Lamb belly stew

This is a cut of meat that is sold at a low price in organic shops because it has a lot of ligaments and tendons. It is very tasty when slow-cooked.

1. Place lamb belly in a stew pot, cover with water, a cup of white wine, a heaped spoonful of miso paste, carrots cut into big wedges, 1 tbsp of fennel seed, a star anise, couple slices of ginger, bay leaf/onion/garlic. Bring to boil then simmer for 2 hours.  Season with salt & pepper to taste during the last 15 minutes of cooking.

2.Before serving, add in shredded white cabbage and cook until soft, around 5 minutes. 

Tofu chorizo pumpkin soup

A hearty winter soup, the use of chorizo and tofu adds an extra flavour dimension and texture.

1. Cut chorizo into thin slices, pumpkin and tofu into cubes.

2. Sear chorizo slices until some oil renders out, put the chorizo aside. Cook pumpkin in the oil, add salt, stock and water, cook until pumpkin is soft. Blend into a thick soup.

3. At low heat, add tofu, cook until soup boils again, add chorizo and serve. 

The Seafood Restaurant, Padstow, UK

Over the last 10 years I have eaten in Chef Rick Stein's restaurant regularly. In the early years, he was one of the rare Chefs in Europe who did not overcook seafood. His produce has always been super fresh, service attentive and friendly, decoration  pleasant but not over the top. His deserts are all well made too. Deservedly very popular and so always need to book well in advance.

Excellent turbot steak nearly 2 inches thick

 

Lobster and foie gras

Warm shellfish platter, my favourite, a good sampling of many types of local seafood

Giant and firm Langoustines from Scotland

Grilled Lemon Sole