Mussels steamed in cider with hop shoots

This is our first spring in the new house. The garden cautiously brushes colour onto the bare branches and weather-beaten soil; previously concealed Primroses, Crab apple blossom and Sweet violets emerge in a gentle April flourish. Part of the joy of being new to the area is discovering what the nearby hedgerows have to offer; this morning Amelie and I found an expanse of hop shoots growing just yards from our front door; hence their inclusion in this quick mussel recipe...

1.5kg Fresh mussels, rinsed and de-bearded
A good handful of fresh Hop shoots
2 Banana shallots, finely chopped
A wine glass of dry cider
Olive oil
Finely chopped Ramsons to serve (optional)

In a large pan, soften the shallots in a little olive oil for about five minutes, then stir in the hop shoots for a further three. Tip in the mussels, pour over the cider and then pop the lid on the pan. Cook for about six minutes, until all of the mussels have opened. Serve with a sprinkle of finely chopped Ramsons and crusty bread.

Forager's cookcard #2: Dulse

There are so many edible species of seaweed to be foraged on our shores - dulse is probably my favourite. Eat this frittata piping hot just after cooking - or let it cool, pop it in the fridge, and eat the next day.

Dulse frittata
A large handful of dulse fronds, roughly chopped
1 Onion, sliced
1 Garlic clove, grated
A small sprig of Rosemary, finely chopped
400g Cooked new potatoes, sliced
4 Eggs
Salt & pepper
Olive oil

1 Fry the potatoes in an oiled non-stick pan until they start to crisp up. Add the Dulse, onion, rosemary and garlic, then keep stirring on a low heat for a further 10 minutes.
2 Beat the eggs in a bowl. Season, then put to ones side.
3 Try to space everything out evenly in the pan, then pour in the beaten eggs. Let the frittata cook for 7-10 mins on a low heat, then pop the pan under the grill for a few minutes to cook the top.

Griddled prawns with lemon

Sea bass and seafood Italian one-pot

Shot for BBC Good Food Magazine, April '12 issue
Recipe: Barney Desmazery
Prop styling: Jenny Iggleden
Food styling: Lizzie Harris

Recipe >>> Here <<<

Moules eclade

A bitterly cold January night left a dusting of frost across the garden this morning; the darker corners clinging on icily as I arranged the mussels on the board. Wonderful, resinous smoke plumes through the shellfish as the pine needles burn - I can honestly say that this has become my favourite way of cooking mussels.

Fresh mussels
A large bag of pine needles (they need to be tinder-dry, otherwise they won't light)

1 Balance four mussels hinge side up in a cross shape in the centre of an old wooden board or large flat stone (a piece of bread in the centre is handy if they keep falling over. Build up a concentric circle of mussels around the cross, making sure that they're all hinge side up.
2 Add a three inch layer of pine needles on top of the mussels. Light the needles; once they have all burnt away, blow away the ash and eat the mussels. Great with crusty bread - oh, best not to eat any mussels that haven't opened...

Oysters with mignonette dressing

Crab claws

Summer foraging special

Pan-fried Sea Bass with a quick tomato salsa

You could serve this salsa with salmon, mackerel - any white fish; it would also be great spooned over a piece of chicken snatched straight off the barbie. I hear the weather forecast for tomorrow is a bit grim, so we're seizing the opportunity to have something light and summery while the going's good.

2 Line-caught Sea Bass fillets
A small punnet of cherry tomatoes, chopped
1 Shallot, finely chopped
1 Red chilli, finely chopped
The juice of 1 lime
2tsp Fish sauce
1tsp Sugar
A pinch of salt
Fresh coriander leaves
Rapeseed oil

1 Season the fillets with salt and pepper. Mix the the tomatoes, shallot and chilli together in a bowl, stir in the lime juice, fish sauce, sugar and coriander then put to one side.
2 Heat a splash of oil in a frying pan. Place the fillets skin side down in the pan and fry for 4-5 minutes, after which the skin should be nice and crispy. Flip over with a spatula and cook on the white side for about a minute. Plate up, then serve with a generous spoonful of salsa.

Blue mussels