Recipes

18 Sep 2017
Free range Devon egg whites make good meringues. For each egg white allow 2 oz. (5og) caster sugar - 2 egg whites will make enough topping for 4 portions.
Make sure the mixing bowl and whisk are grease free and that no yolk is in with the egg whites. Whisk the egg whites, gradually adding the sugar until the mixture is firm, glossy, and forms stiff peaks. Spoon the meringue on top of 1 lb (500 g) gooseberries which have been stewed with a little sugar, and dust with a little sugar. Bake in a moderate oven until the meringue is lightly coloured and crisp. Serve with organic cream or yogurt.
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18 Sep 2017
Devonshire strawberries and cream are good in a summer trifle. For the first layer spread sponge cakes or Swiss roll with strawberry jam, amaretto biscuits, and plenty of sliced strawberries - add a splash or two of sherry. Cover with a layer of vanilla custard, and top with lightly whipped double cream. Decorate the trifle with plenty of strawberries.
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18 Sep 2017
Devonshire grown tomatoes are good as a salad. Arrange sliced tomatoes, and thinly sliced red onions in a shallow dish.
Moisten with a dressing made from organic rapeseed oil, cider vinegar, freshly ground black pepper, and a little Devonshire honey.
Garnish with plenty of chopped chives and parsley.
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18 Sep 2017
Apples and blackberries make excellent crumbles.
Vary the crumble mixture by using:
1 lb/ 500g fine oatmeal, wholemeal, or rye flour
½ lb/ 250 g Devonshire butter
¼ lb/ 100g brown sugar
Rub butter into flour and add sugar.
Prepared in advance the crumble mixture can be stored in a jar in the fridge and used as required.
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18 Sep 2017
Home grown beetroot, red onions and blackberries make an unusual autumn salad. Cut 1 lb (500g) cooked beetroot into small cubes and season with a little sea salt and freshly ground black pepper. Add 2 oz (50g) thinly sliced red onions, and moisten with oil and cider vinegar. Finish the salad with 2 oz (50g) blackberries and a sprinkling of chopped parsley.
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18 Sep 2017
Cut rhubarb into bite sized chunks and half fill a medium sized pie dish. Sprinkle with sugar and a little rose water.
For the sponge topping, cream 4 oz (100g) butter with 4 oz (100g) castor sugar until light and fluffy. Add 2 beaten eggs and fold in 4 oz (100g) self-raising flour and 1 oz (25g) ground almonds. Spread the sponge mixture over the rhubarb and bake in a moderate oven until the sponge is well risen, springy to touch and golden brown. Serve with cream or honey custard.
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18 Sep 2017
A rich, and special custard to serve with stewed fruit – rhubarb at this time of year.

¾ pint local milk *
¼ pint local double cream *
3 local, free range egg yolks (use the egg whites for meringues)*
1 heaped teaspoon cornflour
1 tablespoon Devonshire honey *

Whisk the egg yolks with the cornflour and honey to a smooth paste. Bring the milk and the cream to the boil and pour onto the egg and honey mixture whisking thoroughly. Pour the custard, through a strainer, into a clean saucepan. Stir over a gentle heat until the custard comes to the boil and thickens.
* All available in Sandford Stores and other small local shops!
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18 Sep 2017
A sustaining dish made by mixing, 1 lb (500g) potatoes boiled and mashed with butter, milk, freshly grated nutmeg, and black pepper, with 6 oz (150g) finely chopped, cooked spinach. Pile into a buttered, ovenproof serving dish, sprinkle with grated local Cheddar and brown under a hot grill. Good with stews, or casseroles.
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24 Jan 2017
Runner and French beans make a delicious salad. This recipe is enough for four to six helpings.
400g sliced, or whole beans
200g new potatoes – cubed and boiled
200g flaked smoked mackerel, smoked trout, or cubed smoked cheddar cheese
200g halved cherry tomatoes
4 chopped hard boiled eggs.

Dressing: whisk together, 4 tablespoons organic rape seed oil, 2 tablespoons cider vinegar, I teaspoon Devon honey, salt, and freshly ground pepper

Cook beans in salted water until just tender then refresh under cold water, drain well, and cut into bite sized lengths.
Mix the beans with other ingredients and dressing.
Sprinkle with chopped parsley and chives and serve on a bed of lettuce.
Good with crusty soda bread made with Devon stout in place of milk.
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24 Jan 2017
Enough here for a breakfast for four
4 tablespoons rolled oats
1 small apple grated, lemon juice
1 generous dessertspoon Devon honey
Natural Devon yogurt to mix
Plenty of blackberries you have picked yourself.

Mix the oats, grated apple, lemon juice and honey with natural yogurt to make a soft creamy mixture. Cover and refrigerate overnight. Serve the muesli with a liberal portion of blackberries.
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24 Jan 2017
This version uses local organic produce, and can be served hot with meat, fish or pasta, or cold as a salad or dip.
1 lb (450g) peeled and thinly sliced, or chopped courgettes
8oz (200g) peeled and chopped tomatoes
4oz (100g) peeled and sliced red onions
2 cloves garlic crushed,
Organic rapeseed oil, salt and black pepper

Cook the onions and garlic in 4 tablespoons of rapeseed oil until soft. Add the courgettes and tomatoes, and simmer for 5 to 10 minutes. Season to taste and finish with chopped parsley or coriander.
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01 Jul 2016
This is good with mixed summer berries and meringues.
600 ml Devon Double cream
300g Blackcurrants
150g Granulated sugar
1 teaspoon lemon juice
Optional – 1 tablespoon brandy

Place the blackcurrants, sugar and lemon juice with 2 tablespoons of water into a saucepan, and cook gently until the fruit is soft.
Allow to cool and then rub through a sieve or puree in a food processor.
Whisk the double cream until just soft and light, do not over beat, and gently stir in the cold blackcurrant pulp, and brandy.
Pour into a freezer container and freeze.
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01 Jul 2016
Serves four to six. Enjoy!
Cut 250g of local strawberries into quarters.
Soak them in a little fresh orange juice and a dessertspoon of Devon honey for 30 minutes.
Add 300 ml double Devon cream, whisked until soft, and 1 generous tablespoon local natural yogurt.
Spoon into serving dishes and garnish with mint leaves.
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01 Jul 2016
Wash spinach and remove any coarse stems.
Pack into a saucepan and cover with a tight fitting lid.
Cook the spinach over a moderate heat, stirring occasionally. As soon as the leaves are tender, drain off any cooking liquor and roughly chop the spinach.
Season with salt, freshly ground pepper and a little nutmeg, stir in a spoonful of crème fraiche or a little butter, and finish with a scattering of raisins.
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01 Jul 2016
Early rhubarb makes delicious compote when cooked in its own juice. Enhance its flavour with vanilla, chopped stem ginger, orange, lemon, or rose water.
Cut the washed sticks of rhubarb into bite sized chunks and pack into a saucepan or casserole.
Sweeten to taste with Demerara sugar, and add lemon or orange rind, and juice, or other flavouring, and just enough water to cover the bottom of the pan.
Cook very gently until the rhubarb is tender.
When cool serve with Devonshire ice cream, or yogurt.
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15 Mar 2016
A winter salad that can be made from plenty of local organic vegetables. It is good served with bread and cheese.
500g red cabbage
75g red onions
1 eating apple
1 small beetroot
1 carrot
50g pomegranate seeds [optional]
Sea salt, freshly ground black pepper, Balsamic vinegar
Mayonnaise

Cut the cabbage into quarters and shred as finely as possible, wash under cold water and drain well.
Peel the onion, apple, beetroot and carrot.
Place the cabbage into a roomy mixing bowl and add the thinly sliced onion, grated apple, finely grated beetroot and carrot.
Season with the salt, pepper and vinegar, and add sufficient mayonnaise to bind together.
Place in a serving bowl and sprinkle the pomegranate seeds over.
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20 Jan 2016
This substantial and warming soup makes good use of Devonshire leeks, potatoes, milk and cream.
For four generous portions you will need:
50g butter
500g potatoes, washed, but not peeled, and thickly sliced
250g leeks, washed, sliced in half lengthways, and then cut across into small squares
10g medium oatmeal
½ litre vegetable stock
½ litre whole milk
seasoning
double cream

