Food information and recipes from the heart of
Click on the link to to go the relevant
Farmers' markets across Devon
Ashburton: Tuckers Country Store and Proper
Pork market, every Saturday at Tuckers' Yard, 9.30am-3pm.
Barnstaple: Main food market on Fridays. Food also available on Tuesday and
Saturdays. Pannier Market, Town Centre, 9am-3pm.
Bideford: Tuesdays and Saturdays at the Pannier Market.
Bovey Tracey: Fortnightly on Saturday at the Town Square.
Bratton Flerning: Fourth Saturday of each month at the Village Hall,
Braunton: Fourth Saturday of each month at the Village Hall, 9.30am-12pm.
Buckfastleigh: Thursday at the Town Hail, 9am-1pm.
Combe Martin: Third Saturday of the month at the Village Hall, 9.30am-12pm.
Crediton: First Saturday of the month at the Town Square, 10am-1pm.
Cullompton: Second Saturday of the month at Station Road Car Park,
Dartmouth: Second Saturday of the month at the Old Market Square, 9am-1pm.
Dawlish: Every second Friday at The Lawn.
Exeter: Every Thursday at Fore Street/ South Street, 9am-2pm.
Exeter Slow Food: Third Saturday of the month, 10am-2pm.
Exmouth: Second Wednesday of the month at the Strand Gardens, 9am-1pm.
Heanton: Second Saturday of the month at the Parish Hall, 9.30am-12.30pm.
Honiton: Third Thursday of the month at St Paul's Church forecourt,
Holsworthy: Every Wednesday at The Square.
Ilfracombe: Every fortnight at The Lantern. 10am-12.30pm.
Ivybridge: Third Saturday of the month at Glanville Mill Car Park, 9am-1pm.
Kingsbridge: First Saturday of the month at the Town Square, 9am-1pm.
Lynton: First Saturday of the month at the Town Hail, 10am-12.30pm.
Newton Abbot: Every Tuesday at Courtenay Street, 9am-3pm.
Okehampton: Third Saturday of the month at St lames' Chapel Square,
Ottery St Mary: First Friday of month at Hind Street Car Park,
Plymouth: Second and fourth Saturday of the month at Sundial, Armada Way,
Seaton: Usually every third Friday (check Town Hall notice board for
details) at the Town Hall, 9am-1pm.
South Molton: Fourth Saturday of the month at the Pannier Market, 7am-1pm.
Tavistock: Second and fourth Saturday at Bedford Square, 9am-1pm.
Tiverton:. Third Wednesday at the Pannier Market, 9am-1pm.
Totnes: Last Saturday of the month at the Civic Hall, 9am-1pm.
Widecombe: Last Saturday of the month at The Church House, 10am-4pm.
170g Butter (clarified)
Salt for seasoning
Pepper for seasoning
Ground mace for seasoning
Fry 4 trout in olive oil and butter for about 10 minutes,
turning once, until cooked. Leave to cool. Meanwhile, clarify 170g
butter: melt it over a low heat, simmer for 3 minutes, then strain
through damp muslin.
Strip the fish of their skin, head and soft brown fat.
Pull the fillets away from the spine and flake into a bowl, picking out
any bones. Season to taste with lemon juice, salt, pepper and ground
mace. Divide between 4 small souffle dishes and cover with warm (not
hot) clarified butter.
Chill for 12 hours. Serve with hot, buttered
toast or crisp bread.
450 g plain flour
230 g lard, hard margarine or butter
340 g beef (skirt or chuck steak, not stewing beef)
1 small onion
Salt and pepper
Walnut sized piece of butter
- Pastry: Cut the fat
into small lumps, then rub it into the flour but not too finely.
- Add the salt and then start adding the
water gradually until it works together into a ball without being
- Set aside in a cool place.
- Filling: Cut the steak
into small pieces but do not mince.
- Slice potato and swede into thin, small
pieces about 2.5 cm across, and chop the onion finely.
- Dust the work surface with flour. Roll
out the pastry to about 6 mm thickness.
- Using a small plate cut out circles.
Moisten the edge with water and support nearest half of pastry over the
- On the other half, place a small layer
of prepared vegetables then a layer of beef.
- Repeat this process but do not overfill.
- Sprinkle sparingly with salt and pepper,
then add a small amount of the butter. Dust flour over the filling.
- Fold the other half of pastry which has
been resting on the rolling pin over the filling and squeeze the half
circle edges firmly together.
- Starting at the right side, whilst
supporting the left side with other hand, using first finger and thumb
turn the edge over to form a crimp.
- Repeat this process all along the edge,
ensuring a good seal.
- Brush pasty with beaten egg wash to help
with browning process and put a small cut in the centre of the top to
allow steam to escape.
- Bake at 220°C for about 20 minutes then
reduce temperature to 160°C for a further 40 minutes.
