The Hidden Hut: Irresistible Recipes from Cornwall’s Best-kept Secret. Simon Stallard

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      APRICOT, HONEY AND ROSEMARY MUFFINS

      This recipe makes enough batter for 12 muffins. The batter freezes brilliantly, so you can enjoy freshly baked muffins for many mornings after you’ve made the mix. Just put the batter into the muffin cases and freeze them, then pull out as many as you need the night before to defrost and cook to enjoy them fresh in the morning.

      When making the mix, keep the apricots and pecan nuts quite chunky to give the muffins some bite.

      Makes 12

      350g plain flour

      2 tsp baking powder

      a large pinch of sea salt

      2 tbsp finely chopped rosemary leaves, plus 12 small rosemary sprigs

      120g pecan nuts, roughly chopped

      120g dried apricots, roughly chopped

      2 large eggs

      125g golden caster sugar

      125g unsalted butter, melted

      240ml buttermilk

      100g honey

      Preheat the oven to 200°C (180°C fan oven) gas mark 6 and line a 12-cup muffin tray with 12 tulip muffin cases. Sift the flour, baking powder and salt into a large mixing bowl and add the chopped rosemary, pecan nuts and apricots.

      In a separate bowl, whisk together the eggs and sugar until light and creamy, then whisk in the melted butter, buttermilk and honey until well combined. Pour this mixture into the dry ingredients and fold everything together using a spatula until just combined. Be careful not to work the mixture too much or the muffins will be tough — it doesn’t matter if it is still slightly lumpy.

      Spoon the batter evenly into the cake cases. Top each one with a sprig of rosemary to decorate. Bake the muffins for 25–30 minutes until risen and golden and a skewer inserted into the middle of a muffin comes out clean. Transfer to a wire rack. Serve warm or cold.

      SMOKEY BACON PASTRIES

      Crispy dry-cured smoked bacon, rich yolky eggs and Cornish Brie make for a great breakfast pastry filling. I like to enjoy these with a bit of cranberry relish on the side.

      Makes 12

      butter, for greasing

      500g puff pastry, defrosted if frozen

      plain flour, for dusting

      8 rashers of streaky smoked bacon

      6 spring onions, thinly sliced

      50ml double cream

      3 large eggs

      50g Parmesan cheese, grated

      180g Cornish Brie, diced

      freshly ground black pepper

      cranberry relish, to serve

      Preheat the oven to 220°C (200°C fan oven) gas mark 7 and grease a 12-cup muffin tray with butter. Roll out the puff pastry on a lightly floured work surface. To make it extra flaky, fold it in half and roll it out again. Do this twice more, then roll it out thinly one final time.

      Take a 12cm round pastry cutter and check that you can get 12 circles out of the pastry before you start to cut them, as you don’t want to have to re-roll the pastry. Roll it out a bit more if needed. Cut out the pastry discs and use them to line the 12 holes of the muffin tray, then put it to one side.

      Grill the bacon until crispy and golden, then shred into small pieces. Divide the bacon bits evenly between the pastry cases, followed by the spring onions.

      In a large bowl, whisk the cream to soft peaks. In a separate bowl, whisk the eggs until light and fluffy, then fold them into the cream. Season with black pepper and fold in the Parmesan.

      Pour the filling into the pastry cases and top with the diced Brie, dividing it evenly between the tartlets. Bake for 20 minutes, turning the oven temperature down to 200°C (180°C fan oven) gas mark 6 after 10 minutes, until golden on top and the pastry is cooked through. Make sure the pastries are cooked and move freely in the muffin tray before taking them out of the oven. Serve warm or cold with cranberry relish on the side.

      BUTTERMILK DROP CAKES WITH LEMON CURD

      Topped with warm lemon curd and served straight from the stove, these drop cakes are a sure-fire way to draw everyone to the breakfast table. Serve with berries and crème fraîche.

      Serves 4

      320g plain flour

      1 tsp baking powder

      a good pinch of sea salt

      50g caster sugar

      2 large eggs

      290ml buttermilk

      60g butter, plus extra for frying

      crème fraîche and berries, to serve

      FOR THE LEMON СКАЧАТЬ