Cornwall: cornish pastie

Evoke holidays at the Cornish seaside where this recipe hails. It’s named for the filling of mackerel or sardines (whatever the day’s catch might be) as their heads look skyward through a golden crust

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

There is a story that in the 17th century, Oliver Cromwell banned Eccles cakes on the grounds that they were too indulgent: all of that melting pastry and expensive dried fruit, sugar and spice deemed

IN THE SCOTTISH ARCHIPELAGO, FARM FLAVOURS AND SEAFOOD SPECIALITIES ABOUND

These are lovely served warm with mulled wine. MAKES 10 PREP 30 mins plus cooling COOK 20 mins EASY V ❄ 300g plain flour, plus extrafor dusting200g cold butter, cubed75g golden caster sugar1 egg, beat

Although it’s not unusual for a restaurant’s menu to be inspired by the ingredients that are grown and produced locally, few are influenced by the architecture of the buildings they occupy. The Granar