Recipes

Everything
Asparagus
Autumn/Winter
Bacon
Baking
BBQ
Beef
Beef Steaks
Bread
Burgers
Cauliflower
Cheese
Chicken
Christmas
Cocktails
Crab
Desserts
Easter
Eggs
Flat Fish
Fruit
Fruit & Veg
Game
Haddock
Hake
Lamb
Left-overs
Lobster
Love Local
Oily Fish
Pancakes
Pasta
Pies
Pizza
Pork
Potatoes
Refreshments
Salads
Salmon
Sauces
Sausages
Scallops
Seafood
Shellfish
Shrimps & Prawns
Sides
Soups
Sprouts
Starters
Steaks
Strawberries
Summer
Traybakes
Turkey
Vegan
Vegetables
Vegetarian
White Fish

BBQ Miso and Honey Glaze Aubergine Recipe

Sticky-sweet umami aubergine tastes great when cooked on the BBQ or under the grill! Serves 2 as a main dish or 4 as a side.

Devon Blue, Walnut & Nectarine Salad

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.

Puff Pastry Tart with Vegetables & Feta

This recipe uses ready-made puff pastry to help keep things simple. It’ll make one very large tart; if you don’t eat it all, leftovers can be refrigerated for the next day. Serves 2-4.

BBQ Aubergine & Chickpea Salad

Packed with soft, smoky grilled aubergine and plump chickpeas, this hearty salad illustrates that veggie barbecue recipes are anything but dull. Serves 2-4.

Asparagus with Poached Egg and Parmesan

An indulgent breakfast, a tasty brunch or a light midday meal, this simple recipe makes the most of delicious fresh asparagus. For a vegetarian version, choose a veggie-friendly parmesan (or other aged hard cheese), or just omit this ingredient – it’ll still taste wonderful. Serves 2.

Green Grill with Lemon Tahini Dressing Recipe

We’ve chosen some of our favourite greens here, but feel free to mix it up (thickly sliced fennel bulbs are another tasty option). The dressing adds a little extra nutritional ‘oomph’, as well as great flavour, but if you’re not a fan of tahini you could just dress the veg with oil and lemon juice – it’ll still taste delicious. Serves 4.

Carrot and Butterbean Burgers Recipe

Miles away from shop-bought ‘meat-free’ options, these chunky burgers are as satisfying to eat as they are simple to make. You can prepare them ahead if you like, and they can also be frozen - just make the mixture into burgers, then freeze instead of baking. Makes 6 burgers.

Goat's Cheese Tartines With Honeyed Pears Recipe

Although ‘tartine’ is just a fancy way of saying ‘open sandwich’, they’re definitely a lot posher than the average sarnie! We like to serve these as a starter, or cut them into smaller pieces as part of a finger-food buffet. Serves 4.

Spicy Pan-Fried Spring Greens

A vibrant showcase for new-season spring greens, this lightly-spiced side dish is healthy, made in moments and (best of all) completely delicious. Serves 4 as a side.

Wild Garlic & Pea Risotto Recipe

We know spring has arrived here in Devon, because the green lanes and woodland are currently bursting with wild garlic leaves – you can smell it from quite a distance! Handily, this unique smell makes Wild Garlic (also known as Ramsons) one of the easiest and safest wild foods to forage, as it’s pretty unmistakeable. Seek out a Wild Garlic colony that’s growing above dog-level and away from busy roads or footpaths, and pick only one or two leaves from each plant to minimise damage. The beautiful starry white flowers and buds make a pretty garnish, though again, be sparing if you pick them. Recipe serves 4, generously.

Baked Stuffed Cabbage Leaves Recipe

This is the perfect time of year to enjoy fresh greens at their seasonal best, and there are plenty of delicious ways to make the most of their vitamin-packed goodness. In this recipe, the crinkly leaves of the Savoy Cabbage are the star turn, filled with a tasty stuffing and baked in a rich tomato sauce. Serves 4.

Greendale Green Shakshuka

Traditionally made with tomatoes, this tasty alternative Shakshuka is a celebration of all things green – we’ve used leeks, spring greens and green peppers here, but feel free to swap in other veg (spinach, shredded savoy cabbage, broccoli and even peas are all good).

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.

Simple Tomato Salad Recipe

When fresh tomatoes are at their sweet, summery best, it seems a shame to cook them. This simple-but-satisfying salad really allows them to shine – all you need to do is make the croutons, drizzle on the dressing and tear over a few fresh basil leaves. Job done! Serves 4.

