Taste Buds magazine logo

Recipes
Page 4

Spring equinox – salmon & quinoa bowl

Spring equinox – salmon & quinoa bowl

A healthy dish with great flavours and textures

Go to Recipe
Cod & spinach polpette

Cod & spinach polpette

A stylish supper party recipe

Go to Recipe
Cauliflower, celeriac & almond soup recipe

Cauliflower, celeriac & almond soup

This subtly nutty soup is a great starter or light lunch

Go to Recipe
Mini Christmas-flavoured cakes with brandy & ginger icing recipe

Mini Christmas-flavoured cakes with brandy & ginger icing

Take a break from the mince pies with these festive cakes

Go to Recipe

Luxury mincemeat filling

Get ahead of the festive frenzy by jarring up your pie filling in advance

Go to Recipe

Christmas-flavoured millefeuille

This festive millefeuille takes the concept of the mince pie to another level

Go to Recipe

Beef wellington marinated in coffee

Jody says: “This is great served with plenty of roast veggies and a jug of gravy”

Go to Recipe

Chocolate and Orange tart

A delicious chocolate and orange tart. Simply serve with crème fraiche and candied orange peel

Go to Recipe
Raw Brussels sprout, cabbage & apple salad with chillies, cranberries and salted peanuts

Raw Brussels sprout, cabbage & apple salad with chillies, cranberries and salted peanuts

A winter dish with an unexpected flavour combination

Go to Recipe
Pumpkin pie with chestnut cream

Pumpkin pie with chestnut cream

A thriller of a sweet treat in time for Hallowe’en

Go to Recipe
Roasted butternut squash with a Devon blue cheese, pecan and caramelised grape salad

Roasted butternut squash with a Devon blue cheese, pecan and caramelised grape salad

This warming salad is the perfect starter to an autumn supper

Go to Recipe
Honey roasted figs chilli labneh crackers

Honey-roasted figs, chilli labneh & crackers

A delectable dessert that fuses sweet and savoury flavours to perfection

Go to Recipe
Fishcake burgers with tomato & tamarind relish, watercress salad and homemade slaw

Fishcake burgers with tomato & tamarind relish, watercress salad and homemade slaw

Break out the brioche buns for this healthy burger alternative

Go to Recipe
Hotdogs with homemade piccalilli recipe

Hotdogs with homemade piccalilli

Bring out the bangers on National Hotdog Day and slather with homemade piccalilli

Go to Recipe

Beef & tofu noodle salad

A perfect supper for al fresco dining

Go to Recipe

Summer fruit galettes

Treat your sweet tooth with these colourful mini tarts

Go to Recipe
Beetroot & gin-cured salmon

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

Get into the Scandi spirit with this delicious starter

Go to Recipe
Gooseberry Gin Ginger Marmalade

Gooseberry, gin & ginger marmalade

A very cheeky preserve!

Go to Recipe

Prefer Print?

Six times a year, delivered to your door

Annual subscription: £15
Single Issue: £3

MarchApril 2021 issue out now

Try before you buy. View digital edition

Go to Shop
MarchApril21 Taste Buds front cover