A quintessentially Devonshire dish, this recipe celebrates produce from the sea, the farm, the orchard and the dairy, The wonderful combination of textures creates a real treat to cook and eat.
A recipe provided by award-winning chef Peter Gorton.
This recipe was provided by Atlantic Gin. Inspired by La Mouclade by Alan Davidson.
A recipe by the Crab Shed in Salcombe.
A fabulous crab spaghetti recipe from crab specialist Favis of Salcombe.
Baby back ribs are taken from the back of the pig and are generally shorter, and less fatty than the belly ribs. They weigh approximately 1kg and include about 10-13 curved ribs.
To prepare the meat for rubbing you will need to remove the membrane; this can seem fiddly but is vital. There are some great YouTube tutorials out there to help you!
This delicious dish is perfect for the summer and is quick and simple to make.