River Cottage Canteen.

After a gorgeous camping (staying in my boyfriends lovely white transit van) holiday in Devon, as a birthday treat I was taken to River Cottage Canteen.

 You may now see where i got my razor clam inspiration from. This starter was AMAZING as was the rest of the meal. Which was washed down with refreshing summery Elder-flower champagne.

I was so into my food I forgot to take a photo of my delicious main course of pollock.

But what a scrummy end to my pre birthday meal. My favourite of vanilla panna cotta with crunchy topping, black currants and gooseberries. Yum. While Turner couldn't wait to tuck into his choc 

brownie. I wouldn't know how amazing it was as I didn't get a taste. I blinked and it was gone! Good sign! 

All topped off with a lovely cuppa however not sure i had enough sugar for just me?!

Well done River Cottage I have waited a long time to visit you and I was not at all disappointed. Cannot wait to return soon! 

Delicious Razor Clams

Its been a while since my last post but what can I say apart from SCHOOL HOLIDAYS!!!! 

But at last a weekend of bliss waltzing around my local Saturday market and decided on trying out razor clams. I have always wanted to give them a go and as a birthday treat I was taken to River Cottage deli and tasted them (yum yum) I thought to give them a go. Once home with my razor clams I became a little nervous. 

But look at the result I was rather pleased...

Not the best photo but I was rather hungry.

The clams were easy to cook or how I did them anyway here is how;

-Start off by cutting up spring onions, garlic and parsley add these to a fry pan and cook until soft but no colour. 

-Add water to half way up pan with 3 tbsp sugar and a got dollop of butter and allow to bubble and boil until nearly all the liquid is gone. The remove from heat. 

-Place some butter and a splash of water in a fry pan heat it up on a medium heat, throw in the rinsed clams and place on lid.

-Allow to cook a little like other clams or mussels for around 5-8 mins remove.

-Take the clam meat out of the shells and remove the flappy, grey/brown bits so you are left with the round, tube like white meat. 

-Slice the clam meat and place into the spring onion pan warm through the sauce and clams for around 1-2 mins and add a large knob of butter. Allow to melt and serve!

I served mine with some lovely summery chilled peas, shelled broad beans topped with chilli and garlic with a good helping of olive oil, salt and pepper. And ribbon raw courgettes topped with garlic and olive oil.

Try this it is very easy and so tasty, quick before summer vanishes again..!