Method
Melt the butter and add the sliced leeks stirring well.
Allow to cook gently without colouring for 2 minutes, then add the sliced potatoes and the oatmeal.
Add the stock and milk and bring to the boil. Simmer gently, stirring occasionally until the potatoes are soft.
Season with salt and freshly ground pepper, and finish with a little double cream or a spoonful of clotted cream.
Sprinkle with plenty of chopped parsley and serve with crusty bread. Chopped bacon can be added with the leeks, or flakes of skinned smoked haddock which has been cooked in the milk before it is added to the soup.
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07 Dec 2015
New use for a longstanding import
1 pint Devon whole milk
50g Devon clotted cream or 150ml Devon single cream
40g round grain pudding rice
50g brown sugar
25 g Devon butter
Zest of ½ a Seville orange

Bring the milk and cream to the boil and add the rice, sugar, orange zest and butter. Pour into a buttered pie dish and cook in a moderate oven stirring occasionally until the pudding is soft, and has a rich brown skin.
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07 Dec 2015
An ideal winter warmer, delicious served with a sprinkling of toasted pumpkin seeds and tasty bread
2 lb squash or pumpkin
12 oz onions
1 clove garlic
Pumpkin, walnut or sunflower oil
2 oz butter
Milk or double cream
2 pints vegetable stock
Seasoning, toasted pumpkin seeds to serve

Cut the squash or pumpkin into large chunks the size of a grapefruit, splash with two tablespoons of oil and roast in a hot oven for approximately 40 minutes, or until they begin to soften.
Peel and slice the onions and cook gently in the butter with the garlic until soft.
When the roasted squash/pumpkin is cool, scoop away from the tough skin and add to the onions and garlic. Add enough stock to barely cover the vegetables, bring to the boil, and then simmer gently until the mixture is soft.
Allow to cool slightly, then blend or process until smooth. Season to taste, with salt and pepper. Finish the heated soup with milk or double cream and serve – with a sprinkling of toasted pumpkin seeds and tasty bread.
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06 Nov 2015
Parsnips are good when roasted with sage, onions and honey.
1 lb parsnips
1 large red onion
Salt, pepper and sage
3 tablespoons olive oil
1 dessertspoon honey

Wash and peel the parsnips and cut into wedges.
Place in a saucepan, cover with cold water, add a little salt, bring to the boil and cook for five minutes, then drain.
Roughly chop the onions and fry [if possible in an oven proof dish] in the olive oil until soft.
Add the drained parsnips and make sure they are coated with the oil and onions.
Season with salt and pepper, and drizzle over the honey. Sprinkle with chopped sage and roast in a hot oven, until golden brown.
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22 Sep 2015
Apple cakes are made all over Europe during the autumn. This recipe adds walnuts and cinnamon and is best served warm with a good dollop of Devonshire clotted cream. These quantities are for a shallow 20cm (8”) tin.
200g (8oz) wholemeal self-raising flour
1 teaspoon ground cinnamon
100g (4oz) local butter
100g (4oz) brown sugar
100g (4oz) sultanas or raisins
50g (2oz) roughly chopped walnuts
25g (1oz) finely chopped mixed peel
150g (6oz) chopped cooking apples
2 beaten eggs
milk to mix

Method
Put flour and cinnamon in a mixing bowl and rub in the butter until the mixture looks like fine breadcrumbs.
Add the dried fruit, nuts, apples and sugar and mix to a soft dropping consistency with the eggs - and milk if necessary.
Place the mixture into a tin lined with greaseproof paper.
Sprinkle the top with a little extra sugar and bake in a moderately hot oven for approximately 50 minutes or until well risen, a rich brown in colour and springy to touch.
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30 Apr 2015
Locally sourced gooseberries and rhubarb make excellent fools, quick to prepare. Serves four to six.
450g gooseberries or rhubarb
Sugar to taste
1 teaspoon cornflour
100 ml double cream
1 tablespoon Greek-style yogurt

Gently stew the washed fruit with sugar to taste, and thicken with a little cornflour mixed to a paste with water.
Puree the cooked fruit in a food processor, or by rubbing through a sieve.
Blend the cold puree with lightly whipped cream, double is best, and finish by adding a dollop of Greek-style yogurt.
Serve the fool, garnished with mint leaves, in individual glasses with shortbread or sponge fingers.
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10 Mar 2015
Devonshire milk, eggs and cream make this pudding extra special! A soufflé-like texture and good served with the first stewed rhubarb. Recipe for 4 portions from Paul Cleave.
500ml (1 pint) full cream milk
125ml (¼ pint single cream)
2 large eggs
50g (2oz) round grain pudding rice
50g (2oz) granulated sugar
Finely grated zest of 1 unwaxed orange
Optional extra, 25g (1oz) desiccated coconut

1 Bring milk and cream to the boil in a saucepan and add the washed rice and orange zest. Simmer gently, stirring frequently until the rice is beginning to soften (about half an hour).

2 Remove from heat, allow to cool slightly. Add sugar, egg yolks and coconut, stirring well.

3 Whisk the egg whites until stiff then fold into the rice mixture.

4 Pour into a buttered pie dish or soufflé dish and bake in a roasting tray of hot water (bain-marie), in a moderate oven until the pudding is golden brown, risen and spongy in texture.

5 Serve dusted with a little icing sugar.
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16 Feb 2015
Serves 6
4oz approx. split English fava beans from Norfolk (to make this as local and seasonal as possible – available in the Greenhouse, Crediton Town Square) or use red lentils. Neither pulse will need soaking.
1 large onion, 1medium potato, 2 medium carrots, a medium parsnip and any other root veg you have available (but not too much swede!).
A little oil for frying to bring out the veg flavour, salt and pepper, a clove or two of garlic (optional). A vegetable stock cube or similar.
Chop up all the vegetables into small pieces and fry gently, with a little salt, for about 5 mins. Add hot water so that the vegetables are well covered and add all the other ingredients.
Simmer until everything is tender, then mash it up a bit, adjust the seasoning and add more water if very thick.
Simple!
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05 Jan 2015
Very easy and very tasty!
6oz wholemeal or wholemeal spelt flour
2 oz white flour
2oz rolled oats
1 teasp salt
1 teasp sugar
1 teasp bicarb
1 large egg
10 fl oz live yoghurt/water mix 50/50

Mix dry ingredients.
Beat egg and yoghurt/water mix.
Add to dry ingredients and mix with a fork finishing with hands to make a smooth dough.
Shape into a round and place on baking tray.
Make a deep cross cut.
Bake 50-60 mins at 190 oC.
Best eaten warm and freshly cooked but fine heated up the next day.
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17 Nov 2014
Make Christmas dinner extra special with well seasoned roast vegetables – a different seasoning for each type
Carrots – orange juice and rosemary leaves
Fennel – lemon juice and thyme leaves
Parsnips – white wine vinegar and torn sage leaves
Baby turnips – red wine vinegar and bay leaves
Beetroot – balsamic vinegar and oregano/marjoram

Cut the vegetables into big chunks. Parboil all of them first, keeping the beetroot separate so that it doesn’t make the rest red and giving it a bit longer.
Mix each vegetable with the appropriate dressing then put them separately in a large roasting dish. [You can do this on Christmas Eve and cover with foil.]
Roast uncovered for about an hour until golden and crispy.
About 5 minutes before they’re ready, you can drizzle some honey over the parsnips
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19 Sep 2014
This is delicious with wholewheat lasagne and works well for 2 people if you halve the quantities
12 sheets pre cooked lasagne
3 large potatoes, peeled and diced
1 large parsnip, peeled and diced
3 large carrots, peeled and chopped
375g/2 cups canned tomatoes
tablespoon tomato puree
1 and ½ teaspoon mixed herbs
salt and pepper to taste

Cheese Sauce
6 tablespoons margarine
75g/ ¾ cup plain flour
½ teaspoon mustard powder
600ml / 3 cups milk
225g/1 cup Cheddar cheese

Boil potatoes, parsnip and carrots together until slightly soft (about 8 minutes), then drain.
Fry onions in a little oil until soft and mix in vegetables, tomatoes, tomato puree, herbs, salt and pepper.
Melt the margarine and stir in flour and mustard powder. Cook for a couple of minutes. Gradually stir in the milk, mixing thoroughly to avoid lumps. Stir in most of the cheese.
Using a deep dish, put a layer of vegetables in the bottom, then a layer of lasagne, then a little cheese sauce. Repeat, finishing with the cheese sauce. Sprinkle the remaining cheese on top.
Cook in oven at 180°/350°F/Mark 4 for 30 minutes or until nicely browned on top.
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11 Aug 2014
How to make a glut last a year.
2lb prepared runner beans
5 large onions
1½ lb Demerara Sugar
1½ teaspoon of each – turmeric, cornflour, dry English mustard
1½ pt vinegar

