Rick Stein's Fruits of the Sea

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Of German descent, Christopher Richard Stein was born on 4 January 1947 [2] in Churchill, Oxfordshire, to Eric Stein (1908-1965) and Dorothy Gertrude née Jackson (1909-1999). Pepper's Lonely Hearts Club Band album cover – to celebrate the British cultural figures of the last six decades. If you tuned into Rick’s Cornish TV series, you will have seen him making this apple Charlotte in an orchard at Tresillian House, near Newquay.

Heat the oil in a large frying pan or shallow saucepan – you will need one that is about 30cm (12 in) across. Add the onion, the chopped and the quartered garlic, the white part of the leek and the red pepper to the pan and fry for 4–5 minutes, until softened and lightly browned. However, the nightclub lost its licence and was closed down by the police, mainly due to frequent brawls with local fishermen. For the pastry, sift the flour and salt into a food processor, add the butter and lard cut into small pieces and process until the mixture looks like fine breadcrumbs. In 2009, Stein made his first acquisition in the nearby village of St Merryn, 3½ miles from Padstow, taking over the Cornish Arms public house on the village's outskirts, intending to keep it as a traditional Cornish pub.Distraught by his father's suicide, at age 19 he went to Australia, where he worked as a labourer in an abattoir and as a clerk in a naval dockyard.

Stein said at the time of opening, "Ever since a memorable weekend eating Pambula oysters and flathead in Merimbula in the sixties, I've had the image of the clean blue sea and sweet seafood of the South Coast fixed in my head so when I was introduced to Mollymook about six years ago I knew that one day I would open up a restaurant celebrating local fish and shellfish but keeping it really simple. He told me about this great dish consisting of a tortilla filled with deep-fried fish, coriander, chilli, tomato, a little soured cream and some salad. If you can’t get sorrel leaves, don’t worry, just use some other small salad leaves, but sorrel does add a slightly tart accent which is most pleasing with the fish cakes. A book has accompanied each series, and Stein's book English Seafood Cookery won the Glenfiddich Award for Food Book of the Year in 1989. I have written this to serve only six people because most recipes for paella feed more people than anybody could possibly have a pan large enough for in their own home.

Pour the oil into a pan until it is no more than half full and heat to 180°C/350°F, or until a small piece of bread dropped into it browns and rises to the surface in 1½ minutes. Featuring many of the recipes included in his most recent BBC series, Cornwall, Rick’s new book is a celebration of the region’s thriving food scene, with dishes inspired by its producers, farmers, restaurants and unparalleled seafood.