What's on and where to go in Cornwall

Our county is well known for being foodie heaven, with an impressive collection of artisan producers and top restaurants taking influence from all over the world. But what of our historical dishes which have all but died out? You may not initially think of Cornwall as the epicentre of cultural cuisine, but we have many foods as iconic to us as seagulls and St Piran. 

Here we are again friends, and now time to use a little creative licence. The following classic wasn’t technically born in Cornwall, but has long been an adopted favourite in these parts and that’s good enough for me. The dish I’m referring to is Junket.

Continuing in my project to discover the dishes that make our county great, and armed with my ancient copy of ‘Favourite Cornish Recipes’, it’s on to round 2- Saffron Cake.
A lifelong favourite of mine, it has always been the perfect partner for a pot of tea and a good natter.
The distinctive ‘Saffron’, which lends a vibrant golden colour is an ingredient to be reckoned with. Currently worth more gram for gram than gold itself, Saffron is the dried stamen from the beautiful crocus flower, and the hand picking, limited time frame nature of its harvest has made it a premium spice attracting an equally premium price.

It’s here, the big one, the one dish that says ‘Cornwall’ to me more than any other. It’s also the one I’ve been dreading. I’m pretty adventurous, and will try anything once, but a pie with fish heads in? I’m going to need my iron stomach for this one, the legendary ‘Starry Gazey Pie’.

Carrying on in my quest to recreate classically Cornish recipes as well as their origins, its part 3, and time for a biscuit (A Cornish one of course). Scotland has its shortbread, America has the infamous cookie, and Cornwall has the Fairing.

Let’s face it; there isn’t much in life that isn’t better with a cup of tea. That certainly seems to be the case with my classics, as I’ve noticed the addition of a nice cuppa is becoming a habit. It certainly makes a firm friend with my latest recipe, for Cornish Splits.