Either - cut beans and onions roughly (if to be minced after cooking)
Or - cut precisely if required for chunky finish.
Boil beans and onions together until tender.
Strain well (put through mincer now if required).
Put in pan with 1¼ pt vinegar and the sugar – cook for 1¼ hours.
Mix the other dry ingredients with the rest of the vinegar .
Add to pan and cook for another ¼ hour.
*Interesting twist – if snowed under with tomatoes, mince/liquidise 2lb to create a puree and also add during the last ¼ hour.
As it all thickens, it can ‘spit’ a bit, so have a lid ready to control the mess in the kitchen!
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25 Jun 2014
Can be chilled and tastes even better the next day.
750 gm new potatoes
2 tablespoons vegetable oil
50gm sesame seeds
1 tablespoon mustard seeds
2.5cm piece of fresh root ginger, peeled and finely grated
Half teaspoon chilli powder
Juice of half a lemon
2 tablespoons fresh chopped coriander leaves
A little salt to taste

Cut potatoes into chunks and boil or steam until only just tender. Drain and put in salad bowl.
Heat oil in frying pan and stir in all the seeds, spices and salt. Stir fry for 3 to 4 minutes.
Stir spicy oil and lemon juice into potatoes and mix well. Gently stir in coriander leaves.

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25 May 2014
from the 1958 Devon WI cookbook
Rhubarb Relish
5lbs onions
5lbs rhubarb
2 quarts malt vinegar
4lbs brown sugar
2 tsps salt
2 tsps black pepper
2 tsps allspice
2 tsps cloves
2 tsps cassia (ground)
Chop the onions and rhubarb fine and boil with the vinegar for 20 minutes.
Add the other ingredients and boil for 1 hour.
When cool put into screw-top bottle.
This is a very cheap and delicious relish for cold meats and will keep an indefinite time if properly bottled. (Note: can be made without the cassia)


Gooseberry-le-Duc
3lbs gooseberries
4 lbs preserving sugar
½ pint vinegar
Choose gooseberries that are just turning red.
Clean, wash and drain them.
Simmer gently with vinegar and ½ the sugar for 20 minutes.
Add remainder of sugar and boil for ½ hour or until mixture is syrupy.
Pot and cover at once.
Excellent with meat.
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17 Apr 2014
Chill to eat as a salad or eat warm with rice or couscous-- delicious!
110 gm dry chick peas soaked overnight or one 400gm tin
450 gm spinach washed and chopped
4 tblsp tomato puree
2 oz butter or marge or olive oil
1 tsp salt
1 tsp sugar
½ tsp ground black pepper
1 tblsp ground cumin

Cook chickpeas in boiling water until tender (if using dry), drain
Add spinach to saucepan with chickpeas in and add ½ pt water, tomato puree, butter, salt, sugar, black pepper and cumin
Stir well and bring to boil
Simmer until most of liquid has evaporated
Chill to eat as a salad or eat warm with rice or couscous
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12 Mar 2014
For a fresh spring taste, great when the new asparagus season is in full flow.
Shortcrust pastry
450g local asparagus spears
115g Local West Country Brie (or cheese of your choice)
2 spring onions – chopped (or a handful of chopped chives)
1 teaspoon of dried tarragon
1 tablespoon water

1. Line a dish with the pastry, put a circle of greaseproof paper covered with dried beans in and pre-bake, removing beans and paper towards the end of baking
2. Discard tough ends of asparagus, keep tips for garnish and slice rest of stem (½cm wide)
3. Cut Brie into 1cm cubes
4. Combine Brie, thinly sliced asparagus, onions and tarragon in a bowl.
5. Microwave, covered, for 2½mins, until Brie is just beginning to melt. Do this in a pan on stove if necessary – don’t let it overheat
6. Spoon into pastry case
7. Place asparagus tips as garnish on top and pop under a very hot grill until cheese bubbles.
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17 Feb 2014
A pretty confection
Shortcrust pastry:
6oz Self Raising Flour
3oz Butter
Salt – a pinch
Rub together until like breadcrumbs
Water to mix to a consistency which can be rolled out

Use an 8” - 9” shallow tart dish (up to1 inch deep)

Grease and flour dish
Line with pastry, leaving sufficient left over to cut strips for lattice work for top of tart

Strawberry or Gooseberry jam – 3 tablespoons
Spread jam over pastry tart liner (on the base only)

Rhubarb – cut across stem into ½ inch widths
Roughly place onto jam layer, with sufficient to amply cover, approx 1- 1½lbs

Place strips of pastry on top of rhubarb, reaching and fixing to pastry at sides with a little water. Make the lattice in a criss cross, with holes small enough to elevate the marshmallows when used. DO NOT add marshmallows at this stage

Bake the tart in a hot oven 220°C, gas mark 7 on the middle shelf for approx 20 -25 mins. Check, cook until rhubarb is just going soft (not mushy).

The tart can then either be finished immediately or left to go cold for another day. If you make individual ones, they can be frozen for future use.

Marshmallow: 1 pack of white and pink, approx 8oz
To serve: Place white and pink marshmallows alternately on the lattice work
Heat the oven to 220°C, gas mark 7. Place tart on top shelf and allow marshmallows to ‘just’ brown, not melt away completely! Approx 4 - 6 mins

• NB For a vegetarian version – there are recipes on the internet for vegetarian marshmallows, http://dairyfreecooking.about.com/od/confectionscandies/r/marshamallow.htm
• or use a meringue topping instead (as for lemon meringue pie)
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23 Jan 2014
2 Bramley Apples
1 Parsnip or Potato
2 Eggs
½ cup flour
½ teaspoon salt
Oil for frying

Grate apples and potato or parsnip, squeeze excess liquid from the grated ingredients.
Mix in eggs, flour and salt. Bind together and make flattened patties/latkes with a tablespoon.
Fry in shallow oil (1cm) until golden brown and crispy, drain on kitchen paper. Serve with a dollop of sour cream or Greek yoghurt, sweetened with a teaspoon of honey and a little cinnamon.
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23 Jan 2014
500g baking potatoes peeled and cut into large pieces
200g trimmed leeks finely chopped
75g curly kale, finely shredded
50g butter
2 tsp caraway seeds
1 tsp paprika
3 tsp wholegrain mustard
2 egg yolks
2 tbsp crème fraiche
100g smoked cheddar, thinly sliced
• Bring the potatoes to boil in a medium sized saucepan and simmer slowly for 30 minutes until cooked.
• Drain and dry slightly in the pan before mashing or putting through a potato ricer.
• Sauté the leek and kale in half of the butter until soft. Add the spices and cook for a further 2 minutes.
• Mix together the potato, vegetables, mustard, egg yolk and crème fraiche in a large bowl, and then form into 4 large cakes (or 8 small ones).
• Heat the remaining butter in a large non-stick frying pan and gently cook the potato cakes on both sides until dark golden and crispy.
• Top the cakes with the cheese and place under a hot grill until melting.
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20 Nov 2013
An autumnal taste explosion
2 medium onions chopped
4 large parsnips peeled and chopped
2 med sized cooking apples peeled, cored and chopped
1 tin sweetcorn - drained
2oz butter
1oz plain flour
Bouquet garni
2pt vegetable stock
Salt and pepper to taste
Milk/cream

Sweat the onions in butter in pan (no colour).
Stir in flour and gradually add stock.
Add parsnip, apple and bouquet garni.
Bring to boil and cook for 15 mins.
Add sweetcorn, cook for 5 mins more.
Liquidise slightly (leaving a bit of texture in the soup).
Add sufficient milk/cream to get consistency you prefer.
Bring back up to boiling point to blend and season to taste.
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28 Oct 2013
"I made a version of this for this year's Apple Day at Quickes. Thanks to all those who made suggestions about the recipe!" Tim Harris
An unusual soup using autumn vegetables and fruit. The flavour will vary according to the variety of apple used so season to your taste. Serves about 6.
Ingredients

2 tablespoons olive oil
1 large onion, chopped
2 teaspoons fresh root ginger, chopped
2 cloves garlic, chopped
1 teaspoon ground turmeric
½ teaspoons Chinese five-spice powder, which you can either buy or make your own by grinding a teaspoon each of Szechuan pepper corns, fennel seeds, star anise, cloves & cinnamon
c. 1 kilo of squash peeled, seeded, and cut into 1 cm cubes (you can substitute half the quantity with parsnip)
4 apples, peeled, cored, and cut up; eating apples are best but it can work with cookers as well
Sea salt and freshly ground black pepper
c. 1 litre vegetable stock
1 tablespoon fresh lime or lemon juice


Method

Heat olive oil in a large saucepan and cook the onion until softened and lightly browned, about 15 minutes.

