Hi Reader

So a bit of a different one this week — no science or research notes, just a look at what I do as part of my 'other' job as a private chef.

I was lucky enough to cook for a film crew at The Tuna Club in Falmouth. Two days of private catering, right on the water, with the sort of views that genuinely make you catch your breath.

The brief? To serve evening meals, lunches and breakfast to a hungry crew of eight who'd spent all day on the water filming (and catching) the elusive tuna.

I thought long and hard about what to cook. I wanted to showcase the amazing local tuna we now have in Cornwall — but what to do with it? Ceviche is delicious but not really hearty enough after a day at sea. Cooked simply with new potatoes and tenderstem was an option but felt a bit underwhelming. Asian flavours a good option but not very 'Cornwall.'

In the end I went for a simple seared tuna steak with a Galician-style white bean and chorizo stew, wilted kale and a paprika finishing oil. A nod to our Celtic cousin Galicia, and hearty enough to satisfy the hungriest of fishermen.

A nod to our Celtic cousin Galicia — hearty enough to satisfy the hungriest of fishermen.

And of course, putting my health coach head on (I can't help it!) — it's packed with protein and fibre. And most importantly, it's delicious. I'm sharing the recipe below if you fancy having a go yourself.

Chopping herbs in the kitchen

The finished plate

Right, back to the Metabolic Health series next week — but I wanted you to see this side of things too. It's as much a part of how I think about food as anything I write about in here.