Recipe match #5

Brill with Brown Shrimps and Griddled Leeks in a Mustard Dressing. 

Matched with wild white 2013.


9781849491150The flavour of brill combined with mustard, leeks and shrimps is one of my favourites. It is so good! If you can’t get brown shrimps, then use prawns instead. When I’m serving this dish as a light lunch, I like to have a dressed salad and a bowl of minted new potatoes on the side.

Serves 4 as a starter or light lunch



4 filleted brill portions, about 150g each, skinned and trimmed

olive oil for cooking

20 baby leeks or 4 medium leeks, trimmed, washed and halved

Cornish sea salt

To finish

4–5 tbsp english mustard dressing (page 224)

100g cooked brown shrimps
3 tsp chopped chives

Heres how to do it:

Heat your oven to 220°C/Gas 7, ready to cook the fish.

For the leeks, heat up a griddle pan over a high heat, if you have one, or heat your grill. Oil the pan or, if grilling, brush the leeks with olive oil. Cook the halved leeks on the griddle pan or under the grill for 1 minute on each side for baby leeks, 2 minutes each side for normal leeks. Season with salt and remove to a warm plate; keep warm.

heat a large ovenproof non-stick frying pan over a medium heat and add
 a little olive oil. when the oil is hot, add the fish to the pan, skinned side up (ie presentation side down). Cook for about 2 minutes until the underside starts to turn golden, then place the pan in the oven for 3 minutes. Remove from the oven and carefully flip the fish over. leave the fish in the pan while you assemble the dish; it will finish cooking in the residual heat.

Warm the mustard dressing in a small pan, but don’t let it become too hot. Divide most of the leeks between 4 warmed plates, lay the fish over them and arrange the rest of the leeks on top. Toss the brown shrimps and chives with the dressing and spoon over and around the fish.

Serve immediately.


About Nathan:

Nathan Outlaw is a Cornwall based chef who has gradually become a familiar personality across the UK, renowned for his focus on the simple delights of British seafood cookery. He now runs his flagship ‘Restaurant Nathan Outlaw’ in Port Isaac, Cornwall, alongside three other restaurants and one pub.

  • Outlaw’s Fish Kitchen – Port Isaac, Cornwall
  • Outlaw’s – St Enodoc Hotel, Rock, Cornwall
  • The Mariners Public House – Rock, Cornwall
  • Outlaw’s at The Capital – London

Nathan’s vision for his restaurants is to see continual progression, and to offer each guest the best seafood, and local produce, cooked to the highest standard. It is this ethos of quality, consistency and passion that drives the whole team, and ultimately puts the best fish on the plate!

About wild white 2013:

Wild white is our modern Sauvignon Blanc, Made from 100% Sauvignon and grown in the Cote de Duras, this wine is soft and fruity. With aromas of grapefruit and peach and a subtle vanilla finish.


Recipe match #4

Risotto Primavera

matched with wild white 2013

andyAppletonRecipePrintServes 4


1.2 litres good vegetable stock

3 tbsp good olive oil

1 small onion or 6 spring onions, finely chopped

100g leek, cleaned and thinly sliced

1 small celery stalk (about 75g), finely chopped

225g risotto rice, such as Carnaroli

100ml dry white wine or white vermouth

200g freshly shelled baby broad beans

100g fine asparagus tips, cut on the diagonal into slices

150g freshly shelled young peas (save the pods for the stock)

1 small courgette (about 150g), topped, tailed and cut into small dice the same size as the peas

2 tbsp chopped fresh mint

50g butter

50g finely grated Parmesan cheese, plus extra to serve

A handful of pea shoots and some extra virgin olive oil, to garnish

Sea salt and freshly ground black pepper

Heres how to do it:

1. Bring a pan of salted water to the boil. Add the baby broad beans, bring back to the boil, then scoop out into a colander and refresh under cold water. Pop the bright green beans out of their skins, and discard the skins.

2. Add the asparagus to the boiling water, cook 1 minute then add the peas and cook for 1 another minute, or until both are just tender. Drain and refresh under cold water. Set to one side.