Add ginger and garlic, and cook, stirring, for 1 minute. Then add turmeric, five-spice powder, squash and apples, and cook gently until the squash softens a little, about 10 minutes.

Add stock, and bring to a boil. Then simmer, covered. Stir occasionally, until squash and apple are cooked through, about 15 minutes.

Using an immersion blender or food processor, purée the soup and then return it to saucepan. Check the flavour and add salt and pepper to taste. Stir in the lime juice and serve, perhaps with some thick yoghurt or topped with a strong cheddar cheese.
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24 Sep 2013
Serves 2
4 medium courgettes, sliced in rounds but not peeled
4 large tomatoes, sliced
1 mozarella ball, thinly sliced
40 - 50g grated parmesan or breadcrumbs – see below
2 cloves garlic, chopped
1 tbsp fresh basil or oregano, torn or chopped (or 1 tsp dried oregano)
2 tbsp olive oil

Preheat the oven to 180 degrees centigrade. In a shallow, oven proof dish, arrange the slices of courgette, tomato and mozarella alternately (standing almost upright) in a sort of concentric pattern or whatever takes your fancy. Sprinkle with garlic and basil/oregano and season to taste. Sprinkle the top with parmesan (you could use breadcrumbs fried in olive oil instead) and drizzle well with olive oil over the whole dish.

Bake for 30-40 minutes until bubbling and golden brown on top. Serve with some bread to soak up the lovely juices. If there's any left over, it reheats nicely for lunch the next day.
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24 Sep 2013
Serves 2 as a supper or 4 as a side dish
1lb Runner beans 1tbsp tom puree
3 large tomatoes 1tsp oregano and parsley or to taste
1 onion 2 oz grated cheese
1 clove garlic 2 tbsp breadcrumbs
1 tbsp olive oil S & P

Heat the oil in a saucepan and cook the onion and garlic (both finely chopped) until soft
Chop the tomatoes and add to pan with tom puree. Season and add chopped herbs.
Simmer for about 20mins

Cook the sliced runner beans until tender
Drain and arrange in a buttered oven proof dish
Pour over the tomato sauce and top with mixture of cheese and breadcrumbs
Bake in oven at 375/190 for 20min until brown

Very easy, like all recipes it’s never the same amounts! I often find I need more toms so usually throw in the split ones also, so the result is wetter and great with bread to soak up juices.
If you have winter savory that is good as one of the herbs.
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24 Sep 2013
Good for using up spare pumpkin and squash.
225g pumpkin or squash cut into 2.5cm chunks
225g flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ tablespoon margarine
Salt to taste

• Heat oven to 200C / 400F / Gas 6
• Boil pumpkin chunks until soft, drain and mash in a mixing bowl with a little margarine and salt to taste
• Sieve the flour, baking powder and cinnamon and add to pumpkin with the margarine. Mix together.
• Shape the dough into a ball and press onto floured surface to ½ cm thick
• Cut out portions with a cup or pastry cutter
• Arrange on greased baking tray, prick with a fork & bake for 20 minutes or until golden.
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19 Aug 2013
What could be more summery?
Cooking time 25 minutes

1 large lettuce - approx. 1lb (500g)
1 pint (600ml.) white stock (chicken or vegetable stock)
Salt and pepper
Grated nutmeg
2 oz (50g) butter or margarine
1 small onion, finely chopped
1 pint (600 ml) milk
1 oz (25g) flour

1. Separate and wash lettuce leaves.
2. Blanch for 5 minutes in boiling lightly salted water, drain and refresh in cold water.
3. Shred the leaves and put them in a pan with the stock. Bring to the boil and simmer for 5 minutes. Season to taste with salt, pepper and grated nutmeg.
4.Blend or rub through a sieve to make a pure?.
5. Melt the butter or margarine in a pan and cook onion until soft but not browned. Stir in the flour and cook for a few minutes then gradually add the milk. Blend in the lettuce pure?, heat through and adjust seasoning.
6. Offer a bowl of grated cheese to sprinkle on.
7. For a more substantial soup, add boiled rice after the lettuce puree.
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18 Jun 2013
A tasty variation on an old classic
2 lb (900g) baby new potatoes
2tbsp olive oil
Sprig of fresh rosemary
8oz (225g) streaky bacon (optional) cut into strips
4 spring onions sliced
5fl oz (150ml) sour cream

• Set oven at 200C / 400F / Gas 7
• Blanch potatoes in boiling water for 5 mins & drain
• Heat oil in roasting tin
• Add potatoes & rosemary & roast for 20 mins
• Fry bacon until crispy
• Add spring onions & fry for 30 secs
• Drain oil from potatoes and sprinkle bacon & onions over them
• Pour sour cream on top, season to taste with salt and pepper & serve hot or cold.
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14 May 2013
Good with curries instead of mango chutney and great with cheese and meat.
2 lb rhubarb
1 ½ lb onions
2 lb brown sugar
½ pint vinegar
3 teaspoons curry powder
½ teaspoon salt
½ teaspoon cayenne pepper
Pinch of ginger powder
1 heaped teaspoon cornflour mixed with vinegar taken from the ½ pint.

• Chop rhubarb and onions
• Place all ingredients (except cornflour mixture) in pan
• Cook until tender
• Add cornflour to thicken

Bottle, label, put in store cupboard - and enjoy.
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11 Apr 2013
Although spring/early summer is the ‘hungry gap’ for local produce, there’s still spinach and chard around, so here’s a version of omelette using that.
350 gm spinach
1 onion
6 local free range eggs
2 tbsp grated cheese
½ tsp grated nutmeg [optional]
2 tbsp oil
Salt and pepper

Wash spinach [don’t dry it], pile into saucepan and cook for 6 to 8 mins. Drain, squeeze dry and chop finely.
Fry onion with a little oil then mix with spinach, beaten eggs, cheese, nutmeg and salt and pepper to taste.
Heat some oil in a frying pan, pour in the mixture and stir until beginning to set. Cook for about 5 mins until bottom is set. Finish off under the grill and cut into wedges.
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18 Mar 2013
Cabbage, kale, and spring greens are in season and cheap at this time of year. Here’s a simple way to make them more appealing or just for a change.
Ingredients
Greens
A medium sized onion
Chopped rasher or two of bacon
Pinch of nutmeg
A little butter/oil to fry
Method
1. Fry onion in a large saucepan.
2. Add the chopped bacon pieces [quite alright if it’s a bit fatty as the cooking will melt the fat and then can be strained off at the end for a healthier option].
3. Add a pinch of nutmeg.
4. Add the shredded green vegetables, put lid on the saucepan and gently cook for 15-20 mins depending on the vegetable, stirring occasionally to mix the bacon and onion in.
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22 Jan 2013
from the kitchen of Chloe Gray, delicious, healthy and low-cost!
Serves 4
Ingredients

2 packets dried marrowfat peas (or quick soak, or split peas, see below)
1.5 litres water
2 vegetable stock cubes
1 carrot
1 onion
1 tbsp oil
2 slices good quality ham (optional)
100ml single cream

Method

Soak the peas overnight in water, alternatively 'quick soak' dried peas take just 2 hours. Split peas (250gm) are equally good but also need soaking. Rinse thoroughly after soaking.

Chop onion and fry in a large saucepan with oil, add thinly sliced carrot, fry until softened.

Dissolve stock cubes in 1.5l hot water, add peas and stock to carrots and onions. Bring to the boil and then simmer gently for 30-40 minutes. If the soup is too thick, more stock may be added to thin it.

