Guest Top Chef Adam Fendyke shares his recipes with Mama Paca!

Adam Fendyke cooks haddock and clam chowder

We are very excited, here at Nosey Paca HQ.  Top chef and owner of Tramezinni in Ventnor, Isle of Wight, Adam Fendyke (above), will be sharing some of his recipes with us.  Last night I cooked his Razor Clam Chowder recipe with Poppy, and now I about to start making the delicious Apple and Chestnut Strudel, using some of our windfall apples and the chestnuts that Peter and Grandpa collected last year.  Delicious.  Thanks Adam. We love your food! BFN Mama Paca and Poppy Paca.




Recipe by Adam Fendyke of Tramezzini



  • 2x undyed smoked haddock fillets
  • 20 x razor clams
  • 250g prawns
  • 4 rashers of smoked streaky bacon chopped
  • 2 pints milk
  • 2 bay leaves
  • 8 peppercorns
  • onions, chopped
  • 100g butter
  • 2 leeks, chopped
  • 1 tin of sweetcorn
  • waxy potatoes, roughly chopped
  • 2 cloves of garlic finely chopped  
  • 1 tsp english mustard
  • 2 tbsp plain flour
  • 2 tbsp chopped flatleaf parsley



Preparation method

  1. Cut the haddock fillets in half and place in a pan with the milk, bay leaves and peppercorns. Bring to the boil and then allow to infuse with the heat off and a lid on.
  2. In a hot pan add the clams with the wine and cook quickly until just opened. Allow to cool then pass the liquid through a sieve into the milk. Take the clams and one by one remove the digger (the dark bit at one end) which needs to be cut off, as it is invariably gritty. You might also snip the clam open lengthways to check for sand.
  3. Fry the onion, bacon, leek, garlic and potato on a low heat in a pan with the butter.
  4. Remove the haddock from the milk, set aside and reserve the milk.
  5. Scatter the flour over the vegetables and cook for a couple of minutes. Pour the infused milk over the vegetables with the heat on and stir continuously until you are left with a thick sauce. Add the sweet corn and gently cook until everything is soft. Add the mustard and taste for seasoning.
  6. Return the haddock, clams and prawns to the pan to warm through and then add the chopped parsley before serving.






Recipe by Adam Fendyke




Preparation method

  1. Preheat the oven to 190C/375F/Gas 5.
  2. Place the apples, orange juice and zest, sugar, nutmeg and sultanas into a large pan and mix well. Cook until slightly broken down. Turn off the heat and add the bread crumbs and chestnuts. Allow to cool.
  3. Brush each sheet of filo pastry with melted butter and sprinkle with sugar. Lay another sheet on top and repeat process until you have 3 sheets on top of each other. Repeat with another stack so you end up with 2 small strudels. 
  4. Sprinkle the top sheet of each stack with some dried almonds. Spoon the apple mixture down the middle of each filo stack.
  5. Carefully roll the pastry up around the filling like a cigar.
  6. Place the filo rolls onto a greased baking tray. Brush with any remaining melted butter and cook for 30-40 minutes, until lightly browned and the filling is hot.