To make the most of this vegetable's notoriously short growing season, be inspired by our collection of asparagus recipes
Enjoy this dish prepared with local ingredients from Johnny Varah, Head Chef, The Cridford Inn, Trusham
Go to recipe
Put spring on the menu with this flavour-filled tart created by Tom Stewart, Head Chef at Home Farm Café in Parke
Go to recipe
This charred baby gem salad is a fresh and zingy starter that makes the most of spring vegetables
Go to recipe
Jody says: “A great alternative to croutons, Parmesan crisps are quick and easy to prepare”
Go to recipe
Chargrilling is a great way to cook asparagus, and dipping it in a runny egg yolk is a great way to eat it!
Go to recipeSix times a year, delivered to your door
Annual subscription: £18
Single Issue: £4
November December 2024 issue out now
Try before you buy. View digital edition
Go to Shop
Taste Buds is published by We Make Media, a family-owned Devon company. Taste Buds is produced using Devon-based writers, chefs, photographers and sales team. It is printed on environmentally friendly paper. Just like the food we write about, Taste Buds is lovingly made using the finest local ingredients!
Publishing Enquiries
Jeff Cooper: 01626 871161
Editorial Enquiries
Jennie Cooper: 01626 871161
Advertising Enquiries
Joan Redwood: 07902 528001
