This month we’re celebrating Spring in all its glory by curating some of our favourite seasonal recipes. We start off with a Pan-Roasted Cod with Confit Jersey Royals, Pancetta, Samphire and Lemon. This dish is probably best served by the sea in one of our coastal properties but with good local fish mongers within driving distance of all of our escapes, all of these ingredients should all be relatively easy to source. Next up, we recommend a healthy light Purple Sprouting Broccoli with Parma Ham and Mozzarella Salad, a delicious lunch option that can be enjoyed outside in those rare, warm spring days. Finally, we highly recommend a tried and tested Crab and Asparagus Risotto. Again, our Cornish properties are perfect for sourcing some of the freshest crab around but this recipe can be enjoyed wherever you are. This is the perfect dinner party dish so ideal for anyone staying in Yarrow, Little Cottage or Coxwain’s Cottage looking to impress friends or family.
There is little we enjoy more than exploring local shops for the best seasonal, local produce when we’re away. If you like the look of any of these recipes, we can ensure ingredients will be waiting for you on arrival, sourced from local producers where possible. Contact us on firstname.lastname@example.org for more information
Pan-Roasted Cod with Confit Jersey Royals, Pancetta, Samphire and Lemon
4 cod fillets, each weighing 200g, scaled and pin-boned, skin left on
Confit Jersey Royals
600g of Jersey Royal potatoes
1 pinch of saffron
500ml of olive oil
150g of pancetta
500g of samphire
15g of butter
2 lemons, zest and juice
Lemon butter sauce
lemon juice, reserved
50ml of white wine
25ml of white wine vinegar
150g of unsalted butter, diced and kept cold
10g of chives, chopped, plus extra to garnish
Preheat the oven to 120°C/gas mark 1/2
Wash and dry the Jersey Royals and cut them in half lengthwise. Place the potatoes in a baking tray with the oil, saffron and a pinch of salt and cook in the oven for 1 to 1 1/2 hours, or until tender. Leave to cool in the oil
Preheat the oven to 180°C/gas mark 4
Add enough olive oil to coat the base of a frying pan and place over a medium-high heat. Lightly season the skin of the cod with salt and pepper. Place into the pan, skin-side down, and season the white flesh of the fish. Cook until the skin is golden and crispy, around 2-3 minutes
Remove from the pan and place on a tray skin-side up. Set aside to heat through
Dice the pancetta into small lardons and fry in the cod pan until crispy. Remove any woody or fibrous stems from the samphire and add to the pan with 15g of butter. Cook for about 1 minute then add the lemon zest and season to taste
Gently warm the potatoes in the pan with the samphire and pancetta mix
Pour the lemon juice, wine and vinegar into a pan and reduce by ¾. Reduce the heat and whisk in the cold butter, season to taste with salt and then add the chives
Finish the cod in the oven for around 6-8 minutes until just cooked
To serve, place the pancetta, Jersey Royal and samphire mix in the centre of each plate. Spoon over the butter sauce and place the cod on top. Garnish with chopped chives and serve immediately
Quick Parma Ham and Mozzarella Salad
2 buffalo mozzarella balls
400g purple sprouting broccoli,halved lengthways (see tips)
Extra-virgin olive oil for drizzling
2 small soft leaf lettuces
8 parma ham slices
10 radishes, finely sliced
Crusty bread to serve
For the dressing
Finely grated zest 1 lemon and juice ½, plus extra to taste
1 tbsp clear honey
½ tsp wholegrain mustard
50ml extra-virgin olive oil
Take the mozzarella out of the packets, drain and leave to come up to room temperature while you make the rest of the salad. Put the broccoli in a large bowl and toss with a drizzle of extra-virgin olive oil and some salt and pepper. Make sure all the stems are coated with a light sheen. Tear the leaves off the lettuces (keep them whole) and arrange on a large serving platter.
Heat a griddle pan to smoking hot, then cook the broccoli in batches (cut-side down) for 2-3 minutes, without turning, until grill-marked. Flip and cook on the other side for 1 minute until cooked but still with a little bite.
To make the dressing, whisk the lemon zest and half the juice with the honey, mustard and a pinch each of salt and pepper. Drizzle in the 50ml oil, whisking continuously. Taste and season, adding more lemon juice if you think it needs it – the dressing should taste slightly sweet and sharp.
Tear the mozzarella into large pieces and arrange over the lettuce. Top with the griddled broccoli, then tuck in the parma ham and scatter over the radish slices. Drizzle over two thirds of the dressing, then serve the salad with crusty bread and extra dressing on the side.
Crab & Asparagus Risotto
2 sticks of celery
3 medium banana shallots
1 clove of garlic
30 g unsalted butter
300 g arborio rice
200 ml white wine
1 litre organic vegetable stock
1 x 220g dressed crab , from sustainable sources
15 g Parmesan cheese , plus extra to serve
8 thin asparagus spears
½ a bunch of fresh flat-leaf parsley , (15g)
extra virgin olive oil
Trim and finely chop the celery, then peel and finely slice the shallots and garlic.
Place a large, deep frying pan over a medium heat, with 2 tablespoons of oil and 20g of the butter. Stir in the celery, shallot and garlic and fry for 10 to 15 minutes, or until softened and translucent.
Turn the heat up and stir in the rice. After 1 to 2 minutes, pour in the wine and allow it to bubble away.
Have your stock hot, ready to go. Once the wine has been absorbed, reduce the heat to medium-low and stir in a ladleful of stock; keep the rice moving to help it release the starch, which gives risotto its signature creaminess.
Keep adding stock, a ladleful at a time, until the rice is al dente.
Finely grate in half the lemon zest, stir through the brown crabmeat, then add the remaining butter. Finely grate in the Parmesan, season, beat everything together, then leave it off the heat with the lid on for a couple of minutes.
Meanwhile, remove the woody ends from your asparagus and halve the spears lengthways. Toss with a drizzle of oil, a squeeze of lemon juice and a pinch of sea salt.
Stir the white crabmeat through the risotto. Pick and finely chop the parsley leaves and stir through, along with a squeeze of lemon juice.
Divide between bowls and top with the asparagus, a drizzle of extra virgin olive oil, an extra grating of parmesan and freshly ground black pepper.
We are constantly striving to ensure your Beachspoke holiday is as enjoyable and hassle free as it possibly can be. We have worked hard to build great relationships with local businesses and shop owners to ensure we recommend the best places for you to source your produce. If you require a delivery service before or during your stay, don’t hesitate to contact us at email@example.com and we’ll ensure your Beachspoke fridge is fully stocked for all your culinary needs.
Here are just some of the local producers we love and recommend: