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Serving roast duck with some form of tart fruit is a time-honoured tradition
Mixing the sweet and the sour, the earthy meats against the honeyed sauce
Why not make this a Sunday morning ritual...?
The tasty recipe from our 'Flavour of Italy' evening, 2016 Festival
A great way to bring together two of autumn’s finest ingredients
Squid is a great sustainable fish that is easy to cook in seconds
Try this tasty fishy recipe from Crumbs Magazine
A classic Indian side dish that is so easy to make and full of flavour
"Coming up with unusual pizza toppings has become a bit of an obsession for...
As cheesecakes go, this one is really rather virtuous
Try something a little different with this gravadlax recipe
Festival Sponsor, Pipers Farm explains how to cook the perfect steak
On saffron & green pea risotto with caramelised baby vegetables and dill...
Here's a great seasonal treat from Orlando Murrin
These dark, intensely chocolatey muffins are very popular with grown-ups
Richard Bertinet's delicious tartine recipe
Mat Prowse's wonderful pepper stew, just great with Gurnard
For the perfect cream tea it is worth a small effort making these scones
Try this deliciously light, pâté recipe from Chef Simon Hulstone
A simple dish that combines two of Springs finest ingredients
The combination of marmalade and star anise worked brilliantly!
Try this delicious recipe from the Ashburton Cookery School
There's a mussel farm at Elbury Cove producing deliciously sweet mussels
A delicious recipe celebrating the sea by Mark Hix
"A dish we really enjoy at the Manna From Devon Cooking School"
Short on time and want to indulge yourself!