THIS week’s Cornish Times recipe comes from chef Jason Atherton’s new publication Pollen Street The Cookbook.
His recipe for Fish and Chips with Taramasalata and Salt and Vinegar Powder is fish and chips but not as we know it. In fact, he says it elevates the humble chip to quite incredible heights while adding a Nouvelle Cuisine elegance to the meal.
Read the recipe in this week’s Cornish Times, on sale from today (Friday).