Sea & Shore: Recipes and Stories from a Kitchen in Cornwall (Host chef of 2021 G7 Summit)

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Buy Super Sourdough by James Morton. Have you tried Super Sourdough by James Morton? Do you have any favourite recipes? Let us know :)

It’s a nice recipe, but I’d caution against making it on a humid day. Any excess moisture in the air makes this already high-hydration dough difficult to handle. Lesson learnt – if its humid, reduce the water in the dough. Super Sourdough by James Morton is a great cookbook for someone just starting their sourdough journey. But it’s equally good for those with a bit more experience, because it gets into the nitty-gritty of bread-making. What I really like about Sea and Shore is how it makes you look at England in another light. A fresh one. Where going to Cornwall is about being near the most amazing ingredients, both from sea and land.

With The Jersey Shore Cookbook, you can enjoy your favorite shore recipes all year long.”– Reading Eagle Place the strawberries and raspberries in a pan with the sugar, water and orange juice. Bring to the boil without stirring, then remove from the heat. Which is all to say that I’m never going to be a fish in these waters. Bread making just doesn’t come as naturally to me as to others. But I’ve still enjoyed getting to know the process of making sourdough with the recipes from the Super Sourdough cookbook.

For toppings I chose some classics – sea salt (non-negotiable), fresh rosemary from the garden and sliced green olives (nothing fancy, just pitted olives from a jar). So what did Joe Biden eat at that day that so entranced him at the G7 dinner at the Eden Project? Well, the menu for that day included Spiced Melon, Gazpacho, Coconut and high note herbs, for the starter, followed by a main of Turbot Roasted on the Bone with Cornish New Potatoes and Wild Garlic Pesto with Greens from local Padstow kitchen gardens. She writes of her ‘little’ obsession with lemons, as I have, and her love of Helena Atlee’s must-read book ‘The Land Where Lemons Grow’. Again, a favourite of mine.Firstly Emily Scott is a woman who has helped set the landscape of Cornish hospitality and it's not a easy thing to do whilst bringing up a family and I really applaud her approach of good food doesn't have to be complicated, and her restaurants have been great. But what about her cooking, and her new cookbook? Would I be interested in either or both of those had she not found herself in a global culinary and gastro-diplomacy spotlight? It’s an interesting recipe that uses a rye/whole-wheat starter to add nutty flavour to the bread. But the starter I’m using is made with white flour, so I substitute some of the white flour content in the dough for whole-wheat. The resulting sourdough focaccia is full of flavor, and has a great texture. Place the ribbons of courgette into a bowl, add the chopped chilli and lemon zest, season with sea salt, and set aside.

I’m also intrigued by the section covering ancient grains where the bread is made from everything but bog standard white flour. Making your sourdough starter is the hardest part in my opinion, so the section on starters is helpful. You never really know if the starter is alive until the day it magically it shoots up and then: you have yeast! Claudia Roden is a legendary food writer, a pioneer, and her well-thumbed books grace the shelves of any cook keen to broaden culinary horizons and understand the culture and people that create a cuisine. So it was quite something when, in September, Ms Roden published her first cookbook for decades.In 2019 I graduated from the University of Gastronomic Sciences in Pollenzo, Italy with a Masters in Food Culture, Communication and Marketing. I am now a visiting Professor at the university teaching Food & Drink Writing. The book is split into three sections opening with her thoughts on Cornwall, and how she kits out her kitchen and essential recipes. The mid section holds the recipes split into seasonal outings – Winter Seas, Spring Tides and High Summer, and ending with a suppliers list and a short bio that brings us up to date with her move to lead the cooking at Watergate Bay Hotel. The Jersey Shore Cookbookoffers a piece of the shore right in the comfort of your own kitchen.”— The Ocean Star Cornish Fairings are a spiced ginger with a particular chompy texture and popular with Cornish locals and seasonal tourists. Emily suggests adding desiccated coconut to boost the crunch. Delicious – I am already planning a trip to Cornwall! You’ll drool over culinary creations like Creamy Crab Soup from Marie’s Seafood in Sea Isle City or Seared Scallops with Red Pepper Coulis from the Lobster House in Cap May.”—Best of NJ