Fresh Cornish ingredients are given a Mediterranean twist by top chef Sanjay
Prosenjit Sanjay Kumar has cooked all over the world and likes nothing better than giving fresh Cornish ingredients a little global je ne sais quoi.
Sanjay, the head chef at the Headland Hotel in Cornwall, also champions healthy eating and hopes his cooking demonstrations will introduce a new generation of chefs to the joys of cooking.
He's produced a Cornish version of a classic dish to mark the Newlyn Fish Festival.
"There is something rather mouthwatering about the word 'moussaka'," he says. "Fond memories of Saudi Arabian kitchens bring back subtle pictures to my little cook's mind.
"Mountains of minced lamb, deftly tucked among thin slivers of oregano-laced aubergine, made a dish fit for a king. Here in Cornwall, I like to marry the oiliness of bountiful pilchards with the earthiness of aubergines and top it all up with a rich cloud of Cornish cream. Ready in minutes, this is a great way of introducing essential oils and fish proteins to your diet."
Serves a family of four adventurous eaters.
8 freshly landed Cornish pilchards (mature sardines), scaled and filleted
1 large aubergine, sliced thinly
4 tbsp Cornish clotted cream
1 egg, beaten
2 tbsp mild Cornish cheddar, grated
1 tsp fresh oregano leaves
3 tbsp olive oil
1 lemon, quartered
Preheat the oven at 180C (350F, gas mark 4). Cure the aubergine slices with olive oil, and keep aside.
Slightly fry the pilchards in a non-stick pan, skin-side down, and place in a shallow baking dish.
Fry the slices of aubergine in the same pan, for the flavours of sardine oil to soak into them.
Layer the fried aubergine slices on top of the sardines, and sprinkle some freshly torn oregano leaves on them. Whisk the clotted cream, mustard and egg along with the grated cheese and pour generously over the fish mixture. Bake the pilchard moussaka for 15 minutes (or until the cheese mixture starts bubbling and as a nice brown layer). Serve the moussaka hot with a seasonal leaf salad and lemon wedges.