Light and crumbly, these shortbread biscuits are a perfect excuse to sit down with a cuppa
Go to RecipeTreat your loved one on Valentine’s Day with this fresh, zingy jelly
Go to RecipeServe this with a tahini & miso dressing, some purple sprouting broccoli and couscous for a healthy dinner
Go to RecipeI am a big fan of pancakes paired with sweet bananas and salty bacon, it reminds me of my childhood
Go to RecipeIf you’re not a fan of sweet, these savoury pancakes make for a quick and tasty supper
Go to RecipeThese gluten and dairy free pancakes are quick and easy to rustle up for breakfast or dessert
Go to RecipeCaramelised apple and rhubarb with a nutty crumble topping. Great served with ginger & mint ice-cream
Go to RecipeThe layer of grated apple keeps this cake moist. Serve it warm with some clotted cream for extra indulgence
Go to RecipeJody Spencer brings her individual style to some classic dishes to create something a little out of the ordinary
Go to Recipe“This is delicious served with vanilla ice cream”
Go to RecipeChicken with a wild mushroom and tarragon sauce
Go to RecipeGinger and Mint Ice Cream. Great served with apple & rhubarb crumble
Go to RecipeYou can use any type of mustard for these scones, but go easy on English mustard unless you like the heat!
Go to RecipeThis beetroot, carrot & cumin soup uses local Devon produce.
Go to RecipeTraditionally this classic Spanish soup is made from tomatoes, peppers, and other salad vegetables. The watermelon adds a subtle sweetness
Go to RecipeJody says: “Cool down on a summer’s day with this refreshing home-made ice cream infused with the delicate, uplifting flavour of lemongrass”
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