Made with the same spices and plump fruit as the traditional buns, this hot cross loaf is delicious eaten warm from the oven, or toasted and spread with butter. Makes about 10 servings.

Our delicious French-trimmed rack of lamb makes the perfect centrepiece for your Easter meal. We like to serve this with boiled baby potatoes, cooked while the lamb rests. 

Lean minced lamb is cooked with aromatic spices and spinach, then piled on to flatbreads and topped with a perfect fried egg – delicious!

A quick, simple and super-tasty meal – perfect when time is short and stomachs are rumbling! We like to serve this with mash or new potatoes alongside.

You can of course eat this at any time you like, but we think it takes breakfast (or brunch) to a whole new level!

Despite sounding like a bit of a faff, this is actually a quick, easy recipe, made with ingredients you’ll probably have to hand in your freezer and store cupboard. It also happens to be delicious! 

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. 

Rustle up a quick, tasty weeknight meal with this easy pork recipe. Don’t be put off by the amount of paprika used - the delicious smoky flavour marries perfectly with the rich meat and sweet peppers. Serves 4.

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).

Inspired by the classic Florentine pizza, this tasty vegetarian recipe pairs baked eggs with fresh red peppers, on a bed of garlic-spiked spinach. The dough will make one round pizza of about 25cm in diameter (or you can make several mini pizzas, but they won’t need quite so long in the oven). Serves 2.

Make the best of our generously thick, juicy cuts of rib-eye steak with this easy recipe. Beautifully marbled with just the right amount of fat for delicious succulence and flavour, these tasty steaks really shine when paired with zingy lemongrass and chilli. Serves 2.

Studded with dried fruit and subtly flavoured with lemon and nutmeg, these tasty biscuits are just the ticket after a spring stroll! Makes about 20 biscuits.

The classic BLT sandwich combo, hotdog-style! We’ve used smoked bacon here, but use whichever bacon you prefer. As a rough guide, the ingredients below should be enough for approximately four hotdogs.

Light and summery, this salad makes a lovely warm-weather lunch or supper. Easy to put together, it’s also great to take on picnics – keep the prepared dressing separate from the other ingredients and add it just before serving. Serves 4.

This easy recipe is perfect for an indulgent breakfast or laid-back brunch. Timing is key, so make sure you have all your ingredients and two plates to hand before starting to cook. Serves 2.

Filled with savoury smoked haddock and veg and wrapped in home-made pastry, these savoury and satisfying parcels are great for a hearty lunch or light dinner – they’re also pretty portable, making them perfect for a picnic. Serves 4.

Cheddar cheese and apple is truly a match made in Heaven – or perhaps that should be ‘Devon’, as we’ve used the deliciously more-ish new Smoked Cheddar from Quickes, based in nearby Newton St.Cyres, for this simple but tasty salad. Serves 4.

This retro recipe deserves a comeback – simple and delicious, it also looks great on the buffet table. The pastry cases can be baked well ahead of time, but don’t fill them until you’re almost ready to eat, or they will become soggy. Makes 18

This simple pizza dough recipe is a great way to get into making your own pizzas, especially if you have young helpers who like to get involved! It’s easy to scale up the quantities if needed, and the dough can be rolled as thick or as thin as you like. Makes one large pizza, or several smaller ones.

Sidbury Mill flour can be substituted for plain white flour for pancake making, but the result will be less crepe-like. Instead, why not try something a bit different, which also takes away the stress (although arguably the fun!) of pancake tossing. These Welsh pancakes are almost a cross between a crumpet and a buttermilk drop scone and are traditionally eaten on Shrove Tuesday in Wales. They are very versatile and can be eaten the traditional way with lemon and sugar, but a fruit compote and crème fraiche would work well as would clotted cream and honey or jam. If you prefer your pancakes savoury, then a few slices of mature cheese, will melt nicely on top and your favourite chutney would top it off nicely. Makes 8 pancakes.