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Smoked Haddock Parcels Recipe

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.

Smoked Cheddar & Apple Salad

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.

Sirloin Steak Salad with New Potatoes

This warm, hearty salad is quick and easy to put together – perfect for a mid-week meal. The steak and the potatoes can be barbecued for this recipe if wished (for handy tips see our guide Steak – a Barbecue Classic and our recipe for New Potato Skewers

Simple Whole Barbecued Mackerel

Summer evenings are perfect for laid-back beach barbecues, and fresh Mackerel is an ideal candidate for cooking over charcoal, as the heat renders its rich flesh deliciously moist. Here’s a simple recipe for barbecuing a whole fish (allow one Mackerel per person).

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.

Simple Smoked Salmon Vol-Au-Vents

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

Simple Steak Marinade

Worcestershire Sauce and garlic add ‘zing’ to this quick, easy-to-prepare marinade, designed to bring out the best in your barbecued beef steaks. You can use a ‘light’ Soy Sauce to keep salt levels down if preferred. Recipe sufficient to marinade 4 steaks.

Simple Pizza Dough

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.

Simple OJ Ice Lollies

Simple to make and extra-refreshing on a hot day, these orange-juice lollies are great to have on stand-by in your freezer. Most fruit juices will freeze well, so have fun experimenting – we particularly like a half-and-half blend of fresh orange and apple juices, with just a dash of lime. Makes approximately 4 lollies (please see note about quantities).

Sidbury Mill Welsh Pancakes

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.

Shin of Beef in a Rich Mushroom Stew Recipe

Shin of beef is simmered until meltingly tender in this rich, savoury stew. Served with creamy mashed potatoes, this is a hearty, warming meal that’s perfect for chilly evenings. Serves 6.

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.

Shakshuka Recipe

Thought to originate in North Africa, this simple-but-delicious egg dish is also found throughout the Middle East and around the Mediterranean. Make it for breakfast, brunch or as a light lunch or supper; whenever you make it, serve with plenty of fresh bread. Serves 4.

Sesame Noodle Pork Salad Recipe

Lip-tingling chilli, aromatic ginger and plenty of fresh herbs make this vibrant salad a joy to eat – it’s satisfying, too, packed with succulent pork and rice noodles for a healthy, sustaining meal. Serves 4.

Seafood Paella Recipe

At Greendale we love our fresh fish, so we’ve re-interpreted the traditional Paella recipe in order to cram in as much delicious seafood as possible! If you don’t have a Paella Pan you can use a very wide, shallow saucepan or sauté pan, or a large, flame-proof casserole dish. Serves 4-6 (appetite-depending!).

Sea Breeze Cocktail Recipe

Light and refreshing, this brightly-coloured cocktail is sunshine in a glass (it also happens to be rich in Vitamin C!). Serves 1.

Sea Bass with Pesto Dressing

Flavoursome fillets of Sea Bass with a home-made basil dressing.

Scrumpy BBQ Pork Skewers

Pork and apples definitely have an affinity, and cider-marinated barbecued pork is a lovely (if not particularly traditional) way to enjoy this tasty pairing. The skewers take moments to put together and to cook, but please be aware that you’ll need to leave at least one hour’s marinating time for this recipe. Serves 4.

Scallops with Minted Peas Recipe

This delectable starter takes just moments to make – especially if you make the pea purée ahead, and reheat it gently while the scallops are cooking.

Scallops Beurre Blanc

Our Scallop boat, the Emily J, is based in nearby Exmouth, so we often have these delicately delicious little shellfish on our fresh fish counter. Why not try this easy French recipe for a special mid-week meal? Serves 2

Sausage Roll Garland Recipe

This festive take on the ever-popular sausage roll is designed for ‘tearing and sharing’, making it perfect for parties or buffets. You can make the recipe a few hours ahead if wished; follow the recipe up to the point where the Garland needs to go into the oven, then cover it and refrigerate until you’re ready to cook. Serves approximately 10 (as part of a selection of dishes).

Sausage and Potato Barbecue Skewers Recipe

This simple recipe is put together and partially cooked before it reaches the barbecue, so you won’t have to wait long for the skewers to be ready (if the weather is looking grim you can always cook the skewers indoors, under the grill). Serves 4-6.

Sausage and Couscous Salad Recipe

A hearty salad for warmer days. We’ve chosen our Beef and Black Pepper Sausages for this recipe, but you can swap in any sausages you like. Don’t be tempted to skimp on the herbs, as they really make the flavours come together. Serves 4.

Sauce Diane Recipe

This classic sauce will be ready in the time it takes for your just-cooked steaks to rest – just be careful when lighting the alcohol. If you can, use the same pan you used to cook the meat, for extra flavour. Makes enough sauce for 2 fillet steaks.

Salmon Fillets in a Honey Marinade

Perfect for rich, tasty Salmon, this easy marinade is full of flavour (and good things), with honey providing a sweet back-note to the clean lemon and aromatic thyme. Quantities are enough for two fillets, but can be scaled up or down easily.

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.

Rosemary & Lemon-Roast Monkfish

Monkfish pairs well with bold flavours – here, it’s roasted in a simple but elegant herb rub. Serve with crushed potatoes and seasonal veg or salad for a satisfying meal. Serves 4

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.

Rolled Megrim with Mushroom Sauce

Landed by our fishing boats in Newlyn, Cornwall, Megrim is a cheaper, more sustainable alternative to Dover or Lemon Sole, and tastes every bit as good. This simple recipe can be scaled up easily if needed. Serves 2.

Roast Tomato & Goats’ Cheese Vol-Au-Vents

Crisp pastry filled with sweet roasted cherry tomatoes and creamy, piquant goats’ cheese – what’s not to love? 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. For a vegan version, omit the goats’ cheese. Makes 18

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 Shoulder of Lamb with Tomato Sauce

A 'low and slow' cooking method makes this shoulder of lamb incredibly tender (and gives you time to get on with other things while it’s in the oven). The rich tomato sauce is the perfect accompaniment – we also like to steam some broccoli or green beans to serve alongside. Serves 4-6.

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.

Roast Plaice Fillets with Lemony Veg Recipe

This is a delicious and healthy way to enjoy our locally-caught Plaice, and it’s a versatile recipe, too; it will work just as well with any flat white fish, and the quantities can be scaled up or down pretty easily. Best of all, it’s made with just one baking tray and one pan, so washing-up is kept to a minimum! Serves 2.

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.