We really love this Winter Slaw recipe. The vibrant colours, fresh crunch and sharp barberries in this salad make it highly appealing. Packed with vitamin C and healthy antioxidants, it is just the thing to counter any overindulgence during the party season.
In a food processor pulse the brown crabmeat and chipotle sauce together then fold in ½ squeezed lime, 5 chopped cherry tomatoes, spring onion and coriander, season to taste. Slice the sourdough and drizzle with rapeseed oil, sprinkle with salt and gri …
Buckwheat is the new Rice in our family at the moment. Its great for anyone that is looking for a gluten free alternative to rice… Even the kids love it 🙂 This recipe is such a quick and easy meal but made totally luxurious with Scallops hand dived from Start Bay… The Mays and Green Oriental dressing finishes the dish beautifully!
Grilled veg is so delicious and can be eaten straight away or is equally yummy served cold in a salad the next day. When having a BBQ our new favourite thing is to have a large platter of grilled veg rather than salad… The kids love it, especially the corn on the cob!
Stir fry is a great mid-week meal that is quick and easy to make. We love using simple ingredients, when they are at their best. Peppers are currently fantastic as are French beans so this is what we used this week! Alternatives could be asparagus, mangetout or snow peas. This recipe is delicious served with noodles or sticky rice.
Pizza making can be a fun activity to do with the kids. We love making the dough in the morning and leaving it to prove during the day and then making the pizza for tea. In our house we all like different toppings, so I make a small selection of ingredients and the kids get to work on creating their own pizza.
At this time of year we love fresh local berries and fruit. Smoothies are a lovely way to enjoy fruit and also a great way to get kids to eat more fruit and veg. I quite often add a handful of spinach to a berry smoothie and the kids don’t but an eyelid!
Many of us dont eat as much fish as we should, fish is such a great source of vitamins and essential oils. We try to swap 1 dish a week for fish and this is the perfect way to do it. Normally we would have chicken breast tacos but now we swap the chicken for fish and what a swap it is!! The only problem is we always want more!!! This is also a fab way of getting kids to eat fish and let them build their own Taco.
Last week we had a wonderful dinner at Wild Artichokes using local ingredients from our fabulous producers. Jane has written 2 of the recipes that we enjoyed on that evening. This crab dish was on of my favourites.
Will all this fabulous weather we’ve been having we decided to have our Sunday roast on the BBQ. The abundance of rosemary we had in the garden came in handy too and the end result was delicious!
When we have such fresh fish on the doorstep we don’t want to mess with the fantastic flavours. This recipe is simple, the envelop locks in the delicious flavours and all we are doing is adding some wonderful local seasonal veg to the mix… Why not give it a go… cooking fish isn’t as hard as many think!
Our children love chicken nuggets, and I love being able to make nuggets that are healthy and full of goodness. Knowing that I am using good quality chicken, makes this a great weekday meal and the BBQ spices add a little extra. I like to serve with potato wedges and a simple salad.
This simple Chicken salad, can be made in less than 20 minutes. The chicken can be served hot or cold, I occasionally use left over chicken from a Sunday roast.
Using the freshest local seasonal ingredients, this dish is simple to make and absolutely delicious. Thank you to Jane Baxter of Wild Artichoke for the recipe, which is out of her book LEON Happy Salads.
Why not spruce up your Sunday Roast with this Shawarma Spiced Lamb leg recipe. The Spices can also be used on Chicken, Pork or Beef…. Add some spice to your life!
The Rhubarb season has just begun and we can’t get enough of this wonderful Crumble recipe. Serve with Challon’s Combe thick cream to make it extra special. You could also add apple or pear to rhubarb if your heart desires!
These are amazing, one of those times where you wish the internet had taste-vision as no words we use to describe these will be enough. Now there are two stages to these, you can eat them as dry ribs or we’ve included a recipe for BBQ sauce which really will take them up a notch. We recently served these at a BBQ everyone went silent as soon as they started eating. The best thing about them is that you can do the cooking in the morning or the day before and then all you need to do is pop into the oven for 20 minutes before serving, giving you more time to play host.
This Winter Salad is full of fibre, iron and vitamins. Perfect for a light lunch in the winter months when local kale is in season and will be fresh from field to plate.
Recipe Tags: salad
This is a wonderful way to enjoy lamb. The spices really lift the dish and the preserved lemon gives a lovely zesty flavour. Enjoy this dish with a dollop of Challon’s Combe natural yoghurt and a baguette from The Bake house Salcombe.
This is a lovely Favis of Salcombe recipe that is simple to make yet a real crowd pleaser. Crab and chilli together make a tantalising combination. This is a Pretty Local favourite!
This is one of our favourite risottos, made extra special with wonderful local Bass. The spinach can be substituted for kale, silver beat, chard or even asparagus depending on the season still achieving the beautiful green colour