From Kit Davis at The Castle Restaurant in Bude who says, ‘This dish is good for dinner parties served with hot potatoes, as the pork belly can be cooked the day before and warmed when needed.’

This recipe came from Jenny Keegan, the late wife of the barman at The Grove Inn in Kings Nympton. Traditionally it's eaten with a roast on Sunday, with lashings of gravy. Some also serve the remainder for pudding with warmed golden syrup or jam.

From Toby Gritten, chef-proprietor at The Pump House in Bristol, who says, ‘We use Creedy Carver ducks - it’s a fantastic West Country product. In the restaurant we serve the breast with a crisp toast of braised heart and gizzards, confit the legs and use the livers to make this parfait which we serve with piccalilli and hairy bittercress. The recipe also works well with chicken livers, but swap the juniper for a few sprigs of tarragon.’

From Sarah Shaw of The Cornish Hen in Penzance, who says, ‘Follow two simple rules when cake-making: ensure all the ingredients are at room temperature, and pre-heat the oven. It’s then almost impossible to fail!

From Andrew Clark, head chef at Miller’s at The Anchor, who says: ‘This is fantastic served with a glass of crisp dry white wine.

From Mark Streeter, head chef at Dart Marina Hotel and Spa, who says, ‘This recipe is great for a relaxed supper – the lamb can be cooked the day before and re-heated while the couscous is being made.’

From Ian Nixon, chef-proprietor of The Vanilla Pod restaurant at The Cridford Inn at Trusham.

Forget bad batter and incompetent crepes – the key to great pancakes is understanding the science behind them. To make sure your Shrove Tuesday is flippin’ good, follow food scientists Melanie Loades’ and Richard Marshall’s six scientific steps to the perfect pancake.

From Marcus Lang, head chef at Hotel Du Vin in Bristol.

From Matt Mason at The Jack in the Green, who says: ‘The vegetables should be cut into neat dice – a rather tiresome job, but definitely worth doing.’

From Deborah Smallbone at The Grove Inn.

From Amy Hunt, owner-chef of Oak and Glass in Weston-super-Mare, who says, ‘Serve this with chunky bread and butter, and a glass of your favourite red wine.’

From Hotel Penzance.

From Neil Haydock, executive chef at
Fifteen Cornwall, who says, ‘Ribollita means reboiled. This is a classic Tuscan soup, made here using Cornish vegetables. It’s perfect for winter nights.’

From Dan Kay of Orchid Restaurant.

From James Duckett at The Old Custom House in Barnstaple.

From Northcote Manor near Umberleigh.

From Orchard Restaurant in Wadebridge.

From Combe House Hotel in Holford.

From The Mount Somerset near Taunton.

From The Honey Pot in Penzance.

From Lisa Clarke who runs chocolate workshops as The Chocolate Tart. Lisa says, 'Making ganache is a bit like making mayonnaise. Once you've mastered the technique and know what to do if it curdles, you never look back.'

From Phansit’s Kitchen in Bideford.

From head chef Aaron Calverd and sous chef Adam O’Sullivan at The Mill House in Trebarwith.

From Whitehouse in Chillington.

From Chapel St Brasserie in Penzance.

From Angus McCaig, head chef at The Holt in Honiton.

It’s easy to cook a great fish dish every time with this simple recipe from olive magazine.

From Millers at Glencot House.

This recipe for the traditional afternoon tea treats were sent in by reader Hetty Bonner in response to our distress call for a good recipe.

From Mark Bailey, head chef at The Mill at Rode, who says, 'Use Fussels rapeseed oil for this recipe - its uniquely nutty taste complements the dish.'

From The Cadeleigh Arms near Tiverton.

From Barrie Tucker, head chef at Combe House Hotel in Holford.

From Des Turland, executive chef at Brend Hotels, on behalf of Growfair - Pride of Cornwall.

From Darren Bunn, executive chef at Bovey Castle, who says, ‘This is a perfect early-summer dish.’

From Roskilly's.

