Recipe: Blackberry & Elderberry Tartlets

September 27, 2022 Tia Tamblyn

I’m a bit in love with these tartlets as a delicious, wholesome snack at any time of day. Made with seasonal ingredients that are easily adaptable, there’s no added sugar with the chia seeds working to thicken the berry sauce before it’s added to the cases.

You can swap in different types of berries - fresh or frozen - according to the time of year and what you have that needs using up, and similarly the nuts that form the base of the cases; I used hazelnuts but these could be substituted for others, so do feel free to play around with the recipe.

I shared these tartlets with Julia Bird and John Hersey whilst recording on location for Episode 17 of my podcast, Breakfast & Beyond, in which we discussed the art of Julia’s beautiful seaweed pressing art that is inspired by the Cornish coastline. They tasted amazing accompanied with coffee by local roasters Lars & Margo, I definitely recommend giving this recipe a try - all the better if you can take them to the beach for an al fresco breakfast!

Listen to Episode 17 of Breakfast & Beyond and share the visual story through John’s stunning photos, via the Episode 17 web page.

Recipe: Blackberry & Elderberry Tartlets

Makes 12
Prep time: 20 minutes (plus waiting for one hour for dates to soften). Cooking time: 25 minutes.

Ingredients:

80g pitted dates
120g hazelnuts
120g ground almonds
1 tbsp coconut oil
Flour, for rolling out (use gluten free if required)
1 tbsp sunflower oil, plus more for greasing
120ml maple syrup
300g berries, fresh or frozen - I used a combination of 3/4 blackberries and 1/4 elderberries
2 tbsp chia seeds
1 tsp vanilla extract

Method:

An hour in advance - roughly cut the dates into small pieces then place the dates in a bowl and add just enough water to cover them. Leave to soften for approx one hour.
Heat oven to 180°C.
Place nuts on a baking tray and cook in the oven for 5 - 10 mins, until turning darker in colour - ensure they do not burn. When ready, remove from oven and set aside to cool.
Sieve dates ovr a bowl to collect and reserve the date juice.
Warm coconut oil in a saucepan over a low heat, then set aside.
Place the cooled nuts in a food processor, blitz for around 30 seconds so they are well broken down. Add the ground almonds and blitz again. Use a spoon to work the mixture out of the sides of the food processor if it starts to compact before blitzing again until well combined.
Add the coconut oil and drained dates to the food processor. Blitz again. Check the consistency of the ‘dough’ - it should be sticky and pliable so that you can roll it out. You may wish to add a splash of date juice, if it feels too firm and crumbly. If adding date juice, just add a little at a time, blitz and re-check consistency.
Remove ‘dough’ from food processor and place on a lightly floured surface. Roll out carefully to a thickness of approx. 5mm.
Grease a 12 hole shallow muffin tin. Select a cookie cutter or glass with rim that is just wider than the muffin holes. Press out 12 circles and place over muffin tin. Shape them as you gently press them in, and smooth over any gaps that appear.
As you bring the dough together to roll out for a second time, use another splash of date juice if the consistency becomes too dry.
Cook tart bases in the oven for 10 - 15 minutes until turning darker in colour. Remove from the oven, use a knife to work around each tart base and ensure it isn’t stuck to the tin, then set aside for 10 mins to cool and harden.
While the tart cases are in the oven, in a large, non-stick frying pan warm the oil then add the maple syrup. Turn up the heat a little until the maple syrup starts to sizzle, allow it to continue simmering for a couple of minutes.
Add the berries to the pan and mix well. Stir regularly as the berries warm and release moisture. Continue cooking for 10 - 15 minutes, stirring regularly, until the berries are well softened and their shape has broken down then remove from heat.
Add the chia seeds and vanilla extract, mix well then set aside for 20 minutes to thicken and cool.
When the bases have cooled and hardened, remove them from the tin onto a plate. When the berry mixture has cooled and thickened, place a desert spoon of berry mixture into each tart case.

Recipe: Tostada con Tomate (Tomatoes on Toast)

August 10, 2022 Tia Tamblyn

This recipe comes from my lovely friend Dom who contributed it for our Lostwithiel School Cookbook, which was a 2021 school fundraising project. Having spent time living and studying in Spain, Dom was introduced to this meal which continues to be a daily breakfast staple for him. High summer is the perfect time to eat this in the UK - as we reach peak tomato season - and I was able to source delicious heritage tomatoes along with garlic from the Real Food Garden who grow organic fruit and vegetables in their Cornwall-based market garden. Along with Cornish Sea Salt, olive oil sourced via Fowey Valley and fresh sourdough by Vicky’s Bread, the only thing I could possibly add to this recipe is some fresh herbs from the garden!

Researching the recipe, in Spain there are different techniques used to make the ‘paste’; sometimes the tomatoes are grated with skins removed, sometimes chopped small or blended. Blending is a great option as it means you can use the tomato skins without wasting them.

Do give this a go, especially if you have a glut of tomatoes - we’ve enjoyed it for breakfast, lunch and a light supper.

Huge thanks to Dom for this recipe, which was shared with Bella Collins of sustainable packaging company Flexi-Hex in Episode 16 of my podcast, Breakfast & Beyond. Take a listen as you enjoy your tostada con tomate!