Blend or liquidize soup to a smooth consistency.

Chopped ham can be added at this time.

Serve with a swirl of cream and some crusty bread.
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15 Nov 2012
From the 1958 Devon WI Cookery Book, sent in by Miss Burnham of Seaton
Ingredients
3 lge cooking apples
½ oz fresh butter
2 tbsp castor sugar
2 tbsp powdered macaroons
2 eggs
Powdered cinnamon

Method
1. Peel, core and cook the apples in a pan with 3 tbsp of water and the sugar, until it is a soft pulp.
2. Add the butter and mix thoroughly, also the powdered cinnamon, macaroons and the beaten yolks.
3. Whisk the whites to a stiff froth and stir lightly to the other ingredients.
4. Thickly butter a fireproof dish and pour in the mixture.
5. Dredge the surface with castor sugar.
6. Place the dish in a moderate oven for about 20 minutes until it is puffed up and brown.

Also in the Cookery Book are domestic hints and old sayings, including:
As soon as a Devonian has eaten a boiled egg he thrusts a spoon through the end of the shell, opposite the one at which it was begun to be eaten.
When asked why, he replies: "Tu keep they baggering witches vrom agwaine to zay in a egg-boat."
It is supposed the witches appropriate the unbroken shells to sail out to sea to brew storms.
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16 Oct 2012
Delicious and different.  Can convert even Brussel Sprout haters and is lovely with roast meats.  Also nice without the chestnuts and a little black pepper added.
1 kg Brussel Sprouts
150ml creme fraiche
Freshly grated nutmeg to taste
10-12 chestnuts, roasted or vaccum packed (optional)

Cook the sprouts in boiling water for 5-8 minutes so that they're still firm.

Drain and mash coarsely in a food processor with the creme fraiche and nutmeg.

Add the chopped chestnuts if using and reheat if necessary.
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20 Sep 2012
As found in the River Cottage Baby and Toddler Cook Book by Nikky Duffy. Makes 12 and is freezer friendly.
125g wholemeal or unrefined spelt flour and 125g plain flour (or just 250 g of plain flour) if you prefer
3 level tsp baking powder
75g caster sugar
1 tsp ground cinnamon
125ml of plain full fat yogurt
125ml of whole milk
75g unsalted butter, melted and slightly cooled
100g-200g blackberries

Preheat oven to 190C/gas mark 5 and put 12 large muffin cases into a muffin tray.
In a large bowl, thoroughly combine the flours, baking powder, sugar and cinnamon
In a jug, lightly beat the egg, yoghurt, milk and melted butter together to combine. Tip into the dry ingredients and mix lightly, then scatter in the blackberries and fold in until just combined
Drop dessertspoonfuls of the mixture into the paper cases. Bake for 25-30 minutes, or until risen and golden brown
Transfer the muffins to a wire rack. Eat on the same day you bake them or freeze.
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15 Aug 2012
from Food for Free by Richard Mabey
50g (2oz) oil
50g (2oz) flour
500ml (1 pint) stock
75g (3oz) breadcrumbs
50g (2oz) grated hazelnuts
milk or beaten egg for glazing
Salt and pepper

1. Mix the oil and flour in a saucepan. Add the stock and simmer for 10 minutes, stirring all the time.
2. Add the breadcrumbs and grated hazelnuts. Season
3. Cool the mixture and shape into cutlets
4. Dip the cutlets into an egg and milk mixture. Coat with breadcrumbs and fry in oil until brown.
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10 Jul 2012
Superb use of berries and eggs for those with a sweet tooth.
prep time 5-10 mins
cooking time 2 hours
serves 6

500g strawberries
35g caster sugar
350ml double cream, lightly whipped

For the meringue
2 medium egg whites
100g caster sugar


1. Start with the meringue: put the egg whites into a spotlessly clean bowl and whisk until they hold soft peaks. Now add half the sugar and whisk to blend well with the egg white. Add the remaining sugar and whisk again until the mixture is thick and shiny and holds stiff peaks. You should be able to turn the bowl upside down without anything sliding out.

2. Line a baking sheet with baking parchment. Dollop dessertspoonfuls of meringue on the sheet and place in an oven preheated to 120°C/Gas Mark ½. Leave for 2 hours, until the meringues are completely dry and crisp on the outside (they will still be a bit squidgy in the middle) and can be lifted off the paper easily. Remove and leave to cool completely.

3. Meanwhile, halve the strawberries, thickly slicing any whoppers. Put in a large bowl with the sugar. Roughly crush and squeeze a few of the berries with your hands so the juices start to run. Cover and leave to macerate in the fridge for an hour or two.

4. To assemble the mess, break the meringues into rough pieces, then fold into the whipped cream. Now lightly fold in the chilled fruit, so everything is rippled together rather than thoroughly blended. Pile into glasses and serve. You can make it an hour or so in advance, but not more, or the meringue will go weepy in the cream.
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25 Jun 2012
The flower clusters should be cut whole from the tree with about 1 inch stem. Check for insects. Discard any badly infested. Don't wash as this will remove fragrance.
30 elderflower clusters
4 pounds sugar
juice of 5 lemons ( or 2 ½ ounces citric acid )
2 ½ pints water
Put everything in food grade gallon bucket or large bowl. Stir well and cover. Put aside and let steep for 5 days stirring each day (very important to ensure elderflowers stay submerged)
Strain through sieve and funnel into bottles.(makes approximately 3 wine bottles full)
Use like other cordials.Once opened best kept in fridge unless drunk fast as is usual in fine weather!
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27 Apr 2012
Three recipes based on great local produce and Devon food history
With thanks to The Devon Chef, Tim Harris
Devon Revel cakes, from a recipe book found in Copplestone, based on a recipe used by a baker in Colebrooke in 1824

25 grams yeast
1 teaspoon ground cinnamon
140 ml whole milk
180 grams currants
300 ml double cream
Pinch of saffron
600 grams plain flour
1 egg, whisked
225 grams butter
450 grams caster sugar

Mix the yeast with a little sugar and a glass of warm water. Leave to activate. Put the saffron in some of the milk, warmed.
Rub the butter into the flour, then add the sugar. Warm the cream, then add it to the flour and sugar, and mix lightly. Add the milk, the egg and cinnamon, then stir in the yeast mix, the saffron milk and currants. Mix well. Cover and keep in a warm place for about 12 hours.
Shape into small flat cakes and bake in an oven at 170 C for about 20 minutes
When cooled dust with icing sugar.

Devon goats cheese and leek tart
Serves 4

375g puff pastry
100g-135g of Devon (Norsworthy) goats cheese
500g leeks
50g pine nuts or other nuts (walnuts)
A few strands of dill
Some chopped fresh parsley or thyme

Crumble or grate the cheese roughly. Wash and trim the leeks, cutting them lengthways into halves or quarters, before drying on kitchen roll. Roll out the pastry to fit a large baking tray or sheet.
Place the leeks and herbs onto the pastry, leaving a border around the edges of about 1 cm.
Next sprinkle the goats cheese and pine nuts over the top.
Brush the pastry edges with beaten egg and bake in the oven at 190 C for about 25 minutes, until the pastry has risen and the edges are golden.

Devonshire junket
1 litre whole milk ¼ teaspoon nutmeg or cinnamon
2 teaspoons rennet 1 tablespoon brandy
1 tablespoon caster sugar

Heat the milk with the sugar to about 37 C, i.e. until just simmering. Do not boil.
Stir in the rennet, brandy and cinnamon or nutmeg, and pour into a serving bowl. Leave to set at room temperature.
Serve with clotted cream.

