Recipe: Wild Mushroom & Rock Samphire Omelette

I cooked this omelette at the beach when recording Episode 17 of my podcast, Breakfast & Beyond, with seaweed artist Julia Bird. In the style of beach-side cooking, it was created with a handful of this and a dollop of that - which is the beauty of cooking al fresco! I also think that omelettes are by their nature a great one to experiment with, using eggs as a base then adding in different flavours and textures according to availability and the season.

For these omelettes, I wanted to harness a taste of the coastline, so added some dried seaweed flakes from The Cornish Seaweed Company along with some freshly picked rock samphire, as I was sautéing the mushrooms. Feel free to try the same, or replace these with your own flavours.

The recipe below serves two, based on each person’s omelette being made with two eggs. Depending on the size of your frying pan, you could stick with this, or put all four eggs in together and cook as one bigger omelette, then half it to serve two people. This is also a good option if you want to keep everything warm until the moment of serving.

We ate the omelettes accompanied by Seaweed Pickled Veg - again using dried seaweed flakes to enhance the flavour - and I l loved pairing the soft texture of the omelette with the harder, tarter taste of the picked veg (you can find the pickled veg recipe via this link).

So, play around with this recipe - and if you can, have a cook up at the beach, I can guarantee it will taste even better!

Huge thanks to John Hersey for the photos, and you can listen to Episode 17 of Breakfast & Beyond here.

Recipe: Wild Mushroom & Rock Samphire Omelette

Serves 2
Prep time: 5 mins. Cooking time: 10 mins.

Ingredients:

• 4 free range eggs

• Large handful grated gouda, I used cheese from The Cornish Gouda Co

• 2 handfuls of mushrooms, I used field mushrooms that we picked, other types of foraged or bought mushrooms could be used

• Small handful of rock samphire

• Olive oil

• Salt, I use Cornish Sea Salt

• Ground pepper

• Sprinkle of dried seaweed flakes from The Cornish Seaweed Company

Method:

1. Prepare and cook the mushrooms, ready to add to the omelette as it’s cooking: wash the mushrooms then cut into small pieces. Roughly tear the rock samphire. Warm a glug of oil in a non-stick frying pan over a medium heat. Add the mushroom and rock samphire pieces, season with salt, pepper and a shake of dried seaweed flakes. Cook for approx 5 minutes until mushrooms are starting to become crisp at the edges then spoon out into a bowl and set aside.

2. Crack 2 eggs into a bowl and whisk well. Season with salt, pepper and dried seaweed flakes.

3. Add a little more oil to the frying pan, return to the heat and when the oil is warm, pour the beaten eggs into the frying pan, making sure the mixture meets the edges. When the omelette starts to whiten and harden around the edges, add a decent grating of cheese on top, and scatter half of the mushroom and rock samphire mixture on one side of the omelette. Leave to cook for a couple more minutes until all of the runny egg has hardened.

4. When there is no runny egg remaining, use a spatula to elevate one side of the omelette and flip it over on itself, so you are left with a half moon shape. Continue cooking for another minute then flip the omelette so it cooks on the other side for a further minute.

5. Remove the omelette from the pan and set aside while you repeat with the two remaining eggs and the rest of the mushroom and rock samphire, along with another good grating of cheese.

Recipe: Blackberry & Elderberry Tartlets

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:

1. 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.

2. Heat oven to 180°C.

3. 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.

4. Sieve dates ovr a bowl to collect and reserve the date juice.

5. Warm coconut oil in a saucepan over a low heat, then set aside.

6. 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.

7. 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.

8. Remove ‘dough’ from food processor and place on a lightly floured surface. Roll out carefully to a thickness of approx. 5mm.

9. 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.

10. 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.

11. 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.

12. 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.

13. 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.

14. Add the chia seeds and vanilla extract, mix well then set aside for 20 minutes to thicken and cool.

15. 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.

View fullsize

View fullsize

View fullsize

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

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. 

---

Emily Scott’s Pancakes with Raspberry Butter & Maple Syrup

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.

---

John Hersey

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 Kodde

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!