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With two children and a busy professional life as a chef with restaurants in Cornwall, London and Dubai, Nathan knows how hard it is to juggle cooking for the.
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Archived from the original on 5 March The AA. Retrieved 28 March The Independent. The Guardian. Harper's Bazaar. Archived from the original on 1 August The Daily Telegraph. Multiple Michelin star restaurants in the United Kingdom. Categories : Michelin Guide starred restaurants in the United Kingdom establishments in England Restaurants established in Restaurants in Cornwall Buildings and structures in Cornwall British companies established in Namespaces Article Talk.

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Estimated between Thu. Lower the heat and simmer for 2 minutes if using frozen peas, or 5 minutes if using fresh. Transfer the soup to a blender and blitz for 2 minutes, or use a stick blender to blend until smooth. Pour the soup back into the pan and return to a simmer.

Taste and adjust the seasoning with salt and pepper if necessary. To serve, divide the soup between 4 warmed bowls and scatter over the warmed ham and sliced mint. Finish with a drizzle of olive oil. Sometimes all you need is fish cooked simply and eaten as cleanly as this. All I would serve on the side are some new potatoes tossed with chopped dill.

Turbot or large hake steaks can be cooked in the same way. Serves 4 brill steaks 4, about g each, de-scaled ask your fishmonger to do this olive oil for cooking white onions 2, peeled and sliced unsalted butter g, softened garlic cloves 8, peeled and sliced fennel bulbs 4, trimmed and quartered, any feathery fronds reserved white wine ml bay leaves 4 lemon wedges to serve.

When hot, add the onions and cook, stirring occasionally, for 4 minutes. Add half the butter, followed by all of the garlic and fennel. Cook for another 5 minutes, stirring from time to time. Add the wine and bay leaves and cook for a further 5 minutes, again stirring occasionally. Rub the remaining butter into the brill steaks and season all over with salt and pepper.

Lay the fish steaks on top of the vegetables and pop the dish into the oven. Cook for 10—12 minutes until the fish is just cooked through. Serve immediately, scattered with any reserved fennel fronds. Serve lemon wedges on the side and new potatoes tossed with dill, if you like. Jessie, my daughter, won the Amateur Sticky Toffee Pudding Championship in Padstow with this recipe, so it must be pretty good.

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My pastry-chef friend Claire Clark created the recipe and Jessie has added a few tweaks of her own. Serves 4 pitted dates g water ml bicarbonate of soda 1 tsp unsalted butter 50g, softened caster sugar g large free-range eggs 2, beaten self-raising flour g. For the sauce double cream ml soft dark brown sugar 50g black treacle 1 tbsp good-quality plain chocolate 50g. Grease a terrine or similar mould, about 26cm x 10cm, or 4 individual moulds about ml capacity. Put the dates and water into a saucepan, bring to a simmer over a medium heat and cook for 10 minutes.

Add the bicarbonate of soda and remove from the heat. Allow to cool. Using an electric hand whisk or stand mixer, cream the butter and sugar together until light and fluffy. Slowly whisk in the eggs until fully incorporated, then add the cooled dates with their liquid and fold in.

Finally fold in the flour, using a spatula or large metal spoon. Meanwhile, to make the sauce, put the cream, brown sugar and treacle into a pan and stir over a medium heat until the mixture comes to the boil. Remove from the heat and whisk in the chocolate until it is fully melted. Keep warm. Serve with the hot sauce and pouring cream. The nice thing about this recipe is that you can alter it and add different fillings, like some nuts or dried fruit in place of the fudge, and it will still work.

Super, simple and naughty! For the salted caramel sauce caster sugar g double cream 80ml unsalted butter 45g sea salt a good pinch. In another bowl, whisk the eggs until light and fluffy. When the chocolate mixture is melted, remove the bowl from the heat and let cool slightly if necessary, until warm not hot, then carefully fold it into the eggs.

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Sift the flour over the chocolate mixture and fold in, then add the sea salt and chopped fudge and fold gently to distribute evenly. Pour the mixture into the prepared baking tin and bake for 20—25 minutes or until the brownie is set but still slightly soft in the middle. Remove from the oven and allow to cool. While the chocolate brownie is cooling, make the salted caramel sauce. Melt the sugar in a heavy-based pan over a medium heat and cook to a golden brown caramel. Immediately take off the heat and pour in the cream the caramel will bubble and splutter as you pour, so be careful.

Whisk in the butter and salt, then leave to cool. Once cooled, cut the brownie into squares using a sharp knife and drizzle over the salted caramel sauce. Finish with a tiny sprinkling of flaky salt.