Recipes

Porchetta Recipe

This classic Italian festive recipe is made with tightly-rolled and slowly-roasted pork belly (pork loin or shoulder will also work well), flavoured with garlic and mediterranean herbs. Marinated overnight, it’s initially cooked ‘low and slow’, before a quick final blast of heat; the result is tender, melt-in-the-mouth meat, complemented by a layer of satisfyingly crispy crackling – we have to say, it looks pretty spectacular, too!

Leek, Cheddar & Thyme Croustade Recipe

Slow-cooked leeks, rich Cheddar and fresh herbs make this a super meat-free centrepiece for your festive table. Serve with roast potatoes, a tangy chutney or cranberry sauce and a selection of your favourite veg. Serves 4.

Roast Leg of Lamb in a Honey Marinade

This impressive-looking roast is perfect for entertaining, especially as it’s quick and easy to prepare; the simple marinade works its magic overnight, so all you need to do is put it in the oven the next day! Serves 8.

Rack of Lamb Rosemary, Dijon Mustard

Rack of Lamb always makes a great centrepiece – this recipe uses simple ingredients that really let complement the rich flavour of the meat. Serves 4.

Potted Shrimps

This simple recipe uses spiced, clarified butter to preserve the shrimp for later use. Originally hailing from the north of England, where it’s still made with tiny brown Morecambe Bay Shrimps, it’s a great way to use Brown Shrimps (or any other shrimps). Best served with a big plate of warm toast. Serves 6.

Devon Blue, Chestnut, Mushroom Xmas Tree

This festive, flavour-packed treat is delicious with a good dollop of our Quick Christmas Chutney. If Christmas Trees are not your thing, you can cut the pastry into a wreath, star, bauble or any other festive shape – and if you find you have leftover filling, it’s great stuffed into Portobello mushrooms and popped under the grill. Serves 4-6.

Cauliflower Wellington Recipe

Don’t be daunted by the list of ingredients and the lengthy method (a lot of the prep-time for this recipe is just roasting the cauliflower); it’s a show-stopping vegetarian centrepiece that’s sure to temp meat-eaters, too! Serves 4-6.

Savoury Vegan Christmas Wreath Recipe

Don’t be put off by the long list of ingredients – there’s a bit of hob-top cooking here, but the oven does most of the work, and the results are well worth it! *Please note; you will need a 24cm circular bundt or savarin tin*. Serves 6.

Red Cabbage Recipe

Softly spiced with fragrant nutmeg and cinnamon, this delicious side dish is perfect served alongside roasts or cold meats. Handily, it can be prepared in advance and reheated; the cooked cabbage can also be frozen until needed. Serves 8 as a side dish.

Sweet Potato and Sourdough Stuffing

Perfectly suited (but by no means limited to) vegetarian guests, this flavour-packed stuffing is even better with veggie gravy served alongside. Serves 6-8 as part of a main course.

Cider & Bay Braised Cabbage

Not a fan of Red Cabbage? This easy side dish makes the most of gorgeous green Savoy – flavoured with bay leaves and braised in Devon cider with plenty of butter, we think it’s just as Christmassy as its showier cousin. Serves 4-6 as a side.

Mulled Wine Cocktail Recipe

The perfect Christmas drink, as it can be made well ahead, then brought out of the fridge as guests arrive – or serve it hot for a traditional winter warmer.

Roast Duck Breast with Red Wine Gravy Recipe

Rich, succulent duck breast is complemented perfectly by a red wine gravy in this deliciously indulgent meal for two. Serves 2.

Spinach Roulade Recipe

With its festive colouring and yule-log shape, tasty Spinach Roulade won’t look out of place on your Christmas table. This recipe is often made with Parmesan or Pecorino cheese, but we’ve chosen Devon-made Hawkridge Mature Cheddar for our version because we know it’s vegetarian (and tastes delicious). Handily, the Roulade is served at room temperature, so it can be made ahead of time and refrigerated until you are nearly ready to eat. Serves 8.

Sharpham Brie and Mushroom Pithivier

First created in France as a sweet, frangipane-filled treat, the Pithivier has evolved to become a popular savoury dish – its distinctive shape and decorative pattern make it a stand-out centrepiece on any table, vegetarian or otherwise. This meat-free version uses locally-made (and completely vegetarian) Sharpham Brie and rich mushrooms to create a delicious filling. It can be made in advance, up to the point of baking, and refrigerated until you are ready to put it in the oven. Serves 8.

Salmon Coulibiac Recipe

We think this fabulously tasty fish pie is well worth a little time and effort! It’s also a good one to have up your sleeve, as the uncooked pie can be made a day ahead and chilled in the fridge, or frozen for up to two months. Serves 6.

Rosemary & Polenta Roasties

We’ll never tire of roast potatoes (or of finding new ways to enjoy them!). This recipe uses polenta for extra crunch and rosemary for flavour – though you can use any woody herbs you like, including thyme or sage. Serves 4 as a side dish.

