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Veg curry recipe | Waterside Bistro

Veggie coconut curry

Recipe by Christopher Peacock A winter warmer that you can adapt to whatever vegetables you prefer and are in season. Swede, parsnips, squash or Brussel sprouts would work really well. We make up our own spice mix at Waterside but it makes quite a big batch. It is probably better, as I recommend here, to buy a smaller quantity of …


Delicious braised pork cheeks bourguignon with creamy polenta

Ingredients To serve 4 people For the braised cheeks 12 pig’s cheeks 50g butter 25ml vegetable oil 200g diced onion 100g carrot diced 50g diced leek 50g diced celery 3 cloves garlic 750ml red wine 3 bay leaves 10 black pepper corns 1 rosemary sprig 500ml chicken stock For the polenta 200g polenta 1lt chicken stock 100g butter 5g salt …


Chocolate and chestnut torte

This is a lovely torte that is not too sweet and can be served as dessert with seasonal fruit compote or just as an indulgence with an afternoon coffee. It also happens to be vegan and gluten free! Ingredients 400g Coconut milk 75g Dark cocoa powder 100g  Gluten free self raising flour 125g Caster sugar 1 tsp Ground cinnamon 450g …


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. Using a microwave oven to …


Rhubarb Chutney

This is my favourite chutney to go with cheese. I love to make it each year towards the end of the rhubarb season when the stems becomes a bit bigger and less tender. This year, due to the rainfall we have had throughout the summer, the rhubarb crowns have continued to produce right through until September. Ingredients for about 8-10 jam …


Paté aux prunes

This lovely greengage plum pie is typical to the Anjou region of France and is traditionally served cold. For a few weeks each summer you will find it for sale in every patisserie, and the arguments flow about whose is the best. I love greengage plums and have planted several each of ‘Reine Claude’ and ‘Oullins golden gage’ in my …


Roast cod fillet with chorizo, red pepper ragout and new potatoes

  Ingredients 4 x 200g boneless pieces of cod fillet 16 cooked new potatoes  sliced thickly 120g diced chorizo sausage For the red pepper ragout 250g onions, finely diced 50ml Olive oil 4 red peppers, seeded & sliced 2 Garlic cloves, crushed & chopped 100ml Dry white wine 100g Tomato puree Some fresh oregano, roughly chopped 50ml Sherry vinegar Salt …


Simple Fruit Scone

At Waterside our scones are always popular and most often just eaten with butter as a morning treat. But as the weather warms up and the days get longer once again, who can resist the temptation of going the whole hog and having a proper Devon cream tea with plenty of jam and clotted cream. The only question is which do you spread on first!   Ingredients – Makes 8-10 scones 500g …


Wild Garlic & Walnut Pesto

A different take on classic pesto, made with wild garlic and walnuts. This delicious pesto can be served with grilled fish/chicken/ tagliatelle with shaved Parmesan on top. At this time of year it is exciting to see their first green shoots appearing. Unlike normal garlic, it is only the fresh young leaves that are used, not the bulbs, which are …