It couldn’t happen to a nicer couple or be more well deserved. David and Liz have scooped Gold in The Cornwall Tourism Awards 2020 Best Cafe/Tearoom in Cornwall. From their lovely tearoom in Mevagissey comes the Cornish Tin Cream Tea delivered direct to your door.

Treating yourself or friends, simply contact them and book a delivery. The plain or fruit scones come with Boddingtons jam and clotted cream – a perfect afternoon tea. Cream teas start from £20 and are delivered in a lovely tin box.

teacuptearoom.com

This is a great base for making a quick minestrone at home and really convenient if you’re away in the camper van. Simply add any extra root vegetables you fancy and soft vegetables, peas, spinach or kale towards the end of cooking.

All these ingredients came from Waitrose and cost £7.30 to serve 4

Ingredients: 

• 400g pack of soffritto mix

• 410g tin borlotti beans

• 310g pack of prosciutto cappelletti

• 350g cherry tomato and basil sauce

• 1 low salt vegetable stock cube

• 1 handful of chopped fresh parsley

Step by step:

1. Add a low salt stock cube to 700ml of water and bring to the boil. 

2. Heat 1 tbsp of olive oil in a large pan. Add the soffritto mix with a pinch of salt and ground black pepper. Soften over a medium heat for 10 minutes.

3. Stir in a can of drained and rinsed borlotti beans and add tomato sauce plus the 700ml of stock. Bring to the boil and cook for 10 minutes.

4. Add the cappelletti  and cook for another 5 minutes.

5. Check the seasoning and add chopped parsley or basil

Tips

Add any extra root vegetables at step 3 and any soft vegetables at step 4

This recipe makes more of a stew consistency, simply add a bit more stock or hot water to thin the minestrone

Late breakfast, lunch or tea time, these savoury scones are ideal to serve anytime. They freeze well and just need heating in a warm oven.

Ingredients

• 100g butter, plus extra for greasing
• 10 rashers of streaky bacon
• 275g self raising flour
• 1/2 tsp baking powder
• 150ml milk
• 50ml vegetable oil
• 1 egg
• handful of snipped chives
• 150g grated cheddar

Step by step

1. Heat the oven to 200C/180C fan/gas 6 and grease a 12 hole muffin tin.
2. Fry the bacon over a medium heat until golden. Let it cool and chop into chunks, set aside.
3. Combine the flour, baking powder and 1 tsp sea salt in a bowl. Mix the butter the butter into the flour using you fingers and keep mixing until the mixture resembles breadcrumbs.
4. In a separate small bowl, whisk together the milk, oil and egg. Tip it into the dry mixture and mix gently until the flour mixture is mostly moistened. Some lumps will remain.
5. Stir in the bacon, chives and cheese and then spoon into the muffin tin.
6. Bake for 20 minutes or until the tops are golden brown.

Serve the scones warm with an extra pinch of sea salt on top. Use smoked streak bacon or lardons if you prefer.

Rich in vitamins and minerals, serve as a side dish, starter or light main meal. Make sure you have a good olive oil. Filippo Berio is hard to beat.

Ingredients

• 4 tbsp olive oil
• 2 garlic cloves, finely chopped
• 2 aubergines, thickly sliced
• 3 tbsp chopped fresh flat leaf parsley
• 1/2 tsp dried thyme or several sprigs of fresh thyme
• 400g / 14oz canned chopped tomatoes
• 175g / 6oz mozzarella cheese, coarsely grated
• 6 tbsp freshly grated Parmesan cheese
• Salt and Pepper

Step By Step

1. Heat the oil in a frying pan over a medium heat. Add the onion and cook for 5 minutes or until softened. Add the garlic and cook for a few seconds until just beginning to brown. Using a slotted spoon transfer the onion and garlic to a plate. Cook the aubergine slices in batches in the same pan until they are just lightly browned.

2. Preheat the oven to 200C/400F/Gas Mark 6. Arrange a layer of aubergine slices in the base of your shallow oven proof dish. Sprinkle with some parsley, thyme, salt and pepper. Add a layer of onion, tomatoes and mozzarella sprinkling parsley, thyme, salt and pepper over each layer.

3. Continue layering finishing with a layer of aubergine slices on top. sprinkle with Parmesan cheese. Bake uncovered in the preheated oven for 20 to 30 minutes and the top is nice and crispy. Serve hot with crispy baguette.

Tip : Salt the aubergine slices for about an hour before cooking. Sprinkle them with sea salt and let them drain in a colander. When you are ready to cook, give them a quick rinse and squeeze them dry, and patting them with kitchen towel. This greatly improves the flavour.

Things are bad – send chocolate!

The pandemic was a testing time for all of us and I have resorted to my favourite sweet treat. However you like your brownie, the main trick is not too over cook it if you want the nice gooey centre.

