St Mawes Smoked Haddock Chowder (4-6)

This is more substantial than a soup and makes a filling lunch or supper served with some fresh bread. The recipe is from ” The Hidden Hut” by Simon Stallard.

Mulled Red Cabbage (6)

A delicious side for autumn and winter. It’s from ” The Abel & Cole Veg Box Companion” by Keith Abel. It can be made a day or two in advance and be reheated. It also freezes well.

Wok-cooked Fragrant Mussels (4-6)

An easy Thai style recipe from Jamie Oliver’s ” The Return of the Naked Chef”. Serve with plain boiled , steamed or coconut rice.

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St Mawes Smoked Haddock Chowder (4-6)

Mulled Red Cabbage (6)

Wok-cooked Fragrant Mussels (4-6)