Recipe: Tostada con Tomate

Serves 2 - 4

Ingredients:

250g vine tomatoes
1 tbsp olive oil (plus a little more for drizzling on toast)
Pinch of sea salt
Grind of black pepper
1 garlic clove
4 slices sourdough bread (or 2 large slices)
Handful of fresh, seasonal herbs (I used flat leaf parsley)

Method:

Cut the tomatoes in quarters then place in a blender with olive oil and a pinch of salt. Blitz for approx 20 second until broken down but not completely smooth
Toast the sourdough - in a toaster or skillet
Peel the garlic clove then rub it across one side of the toast to give a hint of flavour then drizzle with olive oil
Spread the tomato mixture over the toast, add the fresh herbs on top along with a few grinds of black pepper

Recipe: Smashed Purple Sprouting with Poached Egg on Sourdough

April 2, 2022 Tia Tamblyn

I’ve struggled to know what to call this; ‘Early Spring on Toast’ seems the most simply explained, although it doesn’t speak to the ingredients! I wanted to create topped-sourdough breakfast / brunch dish that could take the place of avocado on toast - delicious, but imported. I was very excited to see our purple sprouting plants produce another batch of tender stems and wanted to incorporate them, accompanied by other ingredients that are available in the garden and hedgerows in early Spring. At this time of year (late March) it’s known to be hard to find local ingredients - there’s a promise of much to come, heralded by the arrival of clumps of wild garlic; but little has got going yet.

This recipe also embraces zero waste principles, utilising not only the very tops of the stems but leaves and some of the firmer stalks that might often be discarded; they are quickly roasted then blitzed along with the other ingredients.

I prepared this as I shared brunch with Jeffrey Robinson of The New Yard Restaurant in West Cornwall. You can listen to our conversation on sustainable cooking within the restaurant industry via Episode 13 of my podcast, Breakfast & Beyond.

Enjoy!

Recipe: Smashed Purple Sprouting & Poached Egg on Sourdough

Serves 4

Ingredients:

150g purple sprouting broccoli - use the heads, stems and leaves
50g hazlenuts
Small handful wild garlic leaves
1 large lemon
1 tsp rose harissa
Couple of splashes cider vinegar
Small handful parsley (or other garden herb)
2 tbsp olive oil, plus a little more for drizzling
2 tbsp ricotta
Salt & Pepper
4 slices sourdough (or alternative bread)
4 eggs (at room temperature)
To garnish: hedgerow leaves and flowers of your choice eg wild garlic flowers and leaves, sorrel

Method:

Preheat oven to 180C.
Roughly chop the purple sprouting broccoli (heads, stems and leaves) into bite-size pieces, spread out on a large baking tray. Drizzle with olive oil, salt and pepper. Place in the oven for 5 minutes then remove (when vibrant green colour), turn off the oven and set aside to cool.
Roughly chop the hazelnuts, toast for a few minutes in a small, dry frying pan, shaking regularly, until just starting to turn golden. Remove from heat and set aside to cool.
Once cool, put most of the hazelnuts into a food processor, setting a few aside for garnish. Blitz those in the food processor for about one minute, until resembling breadcrumbs. Add the cooled broccoli, blitz again.
Grate the lemon rind into the food processor, then add the lemon juice. Set aside a few wild garlic leaves for garnishing, roughly tear the rest and add to the food processor. Add the harissa, the small handful of parsley, 2 tbsp olive oil and a dash of vinegar. Blitz again until well combined. Add the ricotta, blitz again and season with salt and pepper. You can adjust the consistency if you would like to with olive oil and/or lemon juice. Set aside.
Bring a pan of water to simmer, add a dash of vinegar. Keeping the pan at a simmer, crack the eggs in one at a time. Keep the pan simmering, you will likely need to turn up the heat slightly once the eggs are in. Set your timer for 4 minutes. Prepare a plate with kitchen roll on top, that the eggs will be placed on when they come out of the water.
While the eggs are poaching, toast the sourdough slices. When toasted, lay on plates and drizzle with olive oil. Spoon the smashed broccoli onto the toast, so there’s a thick layer on each slice.
When the eggs are done, remove with a slotted spoon onto the kitchen roll. Lightly lay another piece of kitchen roll on top to remove excess water. Then place an egg on top of each piece of toast.
Garnish each plate with the remaining wild garlic leaves, toasted hazelnuts plus any other seasonal flowers or leaves such as sorrel or wild garlic flowers. Crack pepper on top and serve.

Recipe: Rhubarb, Beetroot & Lemon Compote

March 12, 2022 Tia Tamblyn

This zingy compote brings together three ingredients that can be found growing in late winter / early Spring - when the sparse season means that supplies of fresh fruit and vegetables are limited - so is a welcome pop of colour and flavour to enliven a breakfast, or indeed a dessert later in the day. It’s also a fun way of getting some vegetables in at the start of the day!

I picked the early rhubarb from our veg patch here at Botelet Farm; the beetroot and lemons were grown within Cornwall and sourced via Fruutbox, and the honey is made locally.

I cooked this compote for Marcus Alleyne of Black Voices Cornwall and we used it to top granola bowls as we shared breakfast during Episode 12 of Breakfast & Beyond - do take a listen.

Recipe: Rhubarb, Beetroot & Lemon Compote

Serves approx 4

Ingredients:

200g rhubarb (weight after topped & tailed)
100g beetroot
Rind of 1 lemon, juice of 3 lemons
Small nub of fresh ginger (or 1/2 tsp ground ginger)
1.5 tbsp honey (replace with maple syrup for a vegan version)
100g dried apricots
100ml water
1 star anise
1/2 tsp vanilla extract
2 tsp chia seeds

Method:

Wash the rhubarb stalks and chop into small pieces. Wash and grate the beetroot. Finely chop the apricots. Place all in a medium sized saucepan.
Finely grate the find into the saucepan, add the lemon juice, water, a decent grating of fresh ginger and the star anise.
Simmer for approx 8 minutes stirring regularly, until ingredients are well combined and softened but there’s still a little shape to the rhubarb pieces.
Take off the heat, remove the star anise and stir through the vanilla extract and chia seeds. Allow to sit for at least 10 minutes to enable the chia seeds to absorb some of the liquid, then eat warm, allow to cool completely or store in the fridge for up to three days.

