Search site
Translate site
Amazon Search
  • Spicy Lemon sole in lime peppered bread crumbs

    Spicy Lemon sole in lime peppered bread crumbs






    4 x around about 120g fillets of lemon sole

    150g white bread crumbs

    1 tsp paprika powder

    1 tsp of garlic powder

    4g finely diced red pepper

    4g finely diced green pepper

    The juice of 1 lime and zest

    I lime for garnish sliced

    5 tbs of vegetable oil for frying or use a deep fat fryer

    3 large beaten eggs

    4 tsp of plain flour spread out on a tray on a tray

    Salt and pepper to taste





    (1) In a tray mix the bread crumbs, paprika, garlic, red pepper, green pepper, salt and pepper together. Then in another tray you have the 4 tsp of flour.


    (2) Next beat up your eggs in a bowl, and add your lime juice and zest.


    (3) Now dip each fillet first into the flour, both sides, and then in the beaten egg, and finally coat each side with the mixture.


    (4) Now either fry in the vegetable oil or deep fat fryer until golden brown.


    (5) Serve with mushy peas and chips


    Serves 4 people

    Spicy Lemon sole in lime peppered bread crumbs chef mike darracott


    Enjoy Chef Mike Darracott

    Chef Mike

  • My story

    My story

    I started this site 4 years ago after living the last 40 years

    with Brain damage, its been very hard




    PLEASE HELP ME AND DONATE DISABLED FOR 40 Years with among other things Brain damage hearing loss spine damage.


    List of my disabilities I live with daily

    Spine damage in lower middle and neck

    Brain damage part of my cerebellem is dropping out of my skull towards my brain stem mm by mm a year

    Both my ears have ringing sounds daily for last 15 years
    causing my dizziness sickness off balance problems, coupled with painful earaches every time the weather pressure changes.

    Mind blowing headaches from pressure build ups daily with hardley No sleep this because my brains CSF fluid that travels around my body does not go around my brain like it should, so I get real bad and I mean real bad headaches 

    Cervical spondalosis of my neck

    Lack of feeling in my lower legs and tummy since accident 40 years ago

    Irregular Heart beats with varying blood pressure

    Blood sugar problems

    Very poor sight

    I have tried every single day of my life to beat the problems I have, I have worked on my computer almost every day trying to make a success of this site to give my wife and I an income, but no one ever took me up over the last 4 hard years on having an advert, so its just been killing me.

    Because of my accident we lost our mortgaged home

    I trained to be a chef in Cornwall at Redruth college, after college I continued to learn butchery, and bakery.

    I then went on to work in the World famous Lobster Pot Hotel in Mousehole, where I was lucky enough to prepare food for many a celebrity when working in the kitchen there.

    After gaining more experience in a few other restaurants I went on to become an executive Chef in several large establishments of which I catered for around 200 people.

    Sadly late one summers night in the seventies, I suffered an accident, and it put an end to my career, because I was not the same when I came out of hospital. I struggled to carry on cooking for another 8 years, but I could no longer carry on.

    I had sustained some brain damage, which later led to my writing career, and this very page, and you will find all my current books on Amazon here, just click on my picture below.........

    chef mike darracott book proper cornish childhood to be made into a movie

    But this never defeated me for a
    moment and I will carry on helping
    others where ever I can.

    I did not let my health problems stop me from living life to the full, and through my story found in the blog on this site, I hope to inspire people to not give in. 

    Who are the disabled people who have the most significant impact on the way we live today?

    Well over a year after Disability News Service began the process of finding the UK’s most influential disabled people, we are finally ready to publish those 100 names.
    And I am so

    Proud to be chosen and in the top 100 influential disabled people for media in the UK


    These days I write a recipe column for the Magazine Sorted, and a recipe column for the magazine The Good News newspaper. I am proud to now say that my recipes are read by over 1.3 million people a Year, so if any of you wish to advertise your business on my blog, please contact me using the email address below or click on the link above

    I hope that through my books, and magazine columns and this website, to help people worse off than me, and inspire them to continue to flourish and enjoy every moment of their life, and to not give up, just keep on thinking positive thoughts, and you will get through anything. Finally were all human, I'm also disabled, so please inform me of any typo's I may have made in any of the recipes.

    I recently taught trainee cooks at a training kitchen at Hadleigh Farm training centre Essex. It was an amazing day, I was so glad to be able to have helped students who face many types of barriers to learning.

    I would recommend to anyone to visit the centre, they have a rare breeds farm there that you get to look around and many other interesting things to do, oh yes, and I have heard the food in the tea rooms is excellent, so please support the cause and go along to the farm.

    My Book To Film Proper Cornish Childhood

    My Book Proper Cornish Childhood is being made into a book to screen, and at the moment were going through the initial stages, with the first one being turning my book into a screenplay.

    I am so excited because I am a Cornish born author and love my birth place, there can be no other place on this Earth better to live or to have grown up in than Cornwall for me, and I am so proud that my book is going to be a film.

    The synopsis of my film is below, I thank you for reading this, I hope to put Cornwall even more on the map than it already is.
    You can also see this book on Amazon now by clicking the text below.......................

    Proper Cornish Childhood The picturesque fishing village of Mousehole and its surroundings during the 1960s and 1970s are brought to life in this personal memoir of a Cornish childhood. Born in Newlyn, Michael spent his early years living at Trereife Lodge and later became a chef at the renowned Lobster Pot hotel.

