Recipes

Purple sprouting broccoli, prosciutto & labneh salad

A quick and tasty salad full of spring flavours

Mini blood orange & almond cakes with salted caramel sauce

These cakes freeze well. Omit the fresh orange, instead, pour the batter directly into the tin. Garnish with segments of orange when ready to eat

Tea-smoked salmon

A light aromatic dish that can be served with rice, salad or seasonal potatoes

Ham hock, leek & cider pie with mash topping

Pure comfort food to fill your belly and warm your cockles

Chickpea & kale hash

A great alternative brunch. Serve with portobello mushrooms, homemade baked beans and a poached egg

Orange & pecan shortbread

Light and crumbly, these shortbread biscuits are a perfect excuse to sit down with a cuppa

Pomegranate, ginger & sparkling pink jelly

Treat your loved one on Valentine's Day with this fresh, zingy jelly

Pan-fried salmon with red apple, pine nuts & basil oil

Serve this with a tahini & miso dressing, some purple sprouting broccoli and couscous for a healthy dinner

Caramelised banana & bacon pancakes

I am a big fan of pancakes paired with sweet bananas and salty bacon, it reminds me of my childhood

Ham & spinach souffle pancakes

If you're not a fan of sweet, these savoury pancakes make for a quick and tasty supper

Banana & blueberry pancakes

These gluten and dairy free pancakes are quick and easy to rustle up for breakfast or dessert

Apple and rhubarb crumble

Caramelised apple and rhubarb with a nutty crumble topping. Great served with ginger & mint ice-cream

Apple cake with crumble topping

The layer of grated apple keeps this cake moist. Serve it warm with some clotted cream for extra indulgence

Prawn and avocado cocktail

Jody Spencer brings her individual style to some classic dishes to create something a little out of the ordinary

Pear, cardamom and saffron Tarte Tatin

“This is delicious served with vanilla ice cream”

Chicken with a wild mushroom and tarragon sauce

Ginger and Mint Ice Cream

Ginger and Mint Ice Cream. Great served with apple & rhubarb crumble

Date and Chai Spiced Scones

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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The MayJune 2020 issue of Taste Buds is out now