One for Sanjay to savour - proper job Cornish cooking - Marios ahoy!

 Take a recipe for marios.......

 or another..........

 basic ingredients, apart from Bish's spice mix, obtainable from the Deli in the Digey, St Ives.......

 fill a baking tray with the beer and malt or cider vinegar, sliced onions, bay leaves, salt and pepper and a few teapsoons of Bish's spice mix.......

 this will give the fish a rich, golden colour when they are done.......

 pop in the fish and arrange the bay leaves.......

 almost cover the fish with the brew......

 tightly wrap the whole lot with foil.......

and pop in the oven overnight - even better in the bottom oven of an Aga - either way the temp needs to be around 110º.

The best in Cornish beaches and a BBQ.

 Keeping an eye on things, one of Culdrose's SAR helicopters traverses Porthchapel beach......

 looking back at the beach from the west, not a beach for people who don't appreciate the power of the sea as it is susceptible to a big shore break which will easily sweep an adult off their feet.......

 next beach along heading towards Land's End at Porthgwara with crystal clear water......

 PZ1218 heads back to Newlyn, only these high speed punts have the speed to make working off Land's End viable from the port........

 they just can't resist......

 back in the kitchen its time to repare a BBQ dish......

 headed and scored in readiness for a curry spice.......

 rubbed into the inside and out of the fish......

 a great device makes cooking fish an easier task.......

 a touch of the med........

 before the onion based sauce that goes with the curried mackerel........

 stating the blindingly obvious........

 get those fish on quick........

though, of course, this is a house with one of those girl's type gas affair!

Fishy Friday II - very much in season from Cornish beaches - Grey Mullet and ratatouille.

This time of year is good for grey mullet - especially those caught off the Scillies or Sennen beach as they are less 'muddy' than those fish that frequent estuaries......

if you are going to prepare the fish yourself rather than have the fishmonger do it for you, don't forget to remove the mullet's big scales - used a zester in this instance!......

the gut cavity should be clean and seasoned with salt and pepper......

select the veg to go with the dish.......

stone the black olives.......

prep the veg........

put half the chopped shallot and garlic and a piece of fennel in the gut cavity.......

cover with the sliced toms, olives and anchovies.......

wrap tightly with foil and bake for around 40 minutes at 170º.........

in this case a surfeit of veg meant that a tatty-rats was on the cards.......

plenty of olly oil.........

and voila!

Monk in butter beans flavoured with chorizo served with home grown spuds.

 Gently fry the onion and a couple of shallots......

 add a diced carrot and cooking chorizo.......

 add a tin of butter beans after sweating out the oil form the chorizo......

 which gives the dish its warm colour - add flat leaf parsley at the end - add the juice form the beans and warm through......

 quick dig in the spud tub......

 along with a few dwarf beans.......

from ye olde harbour box garden (it's a broken one Andrew:-))........

 season the monk chunks with EV olly oil, salt and pepper to taste and brwon on one side before putting in a hot oven to finish......

serve with some crusty dipping bread.

Mid-week mackerel marinade.

Fillet your own line caught mackerel - or ask your fishmonger nicely......

marinade for around an hour with 3 tbsp light soy sauce, 1 tbsp mirin, a slug of sake or dry sherry, an inch of grated fresh ginger, a decent clove of garlic crushed with salt and a teaspoon of sugar........

mix well...........

micro-graters make this job easy......

one of those gadgets that is worth having - if you a don't possess a runner bean stripper - get one!

Monk fish in black bean sauce followed by a fruit blizzard

 Monk fish can take strong flavours well, this recipe called for scallops so the monk was cut to resemble scallop meats.......

 the black bean sauce was made from salted black beans (they keep forever), garlic and grated ginger.......

 very hot spicy prawn starter........

 meanwhile, back at the stove, a quick stir fry of the monk.......

 before cooking off the black bean sauce..........

 to which the monk is added for a few minutes to coat........

always good to follow a fish dish with something citrus, homemade blackcurrant ice cream with an icy fruit blizzard, frozen mango, pineapple, watermelon.