    The book is full of details of everyday life as seen through the eyes of a child. These include learning to cook with his mother in the family kitchen, family Christmas celebrations and the annual turning on of Mousehole lights.

    For those of us old enough to remember, the change from the old money to decimal currency was a big event, and this is covered in the book, one of many reminders of the '70s. The Torrey Canyon disaster and its devastating effect on Cornwall's coastline and wildlife are given considerable coverage.

    As anyone who remembers that era can testify, the beaches and harbours on both the north and south coasts were covered in thick lumps of oil for many years. The author, as a boy of 10, watched the tanker on the Seven Stones reef being bombed to set fire to the remaining oil.

    There are many interesting insights and observations relating to West Penwith, and there is nostalgia for those of us who remember how things were and how things have changed.

    I hope you have time to take a look at the book

    Many thanks Michael J Darracott

    My Book Proper Cornish Childhood will be made into a film  
  • cooking tip no 13 when seasoning meat or fish

    cooking tip no 13 when seasoning meat or fish

    Always season your meat, fish, evenly before cooking, sprinkle your salt and pepper and other spices ect as if your making it kinda like its snowing, evenly spreading the seasoning insures you dont get areas that are more seasoned than others.

    Enjoy your cooking chef mike darracott

    chef mike darracott cooking tips

  • Mixed fish in a lemon sauce with salad

    Mixed fish in a lemon sauce with salad


    200 g of cod

    200g of Pollock or a mix of 400 g of any other white fish you like

    12 cherry tomatoes

    Bag of supermarket shredded mixed salad

    ½ of a cucumber

    Medium red pepper sliced

    2 sticks of celery sliced

    100 g bottled beetroot drained

    3 tsp corn – flour mix into a little milk

    Juice and zest of ½ a small lemon

    6 tbsp of water

    2 tsp of caster sugar

    Salt and pepper to taste

    3 tbsp of lemon curd

    175 ml of milk

    1 tsp of unsalted butter


    (1) Preheat oven to 200 c – 400 f gas mark 6

    (2) Place the milk, salt, pepper and butter into an oven proof dish and put into the oven for 4 minutes.

    (3) Now into a saucepan put the lemon juice, zest, sugar, and lemon curd, and on a low heat mix together, then leave to one side.

    (3) Prepare all the salad ingredients on 4 plates and leave to one side.

    (4) Now take out the oven proof dish, and place all your fish into it, and spoon the milk over the fish a few times.

    (5) Put back into the oven and continue to cook for another 20 to 25 minutes, but keep taking out the fish and spoon over the milk to insure the fish does not dry out.

    (6) Next when the fish is cooked, take it out of the oven, and transfer the fish carefully to a plate for a moment, now place the ovenproof dish over a heat source and bring to a simmer, and add the lemon mixture to it.

    (7) When the mixture is simmering add the corn – flour and stir until the sauce thickens, once thickened put the fish back into it and heat up and serve on the plates.

    Serves 4 people

    Enjoy Chef Mike Darracott

    Mixed fish in a lemon sauce with salad chef mike darracott

  • Tuna and cheddar cheese fish cakes recipe

    Tuna and cheddar cheese fish cakes recipe


    Ingredients For filling


    400g cooked tuna steaks, tinned drained in brine or oil

    350g potatoes peeled and boiled, and drained

     2 large beaten eggs

    25g grated cheddar cheese

    2 tbsp chopped parsley 

    Salt and freshly ground black pepper

    125g breadcrumbs for filling

    1 onion, diced

    2 tbsp unsalted Butter for frying


    Method for filling

    (1) Into a bowl place the boiled potatoes, tuna, 2 large beaten eggs, chopped parsley, onion, and breadcrumbs, and mix together well.

    (2) Add the grated cheese, and salt and black pepper to taste, and mix in well.

    (3) Now make 8 fish cake shapes out of the mix, and then place on a plate, and leave in fridge to firm up for about 15 minutes.

    Ingredients for breadcrumb cover

    1 beaten egg on a saucer

    30 g breadcrumbs a saucer

    3 g plain flour on a saucer

    Method for covering in breadcrumbs

    (4) Put the flour, beaten egg and breadcrumbs on 3 large plates.

    (5) Take the fish cakes out of the fridge, and melt the butter in your frying pan, next dip each fishcake ( both sides ) once in flour then in the egg, and finally into the breadcrumbs, then fry all of them until golden brown each side, about 2 - 2.5 minutes each side.

    Serves 4 people


    Enjoy Chef Mike Darracott

    Tuna and cheddar cheese fish cake chef mike darracott

  • Plaice bacon and cheese fillets with paprika recipe

    Plaice bacon and cheese fillets with paprika recipe


    4 plaice fillets

    4 trimmed rashers of back bacon

    10 g grated cheddar cheese

    20 g bread crumbs

    2 tsp plain flour

    2 beaten eggs

    4 tsp paprika powder

    Salt and pepper to taste


    (1)  Into a tray place the flour, paprika, bread crumbs, and salt and pepper.

    (2) Next in each fish fillet, cut a slit and make a pocket, and stuff it with the bacon, and cheese.

    (3) Into a bowl goes your beaten eggs, dip each fillet into the egg, and then coat with the bread crumb mix.

    (4) Next place each fillet into a deep fat fryer or shallow frying pan for around 10 to 15 minutes.


    Serves 4 people

    Enjoy Chef Mike Darracott

    Plaice bacon and cheese fillets with paprika recipe chef mike

Powered by