Follow the ups and downs of Newlyn, England's largest fishing port, 80 species of premium line, trawl, net and pot caught fish and shellfish are landed daily. Top London chefs like Tom Aikens source MSC accredited Pollack, Bass, Sardines and Mackerel. Photography - digital images from stock or commissioned to order. Art students are encouraged to use the harbour as inspiration for their work as did the Newlyn School of Artists - info@newlynharbour.co.uk Laurence Hartwell
1kg of the finest mussels, one leak, carrot and red onion julienned, crushed garlic and fresh ginger, a dash of light soy sauce, a glug of sake (or dry sherry) make individual parcels all tightly wrapped up in foil and popped in the oven for a maximum of 14 minutes at 200°.......
steamed and ready to eat.
posted by Laurence Hartwell at
Sunday, July 26, 2009
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