Recipes are updated regularly, so check back soon for more ideas
Rick Stein’s Fruits of the Sea
Cullen skink
“When I was writing the recipe for this traditional Scottish smoked haddock soup I was tempted to rename it Smoked Finnan haddock soup with potato, onions and parsley, on the grounds that Cullen Skink sounds like something you wouldn’t want to give to your pet Jack Russell. But it’s a fine Scottish soup of great taste and simplicity. We’re all a bit wet in Britain when it comes to naming dishes: if it sounds a bit off putting we call it something else. On the restaurant menu we can never use world such as ‘boiled’, as in boiled leg of lamb with caper sauce or boiled fish heads, but why not? If that’s how you cook the thing, that’s how it should be named. This soup is very easy to prepare. Do make sure that you get the best undyed haddock possible, preferably Finnan haddock, and don’t over cook it; the soup really is so much nicer if the flakes of haddock are moist and fresh. Overcooked smoked fish always has a slightly harsh aftertaste. Serve with a chilled Alsace or Gewürztraminer wine.” Rick Stein
Our Executive Pastry Chef's own recipe
Yule log
"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
Jack Stein’s own recipe
Braised hake with beetroot and winter salad
"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."
Rick Stein’s Far Eastern Odyssey
Chicken Kapitan
“The name kapitan refers to the Chinese official, the main man within the Chinese communities, who acted as the go-between between the Chinese and Malay rulers. He was therefore a man of enormous importance, and this is the ‘captain’s’ curry. No better example of nyonya cuisine exists. A delightful combination of chicken with coconut, palm sugar, cinnamon and ginger.” Rick Stein
Rick Stein’s French Odyssey
La Mouclade
"La Mouclade is one of Rick's classic recipes. The flour and crème fraîche thickens the sauce to make it a real winter warmer which is probably why it's one of our most popular dishes at the café's moules nights. I love the fact that the light curry powder and saffron give it a faintly curried flavour, completely different to your usual mussel dishes." Ross Geach, head chef of Rick Stein’s Café.
Rick Stein’s Spain
Hand dived scallops and pardina lentils with white wine and serrano ham
“The tiny dark brown pardina lentils of Castilla y León are very similar to French Puy lentils and have the same earthy flavours. Apart from the sweet, slightly tart flavour of the ham, there is also the flavourings of pimentón dulce, which seems almost to increase the earthiness of the dish”. Rick Stein
Rick Stein’s Seafood
Deep Fried Squid and Aïoli
“The crisp golden panko breadcrumbs and sweet local squid from St Ives Bay, quickly fried, then dipped in the garlic mayonnaise is one of my favorite tastes of the summer. The dish is originally from Rick Stein’s Seafood, but a few years ago after a trip abroad Rick decided it would be better in panko breadcrumbs, rather than simply seasoned flour, so we changed it and I think he was right.” Miles Corbett, head chef at Stein’s Fish & Chips in Padstow
Rick Stein’s Seafood
 Jonhanney.com.jpg&w=105&h=79&q=100&zc=C "Spiced fillets of flounder in warm tortillas with a fresh coriander and tomato salsa Recipe picture")
Spiced fillets of flounder in warm tortillas with a fresh coriander and tomato salsa
“I’ve chosen this dish because it’s perfect for the al fresco barbeque season, full of exciting summer flavours. Use a non-stick pan for the fish and pop the tortillas straight on the grill bars to lightly toast. I like to serve bowls of the fish, mayo, salsa and tortillas in the middle of the table and let friends fill their own wraps, perfect!” Mark Puckey head lecturer of Padstow Seafood School
English Seafood Cookery
Escalopes of Salmon Troisgros
From the Troisgros brothers, this is one of the most well known of nouvelle cuisine recipes, and one of the best. Thin escalopes of salmon are cooked so quickly that they are almost raw inside, which seems to me the best way to eat salmon, or salmon trout (which you can equally use in the recipe).
French Odyssey
Chateaubriand with bordelaise sauce
"This dish, topped with slow-fried shallots and thyme and accompanied by a rich red wine sauce, is sublime. It’s thanks to the head chef at the Seafood Restaurant, Stéphane Delourme, that this dish is in the book. He brought it up to my house on the day the manuscript was due to be submitted, and I just had to stop the press to get this one in." Rick Stein
Memoirs of a seafood chef
Sautéed Squid and Chorizo Salad with Garlic, Rocket, Tomatoes and Chickpeas
This is yet another recipe inspired by my visit to the Boqueria market in La Rambla in Barcelona. This is a celebration of that market: fish, meat and vegetables in one dish. It’s the sort of dish that most people I know would put at the top of their list when selecting a first course. Choose a small, thin type of chorizo sausage, rather than those the size of a salami. Serves 4
Food Heroes
Asparagus with parmesan and olive oil
The classic accompaniment to simply boiled asparagus is hollandaise sauce, or sometimes sauce mousseline (hollandaise sauce with a little lightly whipped double cream folded through), but the alternative addition of a very good olive oil, shaved parmesan and sea salt is equally satisfying.
Memoirs of a seafood chef
Grilled Fillet of Bass with Beurre Blanc and Spinach
Bass with beurre blanc is a classic fish recipe from France. Shown in Rick Stein's Memoirs of a seafood chef. Recipe serves 4.
Memoirs of a seafood chef
Crab wakame with wasabi mayonnaise
An account of Rick Stein's rites of passage to becoming a seafood chef with humorous insights from those closest to him. A light-hearted look at his life and rise to fame in Padstow spanning nearly 30 years, that saw the poor mans' food become a gourmets' delight.
French Odyssey
Hot Toulouse sausages with a tomato, caper and shallot salad
This is a light course that appears as a main course on our bistro menu. The essence of this dish is to get a good Toulouse sausage, which has a far higher proportion of lean pork meat to fat than usual sausages, often three times as much, and the fat is hard back fat and all is coarsely chopped by hand. Salt, white pepper, sugar and saltpetre make up the seasoning. Serves 4
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I really thought that The Very Hungry Frenchman was the best prog. Raymond has ever done. Brilliant TV Fri, 03 Feb 2012 08:06:02