There is nothing more comforting than a roast chicken – a go-to every week and something my family are always happy to see,” says chef Emily Scott. “The chorizo, lemon and rosemary create a wonderful gravy of buttery golden juices; with the potatoes and garlic, it really is a delicious one-pot recipe.” Roast chicken with chorizo, garlic and rosemary Serves: 4 Ingredients: 1 whole properly free-range chicken (about 1.5kg/3lb 5 oz) 50-100g (2-3½oz) unsalted butter, softened 6 rashers of unsmoked streaky bacon 2 lemons, halved 8 rosemary sprigs 12 garlic cloves, left whole and unpeeled 2 tbsp olive oil 300g (10 ½oz) chorizo, thickly sliced 500g (1lb 2oz) small new potatoes, left whole Cornish sea salt and freshly ground black pepper Method: 1. Preheat the oven to 200C (180C fan/400F/gas 6). Place the chicken in an oven-to-table roasting dish. Rub the breasts and legs with the butter, season with sea salt and freshly ground black pepper, then place the streaky bacon over the breasts of the chicken (this protects the breast meat for the first part of the cooking, keeping the meat moist and adding delicious flavour. The crispy bacon becomes the cook’s perk). 2. Place the lemon halves and most of the rosemary in the cavity. Arrange the garlic cloves around the chicken in the oven dish, then drizzle the whole chicken with the olive oil. Roast in the oven for 15-20 minutes until the bacon is crispy. 3. Remove the dish from the oven, remove the bacon and set aside. Baste the chicken with the buttery and lemony juices, then arrange the slices of chorizo and small potatoes around the chicken with the remaining rosemary sprigs. Return to the oven to roast for 45 minutes–1 hour until the chicken is golden brown and the juices run clear (test by inserting a skewer into a leg). 4. Remove from the oven and allow to rest for 10 minutes. Carve and serve with the buttery, golden juices, with the roasted potatoes and chorizo, accompanied by greens or a green salad. ‘Time & Tide’ by Emily Scott (Hardie Grant, £28).

This recipe is so simple and versatile – I use it to top fruit throughout the seasons,” says chef Emily Scott. “It is lighter than a traditional oat crumble topping, and delicious served with custard or crème fraîche.” Blackberry and peach crisp Serves: 4 Ingredients: For the Amaretti crumble topping: 160g (5½oz) amaretti biscuits 80g (3oz/scant 1 cup) flaked (slivered) almonds 75g (2½oz) unsalted butter, at room temperature 50g (2oz/scant ½ cup) plain (all-purpose) flour 50g (2oz/scant ¼ cup) caster (superfine) sugar For the bramble and peach filling: 350g (12oz) blackberries 6 peaches, skinned and stoned (pitted), sliced (if using frozen peaches, thaw and drain first) 100g (3½oz/scant ½ cup) caster (superfine) sugar 3 tbsp cornflour (corn starch) slaked with 2 tbsp water Zest and juice of ½ lemon Method: 1. Preheat the oven to 200C (180C fan/400F/gas 6). For the crumble topping, blitz the amaretti biscuits with the flaked almonds in a food processor to a rubble. 2. In a mixing bowl, rub the butter and flour together to resemble breadcrumbs, then add the sugar along with the almond rubble and mix together. 3. Spread the mixture out over a baking sheet and bake in the oven for 10-15 minutes until golden. Allow to cool. 4. For the filling, place the blackberries, peaches, sugar, cornflour mixture, lemon zest and juice in a heavy-based saucepan and slowly bring to a simmer, stirring all the time to allow the sugar to dissolve. Cook until the fruit is tender. 5. Transfer to an oven-to-table baking dish and sprinkle over the amaretti crumble topping. Finish off in the oven for 5–6 minutes. Don’t forget the cream. ‘Time & Tide’ by Emily Scott (Hardie Grant, £28).

