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Recipes

Pistachio-crusted venison in a black cherry jus

Pistachio-crusted venison in a black cherry jus

This ultimate winter recipe was created by Flynn Bewley, apprentice to the Head Chef at The Crabshell Inn

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Braised pig cheeks with deep-fried black pudding, crispy pancetta and celeriac purée

Braised pig cheeks with deep-fried black pudding, crispy pancetta and celeriac purée

Tuck into this perfect autumn dish, recipe courtesy of Gareth Head, Head Chef at The Crabshell Inn

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Seafood Chowder recipe by Gareth Head. Head Chef, Crabshell Inn

Seafood chowder

Try this flavoursome summer seafood dish, recipe courtesy of Gareth Head, Head Chef at The Crabshell Inn

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Beetroot Cured Salmon. Recipe by Gareth Head, head Chef at The Crabshell Inn

Beetroot cured salmon

Gareth Head, Head Chef at The Crabshell Inn, shares this delicious spring recipe to try at home

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Peppered mackerel with Bay Tree beetroot & horseradish relish

Peppered mackerel with beetroot & horseradish relish

Enjoy this perfect flavour combination with the addition of The Bay Tree’s Beetroot & Horseradish Relish

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Black bean falafels and winter salad with tartare sauce

Black bean falafels and winter salad with tartare sauce

The Bay Tree’s Vegan Tartare Sauce adds another flavour dimension to this nutritious vegan recipe

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Jumbleberry Jam Sponge Pudding

Jumbleberry Jam Sponge Pudding

This ‘old school’ sponge pudding is sweetened with The Bay Tree’s fruity Jumbleberry Jam

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Couscous, courgette and mint jelly salad

Couscous, courgette and mint jelly salad

Summer in a bowl – The Bay Tree’s Moreish Mint Jelly adds a freshness to this dish

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Home Farm Café scones

Home Farm Café Scones

Tom Stewart, Head Chef at Home Farm Café, shares his scones recipe – bring on summer picnics!

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Asparagus smoked bacon and goats cheese tart

Asparagus, smoked bacon and goat’s cheese tart, onion marmalade

Put spring on the menu with this flavour-filled tart created by Tom Stewart, Head Chef at Home Farm Café in Parke

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Roasted squash with walnut, Devon Blue cheese and pear salad, pickled red onions

Roasted squash with walnut, Devon Blue cheese and pear salad, pickled red onions

This perky winter dish comes courtesy of Tom Stewart, Head Chef at Home Farm Café

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Maple-glazed pork and caper sausage

Maple-glazed pork and caper sausage roll, with red cabbage and apple slaw

Tom Stewart, Head Chef at Home Farm Café in Parke, shares this family-friendly autumnal recipe

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Chocolate cheesecake with a cherry jelly topping

Chocolate cheesecake with a cherry jelly topping

The tangy addition of cherry jelly is a perfect partner with the chocolate in this cheesecake recipe

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Hot tomato chutney

Hot tomato chutney

This simple chutney recipe from Waterhouse Fayre’s Ann Stallard will spice up a ploughman’s or a salad, and you could also serve it with a main dish

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Orange marmalade on toast

Orange marmalade

Make marmalade all year round with this recipe from Waterhouse Fayre’s Ann Stallard

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Strawberry jam on toast

Strawberry jam

Ann Stallard, owner of Waterhouse Fayre, shares her strawberry jam recipe with us

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Salted caramel and chocolate baked Alaska bombe flambé, with fruit coulis

Salted caramel and chocolate baked Alaska bombe flambé, with fruit coulis

Recipe by Owen Isaacs, Executive Head Chef, The Grand Hotel, Torquay, Devon

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Lemon Curd Bakewell

Lemon Curd Bakewell

Recipe by Sara Felix, Owner, Sara’s Petite Cuisine, Topsham, Devon

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JanuaryFebruary22 Taste Buds front cover