Recipe: Festive Leftovers Shakshuka

December 3, 2021 Tia Tamblyn

I love to eat Shakshuka as a warming, wholesome meal for breakfast, brunch, lunch or supper - and this recipe provides some zero-waste inspiration for using up leftover festive dinner veggies in a simple, one-pot dish that can be a welcome counterpoint to a heavy Christmas meal. The dish is prepared by making the Shakshuka base, and you can either top it with leftover cooked veg - whatever you have available (store in the fridge then remove before cooking) - or you can cook veggies from scratch to pop on top. True to Shakshuka style, lay the cooked veggies on top of the tomato base for a beautiful, colourful centrepiece dish.

A traditional Shakshuka would have eggs baked on top, feel free to add these along with some leftover veg. I chose to make this a vegan version, letting the veg sing and with an awareness that it can be nourishing to pare back a little with our meals following a Christmas day blow-out!

When making Shakshuka, I often make the base ahead of time and store it in the fridge. I also tend to double the quantities of the tomato base sauce, then use it for subsequent meals to accompany rice, pasta or potatoes - it’s incredibly versatile. You can serve the Shakshuka on its own, or with for example crusty bread or a green leafy salad.

I cooked this Festive Leftovers Shakshuka for breakfast with Freyja Hanstein of Wholesome World, my guest for Episode 10 of the Breakfast & Beyond podcast. You can listen to our conversation about sustainable wellbeing via the Episode 10 web page.

Enjoy!

Recipe: Festive Leftovers Shakshuka (Vegan, GF)

Serves 4

Ingredients:

Left-over festive dinner vegetables, for example equivalent of 2 carrots and 2 parsnips each cut into wedges and roasted, 5 cooked sprouts (halved), handful of cooked chestnuts - or cook from fresh.
4 tbsp olive oil, plus a little more for drizzling (or alternative oil)
2 onions, finely chopped
2 cloves garlic, peeled & finely chopped
2 cm nub fresh ginger
2 tbsp tomato purée
3 tins chopped tomatoes
1 tsp harissa
1 tsp ground cinnamon
1 tsp dried thyme (plus another 1 tsp if cooking carrots from fresh)
1 tbsp maple syrup (plus a little more to drizzle on parsnips, if cooking from fresh)
2 tbsp balsamic vinegar
1 tbsp tamari sauce (or soy sauce)
1 tin black beans, drained & rinsed
Salt & pepper
Handful fresh seasonal herbs (eg thyme, marjoram, sage, flat-leaf parsley)
To serve: fresh crusty bread or a green salad

Method:

Pre-heat oven to 200°C

If using pre-cooked vegetables to top the Shakshuka, remove them from the fridge. If cooking vegetables from fresh:

Parsnips: wash, top and tail ends, cut into long wedges and place in small saucepan. Pour over water, bring to the boil then simmer for 10 mins, drain and set aside. Place wedges in a baking tray, drizzle with oil, maple syrup, salt & pepper. Roast in oven for approx 45 mins, shaking tray every 15 mins, until golden brown. When ready, remove from oven and set aside.
Carrots: wash, cut in half length ways, place on a baking tray, drizzle with oil, season with salt, pepper & 1 tsp dried thyme. Cook in oven for 15 mins, shaking the tray half way through. When ready, remove and set aside.
Brussels sprouts: remove any spoilt outer leaves, cut a cross in the bottom of the stalk, place in saucepan with boiling water, bring to the boil then simmer for 5 - 10 mins until just starting to soften then drain. When cool, cut in half.

For the rest of the Shakshuka:

Finely chop the onions, garlic and ginger.
In a large saucepan or frying pan heat 4 tbsp oil then add the chopped onion, garlic and ginger, cook for 5 mins then add the harissa, ground cinnamon, 1 tsp dried thyme and cook for a further minute.
Add the tomato purée, stir to combine, then add the tins of chopped tomatoes, the black beans, maple syrup, tamarind sauce, balsamic vinegar along with salt and pepper. Wash out the tomato cans with a splash of fresh water, adding this to the pan as well. Bring to the boil, then reduce to simmer for approx. 20 minutes, then remove from heat.
If using a saucepan, pour contents into a large frying pan (approx 32cm diameter) or baking tray (approx 25 x 25cm).
Lay the cooked vegetables around the top of the dish (I used carrots, parsnips, sprouts and chestnuts), then roughly tear the fresh herbs and place half on top, the remainder will be used for garnish.
Drizzle with oil and crack pepper on top, then place in oven for 10 - 15 minutes.
To serve, place the rest of the fresh herbs on top of the dish, and serve with sides such as crusty bread or salad.

Recipe: Pumpkin & Apple Compote

November 11, 2021 Tia Tamblyn

This most versatile of recipes can be eaten at any time of day - as breakfast, snack or pudding. It’s a great way of using up autumnal fruits, the version I made pictured above uses up pumpkin flesh left over from Halloween along with windfall apples - did you know that around 180,000 tonnes of pumpkin are thrown away each year (Guardian)?

The compote can be eaten on its own, perhaps accompanied with yoghurt; added to cereals, muesli or granola at breakfast time; and it also makes the perfect fruit base for a crumble.

In the recipe below I’ve included details of how to make the crumble topping if you wish to use some or all of the compote in this way. It also stores in the fridge for a good few days so you can come back to it and use it in different ways. This recipe is refined-sugar free, and can be made vegan by replacing the honey with maple syrup, and gluten free by using GF oats.

I cooked this recipe for breakfast with Alex Geldenhuys of New Dawn Traders for Episode 9 of my podcast, Breakfast & Beyond. Do take a listen!

