Recipes

Summer fruit galettes

Treat your sweet tooth with these colourful mini tarts

Beetroot & gin-cured salmon

Beetroot & gin-cured salmon gravlax with pickled fennel & watercress salad

Get into the Scandi spirit with this delicious starter

Gooseberry Gin Ginger Marmalade

Gooseberry, gin & ginger marmalade

A very cheeky preserve!

Apricot and gin compote

Apricot & gin compote

Knock up this simple sweet treat to serve with ice cream

Bacon, tomato & tamarind relish with avocado & fried egg on sourdough

Bacon, tomato & tamarind relish with avocado & fried egg on sourdough

Liven up lunchtime with this delicious open sandwich

Scotch eggs three ways

Scotch eggs three ways

Make the most of your picnic with tasty new versions of this hamper staple

Chocolate nemesis with kirsch-soaked cherries and crème fraîche

Chocolate nemesis with kirsch-soaked cherries and crème fraîche

Serve this devilishly indulgent cake with a side of boozy fruit

Tagliatelle with prawns, roast cherry tomatoes, lemon, dill and crème fraîche

Tagliatelle with prawns, roast cherry tomatoes, lemon, dill and crème fraîche

A quick and easy pasta dish packed with flavour and colour

Charred baby gem salad with peas, asparagus, lardons, pea shoots and smoked garlic aioli

Charred baby gem salad with peas, asparagus, lardons, pea shoots and smoked garlic aioli

A fresh and zingy starter that makes the most of spring vegetables

Flavoured butters

Pep up your steak!

Dark chocolate & salted caramel mousse with fennel & almond biscotti 

As part of an Ashburton Cookery School demo & dine event, Jody Spencer presents this indulgent dessert

Green smoothie

Celebrate National Spinach Day on 26 March with this super-healthy drink

Salmon fillet with spicy tomato lentils, broccoli & flax seeds recipe

Salmon fillet with spicy tomato lentils, broccoli & flax seeds

March is prostate-awareness month – keep healthy with this tasty supper

Banana tatin with vanilla bean ice cream, toasted pecans and medjool date syrup

A sweet, nutty twist on the classic tart

Spiced peanut lamb with couscous and a blood orange, mint & yoghurt dressing recipe

Spiced peanut lamb with couscous and a blood orange, mint & yoghurt dressing

This fresh and frisky dish presents the ideal opportunity to spark up the barbecue

Smashed avocado & broad bean bruschetta with goat’s cheese recipe

Smashed avocado & broad bean bruschetta with goat’s cheese

Spring into the season with this gorgeously green starter

Warm chorizo & potato salad

This warm salad makes the ideal winter starter

New Zealand-inspired steak & cheese pie recipe

New Zealand-inspired steak & cheese pie

Hearty and warming, this pie will fight off the cold this winter

About Taste Buds magazine

Taste Buds is published by We Make Magazines, 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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