From Adam Little of Harry’s Grill Bar. Adam recommends using local beef that has been hung for a minimum of 28 days for superior flavour and texture.

From The Bickford Arms.

From The Mount Somerset.

From The Olive Tree Restaurant at Queensberry Hotel.

From The Old Grammar School. Victoria of the café-restaurant says, 'It's a perfect light lunch, or serves two as a more substantial meal.'

From The Royal Duchy Hotel.

From Gaymer's Cider. "This is great with a bottle of cloudy Addlestone's cider," says Gaymer's Philip Morton.

From The Willow Tree Restaurant in Taunton. "This has been one of our most popular starters. Using quality scallops is crucial, and we buy ours from Phil Bowditch in Taunton," says chef-proprietor Darren Sherlock.

From Custard in Padstow.

From Deborah Smallbone at The Grove Inn, who says, “If you can’t get fresh, you can buy bags of frozen, cooked laver from most good butchers.”

From Tim MacKenzie of Provedore in Falmouth, who says, "The Octopus has to be frozen for at least two weeks beforehand, to make it tender."

From Mary Ann McCaig of Otter Brewery.

From Alan Murdoch of Fermoys in Newton Abbot, who says, ”This is a family favourite in our house - add different seasonal veg to give your family their daily quota.”

From Harvey's Wharf in Falmouth.

From The Alasia in Weston-Super-Mare.

From Keith Brooksbank, head chef at Alverton Manor.

From The Hole in The Wall in Bath.

From The Corner Bistro in Braunton.

From Las Iguanas in Bristol and Bath.

From Mary Ann at The Otter Brewery.

From The Jack in the Green at Rockbeare.

Created by Sandra Tate for Riverford Farm Shop in Totnes.

From Henry Hunton of Exeter’s Chandos Deli, who says, “Try to use some of the more sustainable fish, like pollock, whiting or gurnard; whatever is available and looking good.”

From The Residence in Bath. Head chef Jamie Hirst says, "Use either corn or maize-fed chicken for this dish."

From Rodda's.

From Driftwood Spars near St Agnes.

From The Somerset Arms in Maiden Bradley.

From Sampsons Hotel and Restaurant in Preston, Newton Abbot.

From the Farmers Inn at Higher West Hatch.

From Gidleigh Park at Chagford.

From Cornish Orchards in Duloe; this recipe was created by Tania Beaumont of Trefanny's Inn.

From The Pilgrims Rest Inn at Lovington.

From Aaron Calverd, head chef at The Mill House in Trebarwith.

From Fishers Restaurant in Bristol.

From Riverford Organic Vegetables.

From Holbrook House near Wincanton.

From Odds - The Restaurant in Cubert.

From Miles, Porlock.

From The Grand Hotel in Torquay.

Ben Smith, chef at The Harbour Inn in Porthleven, says "Use a mixture of whichever white fish you have available for this recipe."

From The Bay Restaurant, Penzance.

From The Mount Somerset in Lower Henlade.

From Restaurant de l'Arche in Bath.

From Darren Stocker, head chef at The Lower House in Georgeham, North Devon.

From Blagdon Manor, in Ashwater.

From Tabb's Restaurant in Truro. "I use duck breasts from Cornish Ducks' Terras Farm for this, as they're properly reared and happy - the best you can get," says chef patron Nigel Tabb.

From Dominic at The Old Sail Loft in
East Looe who says,"We use Bocaddon Farm Veal because it's top quality, local and free range - reared with care, unlike the cruel treatment veal used to undergo."

From Lee Fuller, chef at Bickleigh Mill in Bickleigh near Tiverton.

From The Royal Crescent in Bath.

From Tony Dalton, head chef at
The Waterfront Restaurant
and Bar in Plymouth.

From Holbrook House Hotel
and Spa in Wincanton.

From Malmesbury Syrups, Malmesbury.

With a zesty lemon sauce, from the Glass Boat in Bristol.

A rich winter pudding served with custard to warm your cockles, from Barclay House in East Looe.

A hearty and comforting dish from Saffron in Truro.