I hope you enjoy x

Recipe: Pumpkin & Apple Compote

Serves 8 (8 generous compote portions, or with crumble topping added, 8 portions of crumble)

Ingredients:

400g pumpkin, peeled, seeds removed, cut into bite-size pieces
500g apples, cored & cut into bite-size pieces
2 tsp ground cinnamon
Few shavings fresh ginger (or 1 tsp ground ginger)
80g raisins (or other soft fruit eg dates or apricots, chopped into small pieces)
100g honey (or maple syrup for vegan version)
400ml water
1 lemon
2 tsp chia seeds

If you wish to make a Pumpkin & Apple Crumble, for the topping you will need:

300g oats
100g mixed nuts, roughly chopped
1 tsp cinnamon
100g honey (or maple syrup)
80ml sunflower oil

To make the compote:

Place pumpkin and apple pieces in a large saucepan, add the water, cinnamon, ginger, raisins, honey and juice of the lemon. Stir well, bring to the boil then turn down heat and simmer for approx 20 minutes until pumpkin and apple have softened, but still keep their shape.
Remove from the heat, add the lemon’s zest along with the chia seeds, allow to sit for 10 minutes.
The compote will be ready in 10 minutes once the chia seeds have absorbed some of the liquid. You can eat it straight away, cool it and refrigerate, or place it in the base of a baking dish and add the crumble topping. You may wish to eat it on its own, add to cereals or muesli, or serve with yoghurt or ice cream - great as a breakfast or a pudding!
If making a crumble: preheat oven to 180C. Warm honey and sunflower oil together in a saucepan. In a large bowl mix the oats, nuts and cinnamon, then pour over the honey and sunflower oil when melted, stir well. Spread the compote mixture in the bottom of a baking dish, add the crumble on top, bake in the oven for approx 30 minutes until the top turns golden.

Recipe: Breakfast Fried Rice with Kimchi & Wild Mushrooms

November 10, 2021 Tia Tamblyn

This recipe was cooked for Alex Geldenhuys as we chatted over breakfast about the company she founded, New Dawn Traders, which transports goods by sail across the Atlantic and from the European coastlines, pollution free. The rice I used, sourced from New Dawn Traders, was brought over from Portugal, and I wanted to combine this with some local, seasonal breakfast ingredients to create a tasty and nourishing recipe with a bit of bite to contrast with the soft rice.

I cooked the rice with sesame seeds, beaten eggs and some finely chopped spring onions and fresh kale from our lovely friend Caroline’s garden - you could replace these with other seasonal veg, chopped small, that you have available or to use-up.

Just before meeting Alex, I spent a few days in West Cornwall with the family, and during that time visited New lyn Fermentary .. on more than one occasion! I fell in love with their kimchis and krauts, so topped this recipe with their Winter Kimchi, along with wild mushrooms sourced from Bello Wild Food and fresh herbs from the garden.

You can listen to my conversation with Alex via the Episode 9 webpage.

Recipe: Breakfast Fried Rice with Kimchi & Wild Mushrooms

Serves 4 - 6 depending on portion sizes

Ingredients:

280g rice (I used Caroline rice, sourced via New Dawn Traders)
650ml water
3 tbsp olive oil
4 spring onions, chopped including leaves
50g kale, finely chopped including stalk (or you could use alternative seasonal veg)
2 tbsp sesame seeds
3 tbsp soy sauce
4 eggs, beaten
4 tbsp kimchi (I used Winter Kimchi sourced via Newlyn Ferm entary)
100g mushrooms (I used wild mushrooms sourced via Bell o Wi ld Food. If using larger mushrooms, you may wish to slice first)
2 tsp dried thyme (or a handful of chopped fresh thyme)
Cracked pepper
Handful fresh herbs, roughly torn (I used flat leaf parsley from the garden)

Method:

You may wish to warm 4 or 6 plates (depending on how many you are serving) on a low setting in the oven while you prepare the dish.
Cook the rice (this can be done the day before, with the rice placed in the fridge when cooled): place the rice in a saucepan with the water. Bring to the boil then turn the heat down and simmer gently for about 20 minutes until almost all of the water has been absorbed by the rice. Remove the saucepan from the heat, place a clean tea towel on top of the saucepan and the lid on top of that, allow to sit for approx 15 minutes to allow the remaining water to absorb and the rice to finish cooking. Then place the rice in a sieve, pour over just-boiled water, and allow to sit in the sieve over a saucepan to cool - then store in the fridge overnight, or the rice is ready to use immediately once the boiled water has drained away.
In a large frying pan, warm 2 tbsp oil over a medium heat. Add the spring onions, kale and sesame seeds, crack over some pepper, and cook stirring regularly for approx 2 minutes until the seeds start to pop.
As you cook the onions, kale and sesame seeds, in a separate smaller frying pan, heat 1 tbsp oil over a medium-high heat, add the mushrooms and thyme, stir well and flash fry for a couple of minutes until mushrooms are cooked but keep their shape. Remove from heat and set aside when ready.
Add the rice to the frying pan with kale, spring onions and sesame seeds and stir to combine. Add the soy sauce, continue stirring carefully to make sure the rice is well cooked and combined with the other ingredients, but go gently to ensure it keeps its shape.
Add the beaten eggs to the pan with the rice, stir it through continually for a couple of minutes, until egg is cooked in with the rice. Remove from heat.
To serve - divide the rice mixture in the centre of each of your plates. Add 1 tbsp kimchi per person on top of the rice, then scatter over mushrooms followed by fresh herbs and another crack of pepper.

