Articles & Recipes

There’s nothing Mitch Tonks doesn’t know when it comes to cooking fish – thoughtful, unfussy and a joy to eat, his recipes always let the seafood shine. Here, simply-cooked Pollack is plated with just-wilted greens and a buttery, mustard-spiked sauce – delicious! Serves 2.

Why not try this delicious recipe supplied by Local chef, Mitch Tonks, using our responsibly-fished Hake.

Taking this humble ingredient, the cauliflower, and matching it with scallops makes this dish a celebration of texture and flavour.

This spiced king prawn recipe from Bini Ludlow is best eaten with freshly made chapattis and plain basmati rice. It also tastes lovely with plain natural yogurt and a simple side salad. Serves 3-4

Delicious pan-fried pollock recipe from James Checkley from the Kentishbury Grange featuring confit chicken wing and fresh british asparagus.

This dish draws its inspiration from Asia and marries it with the native lobster of the Lyme Bay, the result, is a wonderful celebration of flavours and cultures.

This Ashburton Cookery School's dish features freshly caught local Mackerel, ​ which is very rich in beneficial omega-3 fatty acids. It also features a delicious mackerel tartare sauce!

Another tasty recipe from Local chef Mitch Tonks. Pasta & seafood is an absolute favourite of Mitch's and using Greendale's local Lyme Bay Devon crab you can’t go wrong, it’s a crowd pleaser any time of the year.

Michael Caines's Fricassee of Lobster with Summer Vegetables and Herbs features Greendale Farm Shop's fresh Lyme Bay Lobsters. Watch how he cooks this fabulous dish and then have a good yourself.

As featured on our 'From Boat to Plate' films, below is Michael Caines delicious Crab ravioli with lemongrass and ginger sauce recipe. Serves 4.

Supplied by the award-winning Exmouth Mussels, these delicious live mussels are the real deal; Follow Mitch Tonks' easy recipe.