Ingredients

• 225g/8oz unsalted butter
• 450g/1lb caster sugar
• 140g/5oz dark chocolate, broken into pieces
• 100g/4oz finely chopped hazelnuts
• 5 free-range medium eggs
• 110g/4oz plain flour
• 55g/2oz cocoa powder

Method

1. Heat the oven to 190C/170C Fan/Gas 5. Line a 20x30cm baking tin with baking paper.
2. Gently melt the butter and the sugar together in a large pan. Once melted, take off the heat and add the chocolate. Stir until melted. 
3. Beat in the eggs, then stir in the flour, cocoa powder and nuts.
4. Pour the brownie batter into the prepared tin and bake for 30–35 minutes, or until the top of the brownie is just firm but there is still a gentle wobble in the middle. 
5. Take out of the oven and leave to cool in the tin. Cut the brownies into 5cm/2in squares when only just warm, or completely cool. Serve with a dusting of caster sugar. 

Tips

The secret to making the best brownies is not to over bake them. They should wobble in the centre when you take them out. The residual heat will continue to cook them for a few minutes and they will firm up on cooling. Too firm and they will be more cake than fudge.

Use brazil nuts, walnuts or pecans if you prefer. Add a few cranberries or blueberries if you like

Serves 4 | 8 ingredients | cook 40 mins | €6

One pot + Baking tin

Ingredients:

• 500g Jersey Royals, halved if large

• 1 red onion, quartered

• 2 rosemary sprigs, leaves picked

• 2 tbsp olive oil

• 1 lemon, zested and quartered

• 200g on the vine cherry tomatoes

• 2 x 270g packs of salmon fillets

• 1 bag stir fry mix

Step by step:

1. Preheat your oven to gas 6, 200°C, fan 180°C. Cook your potatoes in a pan of salted boiling water for ten minutes or until tender and drain them well.
2. Put the potatoes, onions and rosemary in a roasting tin and drizzle with half the olive oil and roast for ten minutes.
3. Add the salmon to the roasting tin and scatter over the lemon zest. Cut the tomato vine into four and add to the tin. Squeeze over a little lemon juice and add the lemon wedges to the tin.
4. Drizzle over the remaining oil and season well. Return to the oven for another ten minutes or until the salmon is just cooked through and the potatoes are crisp.
5. Meanwhile cook your stir fry in the same pan you used for boiling the potatoes with a good glug of sesame oil.

Divide between 4 plates and serve

Tips:

• Sear your salmon in a pan skin side first and then flip over if you like it extra crispy.

• Use thyme if you prefer it to rosemary

The sweet flavour of shallots combines well with soft goats cheese in this delicious, quick and easy recipe and you should use the best olive oil you can find.

Ingredients:

• 1 tbsp olive oil plus extra to drizzle
• 400g shallots, 6 halved and the rest finely shredded
• 25g unsalted butter
• 1 baguette, cut into 12 slices
• 125g soft goats cheese
• 5g fresh thyme leaves

Step by step:

1. Preheat your oven to 180C / 160C fan, gas 4
2. Heat the oil in an oven proof frying pan over a medium heat. Season well and cook the shallots for ten minutes, stirring occasionally until just beginning to brown. Add the butter and transfer them to the oven.
3. Roast for 10 minutes, then scoop out the sliced shallots and set them aside. Carry on roasting the halved shallots for another ten minutes until golden and caramelised.
4. Meanwhile, toast the the baguette slices. Spread a little of the goats cheese on each slice. Spoon over the caramelised shallots and top with the thyme leaves. Season well with black pepper and another small drizzle of olive oil.

Tip – if you don’t want to bother roasting the shallots in the oven just cook them a little longer in the pan on the hob. The results are just as good.

Quick and easy – this is a tasty snack or light lunch. Choose Filippo Berio extra virgin olive oil for a delicious flavour.

Ingredients

• 100g British asparagus
• 300g podded and shelled broad beans
• 2 tbs extra virgin olive oil plus extra to drizzle
• Juice of 1 lemon
• Handful of mint leaves
• 4 slices of rustic white bread like sourdough
• 1 garlic clove peeled and left whole
• 1 small ball of buffalo mozzarella roughly torn

Step by step

1. Cook the broad beans in boiling water for 2 minutes. Drain, refresh under cold water, and pod them.
2. Add the olive oil and lemon juice to the beans and crush them lightly with the back of a fork. Stir through the mint and season with salt and pepper to taste.
3. Cook the asparagus in boiled salted water for 1-2 minutes, then drain under cold water.
4. Heat your griddle pan or barbecue and toast both sides of the bread, then rub with the garlic clove. Spoon some of the beans over each slice of bread, scatter over the asparagus, mint and mozzarella, then drizzle with olive oil and another twist of black pepper.
5. Serve with a cold beer or white wine

🥘 One pot | 🍽 Serves 4-6 | 🛒 12 ingredients | ⏱ 45 minutes | €4

Quick and easy – simply dice the tomatoes and place them in a large strainer. Leave them to rest for 20 minutes, shaking occasionally to expel the liquid. This will firm up the flesh and prevent your bruschetta being soggy.

Transfer the tomatoes to a large bowl and add the olive oil. Tear in the basil leaves and finely grate the garlic. Season well with black pepper and sea salt.

Toast your bread slices until golden on both sides. Rub both sides of the bread with a garlic clove and add a drizzle of olive oil.

Pile your tomatoes on the toasts and add another small sprinkle of sea salt and serve with a chilled glass of Pinot Grigio 😊