Recipes

Displaying 21 - 30 of 65

Crab Spaghetti with Lemon Gremolata

A fabulous crab spaghetti recipe from crab specialist Favis of Salcombe Serves 4
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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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Luscombe's Raspberry Cosmo

A real treat for the vodka lover, using Luscombe’s fruit crush and the tasty Curio Cardamom vodka. For a non-alcoholic alternative, click here. 
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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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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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Salcombe Gin Seashore Cocktail

A citrus gin cocktail from Salcombe Gin with subtle spice and ginger warmth. This exceptional gin cocktail pairs beautifully with seafood, especially crab.
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Beef Wellington, Dauphinoise Potatoes, Glazed Parsnips, Bacon and Sprout Salad with Walnut Dressing

Here is one of Head Chef, Adam Little's favourite Christmas recipes for Beef Wellington with dauphinoise potatoes, glazed parsnips and bacon and sprout salad with walnut dressing – perfect as an alternative to roast turkey on Christmas Day.
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Eversfield Organic Butternut Spice Pie

Indulgent and unbelievably comforting, this pie is a proper pud, made from organic butternut squash. Autumnal, sweet and perfectly spiced, this pie is delicious served with a generous blob of our organic Jersey clotted cream. Serves 8 Cooking time: 2 hours plus chilling
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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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