Recipes: Nathan Outlaw

Baked hake in a Mediterranean crust (pictured above) 

Cooking Time: 20 minutes

Serves: 4

Ingredients
4 x 180g pieces of hake fillet, skinned and pin-boned

Mediterranean crust
50g black olives
25g sun-dried tomatoes
25g pine nuts
75g unsalted butter, softened
3 tsp chopped chervil
Pinch of saffron
50g Davidstow cheese, grated

Dressing
125g rapeseed oil
60ml white wine vinegar
Cornish sea salt and freshly ground black pepper
3 tsp chervil
4 tomatoes, cut in half and then into quarters
1 red onion, chopped finely

Mix together the olives, sun-dried-tomatoes, pine nuts, chervil and saffron in a blender or processor until chopped very finely. Combine with the butter and cheese, and set aside

Whisk together the oil, vinegar, chervil and some seasoning for the dressing and dress the tomatoes and onion. Distribute among serving plates

Preheat the oven to °C/gas mark 4

Coat each hake fillet with the crust and put onto a greased baking tray. Bake for 6-8 minutes (this will depend on the thickness of each fillet) and serve each piece on top of the salad

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Cheesy prawn filled jackpots

Cooking Time: 1 hour and 20 minutes

Serves: 4


Ingredients
4 jacket potatoes, scrubbed
500g raw shelled prawns, fresh or frozen, any large ones sliced
100g cream cheese
100g thick Greek yogurt
50g Davidstow® 12mth or 18mth cheddar, grated
2 tsp chopped dill
Zest and juice of 1 lemon

Preheat the oven to 200°C/gas mark 6

Bake the potatoes for roughly an hour, or until cooked through and a skewer or knife can be inserted easily

Halve the potatoes and remove the flesh with a spoon, keeping the skins aside

Increase the oven temperature to 220°C/gas mark 7

Mix all the remaining ingredients (except the grated cheese) with the scooped out potato and some seasoning, then spoon into the hollow skins

Top with the grated cheddar and bake for 8 minutes to melt the cheese, serve hot from the oven

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Crackler and saffron rolls

Cooking Time: 25 minutes, plus 1 hour proving

Serves: Makes 10 rolls


Ingredients
375g white bread flour
220ml water
20g fresh yeast
15g unsalted butter, plus extra for greasing
Pinch of saffron strands
10g salt
50g Davidstow® 12mth cheddar, grated

Using a dough blade or hook, bring the flour, water, yeast, butter and saffron together in a mixer. When a dough forms, continue to mix for 6 minutes at high speed, before adding the salt. Continue mixing for another 2 minutes

Place the mixed dough in to a floured bowl and cover with a moist tea towel. Prove in a warm place for half an hour, then knock back to remove the air. Portion into 10 pieces and roll into balls

Put each ball onto a greased baking tray, cover with the tea towel again and leave to prove a second time

Preheat the oven to 220°C/gas mark 7

When twice their original size, top with cheddar and bake for 15 minutes. When golden and hollow-sounding when tapped on the bottom, transfer to a rack to cool before serving

Recipe courtesy of www.greatbritishchefs.com