3. Put the stock into a pan, add the pea pods and any trimmings from the asparagus, and bring to the boil. Cover and simmer gently for 15 minutes, strain, return to the pan, and keep hot over a low heat.

4. Heat 2 tablespoons of the olive oil in a large pan. Add the onion, season lightly, cover and cook over a low heat for 5 minutes. Uncover, stir in the leek and celery, re-cover and continue to cook for a further 5 minutes until all the vegetables are soft but not browned.

5. Add the rice and stir it around until it has taken up all the oil and become translucent. Add the white wine or vermouth and stir over a medium heat until it has all been absorbed by the rice, then add a ladleful of the hot stock and leave to simmer, stirring, until it has all been absorbed before adding the next ladleful.

Continue like this for about 25 minutes until the rice is creamy and tender, but still a little al dente. You might not need to add all the stock.

6. Shortly before the risotto is ready, heat the remaining tablespoon of olive oil in a small frying pan. Add the diced courgettes and toss them around over a high heat for a minute or two until lightly coloured and just tender. Season lightly, scoop onto a plate and set to one side.

7. When the risotto is cooked, stir in the butter, Parmesan cheese, mint, broad beans, asparagus, peas, courgettes and some seasoning to taste.

8. Spoon the risotto into 4 warmed serving bowls and garnish with the peas shoots, grated Parmesan cheese and a drizzle of extra virgin olive oil.


• Yellow courgettes look lovely in this dish if you get hold of them.

• You could use frozen broad beans and petit pois peas for this dish, but of course it is better made with fresh ones when they are in season.

About Andy:

Andy Appleton has been a big part of the Fifteen family for many years now; originally a Senior Sous chef at Fifteen London, he was part of the team that launched the Fifteen concept back in 2002.

Andy loves everything about Italian food and went on to become Head Chef at the Italian-style Tabernacle Bar and Grill in Shoreditch, London before moving to Fifteen Cornwall in 2007. He’s been Head Chef here since March 2010.

For Andy, Italian food is about more than the recipes – it’s a whole attitude and lifestyle that makes great food the focus of every day. It’s about sourcing the best seasonal ingredients at their peak, and letting them do the talking without unnecessary clutter and complexities. Taking rustic, Italian dishes and adding a contemporary Fifteen Cornwall twist, Andy creates unique menus that bring the best of Italy and Cornwall together on a plate.

Follow Andy on Instagram: @chefandy15 or on Twitter: @andyappleton15



About wild white 2013

Wild white is our modern Sauvignon Blanc, Made from 100% Sauvignon and grown in the Cote de Duras, this wine is soft and fruity. With aromas of grapefruit and peach and a subtle vanilla finish. 12%.

Recipe match #3

Flourless orange and almond pudding

matched with late white 2012


2 oranges zest and juice

100g soft light brown sugar

100g caster sugar

6 medium eggs

250g ground almonds

1 1⁄2 tsp baking powder

Clotted cream


Grease a 26cm cake tin and line with greaseproof paper

Preheat the oven to 180°c

Place the brown sugar and caster sugar in a bowl with the eggs.

Whizz until pale in colour, fluffy and doubled in size. Fold in the zest and juice of 2 oranges. Add in the ground almonds and the baking powder and fold in gently.

Pour mixture into prepared tin and place in the oven for 30­40 or when cooked. Test with a skewer, if it comes out clean and dry then the cake is cooked.

Serve the cake warm with a dollop of clotted cream

About Emily and St Tudy Inn:

The St.Tudy Inn is a wonderful Cornish pub that celebrates the finest seasonal produce from the surrounding area.

Situated in the beautiful Cornish village of St.Tudy, the Inn has a warm and cosy atmosphere and a passion for simple, rustic cuisine, real ales and fine wines.

The kitchen is headed by Emily Scott where she creates an ever evolving menu that combines her passion for beautiful, seasonal food with the best Cornish produce available in this wonderful village location.

Enjoy a drink in the old bar, relax in front of the open fire and choose a lighter lunch from the bar menu.

