Recipes

Displaying 1 - 10 of 68

ROCKS Meringue Kisses

ROCKS Meringue Kisses
Recipe by ROCKS Drinks
Make these little meringues rippled with coloured, squash flavour swirls and wow with a simple yet impressive desert!  Serve with several different flavoured creams for a greater choice. Serves: Makes 40; Preparation time: 30 minutes; Cooking time: 2 hrs plus cooling
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Crispy Pork Belly with Apple Fennel and Cider Sauce by La Petite Bouchée

This recipe is made using organic cider from Ashridge in Totnes, locally grown apples and some of the finest locally sourced pork you’ll ever taste. It’s then cooked very slowly until the pork melts in the mouth and the crackling is deliciously crispy. This dish just simply oozes autumn and is a...
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Charcoal grilled shoulder of Lamb with Rosemary, Garlic & lemon

Recipe by
BBQ season may be a little way off but we think it’s worth firing it up over Easter for this wonderful Lamb Shoulder. This recipe is so simple and lets the flavours speak for themselves. The Lamb is from East Prawle and has grown on the salt laden Cliffs which comes through in the dish.  
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Mai Queen by Salcombe Gin

Created by Monica Galetti and her team at Mere, 'Mai Queen' is a contemporary twist on a classic Mai Tai cocktail.
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Vegetarian Burger

Tasty and substantial... this veggie burger cooks well on a BBQ. For more burger recipes: www.tastebudsmagazine.co.uk/recipes
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South Devon Chilli Farm's Spicy Seafood Sauce

Super-easy Spicy Seafood Sauce, great served with prawns, crab or lobster
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Slow Honey-Roast Pork Belly and Winter Vegetables

David Griffen Photography Exeter Golf and Country Club
Exeter Golf and Country Club and Wear Park Restaurant, Head Chef, Adam Little appears in the new Devon Cook Book which is now available to buy. Here is one of his favourite autumn recipes - Serves 4
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The Christmas GINgle

A festive, fruity and spicy Gin cocktail from South Devon
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Panna Cotta Recipe

Looking for the perfect dessert to create at home for a Summer dinner party? Exeter Golf and Country Club's Pastry Chef, Pinky has shared a recipe for a vanilla and white chocolate panna cotta to serve with raspberries and ice cream, or even a drizzle of salted caramel sauce.
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Pan fried salmon fillet lemon butter, pea and mint risotto

 Head Chef, Adam Little shares one of his favourite recipes.
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