Variations
Melt some chocolate in boiling water and add this to the warm milk.
Caramelise the sugar and add it to the warm milk to make a caramel junket.
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11 Apr 2012
Spring is the right time of year to pick young nettle heads and purge your winter-sore system.
Serves 4

Ingredients
1 large onion,
1 clove garlic
2 potatoes
2 gloved handfuls of nettle heads
olive oil, salt, pepper
1 stock cube or teaspoon bouillon
¼ pint single cream

Method
Peel and chop the onion, garlic and potatoes and fry them for 3 or 4 minutes in a large saucepan in a little oil.
Trim away the stems from the nettle tops using gloves and scissors, wash well and add to pan.
Make up stock with 1 litre boiling water (or use homemade stock) add to the pan and boil fairly rapidly for 15 minutes, until the potatoes are cooked.
Liquidize and return to the pan to keep hot, season with pepper and salt
Pour into a large serving bowl and stir in the cream.
Serve with croutons made in butter.
Enjoy.
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18 Mar 2012
In which you don't taste the beetroot! But it is very moist and delicious.
Ingredients
1.5 cups Golden Caster Sugar (250gm)
2 cups Flour (220gm)
125 mg Butter or Stork
3 level teaspoons Baking Powder (15gm)
3-4 heaped Tablespoons Cocoa Powder
100gm Dark Chocolate
3 eggs
1 teaspoon Vanilla Extract
3 medium beetroot, cooked and peeled(200gm)

Icing
150 mg Sour Cream
100 gm Dark Chocolate
1-2 heaped Tablespoons Icing Powder

Method
Mix butter and sugar till smooth, add eggs one at a time and beat until light and fluffy.
Gently melt the chocolate on a low heat (glass bowl in a steam pot). Finely grate or puree the cooked and peeled beetroot (plain not vinegar). Sift the dry ingredients (cocoa, flour and baking powder). Gently fold the dry ingredients into the mixture, add the melted chocolate and vanilla and finally the beetroot. Divide the mixture into 2 cake tins. Bake at 170-180 degrees for 25 minutes. Leave to cool.
For the Icing, melt the chocolate as before, mix in the sour cream and the icing sugar until thick, creamy and smooth. Allow to cool. Spread the Icing with a knife between two cake layers and also lots on top.
Enjoy!
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07 Feb 2012
A satisfying supper served with a cooked green vegetable (kale or spring cabbage are very good with it) and some chutney or pickle on the side.
Ingredients (for 4)
4 large potatoes
1 large leek
125g goat's cheese (fresh, semi soft, hard)
Some grated hard goat's cheese for topping
4 tbps plain live yoghurt
50g butter
Few sprigs parsley
Salt and pepper to taste

Method
Heat oven to 200C/gas mark 6.
Wash and prick potatoes and put in oven to bake for an hour until soft but not collapsing. Take out but leave oven on.
Meanwhile wash leek and cut up finely,cut into four lengthwise then cut across the stem to give quite small pieces. Fry gently in butter for about 10 minutes until softened
Cut potatoes in half carefully and scoop out flesh into a large bowl. Hold with a teatowel to avoid burns!
Put skin halves back into baking dish and return to oven to crisp for 5-10 mins. Keep an eye on them, they can burn easily.
Add cooked leek, yoghurt and finely chopped parsley. Stir well.
Add the cheese: soft cheese simply stir in; semi soft cheese either grate if hard enough or chop into small pieces if too soft to grate; hard cheese grate and stir in.
Add salt and pepper to taste and give a final stir. Add more yoghurt to soften the mix if it seems a little dry.
Pile the mixture into the crisped potato shells scatter a little grated cheese on top of each potato half and put back into the oven for 10-15 mins to heat through.
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17 Jan 2012
A versatile dish you can adapt to suit the produce you have available. The base of shredded cabbage is always a good starting point though. It's a good way to use up blue cheese leftovers but goat's cheese or tasty cheddar work equally well. from Liz Kingdom
Serve as a vegetarian main course or as an accompaniment to sausages, leftover roasted meat – whatever you fancy.

Ingredients

BASE

250g / 8oz peeled and sliced onions
4 sticks celery, sliced
200g / 6oz carrot, peeled and sliced
500g / 11b shredded white cabbage
40g / 1.5 oz butter
40g/1.5 oz plain flour
3 teaspoons yeast extract (Marmite/Vegemite)
250g / 8oz sliced tomatoes (or a tin of whole plum tomatoes)
Half pint stock
Salt and pepper to season

CRUMBLE TOPPING
125g / 5oz plain flour
50g / 2oz butter
75g / 3oz cheese, grated or crumbled

Method
Melt butter for base and cook onions, celery and carrots for around 10 minutes slowly. Dissolve yeast extract in the hot stock. Add flour and gradually add stock, stirring as you do to make sure it doesn’t get lumpy. If you are using tinned tomatoes you may need slightly less stock. Cook for a couple of minutes and then add cabbage, tomatoes and any other vegetables you are using. Season to taste. Cook for about 5 more minutes.

Make the crumble by rubbing the butter into the flour and then adding the cheese. Season.

Put the base in an ovenproof dish and then top with the crumble and cook at 350F or Gas Mark 4 for around 1 hour.
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02 Dec 2011
Lever family favourite winter veggie meal, simple and cheap.
You will need:
  • An assortment of root vegetables including onions, carrots and potatoes, but perhaps with some parsnip and celeraiac or anything else you have to hand, such as mushrooms

  • Some brussels sprouts, not essential, but we think they make all the difference

  • A small cup of vegetable stock

  • Pepper and salt to taste, (I don't use any salt, there's enough in the stock)

  • Some thin slices of cheddar cheese

  • A deep ovenproof dish with a lid.

Method
Clean/peel and slice all the root vegetables, halve the sprouts.
Put them into the dish in layers, starting with onion and finishing with potato, with some pepper on some of the layers.
Pour over the stock and cover with the lid.
Put in a slow or moderate oven until the veg is soft.
Take off the lid, cover the top with cheese and brown under the grill.
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28 Sep 2011
Perfect with stew or pumpkin soup.
* 60g butter
* 350g self-raising flour
* 1.5 teaspoons salt
* 65ml milk
* 65ml water
* 675g cooked pumpkin (mashed)

Preheat the oven to 200C/400F/ Gas mark 6.
Sift flour and salt into a bowl, and rub in the butter until the mixture resembles coarse breadcrumbs, not unlike making a crumble!
Add the mashed pumpkin and mix.
Make a well in the centre and add enough milk and water to make a sticky dough. Add about 50ml of each to begin with then add more if needed, 65ml of each usually works but it can take less.
Stir lightly with a knife and, when the mixture leaves the edges of the bowl, put the dough onto a floured board and knead.
Shape the bread into a cake shape or, for smaller individual portions, divide into four and shape.
Bake in a hot oven for approx. 15 minutes and serve warm.
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30 Aug 2011
This relish is an easy way to deal with a glut of cucumbers. It will disappear almost as quickly as it takes you to make it - which is just as well since this is not a long lasting preserve.
For 2 x 450g jars:
1 kg cucumbers
3 small onions
250g granulated sugar
1 level tbsp salt
200ml cider vinegar
(plus 1 tbsp of chopped dill if you like the taste)

Finely slice the cucumbers. Peel and finely slice onions.
Mix together (with the dill if you are using it).
Mix sugar, salt and vinegar and pour it over the veg mix.
Leave for at least 3 hours before serving if you can but is best if left overnight.
If stored in an airtight container in the fridge it will keep for about 2 weeks.

With thanks to Pam Corbin, author of Preserves, River Cottage Handbook No.2 (ISBN 978 0 7475 9532 8)
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10 May 2011
Lemon and Sugar tops the list
At April's Farmer's Market tasting table so many people said they had only ever had pancakes with lemon and sugar (brown sugar, black treacle or honey as variations).
They were offered samples of pancake fillings from stallholders produce such as: braised chard and goat's cheese; goat's cheese and morello cherry jam; smoked mackerel and cream cheese: venison mince and sweet chilli sauce. All of which went down well.
We also collected a list of other suggestions: apple sauce; blueberries and cream; chicken and mushroom cream sauce; tuna and sweetcorn; clementine marmalade with orange liqueur; ratatouille and cheese; lemon and hundreds and thousands!
What a feast - hope you are inspired to experiment with your own pancakes.
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04 May 2011
Add to your cream tea with another recipe faithfully reproduced from the first Devon W.I. Cookery Book, 1958
To make approx. 14-18 splits.

Ingredients
1 lb plain flour
½ tsp salt
½ pint skimmed milk
½ oz yeast
1 tsp castor sugar
2 ozs butter
Jam
Devonshire cream

Method
1. Grease and flour baking sheets.
2. Sift flour and salt into a mixing bowl.
3. Warm the milk to blood heat.
4. Cream the yeast with the sugar.
5. Melt the butter in the milk.
6. Pour all at once into the centre of the flour and mix to a soft dough.
7. Put into a floured bowl, cover with a damp cloth, and set to rise in a warm place until double in bulk.
8. "Rub down" the dough and divide into equal portions (14 to 18).
9. Knead into small balls with the palm of the hand.
10. Place on the prepared baking tin. Prove for 10-15 minutes.
11. Brush with milk and place in a hot oven (425 degrees or Regulo 8) for 15 to 20 minutes.
12. When cooked brush with a syrupy mixture to make them soft and sticky.
When cold, split and fill with Devonshire cream and jam.

