Recipes

Displaying 41 - 50 of 62

Wild Venison & Juniper Pie

Slow cooked venison in a thick stew with delicate juniper, all topped with crisp puff pastry.
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Lavender & Honey Scottish Shortbread

Buttery, golden shortbread with hints of honey and pockets of lavender. A true treat.
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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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Parsnip and Apple Soup Recipe

A good soup will get you through the darkest winter days. Our Head Chef, Adam Little shares his recipe for the perfect winter warmer, parsnip and apple soup, as the first of his regular recipe posts. Enjoy!
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Spiced Lamb Shanks with Quince

With the evenings getting darker and the mornings getting icier, now is the time to master the art of slow cookery. According to Eversfield Organic's experience, the 4 golden rules are: Chop it up and chuck it in. Wait for a few hours, stir it if you fancy. Find a delicious meal bubbling away....
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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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Salcombe Crab Avocado and Chipotle Bruschetta

Recipe by Pretty Local
We love coming up with recipes using ingredients that be purchased through the website from our local producers. This Crab brushetta is truely wonderful, the chipotle gives it a little punch without overpowering the crab.  
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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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Treacle Tart with Devonshire Clotted Cream

A delicious Treacle Tart recipe created by Head Chef Adam Little
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