Our chefs have come up with some great recipe ideas to make at home using staple ingredients from your kitchen cupboards. Over the coming weeks, we'll add more mouth-watering recipes for you to enjoy with your family.
Meet the chefs
Chris Morris is our Head Chef in The Kitchen and heads a team of four other chefs. Senior Sous Chef, Tracey Anning-Bennett has also put on her inventive chef's hat to join Chris in delivering a selection of recipes.
Chris started his career over 20 years ago in London, then moved to the South West after working in Sydney, Australia. He enjoys working with fresh, local, seasonal produce, treating the ingredients simply to make them the stars of the dishes. Chris believes in the importance of constantly learning and is currently exploring ways, with his team, to create more interesting vegetarian and vegan dishes.
Tracey has 28 years experience in the catering industry, working and learning from many different chefs over the years in a number of high-quality hotels, pubs and restaurants. Living and working in such a beautiful rural coastal area, Tracey enjoys using an abundance of quality local produce from both the land and sea as the basis for all the dishes at The Kitchen. She also has a passion for baking cakes, pastries and breads.
Blueberry oat pancakes with Greek yoghurt and summer berries
These pancakes are easy to prepare, quick to cook and make for a pretty healthy but delicious brunch.
The kids will have fun making up a bunch of these delicious carrot cupcakes that are vegan-friendly too.
Asparagus, red onion and ricotta filo tart
Asparagus combined with cheese and a buttery filo crust, this dish is sure to be a hit at your dinner table.
This brunch burrito is packed with delicious breakfast & lunch ingredients that will keep you going all day.
Roasted pepper, butternut squash and onion quiche
A delicious savoury dish that can be served warm or cold for lunch, dinner or as part of a picnic.
Shakshuka is an African dish that can be served for brunch, lunch or even as a light evening meal.
Baked sweet potato with smokey banana blossom
Granola breakfast pots
Homemade Chinese takeaway
Oat and seed flapjacks
Paprika and Parmesan cheese straws
Pea, leek and mint risotto
Peanut butter cookies
Stuffed courgette flowers
Sweet potato, chickpea and spinach curry
Turkey meatballs in a spicy tomato sauce
Wild garlic pesto