recipes from our Cafe & Deli 
A selection of our recipes for you to try. Shop in our Deli for your key ingredients or may be grow and use your own, with seeds and plants from our Garden Centre. 
4 tbsp olive oil 
3kg lamb neck fillet, cut into 5cm cubes 
4 large onions, sliced 
8 garlic cloves, crushed 
thumb sized piece fresh ginger, grated 
2 tbsp plain flour 
1 tbsp coriander seeds 
2 tsp cumin seeds 
pinch saffron, soaked in a little warm water 
for 10 minutes 
750ml lamb stock, hot 
2 cinnamon sticks 
4 preserved lemons, rinsed, halved 
handful fresh parsley, chopped to serve 
lamb tagine with preserved lemons and olives 
serves 12 
Heat oil in a large, heavy based tagine or casserole, over a high heat. 
Season the lamb, then fry in batches for 6-8 minutes until golden brown all over. Remove and set aside. 
Turn down the heat to medium, add the onion, garlic and ginger and fry for 10 minutes until softened. 
Stir in the flour and fry for 1-2 minutes 
Dry-fry the coriander and cumin seeds in another pan until fragrant, then grind in a pestle and mortar 
Add the ground spices to the tagine or casserole dish and fry for 1-2 minutes. 
Return the lamb to the pot, along with the saffron water.  
Cover with the stock, add the cinnamon, bring to the boil and simmer, covered, for 30 minutes. 
Uncover and simmer for further 15 minutes until the lamb is tender. 
Allow to cool completely and freeze in a sealed container if you are cooking this dish in advance; defrost thoroughly before proceeding to the next stage. 
If not, add the preserved lemons and olives and simmer for another 15 minutes.  
Season, stir in the parsley and serve. Perfect with plain or spiced rice pilaf. 
435g tin unsweetened chestnut puree 
125g soft unsalted butter 
1 tsp vanilla extract 
1 tbsp dark rum 
6 large eggs, separated 
250g melted dark chocolate 
50g castor sugar 
25g muscovado sugar 
pinch of salt 
22cm springform tin, greased and lined.  
chocolate chestnut cake 
Pre-heat oven to 180oC/Gas mark 4 
Beat chestnut puree with butter 
Add vanilla rum, egg yolks and melted chocolate, blend well 
In another bowl, whisk the egg whites with the salt until foamy 
Add the castor sugar gradually to form stiff, glossy peaks then sprinkle the muscavado over and fold in 
Gently fold the egg whites into the chestnut mix 
Pour into the tin and bake for 45 minutes until the cake has risen and is firm on top 
Cool in the tin for 20 minutes and then turn onto a rack . 
450g sweet potatoes 
450g pumpkin 
55g butter 
1 large onion, sliced 
5cm piece root ginger, peeled & chopped 
1 tsp ground coriander 
860ml stock 
150ml double cream 
salt & pepper 
coriander leaves to garnish 
sweet potato, pumpkin & ginger soup 
Serves 4 
Peel & slice sweet potatoes 
Remove pumpkin skin, scrape away seeds and pulp/chop the flesh 
Melt butter in large saucepan. Add onion and fry over low heat until softened 
Add ginger and coriander and fry for few minutes 
Stir in the sweet potato and stock, season with salt & pepper & bring to boil 
Lower heat, partially cover and simmer for 20-30 mins until vegetables very soft 
Puree soup in a blender or food processor 
Poor back into the cleaned pan with the cream and reheat gently, without boiling 
Pour into warmed bowls, serve sprinkled with coriander. 
200g chorizo suitable for cooking 
75ml fino sherry 
olive oil 
chorizo al jerez - chorizo with sherry 
Serves 4 
Cut chorizo into bite sized pieces 
Place frying pan over medium heat and add few drops of olive oil 
When pan starts to smoke, add chorizo and fry, turning quickly so both sides are crispy 
Add sherry and leave for few seconds for the alcohol to burn off 
Transfer to dish and serve immediately with lovely crusty bread. 
12 large free range eggs 
9 fl oz double cream 
Sea salt and black pepper 
4 plump garlic cloves crushed 
1 butternut squash about 900g 
2 tbsp olive oil 
1 tsp tamari 
225g baby spinach 
handful of chopped walnuts 
butternut squash, spinach & walnut frittata 
Serves 6 
Preheat the oven to 220oC 425oF gas mark 7 
Mix the eggs, cream, seasoning and garlic 
Peel and chop the butternut squash into 1inch chunks. Baste in Olive Oil and tamari. Bake in the oven for about 25 minutes until tender golden and crisp at the edges. 
Transfer the squash to a non stick frying pan and on a medium heat add the spinach to the squash and stir until wilted. 
Add the egg mixture and let the egg begin to set, cut into the frittata allowing the uncooked egg to fill the gaps and keep moving about until all the egg is set, moving the pan gently side to side. 
Add walnut pieces to soft top. Remove from heat.  
Leave to cool. 
