Recipes

Turkey & Ham Pie Recipe

Beneath its all-butter pastry ‘lid’, this pie hides a deeply savoury meat filling, flavoured with fresh herbs and rich with double cream and white wine – who says you can’t have a little luxury with your leftovers?! Serve 4-6.

Tabbouleh Salad

Don’t stint on the fresh herbs for this classic Middle Eastern salad. Full of superbly summery flavours, it’s perfect served alongside grilled fish and meat, and is always a hit at barbecues. Serves 4.

Sweet Potato & Ginger Soup

Fresh ginger adds warmth to this lightly spiced soup. It can be stored in the fridge for up to one week before using. Serves 4 as a starter.

Sweet and Smoky Chicken Wings Recipe

The sweet, smoky marinade makes these chicken wings incredibly moreish; if you like a little extra heat, add a few drops of tabasco or a sliced red chilli to the marinade before adding the chicken. For best results, the chicken needs to be left to marinate for a minimum of three hours, and preferably overnight if possible. Serves 4.

Supper Salad With Dorset Blue Vinny

So called because the croutons and blue cheese make this summery dish more of a main course than a side-salad! Serves 4.

Super Slaw with Spicy Dressing Recipe

This light and delicious slaw makes a pleasant change from the standard mayonnaise-laden recipe – we like to serve it alongside our Chinese-Style Pork Ribs. If you have a grating attachment for your food processor, it will speed this recipe up considerably. Serves 4 as part of a meal.

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.

Stuffed Peppers with Mince Lamb

Spicy minced lamb and fresh red peppers combine to delicious effect in this straightforward recipe. Accompany with couscous or rice and a leafy salad for a satisfying and nutritious meal. Serves 2 generously, or 4 as a starter.

Summer Chicken Salad

Made with our delicious free-range chicken, hearty grains, fresh herbs and a yoghurty dressing, this healthy recipe shows that salads can really satisfy – best of all, it doesn’t take long to rustle up, making it an ideal midweek meal when time is tight. Serves 4.

Strawberry Pavlova

Make the most of summer’s sweet strawberries with this classic dessert (nectarines, plums or ripe apricots would also work well here). To get ahead, you can make the meringue case the night before and assemble the topping just before serving, if wished. Serves 6-8.

Strawberry Key Lime Pie

A little slice of summer for your dinner table. This pie is best made the day before, to allow it to chill properly – and if the weather is too good to spend long in the kitchen, feel free to save time by using a ready-made pie crust and squirty cream! Serves 8-10.

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.

One-Pot Pork Chops with Vibrant Veg

With maximum flavour (and minimal washing up), this unfussy recipe is packed with colourful veg – it’s easy to adapt, so you can ring the changes with other root vegetables, greens or woody herbs according to the contents of your fridge. Serves 4.

No Smoke Without Fire Pork & Nduja Burger

This summertime spin on the old staple ‘burger in a bun’ uses Nduja (a spicy, soft and deeply savoury sausage from southern Italy) to add a delicious kick to classic Greendale pork mince. Makes 4 burgers.

No Smoke Without Fire: Nduja-Stuffed Trout

This is a great ‘hands-on’ sharing dish for a summer’s evening – it’s a really nice way to cook trout, as the fish takes on subtle smokiness from the charcoal, and the spicy, savoury nduja adds real depth of flavour, too. Serves 2-4.

No Smoke Without Fire Mexican Burger

A spicier twist on the classic burger – perfect to enjoy in the sunshine with a cool beer or two. Makes 4.

No Smoke Without Fire Beef Skewers

There’s a little bit of work involved with this recipe, though most of the time needed is for marinating the beef (allow at least 6 hours, and preferably 24 hours if you can). Rich in flavour, the end result is well worth the wait! Serves 2-4?

No Smoke Without Fire; Cheeseburger

Westcountry Cheddar and Greendale beef make this classic cheeseburger a must-try! Makes 4.

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.

Mussels with Thai Spices Recipe

Greendale’s Mussels are supplied by the award-winning (and very local) Exmouth Mussels. Fresh from the River Exe, these plump little shellfish are full of flavour; we like them best in light, simple recipes, such as this easy Thai-inspired recipe - a fragrant and tasty treat! Serves 4.