(Note : Syrupy mixture consists of 4 ozs. sugar, one-eighth pint milk. Heat to 215 degrees F.)

Contributed to the book by Miss L. Green and Miss S. Burton, Torquay.
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04 Apr 2011
Have an internal spring clean and 'pick me up' with this age old soup recipe. Nettles are supposed to purify your system after a stale old winter so look on those new bright shoots as friends not enemies.
There are quite a few variations about so here are some basics for you to play around with according to taste.

Ingredients
Plastic gloves to pick the tops off young nettle shoots, (at least 20 nettle tops, but the more you add the greener and tastier your soup will be)
Butter or oil
A large onion
Potato(es) to thicken
Stock (or water) for volume
Salt and pepper to taste

Loose Method!
1. First breath in the wonderful, 'bubblegum' aroma of the young shoots before you rinse them off.
2. Sweat the onion in your butter until soft.
3. Peel and chop up the potato and add to the onions to start it cooking.
4. If you like your soup chunky then chop up the nettle tops. If you are going to puree it then don't worry just add the nettles to the pan whole.
5. Give it a good stir and add your stock.
6. Bring to the boil and then simmer until the potato is cooked.
7. Puree at this stage.
8. Season to taste and enjoy with a hunk of crusty bread.
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22 Feb 2011
January's Seasonal Supper Recipe
Serves 5

Ingredients
200g barley (7oz)
5 chicken thighs or leftover chicken
5 hot chorizo sausages (250g)
vegetable bouillon powder or chicken stock (4fl oz)
3 leeks
2-3 cloves of garlic chopped
chopped fresh herbs of your choice

Method
1. Precook the barley in boiling water for 30 minutes or so.
2. Skin the sausages and slice 4 into rounds and dice 1.
3. Saute the rounds of sausages to release the oil. Keep the diced one back as garnish.
4. Add the leeks in with the sausage to soften.
5. Drain the barley and add to the pan along with the stock.
6. Cook on a low heat for 30-40 minutes until the barley is soft. Stir frequently.
7. Chop the chicken into bitesize pieces and add along with some of fresh chopped herbs when the risotto is nearly ready.
8. In a separate pan toast the garlic in a little olive oil and add the diced sausage to crisp up.
9. Serve the risotto sprinkled with the toasted garlic and diced chorizo and the last of the chopped herbs.
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19 Oct 2010
Very simple but gorgeous.
Serves 4
Ingredients
4 medium beetroot
1 garlic clove
salt if liked
2 tbsp tahini (or more to taste)
500ml natural yogurt
a good handful of chopped fresh mint or mixed herbs such as parsley, chervil, coriander, mint

Method
1. Steam or boil the beetroot until tender and peel when cool enough to handle.
2. Pound the garlic (with some salt if like) and stir in the tahini and yogurt, mix thoroughly.
3. Cut the beetroot into chunks and put on a shallow dish. Spread the yogurt mixture over the top and scatter with the herbs.
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05 Oct 2010
A tasty way to deal with a glut of marrows or quince. Use ripe, but not hard, marrows. The quince jam is more like a marmalade.
Marrow Jam
4lbs (1.8kg) marrow
4lbs (1.8kg) sugar
4oz (113gm) crystallized ginger
2 lemons

Peel and cut into small pieces, cutting away pips etc.
Cut lemons into quarters.
Put in pan and cover with the sugar until next day.
Bring slowly to the boil, stirring all the time, then boil fast for about 20 minutes until golden brown, (do not overcook).
Squeeze and remove the lemon before potting.

Quince Jam
900g (2lb) quinces, peeled, cored and sliced (prepared weight)
1 litre (1 ¾ pints) water
1.4 kg (3 lb) sugar
A knob of butter
juice of 1 lemon if the quinces are really ripe.

Put the quinces in a preserving pan with the water and simmer very gently until the fruit is really soft and pulpy.
Remove the pan from the heat, add the suger (and lemon juice if necessary) and stir until dissolved.
Add the butter, bring to the boil and boil rapidly for 15-20 minutes or until setting point is reached.
Remove any scum with a slotted spoon, then pot and cover in the usual way.
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02 Sep 2010
Enjoy theses dishes from Saturday 9 October 2010 at Crediton's Boniface Centre
Over 30 people celebrated seasonal, local produce with:

Pumpkin soup and crusty bread
Chestnut stuffed pork fillet or chestnut, stilton and ale pie
Roast potatoes, mashed carrot and swede, steamed leeks
Pear, apple and quince charlotte with sheep's yogurt

Vegetables kindly donated by Linscombe Farm.

This event was run by Sustainable Crediton's Food and Farming Group. Sign up to our newsletter for news on the next supper.

Enjoy!
Pumpkin Soup
Serves 6

2lb pumpkin diced
3 large cloves of garlic, crushed
2 tablespoon safflower/sunflower/olive oil
1 level teaspoon fennel seeds, crushed
2 tablespoons fresh parsley chopped
14 oz can tomatoes
1 pint water
sea salt and freshly ground black pepper

§ Saute the pumpkin and garlic in oil for 3 minutes.
§ Add the fennel seeds and parsley and continue to fry for 1 minute.
§ Add the tomatoes and stir in well. Finally add the water, sea salt and black pepper to taste.
§ Bring to the boil and simmer with lid on for 20 minutes.
§ Liquidise when slightly cooled and reheat before serving.

Chestnut, Stilton and Ale Pie
Serves 4

2 tbsp sunflower/olive oil
2 large onions, chopped
500g button mushrooms chopped in half
3 carrots, chopped
¼ Swede, chopped
2 bay leaves
8 fl oz of stout
4 fl oz vegetable stock
1 tsp yeast extract
1 tsp soft dark brown sugar
12oz drained canned chestnuts
2 tbsp cornflower mixed to a paste with 2 tbsp cold water
5 oz stilton cheese, cubed
egg to glaze, optional
salt and black pepper

§ Make the pastry. Put the flour and slat in a bowl. Rub in the butter until the mixture represents fine breadcrumbs. Add the thyme and enough water to make a soft dough. Knead it lightly, wrap and chill for 30 minutes.
§ Make the filling. Heat the oil in a pan and fry the onions until softened. Add the mushrooms and cook for 3 minutes. Stir in the carrots, swede and herbs. Cook and cover for 3 minutes.
§ Pour in the stout and stock and then stir in the yeast extract and sugar. Simmer, covered for 5 minutes. Add the chestnuts and season to taste. Sir in the cornflour paste until the sauce thickens. Stir in the cheese and heat until melted, stirring.
§ Preheat the oven to 220C/435F/gas 7. Spoon the chestnut mixture into a 1.5 litre pie dish. Roll out the pastry to make a lid. Dampen the edges of the dish and cover with the pastry. Seal, trim and crimp the edges. Cut a small slit in the top of the pie and use any surplus pastry to make pastry leaves. Brush with egg and bake for 30 minutes.

Chestnut Stuffed Pork Fillet
Serves 4

1 pork fillet
1 onion, finely chopped
olive oil
70g pancetta cubes
garlic - 2-3 cloves or to taste
225g swiss chard or spinach or a combination of both as we used last week (washed, finely chopped and as dry as possible)
freshly grated nutmeg
fresh sage
1 tablespoon breadcrumbs
black pepper (and salt if required - didn't add it last week)
Dried cranberries - a good handful
15-20 chestnuts
4 slices of prosciutto
2 glasses white wine
1 tbsp redcurrant or crabapple jelly (we used crabapple)
2 tbsps creme fraiche

Preheat oven to 180 or gas mark 4.

