As British Food Week slams shut, we make a simply delicious Cottage Pie – not to be confused with Shepherd’s Pie. And though it’s still a thousand degrees here in San Diego, this is fall comfort food at it’s finest and perfect when the weather is parky.  So don’t be blinkered or daft mate, cuz this pie is the dog’s bollocks.

Day 2 of British Food Week brings the across-the-pond version of cheese toast, and damn is it good.

Whatever you’re thinking, I’m pretty sure it’s wrong. This is British Food Week and Cullen Skink is a Scottish Soup made from smoked haddock. I make it differently (and will likely piss off any real Brits who know it well) but it’s still super delicious and much more attainable with my switch. The lovely recipe is right here.

While they are no hard rules for an authentic SD fish taco – I believe a few things are key. A nicely battered & crispy outside, a moist & tender inside served with a simple white sauce & of course shredded cabbage for crunch. Most any whitefish will do, but we made ours using sculpin from Tommy at Catalina Offshore.  The recipe is here.

No cans here, just beautiful big eye tuna steamed fresh and turned into amazingness.