Asparagus, Caribbean sunshine, Chez nous, larder essentials and wardrobe inspiration one dress three ways (my kind of style)
Oh la la
Welcome to Shore to Shore my newsletter of sorts as ever so lovely to be here with you. This week it is my free monthly edition to all my subscribers, so hello to you! Where has the last month gone…How are you? What are you cooking at the moment? I would love to know drop your messages into the comments below!
I have now returned from the Caribbean shores and headed home to Cornwall. It was a quick turnaround as I headed to Bordeaux for the weekend I will be sure to bring you some Bordelais style soon from my favourite café, bakeries, markets, wine bars and restaurants. Oh la la.
I also have some exciting news Mark and I are moving to Bordeaux this summer which has been a dream for us for a number of years, a place we know very well and love. My work is taking me far and wide at the moment from Cornwall to the Caribbean and now Bordeaux. I will bring you recipes and stories from all these places Shore to Shore. We have found a wonderful house after a long search and it needs a little *tlc* but I cannot wait to make No 26 our home.
I am lucky to have some exciting projects coming up one that I film next week with Big Green Egg BTS coming soon I will be cooking up a storm on our beach at Harlyn Boat Bay. I continue to write my new book everyday and I have now begun testing recipes. Slowly but surely this is taking shape. Keep going you hear me cry! Have a wonderful week and be sure to add asparagus to your weekly shopping list.
Coming up, on Wednesday 8 May I am delighted to be popping up in collaboration with Hugo at the beautiful Glebe House in Devon, creating a 5-course menu that will capture the essence of Spring and all that brings. The supper is £65pp, and you can book now via the Glebe House website. Hope to see you there. Ex
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SPRING IN YOUR STEP
This time of year is simply magic from wild garlic, radishes, beetroot, herbs, spring greens, broccoli and more so many Spring ingredients to choose from. For me asparagus is certainly one of the best. Spears of green wonder. Whatever you do I encourage you to eat asparagus as much as possible while it is in season.
Roasted Asparagus with hazelnuts, garlic, marjoram and sourdough crumbs
One of my favourite ways to cook these gorgeous green spears, gently roasted on good olive oil, sea salt and black pepper and simply served with a delicious nutty, herby sourdough crumb.
Ingredients
100ml good olive oil
50g hazelnuts, skin on
600g asparagus
150g fresh sourdough breadcrumbs
1 bunch fresh Marjoram or oregano
2 cloves garlic
Cornish sea salt
Freshly ground pepper
1 Lemon & juice
Edible flowers - borage, violas, primroses
Method
Preheat the oven 180’C
Place the hazelnuts on a baking sheet and roast for 6-8 minutes, in the middle of the oven or until lightly roasted. Remove the hazelnuts from the oven and wrap them in a clean kitchen towel. Rub the hazelnuts in the towel to remove skins (don't worry about skins that don't come off that adds texture and colour) and allow them to cool. Crush roughly with a pestle and mortar or the end of a rolling pin.
Heat half the olive oil in a large frying pan over medium heat. Add the breadcrumbs, marjoram, garlic, sea salt and cook for 4–5 minutes or until lightly golden. Set aside.
Prepare the asparagus. Wash and trim off the hard ends from the asparagus, then arrange the spears on a baking sheet lined with baking parchment. Drizzle with good olive oil, sea salt and freshly ground black pepper. Bake for 10 minutes or until the spears are lightly browned and tender. Place on a large serving platter, and sprinkle over the crushed hazelnuts, sourdough crumbs, lemon rind and extra marjoram and edible flowers.
Place the lemon juice, salt, pepper and remaining oil in a small bowl, whisk to combine and drizzle over the asparagus to serve. Serves 4-6
Cook’s note - Asparagus with creme fraiche - Warm 100ml creme fraiche and gently stir in 50g parmesan, spoon onto plates and sit the roasted asparagus on top. (see below)
LARDER ESSENTIALS
A glimpse of what you will find always in my store cupboard, ingredients change in and out of the different seasons.
Cornish sea salt, good olive oil, good parmesan, unsalted Cornish butter, puff pastry, crème fraiche, clotted cream, saffron, medium eggs, honey, nuts & seeds, coastal sea herbs, piemont d’espelette, edible flowers, herbs, white miso, crushed red chillies, tinned artichoke hearts, citrus, vanilla pods, stone fruits, soft brown sugar, 54% dark chocolate, green things, tomatoes (never in the fridge) grains, risotto rice. (just some of my favourite ingredients that I always store).
Essentials the ingredients you choose should make you feel good. My larder at home is a treasure strove. I have often dreamt of having a walk in larder but instead it is an antique cupboard chicken wire fronted find painted in Atelier Ellis garden party green (also slightly obsessed with their beautiful hue of white that is called Milk) it stands in my kitchen for dry stores and essential ingredients. Oooh and a bottle of PX is essential.
IN MY SHOPPING BASKET: 1. Honest Toil (from Sous Chef) Extra Virgin Olive Oil, 2. Cornish Sea Salt Flakes, 3. Saffron Cooks’ Ingredients from Waitrose, 4. Waitrose Crushed Red Chillies, 5. Miso Tasty Organic White Miso (from Sous Chef).
IN MY SHOPPING BASKET: 1. Essential Waitrose Parmigiano Reggiano, 2. Isigny Ste Mere Creme fraiche, 3. Clarence Court Burford Browns from Waitrose, 4. Essential Waitrose artichoke hearts, 5. Acquerello risotto rice from Sous Chef.
ONE DRESS, THREE WAYS
I love an item that I can wear for different occasions. I think about what I already have in my wardrobe and how I can style it. This new broderie dress from Aligne is the perfect Spring piece and hard to resist. I have the Gabriella Denim long sleeved dress from Aligne in two colours and I have worn them so many times they have become staple pieces and definitely worth the investment. (I recommend downsizing in the Aligne dress)
OUTFIT ONE: Lunch out and shopping with friends
OUTFIT DETAILS: Dress Aligne, quilted jacket Zara, Bag Kate Sheridan, Sandles Marks & Spencer.
OUTFIT TWO: Pre-drinks and a night at the theatre
OUTFIT DETAILS: Dress Aligne, blazer Zara, Mary-Janes Massimo Dutti, Bag LK Bennet at Marks & Spencers.
OUTFIT THREE: A day beside the sea
OUTFIT DETAILS: Dress Aligne, Hat Toast, Umbrella Business & Pleasure, Blanket Atlantic Blankets, Sandals Birkenstock.
Emily Scott x Justine Tabak Apron
With inspiration taken from the Cornish Coast, our apron is made in 'Sand' heavily washed linen, as if lifted from a weather-beaten beach, with straps made in 'Sunshine' yellow to lift the spirits and bring joy in any kitchen. Featuring pockets for a mobile phone, a notebook and a long one for a spoon or two, the apron is as practical as pretty. Herringbone tape loop to tie a tea towel and adjustable neck strap.
LOVE this asparagus idea
Exciting news about the move! Good luck - I hope we’ll see some windows into the new place here too