Recipe: Zero Waste Courgette Pancakes

August 25, 2021 Tia Tamblyn

Tia Tamblyn Zero Waste Courgette Pancakes

This breakfast recipe was cooked in tandem with eco-chef James Strawbridge during our conversation on sustainable living over breakfast for Episode 7 of my podcast, Breakfast & Beyond. James’s latest book, The Complete Vegetable Cookbook is a celebration of the vegetables he uses and loves the most, packed with information and recipes with an emphasis on zero waste cooking - learning about and celebrating the less-used parts of the vegetables that we can enjoy as part of our meals and in so doing, create less food waste.

When planning our late-summer breakfast menu I was keen to make courgette pancakes as we had a good supply of courgettes growing in the garden here at Botelet; however I was keen to explore with James whether there was more of the courgette plant that could be included than I would normally use - the main part of the vegetable, and possibly the flower. Turns out there’s lots more! We incorporated both rather gnarly ends of the courgette along with some of the leaf stem, grating them into the pancake batter. We also finely chopped young leaves and added these to the maple drizzle along with the flower.

The pancakes turned out to be delicious - fresh, zingy, sweet and sour all wrapped up in one - and I love that it represents zero-waste principles in action through this one simple recipe.

I hope you enjoy cooking this - as ever, feel free to amend, adapt and change according to preferences and food that you have available and needs using up - and I’d love to know any recipes you use that celebrate the lesser-known parts of our humble veg!

Recipe: Zero Waste Courgette Pancakes

Serves 2

Ingredients:

For the pancakes

1 courgette (use all, including hard ends), approx 120g
Young part of 1 courgette leaf stalk
50g Self-raising flour (I used gluten free)
1 tsp baking powder (I used gluten free)
1 tsp ground coriander
2 tsp rose harissa
1 egg
50g ricotta
Zest of 1 lemon
Salt & pepper

For the pancake topping

2 courgette flowers
1 medium sized courgette leaf (size is flexible)
Small sprig fresh mint (optional)
1 cardamom pod
200ml maple syrup
1 chilli
Olive oil

Method:

Place two plates in the oven to warm.
Begin by grating the courgette, including both hard ends. Place the grated courgette in a sieve. Sprinkle salt over grated courgette, mix in with a spoon and leave to sit over a bowl while preparing the rest of the pancake batter.
In a medium sized bowl place the flour, baking powder, ground coriander and 1/2 tsp salt, mix well.
Beat the egg in a small bowl, mix in the ricotta and harissa, then combine with the dry ingredients.
Chop the courgette leaf stalk and add to the mixture.
Press the grated courgette firmly into the sieve to squeeze out excess moisture, then add courgette to the bowl and mix together well.
Season with salt & pepper.
Prepare the pancake topping: finely chop the courgette leaf and mint. Place in a bowl, pour boiled water on top to blanch then drain through a sieve and run cold water over them to stop them cooking. Set aside.
Remove the cardamom seed from the pod and grind in a pestle and mortar.
Measure out the maple syrup into a jug, add the ground cardamom and stir.
Chop the chilli and set aside.
To make the pancakes: in a non-stick frying pan drizzle olive oil and warm over a medium heat. Once warm, use approx 1 tbsp of pancake batter for each pancake, place into hot oil and shape, should make 4 pancakes. Cook for 2-3 mins until golden brown, then flip over and repeat on the other side. Remove from heat when ready.
While pancakes are cooking: warm a splash of olive oil in a second, small frying pan over a low heat. When warm, add the courgette flowers. Cook over a gentle heat for a couple of mins until flowers just start to wilt then add maple syrup with ground cardamom. Once the maple syrup is sizzling, add the blanched courgette and mint leaves, simmer for 30 seconds then remove from heat.
Remove plates from oven, arrange pancakes on each plate then place one courgette flower on top of pancakes on each plate, drizzle half the maple syrup over pancakes on each plate, and divide chopped chilli and scatter on top. Serve and enjoy!

Winter Recipe: Apple & Medlar Compote

February 25, 2021 Tia Tamblyn

I’m not sure why it’s taken me so long to use the medlars that ripen late autumn in our orchard; perhaps partly as I’ve been told there is an art to ‘catching’ them at the right movement on the branch and that ‘bletting’ is then required once inside; it all seemed a bit complicated. But this year I gathered my first bowlful of medlars late November, and created this compote with the first batch to ‘blet’ (see notes below) along with a handful of apples that had been gathered a few weeks ago and were amongst the first to be collected from the storage trays.

I enjoy the taste of medlar but am not a huge jelly fan, so wanted to create something with a bit more substance and less sugar than the traditional medlar jelly recipes. The soft structure of cooked medlar flesh felt as though it would lend itself to pairing with bite-size pieces of apple within a compote. I served this as a breakfast dish in a yogurt pot, the children have also enjoyed it spooned into puff pastry cases and cooked into tartlets. I’d love to know how you find it - and any other top medlar recipe tips!

Recipe: Apple & Medlar Compote

Approx 6 - 8 servings of compote

Ingredients:

250g medlars, bletted (see notes below)
Sprinkle of coconut sugar (or use alternative sugar, or honey/maple syrup)
Juice of 1/2 a lemon
1/4 tsp ground ginger
2 tbsp almond milk (or alternative milk)
1 tsp coconut sugar (or alternative sugar)
250g apples (weight before peeling or coring)
1/2 tbsp coconut oil
1 tsp cinnamon
1 tbsp honey (or maple syrup)
Optional: serve with yogurt, a drizzle of honey and add an edible flower on top

Method:

1. Heat oven to 200C.

2. Rinse the medlars and pat dry. Line a baking tray with greaseproof paper and lay the medlars on top, spaced out. Sprinkle with coconut sugar. Bake in the oven for approx 20 minutes, until flesh is soft (you may need to remove some smaller medlars early, or leave larger ones to cook a little longer).

