Crab Spaghetti Recipe using Favis of Salcombe Crab – by Lauren Heath

A true family run business, Favis of Salcombe’s history dates back to 1972, and is currently being run by 4 of the Favis family at the core, along with a 5th Favis who is starting out as a fresh young fish, straight from school as the Favis apprentice. We have been delighted to share their progress and news as well as a recipe before so … Continue reading Crab Spaghetti Recipe using Favis of Salcombe Crab – by Lauren Heath

Easy Chicken and Pesto Pasta – Ideal for beginners

Our kitchen is about the size of a knat’s testicle and given the tiny amount of surface space we actually have, I am all for the student modus operandi when it comes to cooking.  There is no shame in using a jar of pesto opposed to fresh pesto that you make yourself, and I can’t start to say that it matches it in taste but … Continue reading Easy Chicken and Pesto Pasta – Ideal for beginners

Inferno Stir Through Pasta – (Tomato and Mozzarella)

Originally posted on Veget8:
This is most probably the most extreme dish you will ever come  across.  OK, it might actually be mild compared to some mexican  recipes and in the grand scheme of things, actually eating fire    would be hotter and more deadly. But it’s hot.   It’s also very garlicky, the sort of quatities of garlic  involved would stun a man at 100 yards… Continue reading Inferno Stir Through Pasta – (Tomato and Mozzarella)