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.

Rosary Goats Cheese Galette

Award-winning Rosary Goats’ Cheese lends its superb flavour to this delicious vegetarian galette. You can make the pastry and griddled veg ahead of time if wished, then assemble the galette when you’re ready to cook – just remember to allow time to freeze the butter. Serves 4-6.

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.

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.

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.

Pea, Leek & Thyme Tart Recipe

This fabulous (and faff-free) vegetarian recipe is a great way to eat your greens! Set in a buttery pastry case and enriched with cream and cheese, it’s a hearty meal in itself – just serve with some simply-dressed salad leaves. Serves 6.

Super-Charged Scrambled Eggs

Eggs are the original ‘fast food’, and scrambled eggs can be ready in minutes for a quick and easy breakfast or light lunch. They’re great served piled on toast with ketchup (and maybe a rasher or two of bacon), or sitting atop some smoked salmon on a toasted bagel; this recipe is a little healthier, however, and a lot more interesting. It’s made with vibrant red pepper, tomato and spring onion – if you like heat, you can add a dash of Tabasco or pinch of chilli flakes during cooking. Serves 2.

Pan-Fried Cabbage with Chilli & Garlic Recipe

The dark-green, knubbly leaves of Savoy Cabbage are rich in vitamins and minerals, and it seems a shame to waste all these goodies by letting them leach out into a pan of boiling water. Other cooking methods will produce tasty results without destroying the health benefits of fresh veg; in this recipe, the cabbage is cooked quickly over a high heat, with a couple of flavourful additions for a fast and simple side-dish. This method will work well with other leafy veg, including shredded kale, spring greens and Brussels sprouts, and it’s also worth experimenting with your own ‘extras’; you could try swapping the tamari sauce for a couple of tinned anchovies, ‘melted’ into the hot oil before the cabbage is added, or sprinkle some toasted hazelnuts or sesame seeds over the cooked cabbage before serving. Serves 4, as a side dish.

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 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.

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.

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.

Homity Pie Recipe

This open-topped vegetarian pie brings out the best in its simple but tasty ingredients. The recipe is thought to have been invented here in the West Country by ‘land girls’ during the Second World War, when rationing and food shortages inspired creative cooking with home-grown ingredients. Makes one large pie, to serve 4.

Halloumi Shawarma + Pea & Mint Smash Recipe

This summery vegetarian recipe is a great way to try something a little different with halloumi – there’s a little bit of work involved, but it’s fairly easy to put together (and also handy to have up your sleeve for impressing veggie guests!). Can be cooked on the hob or over a BBQ. Serves 4.

Green Bean & Courgette Salad

A tasty way to ‘eat your greens’, this easy salad is full of good things! It makes a great light meal, and also works well served alongside other dishes as part of a larger spread. Serves 2.

Devon Blue Tagliatelle with Leeks & Broccoli

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.

Creamy Nut Crumble Recipe

This savoury vegetarian crumble is packed with hearty veg and chickpeas, and topped with a delicious nutty crumble. To make a vegan version, simply substitute the butter and cream for plant-based alternatives. Serves 4.

Celeriac, Walnut and Devon Blue Gratin

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.

Butternut & Chestnut Bake Recipe

Squash, chestnuts and juicy mushrooms make this delicious bake a seasonal treat. A vegan recipe (which also happens to be gluten free), it’s a great meat-free option for festive celebrations and family get-togethers. Enjoy with roast potatoes and all your favourite veg. Serves 4.

Mushroom, Artichoke and Sweet Potato Salad

To celebrate Vegetarian Week, we've teamed up with vegan food bloggers @eatsandvinyl to bring you this delicious wild mushroom, artichoke and sweet potato salad. Drizzled with luxurious truffle oil and topped with watercress and wild garlic from the Devon hedgerows, it's a flavour-packed example of meat-free food at its best.

Easy Radish Pickle

Home-pickling doesn’t have to mean hours of laborious chopping and simmering, with the resulting jars jostling for space in the store cupboard; this quick, simple recipe is made in moments from fresh radishes, and is designed to make just enough to serve as part of a summer spread.

Easy Bean Salad

This healthy, colourful salad is a doddle to make, and delicious, too. Try experimenting with different cheeses (soft Goats Cheese is a good alternative) and different herbs, and tweak it to suit your tastes.