3. While medlars are in the oven, peel and core the apples then chop into bite-size pieces.

4. Place apple pieces in a saucepan with coconut oil, cinnamon and honey. Warm for approx 10 minutes until apple pieces are softening. Add a splash of water while cooking if needed so the pan doesn’t dry out. Set aside when cooked.

3. When medlars are cooked remove from oven and set aside to cool. When cool, scoop out the flesh into a bowl, discarding the flesh and stones.

4. Place medlar flesh along with lemon juice, ground ginger, almond milk and coconut sugar in blender/Nutribullet and mix until smooth.

5. Spoon the medlar ‘paste’ into the saucepan with apples, warm through until combined then remove from heat.

6. Serve warm or leave to cool and will keep for a few days in the fridge. I like to place a few spoonfuls of warm compote into the bottom of a glass cup, top with yogurt then an edible flower - in the recipe above I’ve used fuchsia.

Note on bletting medlars - medlars are harvested when firm, and left to ‘blet’ or ripen in the home, until the flesh softens. To do this, remove any leaves and lay the medlars out on a tray, plate or box so they are not touching, place in a cool area. Check regularly, you will find some blet more quickly than others and can be used first, or stored in the fridge until others catch up. For more info and recipes see: www.theguardian.com/lifeandstyle/2006/dec/03/foodanddrink.recipes

April Botelet Breakfast Club Conversations: Emily Scott, John Hersey & Johanneke Kodde

April 24, 2020 Tia Tamblyn

The Botelet Breakfast Club table set for spring, photo credit Holes in the World Studio

Today marks the second of our Botelet Breakfast Clubs that has been postponed due to lockdown. At this time when we are all missing community we wanted to bring you some more voices from the Breakfast Club table, and this month we are so thrilled to be able to share conversations with three of our Breakfast Clubbers: Chef, restauranteur and beautiful soul Emily Scott who also shares one of her delicious breakfast recipes; Photographer, Art Director and all-round Botelet bestie John Hersey; and our dear friend and wild swimming partner Dr Johanneke Kodde.

As with every single person around the globe, each of these three special friends of Botelet have been affected by the current COVID crisis in different yet significant ways; and all of them share words of hope in their conversations below, along with top-tips on how to sink into seasonal living during this time of social separation.

We are delighted to feature another of our Breakfast Club recipes - this month it’s Spring Muffin Frittatas that would have appeared on the April Breakfast Club menu. A simple and adaptable recipe depending upon what’s available in your store cupboard, and some recommendations for those who have access to the countryside for foraging.

We do hope you will enjoy sharing in these insights and recipes from our friends as much as we have, and we very much look forward to welcoming Emily, John, Johanneke - and you - back to the Breakfast Club table when we are able to gather together once again.

Sending love from us all here at Botelet,
Tia, Richard and Julie along with Barbara, Cyra, Otto and Nell x

Emily Scott, photo credit Holes in the World Studio

Richard and I first met Emily eight years ago, we were lucky enough that she cooked for our wedding here at Botelet - the most insanely delicious al fresco feast. We’ve stayed in touch, following with interest Emily’s ongoing success not only as a chef and restauranter but as an influential voice within the hospitality industry, we have welcomed Emily and her partner Mark to the Botelet Breakfast Club table, and have loved every moment of visits we’ve made to Emily’s beautiful restaurant on the moor, The St Tudy Inn. It’s on top of list of go-to’s once we’re all allowed out again. We are thrilled that Emily has contributed not only her thoughts on how to make the most of this era of isolation, but also a mouth-watering breakfast recipe - see below. So much thanks and love, Emily x

Where do you call home?
Cornwall is where I found my home and my heart, my soulmate, where my children have been lucky enough to spend carefree days by the sea. I have over the years developed my passion for simple, seasonal cooking with Cornwall’s beautiful ingredients.

I am passionate about the connection between food, a sense of place and storytelling. I find it infectious, intriguing and comforting all at the same time. My story is one which interweaves the sentimental tales of a childhood also in Provence with my grandfather ‘Papa’ collecting strawberries from the fields to the hum of crickets in the warm sunshine, to the beautiful shores of Cornwall and golden sandy beaches. Experience and memories are translated into ingredients which collectively are heightening into simplistic, rustic dishes which are easily recreated at home.

What’s your occupation?
Restauranteur / Chef

What do you love to eat for breakfast?
In the warmer months fruit is what I crave, cool and gently sweet accompanied by yoghurt, toasted granola and honey. Pancakes are delicious and indulgent, with maple syrup and raspberry butter and I adore simply grilled sourdough bread with slow roasted ripe tomatoes, olive oil and plenty of flaky cornish sea salt.

What do you love most about spring?
I love this season as the earth slowly wakes up from its long Cornish winter. A time for so many wonderful ingredients to fill your kitchen with and be inspired to cook. Windy open moors covered in bright yellow gorse, sea pinks appear on the coast framing the cliff edges, alexanders start reaching for the sky, sea cabbage, wild primroses appear and wild garlic often found on a woodland walk, green vibrant leaves, pretty white flowers with a subtle wonderful fragrance. There is always time for cake.

What positives are you hoping to take from the current global health situation?
Everyone is kinder and more appreciative, perhaps a slower more gentle way of living and we will all become more connected in real life together. Enjoying our days in a whole new way.

Do you have any top seasonal tips to share with the Botelet community, as we all spend a lot more time at home?
Herbs always make me feel happy, their colour, scent and shape, so clever and diverse. I must always have herbs in my kitchen. I would encourage you to grow herbs in pots on your kitchen windowsill, outside your kitchen door or window boxes, where they are easily at hand to inspire you in your kitchen.

