We spent a dreamy evening on the beach with award winning food and drink writer, Jack Bevan. A feast of Grilled flat breads, Whipped feta and yogurt with salsa verde, and fresh grilled Mackerel - enjoyed under a setting sun. Jack has shared the recipes from this feast with us below. Here's to eating outdoors, local, fresh and seasonal ingredients. And to making the most of the warmth and sun as Autumn approaches.

Grilled flat breads

Ingredients

450g strong white organic flour, plus extra for when you come to roll out
1 teaspoon of fine sea salt
.5 teaspoon dried yeast
.5 teaspoon of sugar
300ml warm water
2 tablespoons of olive oil

Method

Add the flour and salt to a large mixing bowl. Dissolve the yeast and sugar in the warm water and then pour into flour mixing as you go. Once the water is incorporated add the olive oil and continue to knead.

Next knead the dough on a floured surface for around 5 minutes, adding more flour if it feels too sticky. The dough should take on on a smooth, elastic character. Cover with a clean tea towel and leave to rise for around an hour. Around 15 minutes before you plan to cook your flat breads divide the dough into 6. Then roll them out on a well floured surface, you can also use your hands to stretch them out and shape them into a circle.

We like to cook them directly on the grill, when the flatbreads begin to billow up and bubble you can flip them over to cook the other side.  Once the breads are cooked try wrapping them up in a clean tea towel, this will keep them warm and soft.

Whipped feta and yogurt with salsa verde

Whipped Feta and yogurt

200g organic Feta cheese
200g organic greek style yogurt
juice of half a lemon

Combined the ingredients in a mixing bowl and whip with a whisk until you have a smooth texture.

1 small shallot, finely chopped
2 tbsp red wine vinegar
4 anchovies in oil, finely chopped
20g flat leaf parsley leaves, finely chopped
20g basil leaves, finely chopped
2 tbsp brined capers, roughly chopped
2 cloves of garlic, crushed with the back of a knife
150ml extra virgin olive oil

Combine all of the ingredients in a bowl and stir well, add more oil if the salsa is a little thick. Leave to rest for an hour. Spread the whipped feta and yogurt onto a plate with the back of a spoon creating an uneven texture. Spoon on the salsa verde and eat straight away.

Fresh Mackerel with lemon and bay

2 fresh mackerel, gutted and cleaned
4 thin slices of lemon
a handful of fresh bay leaves
olive oil
sea salt
black pepper

First gut the mackerel and rinse well with cold water. Dry with kitchen paper, season the inside and outside of the fish with salt and pepper and drizzle with a little olive oil. Fill the insides with a few bay leaves and 2 slices of lemon. Heat the grill on the hot coals before carefully laying the  mackerel on it. After 5 minutes turn the fish over with a slice and cook on the other side, being sure not break the fish apart. Once cooked serve straight away.

 SHOP PENTIRE