Cooking on home shores

Every month, Alex Fisher brings you mouthwatering news featuring top chefs, best local food, great places to eat and new coastal recipes to try

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

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

Abby Allen shares a new take on the old favourite

Ingredients (Serves 4-6) 350 g potatoes, peeled,diced225 g swede, peeled, diced2 eggs50 g butter50 g plain flour600 ml milk, plus extra formashing450 g smoked haddock,skinned and cubed110 g frozen pea

Yorkshire coast shellfish with the ‘caviar of salt’, a cheeky margarita and a beachside grill create a feast – with all food miles travelled by boat