Introduction: A Call to the Coast 8 Rise & Shine 38 (EARLY BIRD) Morning Café 62 (GENTLY DOES IT) My Kitchen Table 82 (CHILD-LIKE WONDER) On the Boat 112 (AHOY THERE) Seaside Soirées 142 (AT THE END OF THE DAY) Lazy Sunday Lunch 184 (TIME TOGETHER) Time to Preserve 222 (THERAPY) Index 248 Acknowledgements 254Introduction: A Call to the Coast 8 Rise & Shine 38 (EARLY BIRD) Morning Café 62 (GENTLY DOES IT) My Kitchen Table 82 (CHILD-LIKE WONDER) On the Boat 112 (AHOY THERE) Seaside Soirées 142 (AT THE END OF THE DAY) Lazy Sunday Lunch 184 (TIME TOGETHER) Time to Preserve 222 (THERAPY) Index 248 Acknowledgements 25489TIME & TIDEINTRODUCTION Introduction: A Call to the Coast This is my life by the sea, where hawthorn and gorse bloom and tamarisk trees meet the edges of the cliffs, where wild coastal flowers – fennel, teasels and ox daisies – drift down to the edge of the sea. Grassy hillsides are laden with bracken. Gateways lead the way around the rocky landscape of North Cornwall, the place I call home. Colourful flowers and herbs line the wooden fences and stony pathways that run along the rugged, carved headlands, wild and beautiful through each season. Sea mists, chase the blues of the swirling skies. The granite colour of the roaring sea, merging sometimes into all the hues of blue and green. The sound of the screeching gulls and the echoes of the other sea birds swooping along the cliff side, all busy with their day. Quintessential slate-hung cottages look out to sea. Babbling streams. Dragonflies and butterflies. Rock pooling shoreside, a world of wonder – so many textures and colours, and the sea life – botanicals, crabs, shrimps, limpets, anemones, starfish, whelks and more. Leaning over the small pools on the rocky shoreline, both as a child and later with my own children, has always been a seaside highlight for me. Cornwall is beautiful, whatever the season, and will always lift your spirits. I am so excited that you are returning to the seaside in beautiful Cornwall with me, to discover my coastal kitchen, which is very much at the heart of everything I do. In my first book, Sea & Shore, I took you through the seasons by the sea with chapters on Spring Tides, Summer Seas, High Summer, Autumn Tides, Noël and Winter Seas. In Time & Tide, I will take you through the heart of my kitchen as the days unfold in moments of time, to tell you about what is important to me and brings me joy. From my style and how to keep things simple yet thoughtful, to my favourite times of the day and the importance of making time. I begin with Rise & Shine, and the recipes with which I love to start my day; then move on to Morning Café, a ritual that will never be broken; on to My Kitchen Table and the recipes that have been important to me and my family; never far from the water, I share some of my favourite recipes for on the go in On the Boat; slowing down for relaxed Seaside Soirées and Lazy Sunday Lunches. Last, but not least, in Time to Preserve I share my love for preserving ingredients so they can be enjoyed throughout the year. Join me to discover recipes from my coastal garden, for long lunches, beach days, boat days, salty swims and sunsets by the sea, all using beautiful ingredients, with nostalgia and provenance always at the core of my cooking.89TIME & TIDEINTRODUCTION Introduction: A Call to the Coast This is my life by the sea, where hawthorn and gorse bloom and tamarisk trees meet the edges of the cliffs, where wild coastal flowers – fennel, teasels and ox daisies – drift down to the edge of the sea. Grassy hillsides are laden with bracken. Gateways lead the way around the rocky landscape of North Cornwall, the place I call home. Colourful flowers and herbs line the wooden fences and stony pathways that run along the rugged, carved headlands, wild and beautiful through each season. Sea mists, chase the blues of the swirling skies. The granite colour of the roaring sea, merging sometimes into all the hues of blue and green. The sound of the screeching gulls and the echoes of the other sea birds swooping along the cliff side, all busy with their day. Quintessential slate-hung cottages look out to sea. Babbling streams. Dragonflies and butterflies. Rock pooling shoreside, a world of wonder – so many textures and colours, and the sea life – botanicals, crabs, shrimps, limpets, anemones, starfish, whelks and more. Leaning over the small pools on the rocky shoreline, both as a child and later with my own children, has always been a seaside highlight for me. Cornwall is beautiful, whatever the season, and will always lift your spirits. I am so excited that you are returning to the seaside in beautiful Cornwall with me, to discover my coastal kitchen, which is very much at the heart of everything I do. In my first book, Sea & Shore, I took you through the seasons by the sea with chapters on Spring Tides, Summer Seas, High Summer, Autumn Tides, Noël and Winter Seas. In Time & Tide, I will take you through the heart of my kitchen as the days unfold in moments of time, to tell you about what is important to me and brings me joy. From my style and how to keep things simple yet thoughtful, to my favourite