7 harbor recipes

Harbor Village BBQ pork is char siu done right: pork shoulder marinated in five-spice and soy, roasted, then brushed with a glossy maltose glaze for that sticky, sweet-savory dim sum classic.

Homemade herb or mint jelly with fresh herb infusion, sugar, apple cider vinegar, and liquid pectin. A glossy, fragrant condiment for roast lamb, cheese, and toast.

Classic ground beef tacos browned with taco seasoning and piled into hard or soft shells with fiesta cheese, crisp lettuce, roma tomato, and sour cream. The easy weeknight taco-night staple.

Restaurant and bistro Green’s of Whitby source and promote the very best of foods from the surrounding area. Situated in the busy fishing harbour of Whitby, Rob chooses seafood fresh from the quayside every morning, recently winning one of the food industry’s most coveted awards; Seafood Chef of the Year. Prime local meats and game are also a speciality. The abundance of fresh produce means that the menu changes frequently to offer the best of the day.

Manhattan-style red clam chowder with fresh-steamed clams, salt pork, tomatoes, and thyme. The tomato-broth chowder New England purists love to argue about.

British leek and potato pie wrapped in crispy phyllo with cider-cream sauce and Hereford cheese. Elegant vegetarian main with layers of buttery, golden pastry.

Cider chicken braised Normandy-style with hard cider, calvados, bacon, prunes, slow-cooked onions, and a fresh bouquet garni. Rustic French autumn cooking at its best.