Cornwall to Bordeaux, Asparagus ahoy & things to come 🍽️
Spring food pairings
Bonjour to you all here on Shore to Shore. I am here slightly later than I planned to post as I have been working on some exciting things including filming with James Martin, a collaboration with Seasalt Cornwall and a project with GREAT working with the UK Government for a project in France. I set the pace and it has certainly been busy. How are you? Have you been enjoying the beautiful Spring weather? ☀️
As ever thank you for being here I appreciate you all so much. This week’s post from my kitchen journal Shore to Shore is for all my wonderful subscribers. I would love you to join my lovely paid subscriber community this will allow me to have the time to write and recipe test. Join me for a 7 day free trial here and pull up a chair at my kitchen table. You might just want to stay!
Cornwall has really been showing off this week as I settle back into life here. I have had a wonderful two weeks. Harlyn days are so restorative and as I sit and write to you this week my desk view is one of wonder and a place I always find so much inspiration. Warm with sunshine, an air of romance, hope and with blossom in abundance on the trees and great promise of things to come. Listen to the world, the layers of birdsong and the sounds of nature. everyone seems happier and walk with purpose and with a smile. Nodding, having a yarn as you hear the Cornish twang of “alright” Yeh you? or the common expression of “Will do” For me always the home of The Fisherman’s Friends, Doc Martin, Poldark, Daphne du Maurier, sticks of rock, clotted cream fudge, a 99” and old-fashioned holidays. Where there is endless magic. Always a dose of vitamin sea near by and all that nature has to offer.
Cornwall you beauty.
Cornwall Life
I am excited to be featured in the April issue of Cornwall Life talking about my new book Home Shores and how I divide my time from Cornwall, Bordeaux and the Cayman Islands. “Food is a way of life, as is coming around a table. The idea of leading a simple life is the best one” Simple, Seasonal & Beautiful. For more be sure to pick up your copy ❤️
Oh la la we are on the move and heading back to Bordeaux. I am excited to return to our beautiful home. I will be bringing you all things from this wonderful city. Working and living in more than one place is so rewarding but my heart is full as I return to no 26.
Brand Champion
With Bordeaux in mind I am delighted to have become a *Brand Champion* for Big Green Egg showcasing the wonders the mighty MiniMax. From Cornwall we will be on the move to beautiful Bordeaux as I shop and cook seasonally for Breakfast, lunch & supper and bring you recipes and inspiration for any time of day. You can even bake on it, see below my Seaside Madeleines. Watch this space… 🔥
“Emily’s EGG of choice these days is the MiniMax, a portable model that fits with her love of the great outdoors. “I use it all year round,” she says. “It comes up to temperature so fast, you can have a really delicious supper within 30 minutes. Learn the basics and it opens up this whole new world.” She loves being out in nature, cooking whatever it is that nature is providing in that moment. “My food is all about simplicity, it’s about seasonality, cooking with the ebb and the flow of what nature brings to you.”
Seasonal produce in APRIL 🥬 🐟
I am passionate about cooking seasonally, so here are some of my favourite seasonal food pairings to try out in your kitchen, using the best ingredients that April has to offer 👇
🌼 Asparagus, topped with a sourdough, lemon zest and hazelnut crumb
🌼 Spring greens with spring lamb or seasonal fish like hake or gurnard
🌼 Cornish crab cakes ahoy lighter, brighter days
🌼 Mozzarella, broad bean, pea and rocket salad
🌼 Spring onions with little gem lettuce and cheddar cheese in a puff pastry tart
🌼 Purple sprouting broccoli, dreamy when paired with anchovies and blue cheese
I would LOVE to know what are you cooking this month?
Asparagus is often referred to as a “seasonal treasure” because it has a relatively short season, this makes it a very exciting time of year. Available late March to June depending on where you live.
We are lucky enough to enjoy St Enodoc Asparagus here in Cornwall. The finest around, grown close to the sea where the slaty air enhances its flavour. The arrival on the the first box such a joy. Treat your asparagus like fresh cut flowers and place it upright in a jug of water. This helps it keep longer although it never lasts long in our house.
Recipe: 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 - Warm 100ml creme fraiche and gently stir in 50g parmesan, spoon onto plates and sit the roasted asparagus on top.
Read all about it with a full heart here is my “NEW BOOK and a chance to pre order it exclusively on Shore to Shore. Thank you so much to all the support you have shown me here on Substack, it is truly a wonderful place to be.
Home Shores 100 Simple Fish Recipes to cook at home.
I am so happy my NEW book Home Shores 📖 🐟 🌊 WOW look just like that after months of writing, cooking testing and much procrastination here it is (the best feeling) Join me and become a confident fish cook and this book I hope will become your much loved kitchen shelf go to reference for all that is possible.
Home Shores by me Emily Scott and Forward by Nathan Outlaw will be published on May 15th 2025 and is available to Pre-Order NOW.
Pre Orders make such a difference to the author and the success of the book. So I would love you to join me on my “Home Shores” adventure.
