We're perfectly placed here on the coast to forage the best seaside veg Cornwall has to offer. Infact I think we need to spare a thought for Paul the barman who looked up from the beach to see Chef hanging from the clif! But for the benefit of our guests, he has been returning with some fresh sea beet, ramsons (or wild garlic) and Alexander's. Amongst other dishes, guests have enjoyed an amazing Braised shin of beef with a nettle and ramson risotto. For those of you who can go yourselves, Sea beet is bang on season and can be found around the cliffs; it cooks like spinach and chef has been using it with fish and other seaside veg. Ramson's are nearing the end of their season as they are starting to flower but can still be used, like us, in risotto's, soup and as a garnish. If you find Alexanders, chef's tip is to blanch the stems for a good 10 minutes, ensuring the strong tough taste is replaced with something soft and angelic.
Pancakes stuffed with seabeet:
Large bunch of seabeet
150g Cheddar Cheese (grated)
2 peeled tomatoes
Salt & pepper
Wash the sea beet and pull the leaves from the stems. Cook for 10 minutes in a sealed pan, drain and chop. When cool, mix together with the grated cheese, salt and pepper. Peel the tomatoes and slice. Use the filling to stuff in cooked pancakes. (Make sure you wrap the mixture up well by putting the filling in the middle of the pancake and folding two facing edges over and tucking the remaining two underneath). Heat for a couple of mins each side before serving. Delicious!
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