Smaller pasties need less cooking time, if
they are browning too quickly cover loosely with greased paper. You can
use ready made shortcrust pastry but buy the block and roll out to 6mm
thickness, ready made sheets are too thin. My Mum always brought the
pastry up together to seal like she was closing her purse so the edge of
the pastry ran along the top, as shown in the photo. Be careful not to
have too much filling as the pasty will burst during cooking. If you want
to use lean minced beef instead of cubed meat, toss vegetables to coat
through 1 teaspoon cornflour before layering.
0.5 oz fresh yeast
1 teaspoon sugar
2 cups milk
4 cups flour
1 oz sugar
1 teaspoon salt
Half a stick of butter
- Mix together the yeast, warm milk and 1
teaspoon of sugar and let it rest for 30 minutes.
- Rub the butter into the flour and add
the remaining sugar and salt.
- Add the yeast mixture and mix to form
- Knead until elastic and leave covered,
in a warm place for an hour or until doubled in size.
- Knead again and divide into 16 bun
shaped pieces, place the buns onto baking sheets that have been dusted
- Leave again to allow the buns to rise
the bake in a preheated oven at 220°C, 425°F or Gas Mark 7 for 12-15
- When cool, split down the middle and
fill with clotted cream and strawberry jam.
Falmouth bay scallops with a ginger,
lemongrass and chilli relish
From The Dartmoor Inn, Lydford Serves 4
Scallops 12 shelled and washed, with roe left on
Ginger bulb 1, finely chopped shallot 1, finely chopped lemongrass 1
stick, finely chopped red chilli 1
Soya sauce 1 dessert spoon, chives 1 small bunch chopped, a squeeze of
lemon, salt and pepper, olive oil 2 tbsp
For the relish Place the chopped ginger, chilli, shallot, lemongrass and
chives in a bowl and add the lemon juice, olive oil and soya sauce. Mix
For the scallops Pat the scallops dry with kitchen paper. Heat some olive
oil in a heavy-bottomed pan to almost smoking. Season scallops with salt
and pepper and pan fry for 2 minutes each side until cooked. Remove and
place on serving plate. Cover with the relish and garnish with some leafy
herbs. Serve immediately.
The Dartmoor Inn Lydford, Phone: 01822 820221
Pork belly with chorizo, roast peppers
and local cockles
From the Quay Restaurant and Bar, Ilfracombe
Pork belly 1/2 (scored across the skin)
Lemon 1, carrots 2, parsnip 1, garlic 1 head, onion 1, rosemary and thyme
White wine 1 glass, red peppers 3, chorizo sausage 1, local cockles 500g
Roughly dice the vegetables and herbs, slice the lemon, and put in a deep
Season the skin of the pork with salt and paprika to help crisp the
crackling. Lay the pork over the vegetables and lemon, skin side up. Add
the glass of wine and cover with foil. Cook for around 5 hours at 140 C
Meanwhile, roast and skin the peppers by blackening their skin over the
gas, then leaving to steam and cool in a bowl covered with cling film.
Wash the cockles in clean cold water and slice the chorizo. Once the pork
is very tender (check with a fork on the edge) you need to press it as it
cools between two flat trays with a weight on top. This flattens the pork
into a more presentable piece and also flattens the bands of fat that run
through the meat. Once the pork is flat and cool, chill for 1/2 hour -
this makes it easy to cut into square portions.
To serve, heat a frying pan with some oil, add the pork, skin side down
(beware this may spit and crackle but it's worth it) turn the pork over
and test the skin, and if it's not yet crisp, lay it back, skin side down.
Add the cockles, chorizo and peppers and heat them all in the oven at 180
C degrees this should only take 4 minutes.
Serve with fresh bread and olive oil.
The Quay Bar, 11 The Quay, Ilfracombe Phone: 01271 865599
Chocolate and raspberry pavlova
From Lifton Strawberry Fields Farm Shop Serves 10
Egg white 210g or approx. 8 eggs, caster sugar 400g, good cocoa powder 3
tbsp, vanilla essence 1 tsp, red wine vinegar 2 tsp, good quality plain
chocolate 25g, chopped small, Devonshire cream 500ml, whipped, fresh Devon
raspberries 500g, plain chocolate grated, to decorate
Whisk the egg whites until stiff, then gradually whisk in the caster
sugar, a little at a time. Whisk in the vanilla essence, red wine vinegar
and sifted cocoa powder, and lastly fold in the chopped chocolate. Spoon
the mixture onto baking parchment in a high mound, and bake in a cool oven
of 130 C, for 1.5 hours. Allow to cool before spreading with the whipped
cream and piling on the raspberries. Finish with the grated chocolate.
Serve with a good dollop of clotted cream, or even better, some Lifton
Farm Shop homemade raspberry or chocolate ice cream.
Lifton Strawberry Fields Farm Shop Phone: 01566 784605