Taste Buds magazine logo

Recipes
Page 4

Duck Cassoulet

Duck cassoulet

This rich and warming stew makes a perfect winter dish

Go to Recipe
Pan-fried Seabass.

Pan-fried sea bass, herby crushed potato cake, minted pea purée, chargrilled artichokes, XO burnt butter sauce

This dish fuses British and Asian flavours with tastebud-tingling results!

Go to Recipe
Wild mushroom duxelle-stuffed chicken

Wild mushroom duxelle-stuffed chicken

Ramp up the flavours in this hearty dish that’s perfect for all the family

Go to Recipe
Confit of lamb cannelloni with black olive purée and nasturtium leaves

Confit of lamb cannelloni with black olive purée and nasturtium leaves

This unusual canapé will impress guests. It tastes pretty good too!

Go to Recipe
Black pudding canape served on slate

Mangalitza black pudding doughnut with rosemary aioli

This unusual canapé will impress guests. It tastes pretty good too!

Go to Recipe
Balsamic Shallot Tarte Tartin

Balsamic shallot tarte tatin with celeriac crisps and walnut dressing

A vegetarian dish that uses produce from the kitchen garden

Go to Recipe
Pan-seared scallops with tomato consommé and lovage oil

Pan-seared scallops with tomato consommé and lovage oil

Dive into the fresh, herby flavours in this scallop starter

Go to Recipe
Venison tartare with sherry vinegar, pear and hazelnuts

Venison tartare with sherry vinegar, pear and hazelnuts

Impress your dinner guests with this flavoursome starter

Go to Recipe
Orange panna cotta with chocolate and pumpkin seed granola

Orange panna cotta with chocolate and pumpkin seed granola

The perfect sweet dessert with a granola twist

Go to Recipe
Pan-fried white fish with roasted pepper, caper and olive dressing

Pan-fried white fish with roasted pepper, caper and olive dressing

A dish that’s bursting with flavours

Go to Recipe
Prawn curry with cauliflower, kale and spinach

Prawn curry with cauliflower, kale and spinach

The perfect dish to get your taste buds tingling

Go to Recipe
Ground chilli beef taco with jalapeño aioli

Ground chilli beef taco with jalapeño aioli

The perfect dish to try at home for any gathering

Go to Recipe
Carrot, chilli & pine nut pesto

Carrot, chilli & pine nut pesto

Carrot, chilli & pine nut salsa

Go to Recipe
Broad bean coriander and almond pesto

Broad bean, coriander & almond pesto

Broad bean, coriander & almond Salsa

Go to Recipe
Dark chocolate mousse with summer fruits

Dark chocolate mousse with fresh summer fruits

A simply irresistible dessert to share with friends

Go to Recipe
Aubergine and Heritage Tomato Stacks

Aubergine & heritage tomato stacks

Try this recipe for a burst of summer flavours

Go to Recipe
Tempura squid salad cups with summer vegetables and melon salsa

Tempura squid salad cups with summer vegetables and melon salsa

Jody has upped the sunshine ingredients for this summery recipe

Go to Recipe
Beetroot, caraway & walnut pesto

Beetroot, caraway & walnut pesto

Choose from: beetroot, caraway & walnut; broad bean, coriander & almond; or carrot, chilli & pine nut

Go to Recipe

Prefer Print?

Six times a year, delivered to your door

Annual subscription: £15
Single Issue: £3

May June 2024 issue out now

Try before you buy. View digital edition

Go to Shop
Taste Buds MayJune24 front cover