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Caramel Salted Butter Pecan Pie

This is an old favourite I had not made for years that I found in the back of on of my battered old recipe books. Using the salted butter to make the caramel is delicious and really in fashion at the moment. Pecan nuts are quite expensive, but if you want you could substitute walnut halves which also give it …


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 much smaller. The smell of wild garlic really feels like the first …


Delicious prune and almond tart

I love this combination of flavours and it is a great winter dessert using dried prunes from the store. Once you have mastered the basics of working with sweet paste and frangipane you can use any fruit in season. Try pears, apricots or cherries for a lovely homemade bakewell tart. Bon appetit! Ingredients: Makes about 25 truffles For the sweet paste 250g unsalted …


Loganberry Clafoutis

The English summertime would not be the same without the fantastic range of soft fruit which we can grow. I am a great fan of loganberries. They are a Hybrid berry, a cross between the raspberry and another wild fruit, the Dewberry (Rubus caesius). Whilst they have a sharper flavour and firmer texture than raspberries, they can still be just …


Delicious and rich chocolate truffle mix (ganache)

Chocolate truffle mix, called ganache in professional kitchen speak, is really easy to make. As well as for truffles, it can be used as a filling or coating for rich chocolate cakes. It is worth using a good quality chocolate for the best flavour – what percentage cocoa solids you use is down to your personal taste. Learning how to shape them with a teaspoon takes a lot of time and practice, but is really satisfying …


Lush and rich Black Forest trifle

Black forest gateau is a real kitch retro kind of thing that comes into fashion and goes again, but the pairing of chocolate and cherries macerated in kirsch is hard to beat. Instead of a sponge base I have used my gluten free brownie recipe which goes really well layered up with rich chocolate mousse, cherries & Riverford Dairy’s unctuous crème fraîche. Just in keeping with the 70’s vibe I finish it with a Cadburys flake. Bon …


Rabbit and Ham Pie

Nobody can resist a good pie. Local wild rabbit & gammon from free range Devon pork make this the perfect winter warmer. Prepare it in advance and put in the oven ready to return to after a Sunday morning stroll. Serve with some boiled potatoes & rainbow chard both smothered in knobs of melting butter the colour of the winter sun. Ingredients: Makes a pie for 6-8 people You will need a pie dish and …


Artichokes with Waterside Bistro Vinaigrette

I love artichokes, they are such a special vegetable and so different in taste and structure to anything else in the garden, as it is the flower bud that you actually eat. After preparing and serving them in restaurants in various ways over the years, I wondered why they were seldom grown here in the South West as we have …


Rainbow chard, new potato, ham & Sharpham rustic gratin

Rainbow chard (a mixture of white, red, yellow & pink stems) is easy to grow here in the South West and can provide something to pick most of the year round by making two sowings, one in the spring and one in the late summer. Chop them, then cook in boiling water for a few minutes until tender. You can …


Wild garlic & walnut pesto

A different take on classic pesto, I love to make it with wild garlic and walnuts. At this time of year it is exciting to see their first green shoots appearing and I find it a joy to get out in the fresh air down by the stream and pick some. Unlike normal garlic, it is only the fresh young leaves that are used, not the bulbs, which are much smaller. To me it really …