Articles & Recipes

Summer calls for a more relaxed way of cooking and eating, and this recipe is pretty flexible.

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.

Celeriac may not be the prettiest of vegetables, but give it a chance and you will be pleasantly surprised. It has a nutty flavour, akin to that of celery, and complements the blue cheese and walnuts in this creamy gratin perfectly.

Made with creamy Devon Blue Cheese, try this richly savoury sauce with a Greendale Ribeye Steak. The sauce takes about 20 minutes to make; if you start making it when the steaks are cooking, you can finish it while they rest. Makes enough sauce for 2 steaks.

An altogether different dish to the lighter, leafier salads of summer – but a salad nonetheless – this is a satisfying meal of tasty seasonal delights, topped with a savoury sprinkling of delicious Devon Blue (a rennet-free cheese).

This rich, indulgent pasta dish is just the ticket for a cosy evening in. If you can’t find tagliatelle, fettucine, spaghetti or linguine will all work just as well.

The Devonian theme burger with crumbly Devon Blue Cheese and prime Greendale Beef Steak Burgers.