times of the day and the importance of making time. I begin with Rise & Shine, and the recipes with which I love to start my day; then move on to Morning Café, a ritual that will never be broken; on to My Kitchen Table and the recipes that have been important to me and my family; never far from the water, I share some of my favourite recipes for on the go in On the Boat; slowing down for relaxed Seaside Soirées and Lazy Sunday Lunches. Last, but not least, in Time to Preserve I share my love for preserving ingredients so they can be enjoyed throughout the year. Join me to discover recipes from my coastal garden, for long lunches, beach days, boat days, salty swims and sunsets by the sea, all using beautiful ingredients, with nostalgia and provenance always at the core of my cooking.1011TIME & TIDEINTRODUCTION1011TIME & TIDEINTRODUCTION1213TIME & TIDEINTRODUCTION Seaside Madeleines Before we continue, let’s stop and enjoy a quiet moment. I have baked you some seaside madeleines. I have tried to perfect these beautiful light sponges, for which I have had great affection over the years. Hot from the oven and brushed with warm apricot jam, one is never enough. I use recycled scallop shells as madeleine moulds and they work beautifully. Gently melt the butter in a pan, then allow to cool. In a mixing bowl, sift together the flour and baking powder, then add the salt. Combine the eggs, lemon zest and sugar in a stand mixer and beat on a medium spped until the mixture has thickened. Fold the dry ingredients into the egg mixture, then pour in the melted cooled butter and stir together. Cover and chill the batter in the refrigerator for at least 1 hour (see note). Preheat the oven to 200°C (180°C fan/400°F/Gas 6). If using scallop shells as your moulds, wash and scrub them, then dry, brush with butter and dust with flour, tapping out any excess flour. If using regular madeleine moulds, simply butter and dust in the same way. Ladle the batter into the buttered and floured moulds and bake for 8–10 minutes. Remove from the oven and transfer to a wire rack to cool slightly. Eat warm, brushed with warm apricot jam and dusted with icing sugar. I love madeleines this way, but of course dipping the ends in melted chocolate is also extraordinarily good. COOK’S NOTE If you have time, it’s best if you can leave the batter to rest for at least 1 hour or – if you can get ahead – overnight. These are best eaten immediately and if there happens to be any left over, they make great sponges for tiramisu or trifle. Wonderful with morning coffee or delicious dipped in a sweet Sauternes after supper. MAKES ABOUT 12 100 g (31/2 oz) unsalted butter, plus extra for greasing 100 g (31/2 oz/generous 3/4 cup) plain (all-purpose) flour, plus extra for dusting 1/4 teaspoon baking powder pinch of Cornish sea salt 2 large free-range eggs zest of 1 lemon 100 g (31/2 oz/scant 1/2 cup) golden caster (superfine) sugar 3 tablespoons apricot jam, warmed, for brushing icing (confectioner’s) sugar, for dusting 1213TIME & TIDEINTRODUCTION Seaside Madeleines Before we continue, let’s stop and enjoy a quiet moment. I have baked you some seaside madeleines. I have tried to perfect these beautiful light sponges, for which I have had great affection over the years. Hot from the oven and brushed with warm apricot jam, one is never enough. I use recycled scallop shells as madeleine moulds and they work beautifully. Gently melt the butter in a pan, then allow to cool. In a mixing bowl, sift together the flour and baking powder, then add the salt. Combine the eggs, lemon zest and sugar in a stand mixer and beat on a medium spped until the mixture has thickened. Fold the dry ingredients into the egg mixture, then pour in the melted cooled butter and stir together. Cover and chill the batter in the refrigerator for at least 1 hour (see note). Preheat the oven to 200°C (180°C fan/400°F/Gas 6). If using scallop shells as your moulds, wash and scrub them, then dry, brush with butter and dust with flour, tapping out any excess flour. If using regular madeleine moulds, simply butter and dust in the same way. Ladle the batter into the buttered and floured moulds and bake for 8–10 minutes. Remove from the oven and transfer to a wire rack to cool slightly. Eat warm, brushed with warm apricot jam and dusted with icing sugar. I love madeleines this way, but of course dipping the ends in melted chocolate is also extraordinarily good. COOK’S NOTE If you have time, it’s best if you can leave the batter to rest for at least 1 hour or – if you can get ahead – overnight. These are best eaten immediately and if there happens to be any left over, they make great sponges for tiramisu or trifle. Wonderful with morning coffee or delicious dipped in a sweet Sauternes after supper. MAKES ABOUT 12 100 g (31/2 oz) unsalted butter, plus extra for greasing 100 g (31/2 oz/generous 3/4 cup) plain (all-purpose) flour, plus extra for dusting 1/4 teaspoon baking powder pinch of Cornish sea salt 2 large free-range eggs zest of 1 lemon 100 g (31/2 oz/scant 1/2 cup) golden caster (superfine) sugar 3 tablespoons apricot jam, warmed, for brushing icing (confectioner’s) sugar, for dusting Next >