Crab on Toast
21/12/2016

Making a brown crab mayonnaise to mix with the white crab meat gives this dish an extra boost of delicious crab…

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Baked Cod, Mushroom Ketchup, Red Onion & Sage
21/12/2016

Mushroom ketchup is a great addition to fish dishes and this recipe is quick and simple to make. Everything can be…

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Cauliflower Soup with Pollock & Apple
20/12/2016

The winter harvest of cauliflowers has begun and what better way to use this fantastic British vegetable than in a soup…

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Crispy Porthilly Oysters
20/12/2016

Crispy Oysters are a great way of introducing first timers to oysters, especially kids. It is normally the texture of oysters…

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Beetroot Cured Salmon
20/12/2016

Beetroot cured salmon is a take on the Scandinavian gravadlax. In this recipe you cure the salmon fillets for 30 hours…

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Pineapple Tarte Tatin
20/12/2016

A simple take on the traditional Tarte Tatin. For this recipe it is important to get hold of a good quality…

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Cornish Flatbread
20/12/2016

Made fresh every service at Outlaw’s in Rock, this bread always gets some attention – Now you can make it at…

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Treacle Tart
20/12/2016

There is no better time to eat treacle tart than when the nights draw in early, but we usually find an…

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Outlaw’s Scones
20/12/2016

Scone, jam, cornish clotted cream, pot of tea – heaven. Cornwall is renowned for its cream teas, and as they invented…

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Smoked Haddock with Quails Egg coated in cornflakes and Curry Sauce
20/12/2016

An adaptation of a dish from the Glynn Purnell Masterclass 2012. With Glynn joining us, Nathan decided on a Purnell inspired…

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