My coast

Tap, tap, tap. Tap, tap. “Oh, there it goes – that wee one’s for the pot.” The mussel in my hand slowly and silently hinges shut, like a lid on a fancy electronic bin. “If it closes completely that’s

Serves 6Prep time 15 min • 150g hot-smoked trout, roughly chopped • 1 small garlic clove • Finely grated zest ½ lemon, plus juice of 1 lemon • 2 tbsp extra-virgin olive oil, plus extra to drizzle • 19

Every month, we trawl the nation’s coastline to bring you news of the people, places and exciting goings-on that are worth knowing about

B e ing on the water is how ...

FROM THE TOP WITH JAMIE COOK

CHEF, FOOD WRITER AND BESTSELLING AUTHOR Ixta Belfrage SHARES HER FAVOURITE THINGS