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Recipes
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BBQ Braised Belly Pork recipe

BBQ Braised Belly Pork

Wayne Bowman, Head Chef at The Bridge at Mount Batten, shares the recipe for a very popular dish on the menu at both The Bridge and Turtley Corn Mill

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Gin Cary

Gin Cary

Cocktail recipe by Harry Howell, Cary Arms & Spa, Torquay, Devon

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Gin cocktail with raspberry jam

The Sweet One

Cocktail recipe by Harry Howell, Cary Arms & Spa, Torquay, Devon

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Roast Venison with Juniper and Herb Crust

Roast venison with juniper berries and herb crust

Recipe by Steve Poyner, Head Chef, Cary Arms & Spa, Torquay, Devon

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Cream cheese and raspberry jam brioche buns

Cream cheese and raspberry jam brioche buns

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

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Chocolate and peanut butter brigadeiros (Brazilian truffles)

Chocolate and peanut butter brigadeiros (Brazilian truffles)

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

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Orange and gin sponge

Orange and gin sponge

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

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Vegan chocolate cake with coffee buttercream

Vegan chocolate cake with coffee buttercream

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

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Smoked trout pâté, avocado salad and sriracha dressing

Smoked trout pâté, avocado salad and sriracha dressing

Recipe by Jordan Hatfield, Chef, Offshore Bar & Restaurant, Torquay, Devon

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Roast lamb rump with baby vegetables and pesto-crushed potato cake

Roast lamb rump with baby vegetables and pesto-crushed potato cake

Recipe by Jordan Hatfield, Chef, Offshore Bar & Restaurant, Torquay, Devon

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Roasted scallops with crispy chicken skin, butter and sourdough bread

Roasted scallops with crispy chicken skin, butter and sourdough bread

Recipe by Jordan Hatfield, Chef, Offshore Bar & Restaurant, Torquay, Devon

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Roasted butternut squash cups filled with green lentils, leek and sage stew

Roasted butternut squash cups filled with green lentils, leek and sage stew

A great alternative for a vegan-friendly Sunday roast, courtesy of Tracey Anning-Beckett, Head Chef at The Kitchen, The Donkey Sanctuary, Sidmouth

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Wild mushrooms, mushroom duxelles, slow-roasted tomato and rosemary focaccia

Wild mushrooms, mushroom duxelles, slow-roasted tomato and rosemary focaccia, black garlic dressing

This seasonal, vegan recipe is one for the mushroom lover, courtesy of Tracey Anning-Beckett, Head Chef at The Kitchen, The Donkey Sanctuary, Sidmouth

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Strawberry and Woodruff Custard Tart

Strawberry and woodruff custard tart

Harrison Brockington, Head Chef at Gather, shares his recipe for a summery custard tart

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Hedgerow Beignets

Hedgerow beignets

Harrison Brockington, Head Chef at Gather, shares a recipe that’s served on his tasting menus as an amuse-bouche to showcase wild greens

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Coconut fish curry with aubergine pickle

Coconut fish curry with aubergine pickle

Dip into The Bay Tree’s Awesome Aubergine Pickle for an added depth of flavour in this creamy fish curry

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Baked salmon with fennel mustard crust

Baked salmon with a garlic and fennel mustard crust

The fennel flavour of this Bay Tree mustard marries perfectly with salmon

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Baked Camembert with figs, nuts and honey recipe

Baked Sharpham Camembert with figs, nuts and honey

A baked cheese classic, supercharged with Sharpham Camembert

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Taste Buds JulAug24 front cover