This Months Recipes

Displaying 1 - 7 of 7

Manna from Devon's Sticky Apples & Hazelnuts

A sweet alternative to the more commonly paired vinegary chutney for your cheeseboard. The apples are cooked in a caramel sauce which picks up some smokiness from the woodfired oven. Served with a salty Quicke’s Cheddar and a glass of Lyme Bay Sparkling Rosé this dish will be a big hit! With its...
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Slow honey-roast pork belly and winter vegetables

Exeter Golf and Country Club and Wear Park Restaurant, Head Chef, Adam Little is appearing in the new Devon Cook Book which will be available to buy before Christmas. Here is one of his favourite autumn recipes
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Salcombe Crab Avocado and Chipotle Bruschetta

Recipe by Pretty Local
We love coming up with recipes using ingredients that be purchased through the website from our local producers. This Crab brushetta is truely wonderful, the chipotle gives it a little punch without overpowering the crab.  
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Beef Wellington, dauphinoise potatoes, glazed parsnips, bacon and sprout salad with walnut dressing

Here is one of Head Chef, Adam Little's favourite Christmas recipes for Beef Wellington with dauphinoise potatoes, glazed parsnips and bacon and sprout salad with walnut dressing – perfect as an alternative to roast turkey on Christmas Day.
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Delicious Spiced Double Devon Apple Cake

I called this a ‘double’ apple cake because it uses two types of apple and the two spices which I think go best with apples. Use whatever local dessert apples you can find on top give that delicious sweetness, colour and texture, while the sharpness of the bramley apples will be lovely in the cake...
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Beetroot cured salmon, buckwheat blinis, celeriac remoulade

Exeter Golf and Country Club and Wear Park Restaurant, Head Chef, Adam Little is appearing in the new Devon Cook Book which will be available to buy before Christmas. Here is one of his favourite Christmas recipes for beetroot cured salmon with buckwheat blinis and celeriac remoulade – perfect as a...
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Crab Spaghetti with Lemon Gremolata

A fabulous crab spaghetti recipe from crab specialist Favis of Salcombe Serves 4
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