Cod with Creamy Shellfish and Wild Spices
I’m back on the Isles of Scilly, having survived the boat crossing once again (thank goodness my strategy is still working) and am now above board again and enjoying these beautiful islands again. It’s Walk Scilly Festival time.
Having led an enthusiastic group of Scilly walkers (not to be taken literally, in the funny sense of the word), I deliver the group to my collaborator for this event; Euan Rodger, the owner and chef at Tanglewood Kitchen (at the back of the Post Office). I love working with Euan – he pre-prepares delicious dishes such as a rich, creamy sauce, and quickly cooks up fish while salivating foragers watch. I deliver a basket of wild ingredients that we’ve collected on the walk and Euan improvises (okay, we have a vague plan beforehand) and voila. On this autumnal gathering, the basket contains wild fennel seeds, alexander seeds and yarrow leaves to finish off his dish. Wooden forks are handed round and well all dive in. Not a morsel is left, and I think that says more than words.