4 pheasant breasts minced 
8oz minced belly of pork 
1 medium onion very finely chopped 
1 fat garlic clove crushed 
2 tbsps chopped flat leaved parsley 
2oz parsley 
1 small egg 
1 rounded tablespoon seasoned flour 
2 tbsp olive oil 
Salt and pepper 
For the sauce 
1 rounded tsp sweet smoked paprika 
1 shallot chopped finely 
1 crushed garlic clove 
2 x 400g tinned chopped tomatoes 
Salt and pepper 
pheasant meatballs in smokey tomato sauce 
Serves 4-6 
Pre heat oven to 140°c 
In a bowl place the minced meats, chopped parsley, onion, garlic and breadcrumbs. Add the egg ,salt and pepper 
Combine everything using your hands or a fork 
Then take small pieces of the mixture and roll into small balls 
Lightly coat in seasoned flour 
Heat olive oil in a pan and brown the meatballs a few at a time.  
Now make the sauce 
Heat the oil, add the onion and cook for about 5 minutes, then add the garlic and paprika 
Stir in tinned tomatoes, season with salt and pepper, 
Bring to simmering point and cook gently for about 20mins 
Add the meatballs and transfer to a shallow oven proof dish, cook for 40 minutes until cooked through 
Serve with garlic mashed potatoes, creamy polenta or noodles. 
110g/4oz butter 
2 medium onions 
560g/11/4lb peeled squash deseeded and cut into small chunks 
3 courgettes trimmed and sliced 
1.1 litres/2 pints stock 
3 tbsp pesto 
1 tbsp lemon juice 
salt and pepper 
to garnish 
4 tbsp creme fraiche 
1 tbsp toasted pinenuts 
handful fresh basil leaves or chopped parsley 
squash and courgette soup with pesto and creme fraiche 
Serves 6 
Melt the butter in a large saucepan 
Add the onions and cook over a low heat for 5-7 minutes until soft and lightly golden 
Add the squash, courgettes and stock, bring to the boil  
Lower heat and simmer for 20-25 minutes until the vegetables are soft 
Liquidise the soup in batches in a food processor or blender retaining a slightly chunky texture 
Return soup to pan with pesto and lemon juice and season with salt and pepper 
Ladle the soup into warmed bowls and garnish with creme fraiche, pinenuts and herbs. 
450g butternut squash peeled and deseeded 
2 tbsp olive oil 
1 red onion, sliced 
For the batter 
170g plain flour 
a large pinch of salt 
2 eggs 
425ml milk and water, mixed half and half 
2 tsp chopped fresh thyme 
butternut squash toad in the hole 
Pre heat the oven to 220oC/425oF/gas mark 7 
Make the batter: sift the flour with the salt into a mixing bowl and make a well in the centre. Break the eggs into the well, add a little of the milk and mix with a wooden spoon or whisk. 
Gradually add the rest of the milk, drawing in the flour, until the mixture reaches the consitency of thick cream. Stir in the thyme and set aside 
Slice the squash 
Put the oil into a small roasting tin and heat on top of the stove. 
Add the onion and cook over a low heat until soft 
Increase the heat and add the squash, toss for 2 minutes 
Pour in the batter and bake in the pre heated oven for 30-40 minutes until risen and golden brown 
Serve immediately with tomato relish or salsa. 
3 quinces, well washed  
80g butter 
½ cup light honey 
¼ cup water 
quince baked in honey 
Pre heat the oven to 150˚c. 
Halve but do not peel quince, remove pips and core from each with a spoon, making a neat hollow. 
Select a gratin dish to hold quince halves snugly and grease with a third of the butter. 
Arrange quince halves with hollows uppermost.  
Divide honey and remaining butter between hollows and pour water gently around sides. 
Cover with foil and bake for at least 3 hours until quinces are soft and a rich red. 
Serve hot or warm with hollows filled with honey juices and thick or clotted cream. 
50g butter 
2 medium onions chopped 
750g courgettes 
1 garlic clove chopped 
2 tsp fresh rosemary leaves, finely chopped 
2pts chicken or vegetable stock 
Salt and pepper 
150ml natural yogurt and 
2tbsp chopped chives to garnish 
chilled courgette & rosemary soup 
Serves 4 
Melt the butter in a pan and add the onions. Sauté for about 5 minutes, stirring, then add the courgettes. 
Cook for a further 5 minutes and add the garlic, rosemary , stock , salt and pepper 
Simmer for 25 minutes. 
Allow to cool then liquidize 
Chill in the fridge for several hours. 
Swirl a little yoghurt into each bowl of soup and sprinkle with chopped chives to serve. 
1 egg 
2 tbsp caster sugar 
250g tub of mascapone 
225g brioche slices 
500g ripe but firm apricots, cut in half, stones removed 
4 tbsp demerara sugar 
apricot brioche tart 
Serves 6-8 
Pre heat oven 180C/350F/Gas 4 
Lightly grease a shallow ovenproof dish 
Whisk egg and castor sugar together in a bowl , add the mascapone, whisk until smooth 
Arrange brioche slices in a single layer in the dish , spread the mascapone mix over the brioche 
Arrange apricots on top, sprinkle with demerara sugar 
Bake for 30-35 minutes until custard is set and golden 
Serve immediately with crème fraiche and dust with icing sugar
Avon Mill Garden Centre . Woodleigh Road . Loddiswell . Kingsbridge . South Devon . TQ7 4DD . Tel Garden Centre 01548 550338 Cafe 01548 550066 / Privacy 
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