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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

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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

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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!

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Beef Tartare

Beef tartare

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

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Cod fillet with curried mussels

Cod fillet with curried mussels

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

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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

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Lavender Martini

Lavender Martini

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

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sparkling apple gin

Sparkling Apple Gin

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

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Crispy Fried Cauliflower

Crispy Fried Cauliflower

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

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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

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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

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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

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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

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Seafood Chowder recipe by Gareth Head. Head Chef, Crabshell Inn

Seafood chowder

Try this flavoursome summer seafood dish, recipe courtesy of Gareth Head, Head Chef at The Crabshell Inn

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Beetroot Cured Salmon. Recipe by Gareth Head, head Chef at The Crabshell Inn

Beetroot cured salmon

Gareth Head, Head Chef at The Crabshell Inn, shares this delicious spring recipe to try at home

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Peppered mackerel with Bay Tree beetroot & horseradish relish

Peppered mackerel with beetroot & horseradish relish

Enjoy this perfect flavour combination with the addition of The Bay Tree’s Beetroot & Horseradish Relish

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Black bean falafels and winter salad with tartare sauce

Black bean falafels and winter salad with tartare sauce

The Bay Tree’s Vegan Tartare Sauce adds another flavour dimension to this nutritious vegan recipe

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Jumbleberry Jam Sponge Pudding

Jumbleberry Jam Sponge Pudding

This ‘old school’ sponge pudding is sweetened with The Bay Tree’s fruity Jumbleberry Jam

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