Recipes are updated regularly, so check back soon for more ideas
Meen kulambu cod curry from southern India
"Rick discovered this dish on his travels around southern India. I love it because it is great to cook an authentic curry that you rarely find in Indian restaurants in the UK. Meaty fish like cod works really well in this dish as it is such a light and fragrant curry." Luke Taylor, Head Chef Rick Stein's Fish, Falmouth
Rick Stein’s chickpea, salt cod and spinach stew
"This dish is the perfect hearty meal for a cold winters lunchtime. Cornish cod is especially good at this time of year too, very thick and meaty. Pimenton features in the stew and is one of my favourite ingredients at the moment and I seem to put it in everything, I love the warm smoky flavour you get from it - all in all it is a one pot winter winner." Nick Evans (Executive Chef)
The Cornish Arms recipe
I really like the contrast of the slightly spicy chicken with the sharpness of the sauce in this salad. I think its best eaten, early evening, sat outside of The Cornish Arms with a refreshing beer in your hand enjoying the Cornish sunshine (when it’s not raining!).
Rick Stein’s Seafood
One of the key imperatives for me in this book is to try and keep my own recipes, of which this first course is one, as simple as possible because that’s such a feature of the classic seafood dishes I’ve found all over the world. In recipe writing, the inclination to gild the lily is almost irresistible but here I think I’ve resisted it.
Rick Stein’s Seafood
This Italian dish is a sort of hot fruits de mer. The quantities of shellfish are merely a suggestion. You may like to make the dish out 9of fewer or more varieties, or include crab or lobster as well and make it into a main course. I have given cooking methods for all shellfish but you may find that you can more easily buy it ready-cooked, in which case you will only need to warm it through.
Jack Stein’s own recipe
"I was asked to create a dish for Rick’s Christmas TV special, he wanted a winter salad using hake. I used a Christmas wreath as inspiration with dark green leaves and bright red beetroot, sourced from around the Camel Estuary and from Padstow Kitchen Garden. Hake is a great fish to use as it is very sustainable, the dish is a perfect light starter to accompany a hearty winter’s meal."
Our Executive Pastry Chef's own recipe
"I love chocolate. For the Yule log it’s all about the Swiss roll. Make sure your sponge mixture is evenly spread and you don’t overcook it. The edges shouldn’t be dry and when you touch the sponge it should spring back. This is one of my favourite Christmas treats, it’s a great combination of marzipan, chocolate and sponge, a great alternative to the traditional Christmas pudding - something to really impress your guests!" Stuart Pate