Cook like a local: Cornwall

Enjoy fresh-o -the-boat seafood, rich chocolate fudge and more

Cornwall is the home of Fisherman’s Friends, Doc Martin, Daphne du Maurier, Poldark, sticks of rock,

fudge, ice cream and old-fashioned holidays. A place of endless magic. There’s always a dose of ‘vitamin sea’ nearby and all that nature has to o er. Calm, restorative, uplifting and beautiful. This is Cornwall.

Cornwall’s close relationship with the sea and shing has allowed the county to capitalise on the ever-increasing popularity of sh and seafood. A crab sandwich eaten on the platt in Port Isaac or Porthilly mussels cooked over re on the beach at Harlyn Bay. ’Ansome. There’s nothing better than the waft of a Cornish pasty straight from the oven – beef skirt is traditionally used and a waxy potato, such as Wilja. Pastry can be shortcrust, rough pu or pu , but crimping is essential.

Cornish ice cream is made with clotted cream and whole milk. Its velvety smoothness and richness ensure its popularity. And there’s something so nostalgic about going into a fudge shop and deciding what to pick. There’s also tins of Cornish fairings (buttery spiced biscuits) standing tall on the shelves, and sticks of sweet, colourful rock. Finally, the quintessential cream tea. Scones or splits? Delicious splits (a traditional yeasty bun) are making a revival. Jam rst, always– if you don’t get clotted cream on your nose, you haven’t used enough.

“there is no ing b t r than the w ft o a co nish pasty straight fro the o n”