Alternatively, you could head to the dining room and enjoy a selection of the finest pub food showcased at it’s very best.

We look forward to welcoming you to the St. Tudy Inn.

About late white 2012:

Our sweet Late white with aromas of honey and dried apricot with a hint of orange zest to complete a perfect meal. 12%

Recipe match #2

Ox cheek casserole

matched with Chateau Civrac 2006



4 ox cheeks

750ml port

3 litres red wine

2 carrots, finely chopped

2 onions, finely chopped

2 stalks celery, finely chopped

1 tsp black peppercorns

sprig fresh thyme

1 bay leaf

sprig fresh rosemary

dash olive oil

2 litres veal or beef stock

2 litres chicken stock


Place the ox cheeks, port, red wine, chopped vegetables, peppercorns and herbs into a large non-metal bowl. Cover with cling film and leave to marinate in the fridge overnight.

Remove the ox cheeks from the marinade and pat dry on kitchen paper. Pour the marinade through a fine colander into a bowl to strain the chopped vegetables. Keep the vegetables and the marinade liquor.

Heat a dash of olive oil in a large heavy-bottomed saucepan, add the marinated ox cheeks and caramelise until a lovely golden-brown all over. Remove from the pan and set aside. Add the chopped vegetables to the pan and gently fry for 3-4 minutes. Add the marinade liquor and boil over a high heat until the volume of liquid has reduced by half.

Add back the cheeks, add in the stocks, braise gently with the liquor for around two and a half hours in the pan with tight fitted lid, or around half that time if using a pressure cooker. Keep checking as it’s a fine line with this delicious meat; it should be tender enough to be cut with a spoon! Once the meat is perfect, the liquor should have thickened to a velvety gravy-like texture.

This can be served with lovely winter greens and luxurious creamy mash as a warming supper; it’s also wonderful with new potatoes.

The Chateau Civrac 2006 is built for this wholesome hearty food. The richness of the dish balances with the supple tannins of the wine. The little hint of Malbec in there brings a gentle spice, complementing the ox cheek beautifully.


About Paul:

After eight years of living in the city and working 18-hour days, a pivotal moment in my career occurred in 2006 upon meeting Derek Mapp, with whose backing two friends and I opened Number 6 in Padstow. Looking back on the early days in Padstow I felt we had so much to give and I think we tried to showcase that, so the menu was quite ambitious.

When I took sole occupancy in 2009, Derek played an influential role outside the kitchen as my business partner, friend and mentor. Meanwhile, we reworked the menu around the ethos it holds today: quality ingredients, often humble in nature, used to create meals with smooth clean flavours that offer great value for money.

We’re really lucky to have some of the best produce available to us on our doorstep. Moving to Cornwall proved to me that the only way to cook is with local, seasonal produce, which is reflected in every menu I produce.

About Chateau Civrac 2006:

Our Grand Vin is our signature blend. Made from our 4 grape varieties: Cabernet Sauvignon, Merlot, Malbec and Cabernet Franc. Complex nose comprising of plumby Merlot, Juicy Cabernet and spicey Malbec. smokey notes and mocca mid pallet. Long oak finish. 13%.


Recipe match #1

Mussels & clams, coconut and lemongrass broth

matched with wild white 2014


Serves 4


For the Broth:

600g Palourde/carpet shell clams

1kg mussels

2 X lemongrass stalks finely diced

2 X large shallots finely diced

1 X Birdseye chilli finely diced

4 X garlic cloves finely diced

4 X kaffir lime leaves

100ml fish stock/white wine

150ml coconut milk

For the Garnish:

Mint leaves

Chopped coriander

Sliced spring onion

Lime wedges

Heres how to do it:

A fantastic way of serving mussels and clams in a fresh coconut broth. This recipe works great with cockles as well.

In a sauce pan add the garlic, shallots, lemongrass and chilli with a small amount of butter. On a medium heat soften all the ingredients, this should take around 5 minutes. Add the fish stock, coconut milk and kaffir lime leaves and simmer for a further 5 minutes. The broth is now ready and can be kept in the fridge for 3 days.

