成人快手

This is great walking food. Crabs, protein, vegetables all into together and it can sit in you rucksack all day long being bumped about and be none the worse for that. This is a version of the French classic pan-bagnat.

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For 4

路 1 large baguette or 4 mini baguettes

路 2 balls Mozarella

路 1 clove Garlic cut in half.

路听2 tomatoes sliced

路听1 large courgette sliced

路听 2 red peppers, trimmed and cut into 4.

路听1 small red onion, very finely sliced

路 A small handful of olives sliced.

路 A handful of Oregano, marjoram, parsley or basil.

路听Olive oil

路听Salt and pepper.

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1. Toss the peppers and courgette in olive oil, salt and pepper. Heat a frying pan or griddle pan and cook the peppers and courgette on both sides until just soft.听 The courgettes will only take a couple of minutes, the peppers a little longer. Leave to cool.

2. Split the bread down the middle and pull out a little of the bread from both halves.

3.听Drizzle a little oil on each half then rub with the cut side of the garlic clove.

4.听Now layer up the bottom half of the dough with vegetables, torn mozzarella, herbs and salt and pepper to taste.

5. Put the top half back, cut into 4 if using a whole baguette and wrap the bread tightly with plastic wrap. The idea is that the bread soaks up juices from the vegetables.

We love Devon Crab and we love frittata.听 It鈥檚 one of those dishes that can be varied with the seasons and depending on what we fancy.听听

For 4

- 听200g spinach or other greens

- 听3 tablespoons olive oil

- 1 onion, finely chopped

- 1 clove garlic 听crushed

- 1 good pinch chilli flakes

- 听 6 eggs

- A good handful of parsley, finely chopped,

- 2 tablespoons freshly grated parmesan cheese

- 听400g fresh brown and white crab meat

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听

1. Begin by removing any large stalks from the spinach.听 Wash it then plunge into boiling, salted water for 1 minute. Drain, squeeze out the excess water and roughly chop.

2.听Heat 1 tablespoon of the olive oil in a pan, add the onion, chilli and garlic and cook gently for 5鈥�10 minutes, until soft being careful not to burn the mixture at all. Stir in the spinach and season well with salt, pepper then remove from the heat.

3.听Beat the eggs in a bowl. Mix in the spinach and onion, plus the herbs, brown crab meat and some seasoning.

4.听Heat the remaining olive oil to a non stick pan and heat until shimmering. Add the frittata mixture and reduce the heat to medium. Scatter the white crab meat over the top and push down into the mixture so it is just showing.

5.听Cook until the frittata is set underneath and still slightly runny on top. Give it a gentle shake to make sure it鈥檚 loose from the pan. 听

6.听Place the pan under a hot grill for 1 minute to cook the top. When done slide the frittata out of the pan and leave to cool for at least ten minutes to set.

7.听The frittata can be served warm but is also excellent cold and ideal for picnics.

Sitting around a fire on the beach after a swim as the sun dips is heavenly and tossing a few potatoes into the embers is the simplest way to cook. Just make sure you clear up the mess afterwards.听

For 4

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- 4 large baking potatoes, scrubbed

- Olive oil

- Salt

- Freshly ground pepper

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1. Pierce the skin of each potato all over with a fork.

2. Prepare a wood fire outdoors and let cook down to embers. Place each potato on a square of foil large enough to wrap it, shiny side out.

3.听听Sprinkle with olive oil, salt, and pepper, to taste. Rub oil and seasonings into a potato, and then gather foil around a potato to cover it tightly.

4.听听Place them in embers of the fire 1 hour before serving; turn every 10 minutes or so to prevent burning and for even cooking. 听

5.听 Roast until the tip of a knife slides into the potato easily (remove a potato from the fire and pull back foil to test; return to fire if not cooked through). Expect the potatoes to take between 40 minutes and 1 hour depending on the size.

6.听To serve, remove potatoes from fire. Unwrap potatoes and cut open tops. Squeeze open potatoes to expose flesh and drizzle with more olive oil.

