemon Tagliatelle or steamed rice Method […]

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This entry was posted in Eat, Neil Haydock, Recipes and tagged , , on December 10, 2012


Cornish crab, Heritage tomatoes and basil aioli

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Serves 4 Ingredients 2 cloves of peeled garlic 1 small bunch of basil (twelve or so small leaves reserved for decorating) Cornish seasalt 1 egg yolk 1 lemon 250ml pommice oil 1kg cock crab (boiled for 15 minutes in salted water, removed and allowed to cool) 200ml light olive oil 1kg heritage tomatoes Method Lightly […]

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This entry was posted in Eat, Recipes and tagged , , on July 23, 2012


Cook Monkfish Provencal at home…

Try out Neil’s Monkfish recipe from Rock Oyster Festival…. Monkfish Provencal Serves 4 1x 1.8kg monkfish tail 2 medium onions 300g plum tomatoes 4 cloves of garlic 100g chives 400g pasta dough Olive oil 200g unsalted butter 250ml white wine Salt and pepper Method Skin and fillet the monkfish tail. Cut the fillets into 1cm […]

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This entry was posted in Eat, Neil Haydock, Recipes and tagged , , , on June 25, 2012