Taste Buds magazine logo

Recipes
Page 9

Watermelon, fennel & mint gazpacho

Traditionally this classic Spanish soup is made from tomatoes, peppers, and other salad vegetables. The watermelon adds a subtle sweetness

Go to Recipe

Gooseberry, elderflower and lemongrass ice cream

Jody says: “Cool down on a summer’s day with this refreshing home-made ice cream infused with the delicate, uplifting flavour of lemongrass”

Go to Recipe
Ras el hanout lamb, goats’ cheese & walnut salad with a cherry dressing recipe

Ras el hanout lamb, goats’ cheese & walnut salad with a cherry dressing

Jody says: “Ras el hanout is a Moroccan spice mix, which you can find in good delis and farm shops”

Go to Recipe
Asparagus, pea & mint soup with Parmesan crisps

Asparagus, pea & mint soup with Parmesan crisps

Jody says: “A great alternative to croutons, Parmesan crisps are quick and easy to prepare”

Go to Recipe
Anise Scented Rack of Pork with Cider & Quince Gravy recipe

Anise Scented Rack of Pork with Cider & Quince Gravy

Jody says: “Ask your butcher to French trim and score the rack of pork”

Go to Recipe

Rhubarb Bavarois with Sauternes Sorbet

Jody says: “This dessert is delicious served with shortbread”

Go to Recipe

Plain Buttermilk Scones

Plain Buttermilk Scones

Go to Recipe

Cauliflower and leek croquettes with smoked paprika aioli

Jody says: “Making your own aioli is no more hassle than rustling up a sandwich”

Go to Recipe

Creamy wild mushroom & pancetta toasts

Jody says: “The earthy flavours of mushrooms, smokey pancetta and garlic make this comforting food to warm your cockles”

Go to Recipe

Squash stuffed with farro, pecans & pomegranate

Jody says: “Farro is a wheat grain rich in fibre, protein and B vitamins, offering a healthy, meat-free alternative”

Go to Recipe

Winter crumble tart

Jody says: “This old favourite, with Christmas flavours packed into a sweet pastry, will get you into a festive mood”

Go to Recipe

Toffee Apples

Children are bound to enjoy this traditional bonfire night treat

Go to Recipe

Roast peaches in rosemary sugar syrup, with orange blossom mascarpone and pistachios

Jody says: “The rosemary enhances the flavour of the peach”

Go to Recipe

Pan-fried sea bass, sautéed potatoes and rainbow chard with a prawn, grape and pine nut beurre noisette

Jody says: “Sea bass has a good skin that crisps nicely when fried”

Go to Recipe

Smoked haddock pâté

Jody says: “The flavours of the smoked haddock, lemon zest and capers work well together”

Go to Recipe

Blackberry and lemon cheesecake in a jar

This cheesecake in a jar is perfectly portable – ideal for picnics!

Go to Recipe

Spanish tortilla with chorizo, goats’ cheese and watercress

A classic Spanish omelette filled with pan-fried potatoes, chorizo, goats’ cheese and watercress. It makes a delicious light meal

Go to Recipe

Romano peppers stuffed with spiced beef, pork and apricots

Romano peppers are more mild and sweeter than bell peppers, they balance perfectly with the spicy meat

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