Roast Swede & Carrot Mash Recipe

Roasting the carrot and swede takes a bit longer than boiling them, but the resulting flavourful mash is well worth the extra time. This recipe can be made a few hours ahead and kept in the fridge – reheat thoroughly before serving. Serves 4-6 as a side dish.

Roast Root Veg with Honey & Garlic

This great-tasting side dish is pretty flexible and can be tweaked according to the veg you have available – we’ve used parsnips and carrots here, but you could also use sweet potatoes, beetroots or even slices of butternut squash (cooking times may vary slightly). Serves 4 as a side dish.

Quick Pickled Red Cabbage

With a tangy flavour that’s perfect with cold meats and cheeses, this quick pickle is easy to make. Feel free to experiment with the spices – Juniper Berries could be used instead of the allspice, or cumin or fennel seeds substituted for the caraway. The pickled cabbage can be served straight away, or kept in the fridge for up to one week. Makes about 10 servings.

Quick Christmas Chutney Recipe

Rich, dark and piquant, this festive chutney is comparatively quick to make (you can make it the day you need it, with no need to wait for it to mature). It’s a great addition to any cheeseboard – and the recipe makes two jars, so why not give one away as a home-made Christmas gift? Makes 2 medium jars. Store in the fridge for up to one month.

Purple Sprouting Broccoli & Spring Greens Gratin

Full of fabulous greens, this hearty recipe will leave even the most veg-averse feeling satisfied, thanks to its rich, creamy sauce and golden double-cheese topping. Serves 4.

Prawn Cocktail Recipe

After falling out of fashion for several years, this classic starter is finding favour once more, and for good reason; luscious prawns sit atop crisp lettuce, drizzled with a delicious piquant dressing. Definitely an oldie-but-goodie! Serves 2.

Pear & Potato Tart with Montagnolo Affine

This fabulously flavourful tart has a rich pear and blue cheese filling encased in a walnut pastry shell. Serves 6.

Turkey Frittata Recipe

Based on a traditional ‘Spanish Omelette’ recipe, this hearty frittata is perfect for Boxing Day Brunch. Serve it warm from the pan, or keep it in the fridge for late-rising nibblers to help themselves! Serves 4.

Turkey & Ham Pie Recipe

Beneath its all-butter pastry ‘lid’, this pie hides a deeply savoury meat filling, flavoured with fresh herbs and rich with double cream and white wine – who says you can’t have a little luxury with your leftovers?! Serve 4-6.

Mustard & Honey Parsnip Mash Recipe

Parsnips are a sweet-tasting vegetable, sometimes to the extent of being a little bland. Here, their sweetness is rounded out with a dash of honey and balanced by punchy wholegrain mustard. Serves 4 as a side dish.

Mushroom Wellington Recipe

This delicious vegetarian Wellington deserves a central spot on your celebratory table! Serves 6.

Mushroom Pâté Recipe

This is a straightforward recipe that can be made ahead and refrigerated until needed – just give it enough time to come up to room temperature before serving. Serves 8 as part of a spread.

Monkfish Parcels With Mushroom & Sherry

These delicious parcels take moments to make. We like to serve them with something to mop up the tasty juices – mashed sweet potatoes, roasties or thick slices of crusty bread are all perfect. Serves 2-4.

Maple-Glazed Cola Ham Recipe

Cooking a gammon joint in cola and then glazing it with spiced maple syrup may sound downright odd, but the result is deliciously more-ish! Don’t let the long cooking time put you off – the recipe can be made up to two days ahead and refrigerated until needed. Serves 6-8.

Lamb & Feta Mini Burgers With Harissa Yoghurt

These gently spiced lamb mini-burgers have a surprise feta centre – served with a harissa-rippled yoghurt dip, they’re sure to go down a treat. Makes 16.

King Prawn & Lobster Shells

Luscious lobster and king prawns in a rich, creamy white-wine sauce, all served on a scallop shell. What a treat! Serves 4.

Honey-Roast Parsnip Soup

This super-comforting soup smells as good as it tastes! For a vegan version, substitute maple syrup for honey, use an extra splash of oil instead of butter, and use your preferred plant milk. If you have any leftovers, it freezes well – perfect for an easy meal when you need a break from the kitchen. Serves 4.

Horseradish Butter

Our prime, lean beef deserves nothing but the best when it comes to accompaniments! From sauces and butters to glazes and marinades, there’s a world of ideas out there - try our Horseradish Butter, it’s perfect dotted over freshly-carved slices of beef. Be sure to take the butter out of the fridge well before you begin this recipe, so that it has time to come up to room temperature. Makes 6 servings.

Greendale Turbot with Prosecco

Cooked in butter and served with a rich prosecco sauce, turbot makes for a luxurious Christmas dinner with a difference! Serve with your favourite festive veg. Serves 2.