Recipes

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.

A spin on a winter classic, this recipe by Tideford Organics combines hearty lentils with their Vegan Gravy topped with creamy mash to create a dish that the whole family can enjoy!

These delicious chicken legs marinated and barbecued or griddled are perfect for Al Fresco dining. Eat straight from the grill or take on a picnic. Serves 4.   Preparation time: 10mins plus marinating.   Cooking time: 1hr  

These cheesecakes are perfect to pack for a picnic. For more picnic recipes visit: www.tastebudsmagazine.co.uk/recipes

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...

Here is one of, Exeter Golf and Country Club and Wear Park Restaurant, Head Chef Adam Little's favourite Christmas dessert recipes for Christmas pudding fritters, brandy cream with cranberry and orange compote.

A Delicious Steak and Stilton Pie

A festive, fruity and spicy Gin cocktail from South Devon

A delicious dessert made with freshly picked Strawberries!

This subtly nutty soup is a great starter or light lunch.  Serves 4