Devon Holiday Inspiration

In recent years pollock has been touted by the Marine Conversation Society as a sustainable alternative to cod. Sainsbury’s tried a marketing ploy designed to give it some gallic flare through renaming it ‘colin’ – the French word for hake. At Ladram our anglers know it as pollock and they are often in ready supply off our pebbled beach. So, if you are fortunate enough to land a pollock and are thinking ‘what comes next?’ this tasty recipe should help you out. Lemon & Parsley Pollock Recipe BBQ or grill 15 mins cooking time Serves 4 people    Sustainable seafood Ingredients for the marinade 1 lemon Knob of butter Small handful of parsley 12 small vine tomatoes Ingredients 2 pollock / 4 pollock fillets (1 per person) Salad Boiled potatoes Preparation Instructions Place fillets in a bowl and add squeezed lemon and chop parsley  – leave to marinate for 20-30 minutes. Take 2 sheets of tin foil and turn up edges to avoid any juice spilling. Lay 2 fillets on each sheet, add the vine tomatoes and any left over juice and then place a small knob of butter on each fillet. Carefully wrap up tin foil to create a sealed parcel that can be placed onto the grill or barbecue. Place the 2 tin foil parcels onto a pre-heated grill or barbecue and leave to cook for 15 mins. Once cooked carefully remove parcels from grill and leave for several minutes to allow the foil to cool. Serve fish and vine tomatoes with boiled potatoes and green salad.    

When on holiday, creating a Bolognese early into your trip is a prudent move. This dish is filling, uses few utensils, is healthy, can be quickly reheated and portion sizes are easily scalable. Ladram have put together a super simple spaghetti Bolognese recipe to get you started. Simple Spaghetti Bolognese Recipe   1 hour cooking time  Serves 4  Vegetarian adaptable    Simple to make  Ingredients 400g minced beef (V. use Quorn) 1 onion (diced) 2 garlic cloves (chopped) 100g carrot (grated) 2 x tins chopped tomatoes (400g) 400ml stock (x1 stock cube) 400g dried spaghetti 2 tbsp olive oil Salt & pepper Parmesan (grated) Preparation Instructions Over a medium heat place a large saucepan. Add a tbsp of olive oil, (once hot) add beef, salt & pepper. Cook the mince until it browns before removing from heat and setting aside in a bowl. Add another tablespoon of oil to the same pan (medium heat), add onions, salt & pepper – fry for about 5 mins until soft. Add the garlic and cook for a further 2 mins before adding the grated carrot and mince into the pan. Add all the tomatoes (stir well), add stock and bring pan to a simmer before reducing the temperature. Simmer for 45 mins until the sauce has reduced. When ready to cook the spaghetti, bring a large pan of water to the boil and cook to the packet’s instructions. Once cooked, drain and add spaghetti to the pan with the Bolognese. Mix well before serving. Add grated Parmesan.  

Nothing makes a holiday like great food, but when cooking in a caravan or static lodge you won’t have all of the appliances or space that you have at home. One-pot meals are a great way of creating something filling and delicious but with minimal washing up! One-pot tagine recipe You don’t need a clay pot to whip up a tasty dish like this. Simply add all of your chosen ingredients & spices into a casserole dish or large saucepan and top with feta, mint and lemon for a truly authentic taste. Our favourite version of this North African dish is Moroccan Chicken. To make this one-pot meal even easier, you can prepare all of the spices and veg before you go away, meaning that all you need to bring is a small tupperware or sandwich bag. You can also add the meat to this as it will marinade nicely before cooking! Simply add couscous for a hearty meal. This dish is easy to freeze and reheat. 50 mins cooking time  Serves 4  Simple to make   x1 Pan Ingredients 3 tbsp olive oil 3 garlic cloves 1 tsp turmeric 1 tbsp each ground cumin, coriander and cinnamon 100g/good sized chunk of ginger, roughly chopped 2 red onions, roughly chopped 1 tin of chopped tomatoes 100g raisins/cherries 4 boneless, skinless chicken breasts or thighs 1 large butternut squash, deseeded and cut into big chunks 600ml chicken stock 2 tbsp brown sugar 2 tbsp red wine vinegar Preparation Instructions Heat 2 tbsp of the oil in a deep pan or casserole dish, add the chicken and brown on all sides; either with or without the seasoning depending on how you have packed for your trip. Then remove the chicken to a plate. Gently fry the onions in the remaining oil until softened (leave a little onion to the side for garnish at the end). Add all or the remaining spices, fry for one minute more until fragrant. Add the tomatoes and fry for another few mins to soften. Return the chicken to the dish with the squash, stock, sugar and vinegar. Bring to a simmer and cook for 30 mins until the chicken is cooked through. Lift the chicken out and stir in the raisins or cherries, then continue simmering the sauce to thicken while you shred the chicken into bite-sized chunks. Stir the chicken back into the sauce and season. Mix the remaining red onion, lemon zest, mint and feta. Scatter over the dish, then serve with some couscous and yoghurt if you like.

  20 mins cooking time Serves 4  Ingredients 400g – 500g chicken thighs, boneless 400g frozen vegetables 300g basmati rice A handful of raisins A handful of cashew nuts 1 vegetable stock cube 2 tbsp of korma paste Preparation Instructions Add 2 tspn of oil to a hot pan. Add a pinch of salt to the chicken thighs and add to the pan – cook on high heat for 5 mins or until golden on both sides. Turn down the heat and add a tbsp of korma paste and cook for a further 10 minutes. Boil 600ml of water in a kettle. Place the rice, veg and raisins into a microwavable bowl. Pour 600ml of water over rice mixture before adding the stock cube and stirring in the remaining tbsp of korma paste. Cover bowl, leaving a gap to let it steam for a few minutes, before microwaving the rice for 12 minutes on 850 watts. Add the rice to the pan containing the now cooked chicken and leave to stand for 5 mins (covered). Scatter with cashew nuts and serve. Image via Divya Kuda on Flickr

At Ladram we’re big fans of mackerel. It’s sustainable, easily caught, high in omega-3’s, simple to cook and most importantly extremely tasty. For the anglers staying at Ladram who get lucky, this recipe is for you. BBQ or grill 10 mins cooking time Simple to make   40 mins prep time Ingredients for the marinade 1 lime (juice of) Ginger, 1 cm cube (grated) 1 tbsp soy sauce 1 garlic (crushed) 2 tbsp honey Ingredients 2-3 mackerel (120g – 140g each) Salad Bread Preparation Instructions Mix up marinade ingredients and pour over your mackerel, leave for 30 mins in refrigerator. Pre-heat grill / BBQ. Cook mackerel on each side for 5 minutes or until the skin begins to crisp. Serve straight to the plates, accompanied with salad and bread. Image via Sarah Joy via Flickr