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Cornish Pilchard and Bombay Aloo (Sardines and Indian spiced Potatoes)
Autumn harvest is a great time to enjoy Cornish Pilchards. As the saying goes, When Corn is on the Shock, Pilchards are on the rocks(Slightly grown sardines)Full of natural Oils and rich in marine flavours,there is plenty of Sardines to feed the world. My simple recipe here, matches the natural oiliness of sardines with the subtle spiciness of Bombay style potatoes. Go on, give it a go! Prep Time: 30 min, Cook Time: 20 min, Serves:6 Ingredients

6 Cornish Pilchards, deboned and shaped like a butterfly 3 tablespoons sunflower oil 1 teaspoon mustard seeds 1 Pinch ground cumin 1 teaspoon turmeric powder 1 teaspoon ground coriander 1 teaspoon garam masala powder 1 Green Chilli deseeded and sliced 1 knob fresh ginger, peeled and grated 4 knobs of unsalted butter 3 Maris Piper potatoes, peeled, parboiled and cut into cubes 4 tomatoes, cores removed and flesh diced A handful fresh coriander leaves 6 Door wedge slices of ciabatta bread Directions Heat the oil in a pan and fry the Pilchards (skin side down) for a minute. Remove the fish on to a plate, with a slotted spoon. In the pan, add the mustard seeds and ground spices and cook for a few minutes, until the air is filled with sweet aroma of broiled spices. Add the grated ginger and chilli and cook for a few seconds. Add the butter, and potatoes making sure they are completely coated in the spice mixture. Cook for about 10 to 15 minutes, and then stir in the tomatoes and the coriander. Grill the Door wedge slices of focaccia/ciabatta bread and top them with a generous amount of Bombay potato mix. Place one Cornish Pilchard, on top of each of the Bread slice, and warm them under the grill. Serve the Bombay Aloo topped Cornish Pilchards, with slices of Lime and freshly snipped Coriander leaves.

(School Of Cornish Sardines) Lets put the oo back into cooking! SOCS is a mobile cookery school, offering low cost, practical cooking lessons to individuals and groups who are keen to improve their cooking skills and learn more about the benefits of healthy eating.SOCS is a social enterprise which encourages people to share their skills for mutual benefit. It takes its inspiration from the vibrant sardine industry which used to be such a feature of Cornish life and which brought whole communities together in a way which is seldom seen today.SOCS aims to spread the inspiration of cooking, engaging the hearts and minds of locally trained chefs and cooks and working with enthusiastic individuals of the community, while making a positive contribution towards the planet. The goodwill and revenue generated by SOCS will be used to create a living, interactive online museum chronic ling the rich fishing heritage of Cornwall.