![]() It was at The Ship Inn-the landlord, Tom Mitchell, he was friends with my wife and said to her, 'I'm thinking of starting something.' That's how it started. "Bowcock was around in the 1600s, so they say-some think it's true, some don't. I love seeing the kids on the harbour with their lanterns." "The Bowcock story is wonderful and it's a great festival. "My wife Dorothy made the first one," Guard explains. Its famous Christmas lights illuminated the harbour (this was monumental, the 50th anniversary-but that's another story), and the aroma of roasted chestnuts mixed with the salty air. The first time I tried Stargazy Pie was in 2013, when I visited Mousehole during seasonal times. A bit of parsley." Some cooks add mustard there's usually loads of cream to bring it home. "And it's a typical sauce, really: butter, onion, stock, plenty of seasoning and so on. ![]() "It's fish, with hard boiled egg grated on top," she begins. Matthews can't tell me exactly what goes into her version. In Cornwall it retains its beauty, especially in December.Īside from the pilchards and pastry, the recipe is choppy water. These days, the fish is often ignored and lacking from dinner tables across the world. Matthews explains that the fish can vary, from haddock to whiting to mackerel, but there must always, always be pilchards. No more is that more apparent than with Stargazy Pie, with its bobbing fish heads poking happily out of their pastry crust. Indeed, Cornwall is known for its revelry and its hearty goodness, and the basis of so much of that is fishing.
0 Comments
Leave a Reply. |