Emily Scott has called the UK’s southernmost county home for 25 years, but the chef’s roots in the region go back even further. “I spent a lot of time in Cornwall as a child, because my grandparents had a house down here,” says Scott, 48, on a video call from her home near Newquay. “And also in France, because my grandfather was half-French and they lived out in Provence.” Born in Sussex, she moved to the picturesque village of Port Isaac aged 23 and married her first husband, a fisherman, and the couple had three children, Oscar, 21, Finn, 20, and Evie, 18. “Sadly, I divorced the fisherman – or not sadly, I’m not sure – but actually, it’s all very amicable. “But I chose to stay in Cornwall… and my career has just grown and got better and better.” Scott’s first foray into food was the seaside Harbour Restaurant in Port Isaac, followed by eight years running the much-loved St Tudy Inn gastropub and rooms. Now, she’s creative director (“I’m not apron-on as much as I used to be”) at Emily Scott Food, the restaurant that sits on the sea wall at Watergate Bay. What unites all these culinary outposts? “I’ve been banging the simplicity drum for a long time – my food’s all about seasonality, but also not too much faffing around.” That ethos is evident in her second cookbook, Time & Tide, which includes plenty of one-pot main dishes, simple suppers and satisfying bakes. “It’s about times of day,” says Scott, who lives with her partner Mark Hellyar, a winemaker, and her children. “There’s a lovely chapter called ‘morning cafe’ with lots of nods to my French roots, because that’s just a very natural thing for me. We’ve got ‘rise and shine’, meaning breakfast time, we’ve got ‘seaside soirees’.” The recipes reflect Scott’s trademark Cornish-French fusion with seafood – scallops, mussels, mackerel, crab – taking centre stage alongside French culinary classics like beurre blanc, bouillabaisse, ratatouille and creme brulee, while Cornish sea salt and clotted cream appear on many an ingredients list. The book cover features a quote from American actor and foodie Stanley Tucci, who has become a friend. “It’s just been a very natural coming together through food,” says Scott. “You know, when you see him on television in his Italy series, he genuinely is that person. He genuinely loves food and wine, and that’s what connects everyone in my view.” The chef and author didn’t always have such a favourable view of feasting. She had anorexia in her teens and was forced to drop out of school. After going in and out of treatment, she was offered the opportunity to go and work in a hotel restaurant in France. “It’s quite a normal thing for people with eating disorders to end up in food, I think, because, I mean, you can’t give up food,” Scott says. “I just ended up – kind of through choice – just recovering, and turning my rather unhealthy relationship with food around, and finding the joy of cooking for people.” In 2021, the restauranteur got the chance to cook for some very important people when she was asked by the Cabinet Office to cater a dinner for world leaders at the G7 summit in Cornwall’s Carbis Bay. “They were looking for something slightly different – they didn’t want the very formal, old school, white gloves [style],” Scott says. “I submitted my menu and told them I’d be giving them tea towels as napkins, and we’d have French Duralex glasses, mismatched cutlery, that kind of thing, and they loved it.” On the menu was melon gazpacho, turbot with miso beurre blanc sauce, and strawberry and elderflower pavlova, followed by “little mini ice creams for the petit fours and Cornish fudge we made. So it was all quite nostalgic nods to the seaside”. What was it like emerging from the kitchen at the end of the meal to greet diners including then UK prime minister Boris Johnson, US president Joe Biden, French president Emmanuel Macron and German chancellor Angela Merkel? “It was literally like, you know when you go to a friend’s house for dinner, but you’re really late and you turn up and everyone’s had a drink? I was suddenly surrounded,” Scott recalls. “President Biden had his arm around me, I had Macron and his wife signing my book, because my book had come out the day before, then I had Angela Merkel saying, ‘We must get a photograph now, come on’. It was quite a moment really.” Even better, the proud mum got to share the experience with her kids: “Oscar, my eldest, and my partner’s daughter served the world leaders, and my son Finn was in the kitchen cooking as part of my team. I thought, as a parent, I’m done!” Plus, the feedback on the food from the VIPs was top notch. “They loved it. And what was so nice is I said to [the organisers], ‘I want them to be relaxed. I want them to stay longer’,” Scott says. “The secret service were like, ‘They ran over time, they were so relaxed’. We did our job.” ‘Time & Tide’ by Emily Scott is (Hardie Grant, £28).

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