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听

- 3 hot smoked mackerel fillets

- 150g cream cheese

- Lemon juice

- 陆 tsp hot, smoked paprika

- Small handful of chives, finely chopped

- 听Black pepper

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1.听 Skin the mackerel fillets and check for bones. Flake into chunks

2.听Put the cream cheese in a bowl and add lemon juice.听 Mash with a fork to loosen the cream cheese so it will coat the fish.

3.听Add the paprika and chopped chives and mix well. Add the flaked fish and turn gently so the fish is coated.

4.听Spoon the mixture over each of the potatoes and serve.

For 1 loaf

If you like a hunk for bread and cheese for an expedition this is perfect.听 All the trimmings have been added to the bread in the comfort of your kitchen saving you the faff when you鈥檙e out on the water or taking a break from a bike ride.

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Dough:

- 250g white bread flour

- 50g Wholemeal bread flour

- 3g instant dried yeast or 6g fresh yeast

- 190g room temperature water

- 1 tbsp olive oil

- 5g salt

Filling:

- 1 small onion

- 1 small clove garlic

- 1 tbsp olive oil

- 8 black olives

- 陆 tbsp South Devon Chilli Farm Chilli Jam

-听A handful of chopped parsley or marjoram

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听

1. Mix the dough ingredients except the salt in a bowl so that all the flour is wet. Cover and leave for 20 minutes.

2. Add the salt and knead for a couple of minutes (it may be a little sticky but don鈥檛 add a load more flour when you鈥檙e kneading). Cover and leave for 10 minutes.

3. Knead again for a couple of minutes.听 Cover and leave for 1陆 - 2 hours at room temperature.

4. Blitz together the onion and garlic.听 Heat the oil and gently fry the onion and garlic paste for 5 minutes.听 Turn off the heat and let cool.

5.听Blitz or finely chop the olives and put in a bowl with the Chilli jam and chopped herbs.听 Add the Onion paste and mix well with a little salt and pepper.

6.听Flour your work surface and gently tip the dough out of the bowl. Shape into a rough rectangle.

7. You are aiming to flatten to dough into a rectangle 8鈥� by 6鈥� (20cm x 15cm). To do this use your fingertips to press down into the dough all over its surface.听 Keep your work surface well floured. If the dough is springing back cover it and let rest for 5 minutes before pressing again.

8. With the longer edge of the dough towards you spread the filling mix over the dough but leave an inch or so along the edge nearest to you. Starting at the edge furthest from you roll the dough around the filling being sure to keep it rolled nice and tight.

9. Place the rolled dough on a baking sheet, brush with a little olive oil and leave to rest for 20 minutes. Meanwhile heat the oven to 230掳c.

10. When the bread is ready give the top three diagonal slashes and pop it into the centre of the oven. Turn the heat down to 200掳c.

11. Bake for 40 minutes by which time the bread should be nicely browned and should sound hollow when tapped on the bottom. A skewer pushed into the centre of the dough should come out dry and clean.

This was devised for the Queen鈥檚 coronation but is still delicious today.听 This is a simple version which is a great way to use left over roast chicken.

听

- 1 small onion, peeled and very finely chopped

- 1tbsp sunflower oil

- 1tbsp mango chutney

- About 6 ready to eat dried apricots, finely chopped.

- 2tsp curry powder.听 A mild, korma type powder is perfect.

- 陆 tsp harissa paste (if you like an added kick)

-听Zest and juice 1 lemon

- 4tbsp mayo

- 1tbsp yoghurt

-听陆 a cooked chicken, skinned and cubed

- 1tbsp chopped fresh parsley or coriander

- Salt and pepper

1.听Cook the onion in the oil very slowly until soft but not coloured. Stir in the curry spices and cook for a minute.

2.听Add the mango chutney, harissa paste, and lemon juice with 2 tbsp water. Mix well and cook for about 10 minutes until it thickens.

3.听Stir in the lemon zest and season well. Whizz until smooth with a hand blender.

4.听Mix into the mayo and yoghurt to taste. If you don鈥檛 use all the paste you can store it in the fridge or freeze it.

5.听Mix into the chicken with the apricots and parsley or coriander and you could add some toasted flaked almonds if you liked.

6.听Serve in sandwiches or on baked potatoes. Keep chilled and cling-filmed in the fridge and eat within 2-3 days.