Recipe: Emily Scott’s Pancakes with Raspberry Butter & Maple Syrup

Serves 6

125g/4oz plain flour
2 tsp baking powder
1 tsp caster sugar
1 egg
170ml/6fl oz whole milk
Maple syrup

150g/5oz softened butter
1 punnet of raspberries

First, make the raspberry butter. Put the butter into a clean bowl and beat using a wooden spoon until light and slightly paler in colour. Using the back of a fork, slightly mash the raspberries and then stir gently through the butter, then set aside while you make the pancakes.

Sift the flour and baking powder into a bowl. Add the sugar and stir to combine. Make a well in the centre, crack in the egg and pour in the milk and whisk until smooth. Rest for 15 minutes. Now heat a small non-stick frying pan over a medium heat and brush with a little butter (be careful not to let the butter brown). Spoon a ladleful of batter into the centre of the pan, turn down the heat slightly and cook for two minutes. Once bubbles begin to appear on the surface, turn the pancakes and cook for a minute on the other side. Very often the first pancake is less than perfect, but don't be disheartened: this is completely normal.

Serve hot from the pan with a spoonful of raspberry butter and maple syrup.

Next up is John Hersey aka Holes in the World Studio. We met John in the early days of Botelet Breakfast Club, just over two years ago. It seems incredible to think two years have gone by since we began our Breakfast Club, but also that it’s only been two years since we met John - he is one of those friends whom once you’ve met, you can’t imagine life without. From the moment he stepped into our lives at Botelet, John has been part of the journey: he has stayed, eaten, coffee’ed, photographed, laughed and shared in pretty much every space indoor and out, his gentle eye for light drawing him to curious corners, and his kind demeanour meaning that when the kids see his car come in the drive there are shrieks of “Camera John!” as they run off to meet him (and he’ll then spend half an hour patiently being led around their latest projects). Thank you John for sharing your beautiful words here, and for your friendship for which we are all grateful x

Where do you call home?
Pentire Headland in Newquay.

What’s your occupation?
Photographer & Art Director Holes in the World Studio / Sons of Thunder Agency

What do you love to eat for breakfast?
I’m just the biggest advocate for stuff ‘on toast’ especially mixing sweet and savoury toppings, for example cream cheese, grilled sweet potato and maple syrup, or spinach, toasted nuts and honey. Anything egg related too, I mean, buttery sourdough with sunny side fried eggs, fresh coriander and smokey chilli jam, delicious right? Or eggs baked in vine tomatoes and sweetcorn… on toast. I’m not the biggest fan of eating straight after waking up, I normally take a break for breakfast around half ten in the morning and spend a nice bit of time on it. Especially now the sun is shining, morning yoga or a cold swim take priority over eating straight away, it’s all about the ‘second breakfast’ to me, not quite brunch, not quite breakfast. Bagels are a common feature and often replace the square or oval ‘toast’.

What do you love most about spring?
Blossom, swallows, the nibble of a chilly breeze on an otherwise mild day, lighter evenings, softer shadows, enjoyable barefoot walking, jumper and short combos, the slight change in vibration that makes for more common smiling between stranger. Birdsong, the ocean swims that start to feel like freedom.

What positives are you hoping to take from the current global health situation?
I don’t think I realised that I was making myself ill with my workload pre-lockdown. Even after just a couple of weeks, I can taste food differently, feel my body differently, my movement is free and painless, my concentration is tenfold what it was already. I can sit and read books for hours, whereas before I would often work until sleep and usually not take my eyes off a screen for most of the day. It’s also showed me how far I had gone from my intentions with both my work and my personal pursuits. I’m certainly thinking more now about the quality and integrity of pursuits, time is so precious and time spent with people and work closer to the heart no doubt serves us better as individuals and in our families and extended communities. It’s taught me to embrace my introverted nature, and to stop poisoning my spirit with situations that cause me nothing but anxiety just to further my career. My plan moving forward is to carve out a little bit of lockdown time every day, to plant some veggies, read more paper books, generally take it slower and trust the process of creation.

Do you have any top seasonal tips to share with the Botelet community, as we all spend a lot more time at home?
If possible, submerging in cold water in natural places has to be the single best thing for your body, mind and spirit, I think this has been the thing that’s made lockdown most barable. Meditate on nature during Spring, seeing how beautiful something is when growing as it’s own pace. Be reactive to light and shadow, and only producing when the conditions allow it to be the purest form of expression. Accepting the shadow, stretch in the light, grow in the dark.
Peace and light to one and all xxx

Johanneke (Joh) is one of our local heroes. We came to know Joh through friends within our local Lostwithiel community and life has been that little bit brighter since. Joh is one of those friends who is a constant source of inspiration; she doesn’t do life by half whether it’s training for a triathlon, sea swimming in minus degrees or simply sticking to a prior arrangement to lead a Book Club meet-up (pre COVID!) following an exhausting week at work - Joh always shows up. Fiercely loyal, but also great fun, grounded, thoughtful and empathetic with a refreshing dose of ‘Dutchness’ thrown in for good measure (Joh’s husband Ramon once told me, “Even by Dutch standards, Johanneke’s pretty straightforward!”) you know where you stand with Johanneke and believe me, it’s a true honour to count her as one of your best buddies.

During the past few weeks, Johanneke’s home and family life have been turned upside down by COVID as she and the other partners at the surgery where she works works have had to tirelessly transform the practice to support those in the community with Coronia Virus or suspected symptoms, whilst also still reaching out to those with other ailments, trying to plan for lockdown and beyond with the huge levels of uncertainty the whole country is facing. With three children back at home, and much out-of-hours working and planning, lockdown living has had very different manifestations for Joh as compared with many of us.

