Get creative in the kitchen this November with these tasty recipes from Chef Adam Fellows from Goodfellows restaurant in Wells.<br/><br/><br/><br/>Starter: Seared tuna carpaccio with Brixham crab and avocado<br/><br/>Main course: Local venison with butt...

Seared tuna carpaccio with Brixham crab and avocado

Serves 4

1 (200g) roll of tuna (mid-cut loin, sashimi grade)

1tbsp wholegrain mustard

1tbsp chopped coriander

1tbsp chopped chives and parsley

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1 avocado

1 lemon

120g hand-picked Brixham crab

1tbsp crme frache

Olive oil

1 Take the roll of tuna and colour in a hot frying pan on all sides, then leave to cool. Spread a little wholegrain mustard around the outside and then roll in the mixed chopped herbs. Wrap in cling film.

2 Peel the avocado and remove the stone. Liquidise in a blender with a little lemon juice and seasoning.

3 Mix the Brixham crab with the crme frache, lemon and coriander, season to taste.

4 To serve, cut the tuna into thin slices and marinate with a little lemon juice and olive oil for 1 minute. Season with salt and pepper. Place the slices of tuna on the plate and a spoon of the crab on top. Place a spoonful of avocado at either end.

Adam's Tip

To improve your presentation, shape the avocado into a quenelle (a rugby-ball-shaped oval), by smoothing the avocado between two dessertspoons.

Local venison with butternut squash pur�e and a parcel of braised Savoy cabbage

Serves 4

4 x 160g venison loin

1 butternut squash

1 large potato

4 small heads of garlic, plus a few extra cloves

Fresh thyme

200ml ruby port

8 crushed juniper berries

1 Savoy cabbage

1 onion, chopped


Sea salt

Olive oil

1 Cut the butternut squash in half and remove the seeds. Score the flesh with a knife and roast in an oven (150C) for 1�-2 hours, until soft. When the squash is cooked, scrape out the flesh and place into a liquidiser. Mix until very smooth and add, a little at a time, the 50g cold butter, then set aside.

2 Meanwhile, peel the potato and cut into four circles using a pastry cutter. Colour in a hot ovenproof pan and then add 1tbsp of butter, one crushed clove of garlic, 1 sprig of thyme and 100ml of water. Cook in the oven at 150C for 45 minutes. After 15 minutes, pop the heads of garlic in the oven and roast for 30 minutes with a little sea salt and olive oil.

3 For the sauce, reduce the port, juniper berries and a sprig of thyme in a pan until thick and syrupy.

4 Remove the outside leaves of the cabbage and blanch in boiling water (for about 2-3 minutes). Plunge into iced water. Cut the remainder of the cabbage into shreds and braise in a saucepan with the onion, a little garlic and butter for about 8-10 minutes (you can also add a little streaky bacon at this stage). Stuff the outer leaves with the braised cabbage and wrap into a neat ball using cling film, then set aside.

5 To cook the venison, colour the four pieces of venison in a hot pan and then add 2 tbsp of butter. Place on a low heat and cook slowly, basting with the butter for approx 5-6 minutes for pink. Cook a little longer if you prefer.

6 To serve, place the fondant potato on the plate, add a spoon of the butternut squash pur�e and place next to it. Warm the stuffed cabbage ball, remove the cling film and place next to the squash. Cut the venison into three slices and lay next to the cabbage with the roasted garlic. Pour over and around the port reduction.

Adam's Tip

Reheat the cabbage balls in cling film in a microwave for 1 minutes, this way they will not dry out and will also stay warm while in the cling film.

Roasted winter fruits with mulled wine sabayon

Serves 4

4 figs

4 plums

1 apple

1 pear

1/2 banana

1 orange

50g castor sugar

100ml red wine

25ml port

1 tsp mixed spices (clove, cinnamon and nutmeg)

1/2 vanilla pod

Zest 1 orange

50g soft light brown sugar

3 egg yolks


Icing sugar and redcurrants to garnish

1 Cut the figs and plums in half and the apple, pear, banana and orange into slices. Place a little oil into a frying pan and heat. Add the cut fruit and start to colour over a high heat. Add the castor sugar and caramelise. When golden, add a little butter and remove from the pan.

2 To make the sabayon, boil the wine, port, spices, vanilla, zest and sugar until reduced by half. Add the egg yolks and whisk over a low heat for 7-8 minutes until a thick foam is formed.

3 To serve, place the fruits onto a plate and cover with the mulled wine sabayon. Either place under a hot grill or colour using a blow torch. Add a few redcurrants and dust with icing sugar to finish. Place the warm fruits in a bowl and serve with a spoon of crme frache or a large scoop of vanilla ice cream for something more indulgent!

Adam's Tip

Put the plate with the fruits in the oven for 2 minutes first and the sabayon will form a skin. This way, when you burn with the grill or blow torch you will quickly get an even colour.

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