Fish and Chips
I’m always reticent to recommend pubs that serve good food as the quality of meals you get differs so greatly but The Royal Oak in Dunsford serves the most amazing cod and chips. On either a Tuesday or Friday evening I insist you visit this pub and order cod, chips and mushy peas.
I’ve had fish and chips at the best take-away in Sydney (which sadly no longer exists), I have eaten it at Rick Steins in Padstow and I can, in all honesty, say that you will not be disappointed with the Royal Oak.
The only negative I can think of is that the food is too hot to eat as quickly as I’d like.
If you don’t want to go out, then maybe have this fishy dish at home.
Salmon and spinach roll
2 leeks, thinly sliced
3 handfuls of baby spinach leaves
500g salmon fillets, skinned
2 sheets ready-made puff pastry
Green beans to serve
Milk or egg to brush
l Fry the leeks in a glug of olive oil until soft. Season to taste.
l Pierce the potatoes a few times, then cook in the microwave on high for 6 minutes, or until cooked. Cut into half-centimetre slices.
l Pour boiling water over the spinach to wilt, then squeeze out excess moisture and roughly chop.
l Put a sheet of pastry on a sheet of baking paper, on a baking tray then spread mustard over the pastry. Lie half the leeks in a strip in the centre of the pastry. Top with half the spinach, season well with salt and pepper, then add half the sliced potato and finally a piece of salmon. Fold over the pastry. Seal all the edges well, then flip over so the seam is underneath. Brush with a little milk or whisked egg, then repeat with the other sheet of pastry and remaining ingredients. Bake at 200ºC for 20 minutes, or until the pastry is golden.
l Let it sit for a minute or two. Carefully slice off the ends, and cut each roll into six. Serve two slices each, with some green beans on the side.