Articles & Recipes

  • Roast Tomato & Goats’ Cheese Vol-Au-Vents image

    Roast Tomato & Goats’ Cheese Vol-Au-Vents

    Crisp pastry filled with sweet roasted cherry tomatoes and creamy, piquant goats’ cheese – what’s not to love? The pastry cases can be baked well ahead of time, but don’t fill them until you’re almost ready to eat, or they will become soggy. For a vegan version, omit the goats’ cheese.

  • Red Pepper & Walnut Dip Recipe image

    Red Pepper & Walnut Dip Recipe

    Inspired by Muhammara, a traditional Syrian recipe, this smoky dip is vibrantly coloured and tastes amazing. And in case you need an excuse to try it, it’s pretty good for you, too!

  • Butter Bean Dip Recipe image

    Butter Bean Dip Recipe

    Blitz up this butterbean dip in minutes and serve it with crunchy raw veg, toasted pitta strips or plain crisps.

  • In-Between Soup Recipe image

    In-Between Soup Recipe

    So called because it’s perfect for those in-between meals when you’ve had enough rich, festive food but still need something hearty and sustaining. Best of all, it’s made with fridge staples and store cupboard standbys, for minimal faff.

  • King Prawn & Lobster Shells image

    King Prawn & Lobster Shells

    Luscious lobster and king prawns in a rich, creamy white-wine sauce, all served on a scallop shell. What a treat!

  • Cauliflower Wellington Recipe image

    Cauliflower Wellington Recipe

    Don’t be daunted by the list of ingredients and the lengthy method (a lot of the prep-time for this recipe is just roasting the cauliflower); it’s a show-stopping vegetarian centrepiece that’s sure to temp meat-eaters, too!

  • Devon Blue, Chestnut, Mushroom Xmas Tree image

    Devon Blue, Chestnut, Mushroom Xmas Tree

    This festive, flavour-packed treat is delicious with a good dollop of our Quick Christmas Chutney. If Christmas Trees are not your thing, you can cut the pastry into a wreath, star, bauble or any other festive shape – and if you find you have leftover filling, it’s great stuffed into Portobello mushrooms and popped under the grill.

  • Simple Smoked Salmon Vol-Au-Vents image

    Simple Smoked Salmon Vol-Au-Vents

    This retro recipe deserves a comeback – simple and delicious, it also looks great on the buffet table. The pastry cases can be baked well ahead of time, but don’t fill them until you’re almost ready to eat, or they will become soggy. Makes 18

  • Gruyère Gratin Dauphinois image

    Gruyère Gratin Dauphinois

    Slightly lighter than the original recipe, this simple side dish is still hearty and delicious.

  • Lentil & Sharpham Stuffed Squash Recipe image

    Lentil & Sharpham Stuffed Squash Recipe

    Made in South Devon, Sharpham Rustic cheese is made with vegetarian rennet and has a delicious nutty flavour - perfect for baking into this hearty and colourful dish.

  • Honey-Roast Parsnip Soup image

    Honey-Roast Parsnip Soup

    This super-comforting soup smells as good as it tastes! For a vegan version, substitute maple syrup for honey, use an extra splash of oil instead of butter, and use your preferred plant milk. If you have any leftovers, it freezes well – perfect for an easy meal when you need a break from the kitchen.

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