Recipes

A festive cocktail combining Luscombe's fiery Hot Ginger Beer and Havana Club's smooth Especial rum

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

Baby back ribs are taken from the back of the pig and are generally shorter, and less fatty than the belly ribs. They weigh approximately 1kg and include about 10-13 curved ribs. To prepare the meat for rubbing you will need to remove the membrane; this can seem fiddly but is vital. There are some...

A delicious non-alcoholic watermelon cocktail

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

One of Eversfield's favourite January recipes – It’s sweet, sour and super low-carb. The jammy pineapple goes perfectly with the tender strips of organic pork, all coated in a sticky sweet and spicy sauce on a bed of fluffy cauliflower rice. Simple, saucy and super scrummy, this is a wonderful dish...

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

A citrus gin cocktail from Salcombe Gin with subtle spice and ginger warmth. This exceptional gin cocktail pairs beautifully with seafood, especially crab.

A fantastic new vegan recipe for the ultimate in comfort food - Vegan Moussaka Serves 2 – 3 Preparation time: 20 minutes Cooking time: 30 minutes