Recipes

Displaying 31 - 40 of 71

Sticky Miso Chicken by Eversfield Organic

Love sweet and salty? These succulent chicken wings & drumsticks are coated in it to deliver the ultimate salty-sweet hit that's finger-licking good! Click here to buy the ingredients.
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Root vegetable layer bake with leeks, cannellini beans & beetroot

Make the most of winter produce with this warming dish. Serves 4
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Charcoal grilled shoulder of Lamb with Rosemary, Garlic & lemon

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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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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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Crab Spaghetti with Lemon Gremolata

A fabulous crab spaghetti recipe from crab specialist Favis of Salcombe Serves 4
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The Blackcurrant Bullet

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Named in homage to the shape of a champagne glass to enjoy it in, the sophisticated Blackcurrant Bullet is perfect for a dinner à deux. Serves: 2; Preparation time: 10 mins;
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Cauliflower, Celeriac & Almond Soup

This subtly nutty soup is a great starter or light lunch.  Serves 4
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Swiss Chard and Chickpea Curry by Marshfield Organic Foods

Due to the extraordinary weather in February when temperatures soared we are lucky enough to see a few green shoots in the garden. The Swiss Chard or silver beet is one of those appearing now and how welcome it is! I think it is a universal type of plant that grows where nothing else is sprouting...
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Salcombe Gin Scallywag

Created by world renowned chef Mark Hix MBE and his team to showcase this exceptional gin, the ‘Scallywag’ marries classic flavours of fresh orange, fennel flowers and samphire combined with a touch of cardamom and pastis to create a cocktail inspired by the South West coastline.
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Coffee & almond shortbread with salted caramel butter icing

Recipe by Jody Spencer, courtesy of Taste Buds magazine. For more recipes using Devon produce visit tastebudsmagazine.co.uk/recipes
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