Thank you to all you’re giving our community right now Joh, it is so appreciated and we cannot wait to welcome you back to Breakfast Club when lockdown is over - we’re going to arrange another Monday one just for you! x

Where do you call home?
Currently I would say Cornwall certainly feels as my 'home'. I was born in the Netherlands where I grew up on a farm with a small camp site, near the sea. I went to medical school in Belgium, was a junior doctor in Amsterdam and London and eventually settled to have a family in Devon and moved to Lostwithiel in 2010. The last 10 years as a GP in Cornwall have been wonderful and I feel truly at home in this beautiful county.

What’s your occupation?
As mentioned, I'm a GP. I've always found this an amazing and privileged job, which gives me purpose and fulfillment and I see it as my role to be an advisor and facilitator in people's lives. I am a big believer in helping my patients live happily and healthily and try to really listen to their 'stories' and encourage positive lifestyle choices. Unfortunately under the current circumstances we are minimizing patient contacts and we've had to completely overhaul how we work, with the situation and advice changing on a daily, sometimes hourly basis. When you read this we may be in the peak of the pandemic and who knows what I'll be doing day-to-day. So I can only hope people are finding time to look after themselves with the help of each other, books, social media, music and creativity!

What do you love to eat for breakfast?
My breakfast is usually either porridge or natural yoghurt with granola. Topped with fresh fruit, nuts and seeds and maple syrup or honey with some cinnamon. And a cappuccino.

What do you love most about spring?
I love being in the garden and seeing everything come back to life. I love the magnolia trees and their lush pink blossoms, I love the road sides and hedgerows with the yellows of the primroses, daffodils and buttercups, followed by wild garlic, blue bells and lots of other wild flowers. And I love sowing seeds and seeing the tiny plants come up. I love the days being longer again and warm enough to spend a lot of time outside. What's not to love about spring?

What positives are you hoping to take from the current global health situation?
I can't help but be amazed when watching the world not being so 'busy' - not racing around in cars, from school runs to work to sport classes and meetings and to be forced to slow down. I hope it gives many people time to re-evaluate their priorities. And I hope it gives (particularly low paid) key workers permanently more value in our society. I hope there will be a shift towards a more fair and inclusive attitude and that people won't forget that it wasn't the rich celebrity that held their loved ones' hand in the hospital, but more likely the immigrant care worker or nurse (like our prime minister found out). It has come at a time when no one could really imagine changing their lifestyle for the climate or the greater good, but now we have shown ourselves and the political leaders that it can be done. Let's hope it brings about permanent positive changes, but let's also hope we can go back to more human physical interaction very soon!

Do you have any top seasonal tips to share with the Botelet community, as we all spend a lot more time at home?
I'm not really spending more time at home and my days off are often still spent catching up on the latest developments, policies, guidelines and making plans for the next phase. However when I am at home there are no school runs, swimming lessons or sadly also no sea swims, rowing, yoga, book club, social events or supper club to go to. I wouldn't have the energy either! You know I'm a bit of a social animal, but all my energy seems consumed with work and all I want to do besides that is looking after my plants, spending time with my family and the occasional run. Very little virtual classes going on for me!

My top seasonal tip is try out seeding and growing some veg and herbs. Mix it up with flowers and you'll have something to do and look after every day. I made an improvised arch between two raised beds (sticks, old bamboo canes and lots of rope) which I'm hoping will guide courgette and cucumber plants from one bed and sweets peas from the other. The garden certainly helps me switch off my busy mind!

Recipe: Autumn Overnight Oats

November 15, 2019 Tia Tamblyn

Breakfast is, hands down, my favourite meal of the day. I love the freshness of flavours and textures in the morning as my body and mind are gearing up for the day. Overnight oats sit particularly well for me, the oats feel easily digestible having been soaked overnight creating a beautifully creamy texture, and I love making some subtle changes to the recipe, bringing in fruits and spices to reflect the season.

As with every recipe I’m drawn to - this is incredibly simple! Combine all of the ingredients and let them soak in the fridge overnight - no cooking needed. You can easily adapt it, I recommend playing around with the quantities to suit your preferences. In the morning top with fresh fruits, compote, toasted seeds, yogurt and maple syrup.

This year I made this recipe a lot while blackberries were in season (topped with blackberry and apple compote), I then froze batches of blackberries so that I could continue using them later in the season - these are what I’m using today, along with apples from the orchard here at Botelet. Freezing foraged foods is a great way of making them last through the seasons - especially as we head into winter and there isn’t such an abundance of fruit to be found in the garden and hedgerows.

On a very chilly morning, warm your overnight oats gently with an extra splash of milk in a pan before serving.

Overnight oats are on the menu at our monthly Botelet Breakfast Club - this recipe will be appearing at our November event for the last time this year before we move into our winter recipe! I hope you enjoy - I’d love to know your thoughts.

Tia x

Autumn Overnight Oats

Makes 2 large or 3 smaller bowls

Ingredients:

90g oats
1 tbsp chia seeds
1/2 tbsp flaxseed
1 apple peeled, cored and grated
1 cardamom pod, seeds crushed
Few shavings fresh ginger
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
Handful blackberries (fresh or frozen)
1/2 tsp vanilla extract
1 tbsp maple syrup
250ml organic milk (cows or nut milk for vegan version)

Method:

Place all of the dry ingredients in a large bowl and stir to combine.
Add the blackberries, stir gently then add the milk, vanilla extract and maple syrup, continue stirring to combine.
Place a lid or plate on top of the bowl and store in the fridge overnight.

Notes:

If using frozen blackberries, I like to remove them from the freezer a couple of hours before making the recipe, that way they start to defrost before going back in the fridge, and they give the dish a lovely purple hue.
The apple peelings can be laid flat on a baking tray and dried in a slow oven making a tasty snack for later in the day, or a chewy topping for your breakfast.