Using a large sauce pan with a lid, put on a high heat, once hot add the mussels and clams, pour the broth over the molluscs and replace the lid. Steam for a couple of minutes until the molluscs have popped open. Place into 4 bowls with equal amount of broth in all the bowls. Garnish with chopped spring onion, coriander and mint leaves and serve with wedges of lime.

About Rick:

Rick is chef and co-owner with Katie of Prawn on the lawn fishmonger and restaurant in Padstow.  In May 2015 Katie and Rick decided to move to Cornwall to set up a second restaurant, Prawn On the Lawn Padstow leaving POTL Islington in the capable hands of their dedicated team.. Opened in July 2015, it follows a similar format to the restaurant in Islington being a fully licensed fishmonger and seafood bar with the addition of a hot food license. This has allowed Rick to experiment with different dishes, making the most of the local produce of Lobsters and Crabs and cooking them on the charcoal grill that he got installed into the kitchen. Still a small operation with only 24 covers, the menu changes every day and aims to be as sustainable as possible, working with local suppliers in Padstow and the surrounding areas.

About wild white 2014:

Wild white is our modern Sauvignon Blanc, Made from 100% Sauvignon and grown in the Cote de Duras, this wine is soft and fruity. With aromas of grapefruit and peach and a subtle vanilla finish. 12%.

Padstow Christmas festival competition

The Cornish town, made famous around the world by the TV chef Rick Stein, is a destination for food lovers all year round, but for four days in December it truly becomes a foodie’s heaven.

More than forty chefs from across the UK will be cooking up in the marquee on the quay at the 2015 Padstow Christmas Festival. Top names include Michael Caines, Angela Hartnett, Mitch Tonks, James Martin – the host of the BBC’s Saturday Kitchen and Cornwall’s very own Nathan Outlaw and Paul Ainsworth.
As you walk down the hill into the coastal town, nestled between it’s headlands and the river, the smell of cooking fills the air. Your senses are bombarded – overwhelmed by the rich array of aromas, and you become captivated trying to distinguish between the freshly ground coffee beans, the warm mulled wine steaming in the crisp cold air, roasting meats, fish on the griddle, creamy hot chocolate and freshly baked bread.
Alongside the foodie fun the Festival is bursting with artisans selling their crafts. As you wander through the narrow aisles there are Christmas presents, often with a Cornish origin beautifully displayed on stalls on either side. The chatter and clatter of buyers and sellers rumbles from morning until nightfall, and it only falls quiet again when the moon is high in the sky over the estuary. Amongst the festivities there are the familiar sights and sounds of old friends catching up with each other. Thousands of people and thousands of pounds pass through the Padstow Christmas Festival over the four days.

After the hustle and bustle in the marquees there’s nothing better than to retreat to the ever-warm welcome of Bin Two for a glass of my favourite Chateau Civrac. Fine wine, good company at a Cornish Christmas Festival with the sound of children’s voices singing Carols – there couldn’t be a more perfect start to Christmas 2015.

the recipes

To celebrate the festival, I have teamed up with our best local chefs and together we have matched one of their recipes to one of my wines. The recipes matched are:


Paul Ainsworth  – chateau civrac 2006

Nathan Outlaw – Chateau Civrac 2008

Andy Appleton – wild white 2013

Emily Scott – St Tudy Inn – late white 2012

James Tanner – chateau civrac 2005

Adrian Oliver – Old Mill Bistro – late white 2012

Jack Clayton – Gurnards Head – wild white 2013

Rick Toogood – Prawn on the Lawn – wild white 2014

Paul A Young fine chocolates – element

Recipes will be posted on this blog. You can receive all of these recipes by liking our facebook page and subscribing to our newsletter.

the competition

We are running a postcard competition for the festival by teaming up with the lovely people at BinTwo wine bar and coffee shop in Padstow

christmas treats competition front

Enter the competition to win a case of our selected Christmas treats. To enter, grab an entry card at the festival, fill in your name and email address and pop it into the special postbox in BinTwo. Draw takes place on 6th December. Delivery in time for Christmas. Happy!