Fresh Mango Chutney

Mmm I love this salsa- it is fruity, zingy with a little kick and it is ridiculously versatile as it can be served with chicken, burgers... fish! It yearns to be added to your BBQ banquet.

Ingredients

1 ripe mango

1 fresh red chilli

1 lime

a good helping of coriander

salt and pepper

Yup- that's all the ingredients but oh boy are your tastebuds about to get a little flirtatious tickling action.

Cut the mango into small cubes (making sure to take the flesh off of course!) add to your bowl of choice. Add the chopped red chilli, coriander, the juice of one lime and not forgetting a little salt and pepper action. 

Stir. Serve and let the salsa work its magic.

Lusty Glaze, Newquay.

It had been a good 2 years since we had returned to our old stomping ground of Newquay. It's funny, I haven't really missed living there after moving to Plymouth but boy oh boy did it pull on my heart strings whilst walking to my old favourite- Lusty Glaze.

Lusty Glaze is a beautiful restaurant which is nestled on a small cove just outside of Newquay. It's a place that you would take your family and friends who are visiting the area. It's a beautiful spot and it definitely meets my requirements for my wedding reception- yes it really is a stunning venue. Not only is the surroundings breath- taking but the interior of the restaurant are tastefully yet simply decorated. 

I sat there with a big smile on my face- what more could I ask for? A stunning clean beach in front of me, my loving partner, sunshine glittering on the ripples of the sea, a chilled glass of prosecco in hand and I was about to experience a taste sensation. One word to describe how I felt- perfect.

I chose the dressed Cornish crab with a potato salad and a side order of bread and butter. My oh my... honestly my mouth is watering while looking back at my photographs. The crab was delicious- fresh, sweet and just bloody lovely! The potato salad simple with just a little red onion and parsley and a fresh crunchy salad. I know I didn't take a photo of the wholegrain bread but even that would make my Dad happy (a firm bread and butter lover) I felt like the chef didn't want to mess with the ingredients too much and rightly so as they allowed the crab to do it's thing. It was delicious and I just didn't want it to end. 

And it didn't end there- oh no. How could I leave this place?! I was happy to spend my whole afternoon at Lusty Glaze; good music was playing, a chilled atmosphere and the perfect place to people watch. 

We opted for the chocolate brownie with pistachio ice cream. Bloody hell- this was it. It tipped me over the edge. The brownie was warm, gooey, dressed in a warm chocolate sauce with a dollop of ice cream. I couldn't fault it. Nope, not one bit. I felt like Gregg Wallace- almost consuming my spoon during each mouthful of this 'good pud'.

So yes it was no surprise that I left feeling completely satisfied. Well done Lusty- you made me miss Newquay.

Raw Courgette Salad

Ingredients

2 courgettes

1 red chilli

a good handful of fresh mint

the juice of 1 lemon

a good glug of Virgin Olive Oil

a ball of good mozzarella

salt and pepper

This is a super quick and easy salad to prepare- it's a must during summer! It's so simple yet so affective. I beg you to give it a go- you won't look back. I promise.

Chop the red chilli into small pieces and add to the plate of your choice. Add the juice of one lemon and the olive oil to the plate. A good grind of salt and pepper. Chop the mint up and add to the plate. Next take a potato peeler to your courgettes- you only want to reach the seed part of the fruit as you want the ribbons of the flesh of the courgette only. I do this straight onto the plate to save on washing up so this salad gets double thumbs up from my boyfriend! Roll up your sleeves and toss the courgette around the plate making sure all ingredients have mixed together. Tear up the mozzarella into chunks and mix into the salad.

Done and dusted. Jobs a godden'

Smoked Salmon, Watercress and Dill Tart

Ingredients

Short Crust Pasty

For this recipe you can use the 'just roll' ready made short crust pastry which you can find in the fridge sections of your local supermarkets (or even in the frozen sections!) if you want to save time or you don't feel quite confident to make your own. I however, make my own pastry- the more you practice the easier and better you will find the results.

You can make the pastry by using a food processor however I prefer to use my hands as I can feel the consistency and texture of the mixture- but whatever floats your boat.  

4oz plain flour

pinch of salt

2oz butter

2-3 tbsp cold water

Add all the ingredients into a bowl a part from the water- making sure your butter is cubed as this will prove easier to handle. Rub the mixture together until it resembles breadcrumbs. Once you have reached this stage, add the water a little at a time and bring the mixture together- I personally do this in a sort of kneading technique. 

Once the mixture comes together into a little ball, wrap in cling film and leave to rest in the fridge for 15-30 minutes.

Whilst the pastry is chilling, preheat your oven to 200c and grease a 26cm tin ready for your tart. Don't forget to dust your work surface and rolling pin with plain flour. Roll the pastry out until it fits your tin with a little over hang. Now I would say don't trim the pastry at this stage as the pastry will shrink as it cooks so leave at leave a 1cm overhang. Next prick the base of the pastry with a fork then place a little baking parchment and baking beads (I don't have any so I use lentils) on the base of the pastry as this will stop the pastry from having air trapped underneath and making bubbles during the blind cooking. 

Once you have done this, pop into the oven until the pastry is hard but not too golden as you don't want it to burn during the cooking time with the mixture in. So I would say bake for around 10 minutes but keep your eye on it as it may need less!

After the tart cake is cooked take out of the oven and leave too cool. Once it is cool you can then trim the edges. Don't worry about being too neat- I like the 'rustic' look! 

Turn the oven down to 180c.

Filling

Smoked salmon (I use the smoked salmon trimmings for cheapness and also ready chopped!)

300ml of creme fraiche

Half a bag of watercress

2 tablespoons of dill

Juice of half a lemon

2 medium eggs

seasalt and pepper

In a mixing bowl add the creme fraiche, the eggs, the lemon juice, salt and pepper and whisk together. Next roughly chop the water cress and the dill and add to the pastry case. Flake the smoke salmon and add to the watercress and dill. Then pour over the creme fraiche mixture.

Add a little ground black pepper to the top of the tart.

Now slip your tart into the oven and cook for about 25 minutes and once again- keep your eyes on it! Cook until the mixture has turned golden and not wobbly!

Serve with a fresh crunchy salad and buttered new potatoes. 

Enjoy!