A light aromatic dish that can be served with rice, salad or seasonal potatoes
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Pure comfort food to fill your belly and warm your cockles
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A great alternative brunch – serve with portobello mushrooms, home-made baked beans and a poached egg
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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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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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