At Mill Cross Retreats, we believe in cooking with the best that Devon has to offer—seasonal, organic & sustainably sourced ingredients that celebrate our region’s rich produce.
In The Bakehouse we use the finest of organic, seasonal & local produce in our private cookery classes & private dining. Do come & join us to see just how great our local (often homegrown) produce is & what you can make & eat.
February may be deep in Winter, but there’s still plenty of local goodness to enjoy. Here are five delicious recipes using ingredients that are fresh & abundant this time of year.
1. Creamy Celeriac, Butter Bean & Apple Soup
A warming, silky soup that makes the most of celeriac, a winter staple in Devon, paired with local apples for a hint of sweetness. We are lucky that we grow both but they are cheap to buy so we highly recommend this nutrient rich soup!
Ingredients:
1 medium celeriac, peeled and diced
1 tin of organic butter beans
1 large Devon apple (cooker or eater) peeled and chopped
1 white onion, finely chopped
2 cloves garlic, grated
500ml organic vegetable stock
100ml double cream (or oat cream for a dairy-free option)
Fresh thyme
Olive oil, salt & pepper
Method:
Sauté the onion in olive oil until soft.
Add the garlic & stir- cook for a couple more minutes
Add the celeriac & apple, cooking for 5 minutes.
Pour in the stock & butter beans & simmer until the celeriac is tender (about 20 minutes).
Blend with a stick blender until smooth, stir in the cream & season to taste.
Serve with crusty sourdough.
2. Roasted Beetroot & Goat’s Cheese Tart
Really delicious beetroot tart- perfect for a weekend lunch Sweet, earthy beetroot pairs beautifully with creamy local goat’s cheese in this simple yet elegant dish.
Ingredients:
3 medium beetroots, roasted and sliced in olive oil
1 sheet of puff pastry
100g local goat’s cheese (try the brilliant The Cheese Shed in Bovey Tracy or Ben's Farm Shop for a great selection
50g walnuts, hazelnuts or pine nuts
1 handful fresh rocket
1 tbsp balsamic vinegar
1 free range egg, beaten (for glazing)
Salt & pepper
Method:
Preheat the oven to 200°C. Roll out the pastry & score a border around the edges.
Arrange the beetroot slices on top, crumble over the goat’s cheese & season.
Dot your chopped walnuts or hazelnuts or pine nuts all over
Brush the edges with beaten egg & bake for 20-25 minutes until golden.
Drizzle with balsamic vinegar & top with fresh rocket before serving.
3. Wild Mushroom & Barley Risotto
A hearty, nourishing dish using Devon-grown mushrooms & nutty pearl barley instead of traditional rice.
Ingredients:
200g mixed wild mushrooms (shiitake, chestnut, oyster)- visit the excellent Forest Fungi who are Devon based, but do mail order!
240g pearl barley
1 shallot, finely chopped
2 cloves garlic, grated
25g salted butter
750ml organic vegetable stock
100ml white wine (optional)- if you're in a Devon mood try Sharpham wine (which we very much enjoyed at our wedding & would highly recommend)
50g grated local hard cheese (such as wonderful Sharpham Rustic)
Fresh flat leaf parsley
Method:
Sauté the shallot & garlic in butter until soft.
Add the barley, stirring for a minute, then pour in the wine (if using).
Gradually add stock, stirring occasionally, until the barley is tender (about 35 minutes).
Add the mushrooms, stirring into the risotto for about 5 minutes
Add the cheese and parsley.
4. Lyme Bay Mussels with Cider & Smoked Bacon
We are really lucky to be able to get Lyme Bay mussels at Bens Farm Shop ATM.
This dish combines the sweetness of Devon cider with proper butcher's smoky bacon & rich cream for a truly indulgent seafood experience.
Serve with crusty sourdough bread to mop up the delicious sauce.
Ingredients (Serves 2-4)
1kg fresh mussels, cleaned and de-bearded
200ml Devon cider (dry or medium)- try brilliant Sandford Orchard
4 rashers of smoked bacon, chopped- n.b. if you can, get bacon from your butcher - it will be much better quality & without nasty additives
1 shallot, finely diced
2 cloves garlic, grated
100ml double cream (Riverford Dairy is our choice)
1 tbsp butter
1 tbsp fresh thyme leaves (or parsley)
Freshly ground black pepper
Crusty sourdough bread, to serve
Method
Prepare the Mussels
Rinse the mussels under cold water, discarding any that are cracked or don’t close when tapped.
Cook the Bacon & Aromatics
In a large pan, melt the butter over medium heat.
Stir in the shallot and garlic, cooking on a low heat until softened.
Add the chopped bacon and cook until crispy.
Steam the Mussels
Pour in the Devon cider & bring to a gentle simmer.
Add the mussels, cover & steam for 4-5 minutes, shaking the pan occasionally until they open. (Discard any mussels that remain closed.)
Finish the Sauce
Stir in the double cream & fresh thyme or parsley, letting it warm through for a minute.
Season with black pepper (the bacon should add enough salt).
Serve & Enjoy
Ladle the mussels & sauce into bowls.
Serve immediately with crusty bread to soak up the cider-infused cream sauce.
5.Devon Apple & Hazelnut Crumble
A classic dessert celebrating Devon’s apples & locally foraged hazelnuts.
Ingredients:
4 large Devon apples, peeled & chopped
2 tbsp local honey
1 tsp cinnamon
100g organic jumbo oats
100g Doves Farm Spelt Flour
100g butter (or coconut oil for vegan)
50g chopped hazelnuts
Method:
Preheat oven to 180°C. Toss the apples with honey & cinnamon, then spread in a baking dish.
Mix oats, butter & hazelnuts to make the crumble topping.
Sprinkle over the apples & bake for 25-30 minutes until golden.
Serve with organic clotted cream (from Riverford Dairy, obvs!).
Why Cook with Seasonal & Local Ingredients?
Cooking seasonally means fresher flavours, better nutrition & lower food miles, making your meals both delicious & sustainable. By supporting Devon’s organic farmers, growers & producers, we help preserve the environment & local economy.
Which of these recipes will you try first? Let us know in the comments!
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