Mushroom Wellington Recipe

This delicious vegetarian Wellington deserves a central spot on your celebratory table! Serves 6.

Mushrooms with Spinach & Harbourne Blue

This simple recipe makes the most of just a few special ingredients, including seasonal mushrooms and the delicious Harbourne Blue Goats’ Cheese produced here in Devon by Ticklemore Dairy. Ready in moments, we like to eat this with a green salad and some crusty bread. Serves 2 (quantities can be scaled up easily to make more if needed).

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.

Mushroom Burger Recipe

There’s no meat in these ‘burgers’, so-called because the mushrooms are just the right size to sandwich in a burger bun. It’s well worth letting the mushrooms marinate for the full 30 minutes (longer, if you can manage it) – watch out for the delicious juices when you bite into your ‘burger’! Serves 4.

Mushroom-Baked Breakfast Eggs Recipe

Perfectly-baked eggs sit atop juicy mushrooms to make a simple but sustaining morning meal. Serve with a couple of rashers of our streaky bacon for a more meaty cooked breakfast – a big mug of strong tea or freshly-brewed coffee is also a must! Serves 2 (makes 4 mushrooms).

Monkfish with Parma Ham and Pesto

Great to look at and even better to eat, these Parma-ham wrapped monkfish parcels look way more labour-intensive than they are – perfect if you want to impress! Serve with some simply-dressed salad leaves and a wedge or two of fresh lemon. Serves 2.

Monkfish Parcels With Mushroom & Sherry

These delicious parcels take moments to make. We like to serve them with something to mop up the tasty juices – mashed sweet potatoes, roasties or thick slices of crusty bread are all perfect. Serves 2-4.

Mixed Tomato Bruschetta

Jewel bright and bursting with sweetness and flavour, we think peak-season tomatoes are best enjoyed simply so they can really shine. Try serving this Italian-style bruschetta as a starter, or as part of a summery spread. Makes about 4 servings.

Mitch Tonks's Baked Lemon Sole

Flatfish lend themselves beautifully to being cooked whole, as this tasty, faff-free recipe from celebrated chef Mitch Tonks illustrates. Serve with plenty of bread for mopping up all the delicious juices. Serves 2.

Mitch Tonks' Hake with Green Sauce & Mussels

Why not try this delicious recipe supplied by Local chef Mitch Tonks, using our responsibly-fished Hake caught by our very own fishing vessels. Serves 4

Michael Caines' Pan-fried Scallops Recipe

Taking this humble ingredient, the cauliflower, and matching it with scallops makes this dish a celebration of texture and flavour. The firm roasted scallops contrast with the cauliflower purée, which has been caramelised to intensify the flavour. Great as a starter. Serves 4.

Michael Caines Crab Ravioli Recipe

As featured on our 'From Boat to Plate' films, below is Michael Caines delicious Crab ravioli with lemongrass and ginger sauce recipe. Serves 4.

Maple Syrup and Mustard Roast Parsnips

This is a super side-dish for roast Turkey or Gammon, its sweetness complementing the meat perfectly. As an extra bonus, the veg can be prepared the night before they’re needed and then popped in the oven when you’re ready. Serves 4 as a side dish.

Maple-Glazed Cola Ham Recipe

Cooking a gammon joint in cola and then glazing it with spiced maple syrup may sound downright odd, but the result is deliciously more-ish! Don’t let the long cooking time put you off – the recipe can be made up to two days ahead and refrigerated until needed. Serves 6-8.

Mango Smoothie

This dairy-free smoothie looks like a glassful of sunshine – guaranteed to brighten even the dullest of mornings! If you’re not a fan of banana, you can leave it out of the recipe or substitute an extra mango instead.

Macaroni Cheese With Greend'Ale Recipe

It might sound odd to put beer in your pasta bake, but this popular US recipe is a delicious twist on a classic. You can make it with any ale or beer, but we like the richness that our own ale, Greend'ale, imparts. Serves 4. *Please note: you will need a flame-proof casserole dish for this recipe*