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July 31


Saint of the day:

Saint Neot (monk)

Patron Saint of Fish

Saint Neot’s Story

Neot is a saint. He was born in the first half of the ninth century, and he lived as a monk at Glastonbury Abbey. He preferred to perform his religious devotions privately, and he later went to live an isolated life in Cornwall, near the village now called St Neot. His wisdom and religious dedication earned him admiration from the monks. He visited the Pope in Rome and the Pope instructed him to found a monastery in Cornwall. He did so, and because of his devotional qualities, he became famous, and attracted large numbers of pilgrims, and with them money. A number of miracles are said to have taken place involving him. Neot died on 31 July 877 AD. His remains were kept at the monastery he had founded, and they attracted considerable numbers of pilgrims. About 975 AD a monastery was founded at Eynesbury (in what is now the town of Saint Neots), and in order to increase the lucrative visits of pilgrims, Neot's remains were abstracted from Cornwall without permission, and lodged at Eynesbury. The anticipated public attention followed, and the district around the priory and monastery became known as St Neots: that is the name of the chief town there now. Controversy arose later as to whether Neot's remains were truly at the Priory, but this was confirmed by Anselm, the Prior of the French Abbey of our Lady of Bec, in Normandy, which was the superior institution to Eynesbury and St Neots after the Norman Conquest. Anselm took Neot's jawbone back to Bec. During the reign of King Henry VIII, the Dissolution of the Monasteries took place and the priory and monastery at St Neots were probably destroyed. No further report is made of the location of Neot's remains to this day. He is remembered by the names of the town of St Neots and the Cornish village of St Neot; the parish church of Poundstock in Cornwall was also dedicated to him until 1970. The parish church in St Neot has a fine stained-glass window depicting the miracles. His saint's day is 31 July.

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St Neot, Cornwall

St. Neot, Liskeard PL14 6NG, United Kingdom





Cornish Fairings - The BEST Ginger Biscuits Recipe

A simple recipe for the best ginger biscuits these Cornish Fairings are delicately spiced, chewy but robust enough to dunk in your morning cuppa.


  • 225 g Plain/All Purpose Flour

  • 2 tsp baking powder

  • 2 tsp bicarbonate of soda

  • 2 tsp ground mixed spice

  • 1½ tsp ground cinnamon

  • 3 tsp ground ginger

  • pinch of salt

  • 120 g butter

  • 120 g sugar

  • 5 tbsps golden syrup



  1. Preheat your oven to 180°C/350°F/Gas Mark 4

  2. Grease two baking trays

  3. Sift the flour, bicarbonate of soda, baking powder, spices and salt into a large bowl

  4. Rub in the butter until the mixture resembles fine breadcrumbs

  5. Stir in the sugar

  6. Add the golden syrup and mix together well

  7. Bring it all together with your hands to make a smooth dough

  8. Divide your dough into half

  9. Take one half and break off 12 small walnut sized pieces, roll into balls and place on the greased backing trays with space between each ball as they will spread to form our lovely biscuits!

  10. Bake for 8-10 minutes until they have spread, turned golden brown and taken on their characteristic crackled top look (if you are using vegan margarine give the trays a bang on your work surface when they come out of the oven - fab tip from Ms Cupcake's marvellous The Naughtiest Vegan Cakes in Town!)

  11. Leave to cool for 5 minutes on the baking trays before moving carefully with a spatula to wire racks to cool completely – if you can wait that long, we scoff some while they are still warm!

  12. Repeat with the other half of your dough (or freeze to use at a later date).



Baked Paupiettes Fish with Cavalo Nero in a Lemon Beurre Blanc  Sauce

served with peas & potatoes


  • 4 x 150- 180g / 5 - 6 oz Sole fillets , about 1.5cm / 1/2" thick, skinless and boneless 

  • 50g / 4 tbsp unsalted butter

  • 1/4 cup cream, heavy / thickened 

  • 1 - 2 garlic cloves , minced

  • 1 tbsp Dijon mustard

  • 1 1/2 tbsp lemon juice

  • Salt & pepper

  • 1 1/2 tbsp eschallots (French onion) , finely chopped 

  • Fresh parsley and lemon slices , to serve


  1. Preheat oven to 200°C / 390°F (all oven types).

  2. Place fish in a baking dish - ensure the fish isn't crammed in too snugly. See video or photos in post. Sprinkle both sides of fish with salt and pepper.

  3. Place butter, cream, garlic, mustard, lemon juice, salt and pepper in a microwave proof jug or bowl. Microwave in 2 x 30 sec bursts, stirring in between, until melted and smooth.

  4. Sprinkle fish with shallots, then pour over sauce.

  5. Bake for 10 - 12 minutes, or until fish is just cooked. Remove from oven and transfer fish to serving plates. Spoon over sauce, and garnish with parsley and lemon wedges if using.


1. Fish - Any fillets or cutlets/steaks about 1.5 - 2 cm / 1/2 / 4/5" thick will work great with this because they cook quickly in the oven.
Great for: Ling, Tilapia, Snapper, Barramundi, Silver Dory, John Dory, Basa, Hokki, Perch, Flathead OK for very lean fish like Swordfish, tuna (sauce adds richness!) but be VERY careful about not overcooking the fish.Not great for:

  • salmon (too fatty, sauce splits)

  • very thin delicate fish like flounder, Dover Sole

  • small whole fish like sardines or mackerel 

If using thicker fish fillets that take longer to cook, you might need to thin the sauce out a bit at the end with a tiny bit of water.Frozen fish - thaw completely, PAT DRY with paper towels to remove as much excess water as possible. Chances are, your sauce will be a little thin for your liking because frozen fish drops so much more liquid than fresh - see Note 4 for how to fix this. 2. Healthier options - the cream can be substituted with evaporated milk which is still quite nice. If swapping with light cream, increase mustard by 2 tsp.3. Eschallots - the small onions, also called French Onions in Australia, and just simply shallots in the US.Sub with the white part of green onions or really finely minced normal onions. Adds a little something-something to the sauce so don't leave it out!4. Sauce - not intended to be thick and gravy-like. It is a light lemon cream sauce, suited to fish. However, it should not be watery.Sauce consistency will differ depending on the fish that you use - different fish leech different amounts of water while baking. If you really want to thicken the sauce, just take the fish out of the baking dish and return the pan to the oven for a few minutes (it will thicken quickly so keep an eye on it!)

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