Taste Buds magazine logo

Recipes
Page 11

Orange & pecan shortbread recipe

Orange & pecan shortbread

Light and crumbly, these shortbread biscuits are a perfect excuse to sit down with a cuppa

Go to Recipe
Pomegranate, ginger & sparkling pink jelly

Pomegranate, ginger & sparkling pink jelly

Treat your loved one on Valentine’s Day with this fresh, zingy jelly

Go to Recipe
Pan-fried salmon with red apple, pine nuts & basil oil

Pan-fried salmon with red apple, pine nuts & basil oil

Serve this with a tahini & miso dressing, some purple sprouting broccoli and couscous for a healthy dinner

Go to Recipe
Caramelised banana & bacon pancakes

Caramelised banana & bacon pancakes

I am a big fan of pancakes paired with sweet bananas and salty bacon, it reminds me of my childhood

Go to Recipe
Ham & spinach souffle pancakes

Ham & spinach souffle pancakes

If you’re not a fan of sweet, these savoury pancakes make for a quick and tasty supper

Go to Recipe
Banana & blueberry pancakes

Banana & blueberry pancakes

These gluten and dairy free pancakes are quick and easy to rustle up for breakfast or dessert

Go to Recipe
Apple and rhubarb crumble recipe

Apple and rhubarb crumble

Caramelised apple and rhubarb with a nutty crumble topping. Great served with ginger & mint ice-cream

Go to Recipe
Apple cake with crumble topping recipe

Apple cake with crumble topping

The layer of grated apple keeps this cake moist. Serve it warm with some clotted cream for extra indulgence

Go to Recipe
Prawn and avocado cocktail recipe

Prawn and avocado cocktail

Jody Spencer brings her individual style to some classic dishes to create something a little out of the ordinary

Go to Recipe
Pear, cardamom and saffron Tarte Tatin recipe

Pear, cardamom and saffron Tarte Tatin

“This is delicious served with vanilla ice cream”

Go to Recipe
Chicken with a wild mushroom and tarragon sauce recipe

Chicken with a wild mushroom and tarragon sauce

Chicken with a wild mushroom and tarragon sauce

Go to Recipe
Ginger and Mint Ice Cream recipe

Ginger and Mint Ice Cream

Ginger and Mint Ice Cream. Great served with apple & rhubarb crumble

Go to Recipe
Date and Chai Spiced Scones

Date and Chai Spiced Scones

Date and Chai Spiced Scones

Go to Recipe
Cheese, Thyme and Grain Mustard Scones recipe

Cheese, Thyme and Grain Mustard Scones

You can use any type of mustard for these scones, but go easy on English mustard unless you like the heat!

Go to Recipe
Pumpkin Velouté recipe

Pumpkin Velouté

Pumpkin Velouté

Go to Recipe
Beetroot, Carrot & Cumin Soup recipe

Beetroot, Carrot & Cumin Soup

This beetroot, carrot & cumin soup uses local Devon produce.

Go to Recipe
Watermelon, fennel & mint gazpacho

Watermelon, fennel & mint gazpacho

Traditionally this classic Spanish soup is made from tomatoes, peppers, and other salad vegetables. The watermelon adds a subtle sweetness

Go to Recipe
Gooseberry, elderflower and lemongrass ice cream recipe

Gooseberry, elderflower and lemongrass ice cream

Jody says: “Cool down on a summer’s day with this refreshing home-made ice cream infused with the delicate, uplifting flavour of lemongrass”

Go to Recipe

Prefer Print?

Six times a year, delivered to your door

Annual subscription: £15
Single Issue: £3

May June 2024 issue out now

Try before you buy. View digital edition

Go to Shop
Taste Buds MayJune24 front cover