In this episode of 5 O’Clock Apron Podcast Claire cooks with RNLI lifeguard Gavin Philpotts. The podcast is recorded in the sand dunes above Sennen Beach, just below the lifeguard hut. With the sun shining bright and the lifeguard’s radios in bleeping distance, Claire and Gavin carve a space to cook with a lifeguard rescue board as their work surface. Claire arrives with some mackerel bought that morning in Newlyn and the pair get busy preparing a tabbouleh to go alongside, Gavin also contributes some roasted beets which he brought from home that morning. 

With the iconic 90’s TV series Baywatch as Claire’s reference for all things lifeguard, coupled with the countless lifeguards Claire and her family spot on Cornish beaches each summer, meeting and cooking alongside Gavin was a real highlight. 

We talk saving lives, long distance swimming, rip currents, weever fish and where lifeguards go in the wintertime.

Huge thanks to RNLI for covering Gavin as he cooked with us, after all lifesaving can never stop, for whatever the reason, my podcast included.

Find out more about the RNLI and Sennen beach here: Sennen Beach - RNLI Lifeguarded Beach in Cornwall

Follow Claire at 5 O' Clock apron on Instagram: https://www.instagram.com/5oclockapron

Make this recipe. It is the very essence of summertime in Cornwall via The Levant.

Serves 2

2 mackerel, filleted 

2 tbsp olive oil to fry and 3 -4 tbsp olive oil for the dressing

50g bulgar wheat, soaked in boiling water for 15 mins then drained 

1 cucumber, diced small

4 spring onions

1/2 - 1 green or red chilli, finely diced 

1/2 red onion, finely diced 

Around 20 cherry tomatoes, diced small 

1 clove garlic, finely grated 

Big bunch of mint

Big bunch of pulses 

Fruit, any or all, I’m using in season 3 ripe apricots, diced small 

1 lemon, 1/2 juiced, 1/2 cut into quarters to serve

1 - 2 tbsp pomegranate molasses 

1/2 - 1 tsp dijon mustard (Gavin’s inclusion)

Pinch of ground cumin

Pinch of ground cinnamon 

Beetroots, roasted with salt in tin foil until soft, chopped into quarters 

Seasoned yoghurt, to serve

Method;

Make the tabbouleh first. Get all the salad ingredients in a bowl and make the dressing by mixing together the mustard, pomegranate, lemon juice, garlic and olive oil and season well with salt and pepper. Dress the tabbouleh and let it sit for at least 10 minutes before serving. Get a good pan hot over a moderate - hot heat. Add 2 tbsp of olive oil and heat until just shimmering. Add the mackerel fillets skin side down, giving them a gentle press to stop them curling up. Cook for around 2 - 3 minutes then flip and cook 30 secs to 1 minute on other side (depending on thickness of fillets). Serve the fried mackerel with the tabbouleh, roasted beets and seasoned yogurt.

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