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.

Treat yourself to a sloe gin fizz, made with our own Greendale sloe gin. Add lemon juice, sparkling water and then garnish with a lemon slice and a blackberries, Cheers! 

This easy starter is a riff on a much-loved classic, and simply swaps prawns for hard-boiled eggs (handy if you need to accommodate one or two vegetarians at a mainly meat-eating gathering, though it’s worth checking your Worcestershire Sauce is vegetarian). Serves 2.

This Pumpkin Spiced Rum Latte is a smooth, creamy treat, blending spiced pumpkin rum with milk or cream and maple syrup, perfect for cozy evenings or autumn celebrations.

This luxurious recipe is a real treat! You can make the Lyonnaise potatoes ahead of time if you like – assemble the potatoes in advance, up to the point of the oven cooking time, then refrigerate and just pop them in the oven when you’re ready to cook the lobster. Serves 4.

Delicious lemon sole is plentiful in Westcountry waters, making it a good, sustainable choice. Baked whole with delicious crab butter, and served with a creamy sauce, we think it looks brilliant (and tastes even better!). Serves 2

A cozy, fall-inspired cocktail featuring spiced pumpkin rum, apple cider, and a hint of citrus, garnished with a slice of apple or orange twist.

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.

A traditional Italian dish, tweaked slightly for early spring! More than just a very tasty way to use up stale bread, this flexible recipe will happily accommodate whatever soft herbs and nuts you have to hand, so feel free to experiment. Serves 4.

Our responsibly-fished (and locally caught) Hake pairs perfectly with the vibrant wild garlic that flourishes in the Devon hedgerows! Serve this dish with your favourite green veg alongside – we like peas or quickly steamed spring greens. Serves 2.

Crunchy, chocolatey and incredibly moreish, these Italian-style biscuits make a great gift – they also keep well, so can be baked ahead if needed. Makes 20 biscotti.

This Scandinavian twist on the roast potato looks impressive, but is actually very easy to do. Serves 4 as a side dish.

These decadent chocolate brownies are best kept for the grown-ups; the addition of Hanlons Port Stout – brewed just 10 miles from Greendale Farm Shop - gives an intense, roasted-malt flavour that balances the richness of chocolate perfectly. 

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

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.

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.