Light and crumbly, these shortbread biscuits are a perfect excuse to sit down with a cuppa
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Treat your loved one on Valentine’s Day with this fresh, zingy jelly
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Serve this with a tahini & miso dressing, some purple sprouting broccoli and couscous for a healthy dinner
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I am a big fan of pancakes paired with sweet bananas and salty bacon, it reminds me of my childhood
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If you’re not a fan of sweet, these savoury pancakes make for a quick and tasty supper
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These gluten and dairy free pancakes are quick and easy to rustle up for breakfast or dessert
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Caramelised apple and rhubarb with a nutty crumble topping. Great served with ginger & mint ice-cream
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The layer of grated apple keeps this cake moist. Serve it warm with some clotted cream for extra indulgence
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Jody Spencer brings her individual style to some classic dishes to create something a little out of the ordinary
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“This is delicious served with vanilla ice cream”
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Chicken with a wild mushroom and tarragon sauce
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Ginger and Mint Ice Cream. Great served with apple & rhubarb crumble
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You can use any type of mustard for these scones, but go easy on English mustard unless you like the heat!
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This beetroot, carrot & cumin soup uses local Devon produce.
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Traditionally this classic Spanish soup is made from tomatoes, peppers, and other salad vegetables. The watermelon adds a subtle sweetness
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Jody 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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Taste Buds is published by We Make Media, a family-owned Devon company. Taste Buds is produced using Devon-based writers, chefs, photographers and sales team. It is printed on environmentally friendly paper. Just like the food we write about, Taste Buds is lovingly made using the finest local ingredients!
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