This classic American-style cookie recipe comes courtesy of the fabulous Kim, star of the Greendale Accounts department! A keen baker, Kim often brings in home-cooked treats for us to share, making a day at the office just that bit sweeter… Her cookie recipe can be tailored to your own taste – simply use as it is, for vanilla-based cookies with your choice of chips, or add cocoa to give a chocolate base (see recipe for details). Makes 8
Meaning ‘angry’ in Italian (thanks Duolingo) this arrabiata will leave you anything but!
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This recipe combines the lovely sparkly flavour of the HATARI Mellow Aji Mash with citrussy lemon and umami soy to make an incredibly morish meal! You can wrap in foil and pop on the BBQ as an alternative to baking in the oven! Prep: 10 mins. Cook: 25 mins. Heat Level: Mild
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The Devonian theme burger with crumbly Devon Blue Cheese and prime Greendale Beef Steak Burgers.
Summer calls for a more relaxed way of cooking and eating, and this recipe is pretty flexible. You can tweak the dressing; substitute peaches, ripe pears or even figs for the nectarines; use any salad leaves and blue cheese you like (or choose goat’s cheese or feta); and swap the walnuts for toasted hazelnuts or almonds. As long as you have sweet, ripe fruit, full-flavoured cheese and some crunchy nuts for texture, it’ll work beautifully. Serves 2 generously.
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Four-Cheese Pizzas can be made as ‘rossa’ (or ‘red’, with a tomato base) or ‘bianca’ (‘white’, with no tomato and just the cheese). Typically, they feature a strongly flavoured blue cheese, like gorgonzola, soft cheeses (mozzarella and fontina), and a harder cheese (parmesan), to finish. Our version recreates the original with favourite flavours from best-loved Westcountry cheeses.
There's never a bad time to enjoy a refreshing mojito, and while the classic version is always a favourite, we’re especially fond of adding a gin twist. The raspberry gin mojito is packed with flavour, made with Torbay Gin’s blood orange and raspberry-infused gin.
Super-tasty but somehow intimidating, soufflés are actually easy to make once you get the hang of them. We’ve used a delicious smoked cheddar from Devon’s own Quicke’s, for really rich flavour – serve with salad or steamed veg of your choice.
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.
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This Welsh-Rarebit inspired topping will make a rich, savoury meal out of your baked potatoes. If you are making them for vegetarians, check your cheddar cheese and Worcestershire sauce are vegetarian-friendly. Serves 4.
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This salad is the perfect combination of warm and sweet nectarine, crunchy bitter leaves, fragrant flowers and creamy lemony Quicke's Goat's Milk Clothbound Cheese, drizzled with a Classic House Dressing. Pair with a loaf of bread and some white wine to wash it down with. Serves 2-4
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A pizza inspired by Chef Ed’s seaside hometown. With its jalapeno mash, punch of pickled chilli and crisp citrus twist, ‘The Green One’ makes these slices seriously mouth-watering!
Serves 2. Prep time: 90 mins (if making fresh dough). Cooking time: 20 mins.
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Preparation time: 8 mins Cooking time: 13 mins Serves 2
Move over fish and chips, there’s a new duo for our dinner plates! Try pairing this tender shawarma with ‘the red one’ for a delicious middle eastern fusion fired up with fruity fermented chilli flavours.
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This middle eastern inspired salad is a great alternative to a standard summer salad. The spiced chickpeas bring a delicious nutty warmth paired with fresh, crunchy diced vegetables and a lemon chilli dressing which gives a pleasant but not overpowering tang!
The outrageously addictive chicken wings are coated in a delightful blend of sweet and earthy maple syrup and hot tangy habanero hot sauce. (You can easily double the recipe as you’ll almost certainly be back for more!)
Prep: 10 mins
Cook: 50 mins
Serves: 4-6
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This rich, indulgent pasta dish is just the ticket for a cosy evening in. If you can’t find tagliatelle, fettucine, spaghetti or linguine will all work just as well. Serves 2.
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.
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Celeriac may not be the prettiest of vegetables, but give it a chance and you will be pleasantly surprised. It has a nutty flavour, akin to that of celery, and complements the blue cheese and walnuts in this creamy gratin perfectly. Serves 4.
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This classic, comforting dish works beautifully as a vegetarian main course or a side dish to accompany roast meat. Made with mature cheddar from the Hawkridge dairy in nearby Crediton, the rich white sauce envelops the cauliflower in creamy, deeply savoury flavour – it’s the perfect antidote to chilly evenings! Serves 4.
Sidbury Mill flour has a nice fine texture and plenty of protein so you may be surprised that you can use it on its own and you will get nice open textured and well risen bread. But if you prefer to mix it with some white bread flour, you will get a slightly lighter loaf. If you have a bread machine then the following 100% wholemeal recipe will work well on the wholemeal setting for a large loaf.
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Representing deliciousness from the two largest counties in the UK, these easy individual Yorkshire puddings will make a super side-dish for your next Sunday roast.
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Made with creamy Devon Blue Cheese, try this richly savoury sauce with a Greendale Ribeye Steak. The sauce takes about 20 minutes to make; if you start making it when the steaks are cooking, you can finish it while they rest.
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Rich, tasty and warming, serve this simple soup with plenty of chunky bread for a great cold-weather meal. Serves 4-6
