Recipes

Displaying 31 - 40 of 76

Beetroot cured salmon, buckwheat blinis, celeriac remoulade

Exeter Golf and Country Club and Wear Park Restaurant, Head Chef, Adam Little is appearing in the new Devon Cook Book which will be available to buy before Christmas. Here is one of his favourite Christmas recipes for beetroot cured salmon with buckwheat blinis and celeriac remoulade – perfect as a...
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Beetroot Hummus by Eversfield Organic

Seriously scrummy and blooming beautiful, this hummus also packs a nutritious punch. Dunk your favourite bread in and enjoy! Click here to buy the ingredients.
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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 Christmas GINgle

A festive, fruity and spicy Gin cocktail from South Devon
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Christmas Comet Cocktail

This delightfully refreshing gin cocktail showcases Salcombe Gin ‘Rosé Sainte Marie’. It’s easy to recreate at home and the perfect tipple for a celebratory drink during the festive season.
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Scotch Eggs by Eversfield Organic

The scotch egg is back in fine foodie fashion in a BIG way. These beauties are as big as your fist and still runny within. Serve slightly warm and tuck in. Click here to buy the ingredients. (oops you've got yolk on your chin) Makes 5 Cooking time: 20 mins plus 15 mins prep
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Watermelon Heaven by Sea Arch

A delicious non-alcoholic watermelon cocktail
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Pastrami Deli Bagels by Eversfield Organic

Undeniably one of lunch’s luxuries, this bagel is an absolute whopper. When sampled by Eversfield's photographer, Dave, this pastrami bagel was crowned as ‘the best lunch he had ever eaten’. Well, if that isn’t praise, I don’t know what is. Give it a go for yourself – it’s minimal effort for...
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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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