This simple yet sinful pud from The Salty Monk is gluten free and quite light, making it perfect for Valentine’s day - just reduce the quantities for two.

From the Red Lion Hotel, Clovelly.

Something for those who don’t like a heavy Christmas cake.

This Anglo-Indian recipe will provide a welcome - and spicy - change from Christmas fare. The Saffron Kitchen's Mignon Johnson uses local belly pork.

Make the most of this dish from chef Kevin King at the Moon and Sixpence by using a local cider and bird.

Kathy Hawkins from The Honey Pot says, "This is the most popular soup on our menu - it has a lovely colour and a gorgeous velvety texture."

Start Boxing Day with the The Grove’s version of this Sunday morning liberator.

From Highbullen Hotel, Golf and
Country Club.

This recipe comes from head chef Gary Shapland of the Hunters Inn, who says, “use local pheasants if you can.”

Served with a beetroot mousse. From The Crown and Victoria Inn, Tintinhull.

From Lilico’s 1844 in Barnstaple.

From The Swan Hotel,
Bradford on Avon.

This was the winning recipe at the Brend Hotel's Junior Chef of The Year competition, held earlier this year. Local celeriac is in season now, and this recipe is a great way to use it.

From Roots, Taunton.

From The George Hotel in South Molton.

From Jon Poupard, head chef at The Slipway Hotel in Port Isaac, who welcomes autumn in with fantastic local venison stuffed with a red onion and herb farce, finished with a port and balsamic sauce.

This recipe is from Antonina SZ Brown at St Kew Harvest Farm Shop.

From Jo Mounce of Lifton Strawberry Fields Farm Shop.

This is a recipe from Jane Baxter at Riverford Organic Vegetables HQ.

With a ginger, lemongrass and
chilli relish, from The Dartmoor Inn, Lydford.

This recipe comes from Paul Drye, catering development manager at St Austell brewery.

From The Quay Restaurant & Bar, Ilfracombe.

Bring home the bacon with these mouth-watering recipes.

For the ultimate decadent cheesecake try Auntie Liz’s to-die-for recipe.

From The Bakehouse Restaurant, Penzance.

This summer sarnie makes the most of Heal Farm’s hot-smoked lamb shoulder.

From sous chef Annie Stone at Kitley House Hotel.

This recipe comes from chef proprietor Matthew Tilt at Rodean Restaurant in Kenton.

From Wine in Cornwall's Mike Maguire.

From Quayside Fish, Porthleven.

A decadent dessert from Mill End Hotel and Restaurant, Dartmoor.

It’s all about spring chicken with this
recipe from Stumbles in South Molton.

Jane Baxter (left) will be preparing the following dish at The Riverford Field Kitchen this season.

With a root vegetable broth, from Ravals, Camelford

From Lobb's Farm Shop, Heligan

From Deli Paradiso, Launceston

“This is actually my mum’s hearty stew, and it is so simple - the beef and vegetables have plenty of flavour on their own,” says food's Stef Fox.

Nothing cheers the spirit like chocolate.
Beat the blues with lovely puds from Devon’s Tanner brothers.

You don’t have to be a top barista to create a gorgeous latte leaf on your coffee, although you will need an espresso machine with a steam arm, says Hannabeth Johnson of Cornish coffee company Origin.

From The Courtyard Deli in Falmouth. This is a nicer way of eating beetroot than pickling it; the zestiness and sweetness of the marinade balance the earthiness of the beetroot.

Jane Baxter of Riverford’s Field Kitchen says, “This dish is great for using up left over veggies.”

This recipe reflects The Grove Inn’s passion for good quality seasonal produce.

This recipes comes from 15-year-old Ellen Freebon, who won this year's South Hams Food & Drink competition with her delicious cod-with-a-crunch.

Chocolately goodness from Peter Constable at The Artillery Tower, Plymouth.

An easy recipe from Ringmore House Cookery School, Shaldon.

Otter Vale provide two handy recipes for the festive period.

Served with winter spiced red cabbage and blackberry essence, from Doyles at Winkleigh.

