Cornish Winter Warmer Recipes
When the wind gets that icy edge and the rainy is beating on the windows, it's time to cosy up indoors, spend time in the kitchen and indulge in some warming treats. We've picked our favourite Cornish winter warmer recipes to share with you...
Warm Chocolate & Cornish Sea Salt Cookies
Gooey, gorgeous and makes the house smell like heaven! What could be better on a chilly day then a cuppa and a warm, freshly baked cookie.
- 120g softened butter
- 75g light brown sugar
- 75g golden caster sugar
- 1 egg
- 1 tsp vanilla extract
- 180g plain flour
- ½ tsp bicarbonate of soda
- 150g dark chocolate chunks
- Cream butter and sugars together until fluffy. Then beat in the egg and vanilla.
- Stir in flour, bicarb and chocolate. Put in the fridge for 30 minutes.
- Shape dough into balls and pop onto a lined baking tray. Sprinkle with Cornish sea salt.
- Bake in a pre-heated oven at 180/160 fan for 10-12 minutes.
Chilli Cornish Crab Linguine
Nothing says comfort food more than a big bowl of pasta! We've added chilli for some heat and some beautiful, fresh Cornish crab.
- 400g linguine
- 1 whole cooked Cornish crab, picked. Or 7oz white crabmeat and 4oz brown crab meat.
- 1 red chilli
- 2 cloves of garlic
- White wine
- Olive oil
- Fresh parsley, finely chopped
- Cook the pasta for 1 minute less than the recommended cooking time
- While it's cooking, add olive oil, finely chopped garlic and chilli to a large pan and cook gently.
- Turn up the heat and add a splash of white wine letting it cook off for a minute or two.
- Remove the pan from the heat and stir through the brown crab meat.
- Once the pasta is cooked, drain (reserving a cup of pasta water) and add it to the pan with the crab meat, stirring thoroughly.
- Add the white crab meat, parsley, a sprinkle of Cornish sea salt and a squeeze of lemon juice. Add a splash of pasta water if the sauce needs loosening. Serve and enjoy!
Davidstow Cheddar Scones
Scones, jam and Cornish clotted cream are most people's idea of the perfect Cornish treat, but we're mixing it up by going savoury! Hot, melty cheese with a little kick of warming cayenne - these scones are a great afternoon snack with a wedge of cheese and some chutney, or the perfect accompaniment to a piping bowl of soup.
- 225g self-raising flour
- 55g butter
- 25g Davidstow Cornish cheddar
- 150ml milk
- Pinch of salt
- Pinch cayenne pepper
- Mix together the flour and salt and rub in the butter.
- Stir in the grated cheese and milk until a soft dough ball forms.
- Turn out onto a floured work surface and roll out until 2cm thick.
- Use a cookie cutter to cut out rounds and place on a lined baking tray. Brush the tops with milk and spinkle very lightly with cayenne.
- Bake in a pre-heated oven at 220/200C for 12- 15 minutes until risen, golden and gorgeous!
Mussels With Cornish Cider & Bacon
Quick, easy and the ultimate Cornish dish! Mussels are in season from September to April, so now is the best time to enjoy them.
- 1.5kg of Cornish mussels
- 6 rashers of bacon, chopped
- 2 finely sliced shallots
- 150ml Cornish cider
- 2tbsp creme fraiche
- Leaves from a small bunch of fresh thyme
- Carefully prepare the fresh mussels. If you haven't done this before then do look it up and carefully follow the steps.
- Melt the butter in a large pan and add the bacon, frying until crisp. Add the shallots and thyme and cook until softened.
- Turn up the heat and add the mussels and cider. Pop the lid on, shake and let them steam for 5-7 minutes, until the mussels have opened. Throw away any that haven't.
- Scoop the mussels into bowls and bring the juices to a boil, adding the creme fraiche. Pour over the mussels and serve with crusty bread.