Following on from the succes of Newquay Fish Festival, our chefs, Adam & Adrian are kindly sharing their recipes with us! Served with Mackerel, try this delicious pesto:

Cobnut pesto

20 shelled cobnuts
150ml local hemp oil the good oil co.
Leaves from a sprig of marjoram
15g parsley leaves
15g freshly grated Lyburn cheese (or parmesan)
½ garlic clove
A few drops of lemon juice

Put all the ingredients together and blend until smooth, season to taste.

Or this amazing relish, served with your favourite piece of fish:
Green Tomato and Lovage relish, serves 4

4 large green tomatoes
4 tbsp hemp oil
1 onion, peeled and finely chopped
1 tbsp cider vinegar
1 tbsp caster sugar
A few lovage leaves, shredded

Halve the tomatoes, squeeze out the seeds and roughly chop the flesh.
Heat the oil in a pan and gently cook the onion for 4 – 5 minutes stirring regularly, until softened.
Add the cider vinegar and sugar and simmer, stirring, for a minute.
Add the chopped tomatoes, season with salt and pepper, and continue cooking for 2 – 3 minutes, stirring regularly. Remove from the heat, stir in the lovage and leave to cool.

Enjoy!