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Devon trout wrapped in Parma ham served with wild garlic salsa verde

I love to use trout in the restaurants. It has a great texture and crisps up beautifully when pan frying. It also has the benefit of being a sustainable supplement to sea fish. The trout I buy comes from Blakewells in North Devon. Ask your fishmonger to fillet and pin bone the trout for you but leave the skin on as it will become deliciously crispy in the pan.   Ingredients Trout fillets Parma …


Pain De Campagne

French country style bread made with sourdough starter. Recipes for sourdough breads are often long winded and sound complicated. Here I will try to offer some simple instructions that will enthuse you to give it a go. Don’t give up if its not perfect first time, bread making takes practice but is ultimately very rewarding. The starter can be kept …


Fish Soup with rouille, gruyère & croutons

A favourite on the menu at the Waterside Bistro since early days. I like to keep authenticity within my dishes and so garnish with a spicy mayonnaise type sauce called rouille, toasted croutons to spread it on and finely grated Gruyère cheese, although a mature cheddar would work just as well.   Ingredients / four tarts: 500g Whole shell on …


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 …


Tagliatelle with mushrooms, spinach, garlic, cream & parmesan

This is a lovely dish which captures the flavours of autumn without being too heavy. Dried Porcini (Porcini is the Italian, the French call them Ceps and the English is Penny Bun) mushrooms should be easy to find in delicatessens or good supermarkets. They add an unmistakable depth of flavour to the dish but lack texture which is why I …


Oysters Kilpatrick with bacon, white wine cream sauce and herb breadcrumbs

Oysters seem to be one of those divisive food stuffs, like marmite and kippers, that people seem to either love or hate, but I think that a certain amount of snobbery over the question of cooking oysters has hindered their cause. I love to eat them natural with just a splash of red wine shallot vinegar, but will readily serve them cooked in almost any fashion I would choose to cook mussels or scallops. Here is …


Fresh Brioche Loaf

This egg and butter enriched dough is a firm favourite. I like to serve it at breakfast with a bowl of cold milk or a hot coffee to dip it into, or at dinner, toasted and served with smooth chicken liver parfait. While it is a little more effort than a basic bread dough, and needs some care and attention to detail, it will knock spots off any you may buy at the supermarket.   …


Chicken, chorizo, new potato & spring onion salad

I find this delicious warm salad perfect on a summer’s day. Chorizo is made in two basic styles, ready cooked in a salami style which you can just slice and eat, and cooking chorizo which is raw and must be cooked through the same as a British style sausage. Choose the salad leaves you like the best or are the freshest on offer at your veg supplier. You can make it with rocket, crispy cos …


Summer Fruit Pudding

This is a dessert I look forward to eating every summer. You can make up a bigger batch of compote when you have a glut of fruit or it can be made just as well using frozen fruit. The recipe calls for sliced white bread – it melts into something quite different with all the delicious juices from the fruit. …


Oaty Rhubarb and Ginger Grumble

Everyone loves a good crumble and it has long been a feature on the menu at Waterside. It is a dessert that you can make throughout the year with seasonal fruit fresh from the garden. I like to make it with a good proportion of oats in the topping, to give it a crunch, and a pinch of ginger or …