Mains | Roseland Online

Sausage & Butter Bean Supper from The Kernow Sausage Company

Ingredients 1 glass of white wine 1 chorizo sausage, chopped roughly. Olive oil 1 large onion Chicken stock, fresh, cube or concentrate, made up to 200ml 1 garlic clove, finely sliced A...

Autumn Cabbage Stir-fry with bacon, apples and cider – with thanks to Cornish Food Market

Ingredients 1 lb (450 g) cabbage, shredded 4½ oz (125g) chopped bacon 1 Granny Smith or other tart apple – peeled, cored and chopped 2 tablespoons dry cider 2 tablespoons cider vinegar...

Hotel Tresanton’s Beer Batter

You will need: 400gr flour 50g fresh yeast 450ml Beer The Process: 1. Gently warm the yeast with a little of the beer to activate it 2. Mix in the rest of...

Roasted Hake with Tomato and Basil Sauce from Hidden Hut’s Simon Stallard

You will need: 1 Fillet (2 portions) Hake Olive Oil Sea Salt & Pepper Onions Celery Ripe vine tomatoes Red peppers Garlic A good spoon of tomato puree Fish stock cube Fresh...

Christmas Brazil Nut Roast

This is an excellent Xmas dinner, cold sliced at parties, or when the Brazilian president drops by for supper! ROAST: 450 g frozen flaky pastry 1 egg, beaten 2 large onions, chopped...

Chilli Sin Carne (or Con, if you like!) – From Susanne Hatwood – The Blue Carrot Cutting Garden

This recipe emanates from my favourite Vegan cookbook “Vegan With A Vengeance”, by Isa Chandra Moskowitz, which I used a lot during my year as a Vegan and which I have been...

Vegetable Curry a’ la Plume From the Plume of Feathers in Portscatho chefs

An easy, relatively lazy curry requiring little technical ability to make. First off, decide what veg you want to curry. We normally go for aubergines, courgettes, cauliflowers, butternut squash, mushrooms, potatoes, and...

Pizza a la Marcello! – Mark David Hatwood

On the day of the German launch of my film, Marcello Marcello, I thought I’d share my favourite recipe for home-made Pizza with you. This is one I’ve perfected over many years...