Cooking with the kids

This biscuity cake is divine with coffee, says Judith Tomline from Tiffins in Fowey.

A winter warmer from The Lower House, Georgeham.

Served with truffle oil and parmesan slivers.

“This is a very easy pud with a fantastic velvety texture, and best of all, it only takes 5 minutes to make,” says Matt Corner of The View in Millbrook, Torpoint.

“We always eat this with chunks of fresh sourdough bread,” says Dee of The Hoops Inn, Clovelly.

Nanette Manning from Launceston's Rezare Farmhouse shares a family recipe.

Jane Baxter works her magic on a warming autumnal dish.

One of the Riverford veg box delivery team's favourite Jane Baxter recipes

“This is going down a treat in the restaurant,” says Stephen Amos of The Royal Standard Inn.

“This is an unusual hot dessert and perfect for autumn,” says Libor Tesarik, Head Chef at
The Fox & Hounds Country Hotel.

Chef Dez Turland from The Royal Duchy in Falmouth let's us in on his summer seafood favourite.

Ben Tunnicliffe of The Abbey provides a grown up recipe for big kids.

Truro's Saffron shares its summer secrets with this fruity recipe.

Head Chef Tim Treseder at The Harris Arms in Portgate, Lewdown, makes a mean chocolate torte. Great for summer parties, whip this up for your next barbecue engagement.

Children’s Hospice South West has put together a children's cookery book, A Little Slice of Heaven, in aid of the charity, with Master Chef Peter Gorton.

This dish from Jane Baxter is a popular summer recipe at the Riverford Field Kitchen. You’ll need to prepare it the day before you plan to eat it. Serves 2.

It’s time to scrape off the rust, wash out the cobwebs and get the barbecue fired up for these sizzling beef recipes.

Sag Aloo is one of those wonderful Indian side dishes and this version uses the spinach-like common nettle as a replacement.

Jane Baxter knows her stuff. Trained at the Carved Angel with Joyce Molyneux, in Dartmouth, before moving on to the River Café in London, she now heads the team at Riverford Organics’ Field Kitchen in Buckfastleigh, where fresh, organic, seasonal produce is the starting point for everything on the menu. Get a taste of Field Kitchen dishes by trying Jane’s Rhubarb and Strawberry Crumble recipe.

Gooey, chocolatey eclairs are not as complicated as they look. In fact, making them is a jolly good way to keep kids entertained on a wet afternoon in the school holidays. Plus, everyone loves eating them don’t they?

This dish is absolutely brilliant for dinner parties but also easily adapted for a mid-week family meal. Alternatives to using turbot are brill or John Dory.

Turning out the same old roast lamb dish every Easter? Try these succulent recipes with local lamb and put a little bit of spring on the plate.

This Shrove Tuesday try our speedy recipe with local eggs and milk.

Vegetarian cooking is no longer just about cheese salads and mushroom omlettes - it has finally come of age. Just take a look at these delicious recipes.

Got the autumn blues? Invite the friends and family round for cocktail party. Devon’s top bartenders share their seasonal recipes with Lara Watson.
Photographs by Guy Harrop.

Beer’s not just for drinking anymore, especially with this beery recipe from one of Cornwall’s top breweries.

Makes one medium loaf for afternoon tea with or without butter. If you haven't got cornmeal, increase the amount of flour to compensate.

Feeds 4-6. Serve in a roasted pumpkin shell, as in the photo opposite - or a bowl will do.

Servings depend on the size of the pumpkin or squash, but serve a few chunks per person as an accompaniment to other dishes.

Suzanne Pender runs Isles of Scilly Shellfish with her husband, Mark. Take a look at her delicious recipe for crab cakes.

Shute Fruit's Lori M Reich shares a great green veggie recipe with food readers.

John Burton Race, celebrity chef and owner of The New Angel restaurant in Dartmouth, provides food magazine with a couple of recipes from his new book, Coming Home.

Beer’s not just for drinking anymore, especially with these beery recipes from Cornwall’s top breweries.