§ Make a cut along the pork fillet lengthwise without cutting it in 2. Open it out and bash out between 2 layers of cling film until at lease twice its size so it can be rolled - or ask your butcher to do it!
§ Sauté the onion with pancetta and garlic until onion is softened. Add greens, nutmeg, sage and enough breadcrumbs to absorb any liquid from the greens. Cook until the greens are mushy.
§ Add chopped chestnuts and dried cranberries and black pepper and mix thoroughly.
§ Layout the prosciutto on a board with the slices slightly overlapping then lay out the pork on top. Spread out mixture onto the flattened fillet and roll the whole thing including prosciutto lengthwise. Tie up at intervals with string to make a sturdy parcel. Brown the rolled fillet in olive oil on the hob for a few minutes in a shallow ovenproof pan. Add the wine and roast in the oven for 40 minutes. Remove the fillet to keep warm whilst you deglaze the pan with a bit more wine or stock. Add the jelly and creme fraiche to the sauce and serve over slices of the fillet.

Pear, Apple and Quince Charlotte
Serves 6-8

3 large apples
3 firm pears
2 quinces
Juice of half lemon
90g sugar
1 loaf of white bread, cut in slices (don’t use cheap, sliced white bread)
200g butter melted
serve with creme fraiche or yogurt

§ Preheat a medium oven to 180C/gas mark 4
§ Peel, core and quarter the apples and pears, and cut the quinces into smaller slices as they take longer to soften.
§ Poach the fruit gently in 100ml water and the lemon juice, adding a little more water if the fruit begins to stick.
§ When the fruit is soft add the sugar. Mash the fruit to break up any larger pieces, but do not puree.
§ Choose an ovenproof dish about 30x22cm. Cut the crusts off the bread and, with a pair of scissors, cut the slices into shapes that will completely cover the bottom and sides of the dish. Put some for the top to one side.
§ Using a pastry brush, brush a layer of melted butter over the bottom and sides of the dish.
§ Sprinkle with a little sugar and shake the dish to distribute it over the sides and base.
§ Brush each side of all the pieces of bread and melted butter and lay them in and round the dish. Spoon over the fruit mixture and cover with the remaining bread, then brush generously with melted butter.
§ Bake in the oven for at least 40mins, until the top is golden brown.
§ Serve with creme fraiche or yogurt.
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01 Sep 2010
An old Devon Recipe from the first ever Devon WI Cookery Book, produced in 1958.
This recipe is credited to Mrs Longhurst of Beer.

Ingredients
1 quart (a generous litre) of new cider to every 4lbs (1.8kg) of Sweet Alford apples
2lbs (0.9kg) lump sugar
1 lemon and some cloves

Method
1. Peel the apples and cook whole with stems on.
2. Put cider, sugar, lemon and cloves on and bring to boiling point.
3. Put in the apples and let them remain until tender, then put into jars and seal down.
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30 Jul 2010
This combination of cream cheese, chopped dates and ground almonds encased in vine leaves is then wrapped in foil and cooked over the barbecue.
Serves 4
Ingredients
300g cream cheese
60g ground almonds
30g dates or sultanas
30g butter
30g flaked almonds
12-16 vine leaves

Method
1. Beat the cream cheese in a large bowl to soften it.
2. Add the ground almonds and dried fruit and mix together. Season with salt and pepper.
3. Toast the flaked almonds under the grill, set aside to cool for a few minutes
4. Mix the nuts with the cream cheese mixture
5. Soak the vine leaves in water to remove some of the saltiness. If you are using fresh vine leaves then blanch in boiling water to soften them.
6. Spoon an equal amount of cream cheese mixture on to each vine leaf. Fold over the leaves to enclose the filling.
7. Wrap the parcels in foil, 1 or 2 per foil package. Place over the barbecue to heat through for 8-10 minutes turning once.
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01 Jul 2010
Only 30 minutes to prepare and no cooking.
Ingredients
2 tbsp caster sugar
2 handfuls red gooseberries
300ml/10.5fl oz double cream
half a lemon, juice only
1 tbsp white wine
35g/1.5oz hazelnuts, toasted
mint leaves, to garnish

Preparation
1. Mix the caster sugar and gooseberries in a blender for one minute until thick and pulpy.
2. Whip the double cream and add the lemon juice and white wine. Place half the gooseberry mixture into the cream and gently stir through.
3. Spoon half the remaining gooseberry mixture into a tall glass. Next spoon some of the gooseberry cream mixture on top.
4. Finish with the remaining gooseberry mixture.
5. Sprinkle with the chopped nuts.
6. Garnish with the mint and serve.
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21 Jun 2010
Delicious drink for hot summer days. Mix with still or sparkling water and chink with ice.
Ingredients
20 heads of elderflower
1.8kg granulated sugar, or caster sugar
1.2 litres water
2 unwaxed lemons
75g citric acid

Method
1. Shake the elderflowers to expel any lingering insects, and then place in a large bowl.
2. Put the sugar into a pan with the water and bring up to the boil, stirring until the sugar has completely dissolved.
3. While the sugar syrup is heating, pare the zest of the lemons off in wide strips and toss into the bowl with the elderflowers. Slice the lemons, discard the ends, and add the slices to the bowl.
4. Pour over the boiling syrup, and then stir in the citric acid. Cover with a cloth and then leave at room temperature for 24 hours.
5. Next day, strain the cordial through a sieve lined with muslin (or a new J-cloth rinsed out in boiling water), and pour into thoroughly cleaned glass or plastic bottles. Screw on the lids and pop into the cupboard ready to use.
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17 May 2010
Now is the perfect time to gather wild garlic leaves on a country walk. They're pretty tasty shredded up and baked in a white loaf but this twist on an Italian special is good fusion cooking!
It tastes equally good on spaghetti as on new potatoes. Stir in 1 or 2 tablespoonfuls per person, according to taste.

Ingredients
200g wild garlic leaves
Juice of ½ lemon
100g grated parmesan
Handful toasted pine nuts (or walnuts)
Olive oil
Salt and pepper

Method
Collect the wild garlic leaves and wash.
Place the leaves in a food processor with the lemon juice, grated parmesan and pine nuts. Process, adding olive oil to achieve a suitable consistency.
Add salt and pepper to taste.
Store in a closed jar in a fridge. Top up with olive oil to preserve.
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Gooseberry Meringue
Strawberry Trifle
Tomato Salad
Fruit Crumbles
Beetroot and blackberry salad
Devonshire rhubarb, rose, and almond sponge pudding
Devonshire Cream and Honey Custard
Spinach and potato gratin
Devonshire Bean Salad
Blackberry Muesli
Devon Ratatouile
Blackcurrant ice-cream
Devonshire Strawberries and Cream
Leaf spinach and raisins
Rhubarb compote
Red Cabbage Salad
Devonshire leek and potato soup
Seville Orange Rice Pudding
Roasted Squash Soup
Honey Roast Parsnips
Apple Cake
Refreshing Fruit Fools
Special French Style Rice Pudding
Hearty Winter Vegetable Soup
Soda Bread
Special Roast Seasonal Vegetables
Autumn Veggie Lasagne
Runner Bean Chutney
Spicy Potato Salad with Fresh Coriander
Rhubarb and Gooseberry Relishes
Chickpeas with Spinach
Asparagus and Brie Tart
Rhubarb and Marshmallow Tart
Apple Latkes
Leek and Kale Potato Cakes
Cream of Parsnip, Apple and Sweetcorn Soup
Autumnal Apple Soup
Courgette and Tomato Gratin
Runner Beans with Tomatoes and Cheese
Pumpkin Cakes
Lettuce Soup
Baby Roast Potato Salad
Rhubarb Chutney
Spinach Frittata
Tasty Greens
Pea (and Ham) Soup
A Devonshire Omelette
Loving Brussels Sprouts
Blackberry Muffins
Nut Cutlets
Eton Mess
Elderflower Cordial
Tasting Devon's Past
Nettle Soup (2)
Rich and Creamy Chocolate Beetroot Cake
Baked potatoes stuffed with leek and goat's cheese
Blue Cheese Crumble
Vegetable Hot Pot
Pumpkin Damper Bread
Sweet 'n Sour Cucumber Relish
Favourite Pancake Fillings
Devonshire Splits
Nettle Soup (1)
Chicken & Chorizo Barley Risotto
Lebanese Beetroot Salad
Jams - October 2010
Harvest Seasonal Supper Recipes
Preserving Sweet Alford Apples
Vine Leaf Parcels - August 2010
Gooseberry Fool - July 2010
Elderflower Cordial - June 2010
Wild Garlic Pesto - May 2010
   Friday, 15 December, 2017    © Crediton Local Produce 2017