Taste Buds magazine logo

Recipes
Page 1

Strawberry and Woodruff Custard Tart

Strawberry and woodruff custard tart

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

Go to Recipe
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

Go to Recipe
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

Go to Recipe
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

Go to Recipe
Baked Camembert with figs, nuts and honey recipe

Baked Sharpham Camembert with figs, nuts and honey

A baked cheese classic, supercharged with Sharpham Camembert

Go to Recipe
Sharpham Rustic and chive muffins with ham and tomato relish

Sharpham Rustic and chive muffins with ham and tomato relish

Serve straight out of the oven for the full Sharpham Rustic flavour

Go to Recipe
Sharpham Cheese Ticklemore Salad

Grilled peach, red cos lettuce, watercress and Sharpham’s Ticklemore cheese salad with pomegranate dressing

The crumbliness of Sharpham’s Ticklemore adds texture and a creaminess to this summery salad

Go to Recipe
Chocolate crémeux

Chocolate crémeux

David Brown, Head Chef at Lewtrenchard Manor, shares this most chocolatey of recipes. Easy to make, it’s definitely dinner-party worthy!

Go to Recipe
Beef Tartare

Beef tartare

This recipe from David Brown, Head Chef at Lewtrenchard Manor, is full of flavour and surprisingly easy to make

Go to Recipe
Cod fillet with curried mussels

Cod fillet with curried mussels

Try this warming and flavoursome recipe from Lewtrenchard Manor’s Head Chef David Brown

Go to Recipe
Chicken Liver Parfait

Chicken liver parfait with cherry purée and brioche

Elevate your culinary repertoire with this recipe from David Brown, Head Chef at Lewtrenchard Manor

Go to Recipe
Lavender Martini

Lavender Martini

This unusual cocktail recipe from Wicked Wolf is a bit of a showstopper!

Go to Recipe
sparkling apple gin

Sparkling Apple Gin

This refreshing cocktail recipe from Wicked Wolf is quick and simple to recreate at home

Go to Recipe
Crispy Fried Cauliflower

Crispy Fried Cauliflower

Johnny Varah, Head Chef at The Cridford Inn in Trusham, shares his popular cauliflower starter recipe

Go to Recipe
Hand-dived seared scallops, Teign Valley wild garlic pesto, asparagus, snap pea julienne, chilli, Szechuan pepper, coriander

Hand-dived seared scallops, Teign Valley wild garlic pesto, asparagus and snap pea julienne

Enjoy this dish prepared with local ingredients from Johnny Varah, Head Chef, The Cridford Inn, Trusham

Go to Recipe
Roasted cauliflower steak

Roasted cauliflower steak with sweet potato purée, red onion bhaji and mango salsa

Enjoy this vegan, gluten-free recipe from Chris Morris, Head Chef at The Kitchen at The Donkey Sanctuary in Sidmouth

Go to Recipe
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

Go to Recipe
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

Go to Recipe

Prefer Print?

Six times a year, delivered to your door

Annual subscription: £15
Single Issue: £3

JulyAugust 2022 issue out now

Try before you buy. View digital edition

Go to Shop
JulyAugust22 Taste Buds front cover