Devon Holiday Inspiration

Searching for sensational recipes to enjoy whilst you ‘Go Vegan’ this month or perhaps after all the festivities a simple yet healthy & delicious option is what’s required? Our fantastic Head Chef Matt Wadsworth enlightens us with a couple of inspiring, tasty & terrific Vegan favourites, one sweet & one savoury depending on your preference. Smoothie Bowl Ingredients: Banana – 1 sliced  Strawberries – 15 sliced Blueberries – two handfuls Coconut flakes Chia seeds – 1 teaspoon Granola – 2 tablespoons (add raisins for sweetness) Mango – 1/2 sliced  Dragonfruit – 1 innards scraped out Apple – 1 peeled and chopped Coconut milk – 1 tin Maple Syrup/ Bee Free Honee (Apple based Vegan alternative to Honey) – 2 tablespoons Mint – 1 sprig  Method: For the smoothie base, take the apple, coconut milk, dragonfruit, half of the strawberries, half of the banana and 1 tablespoon of honey and blend to a smooth liquid. Put in the freezer for one hour. Once moderately frozen, pour into a small bowl. Assemble your berries, banana and mango in an aesthetic like manner on top of this, then add granola followed by seeds and coconut flakes. Finish with the final table spoon of Maple Syrup/Bee Free Honee and a sprig of mint – DELICIOUS! Sri Lankan Yellow Curry Paste Ingredients; Ginger – thumb sized piece Garlic – 3 cloves White onion – 1 medium peeled Red chilli – 1 no seeds Fennel – half bulb  Coriander stalks – 1 bunch (save leaf for garnish) Curry powder – 2 tablespoons Garam Masala powder – 1 tablespoon Turmeric – 1 teaspoon Lime – 1 juice and grated zest White sugar – 1 tablespoon  Few splashes of water  Salt and pepper Other Ingredients;  2 tins of coconut milk 3/4 pint of veg stock Cumin seeds – 1 teaspoon Black mustard seeds – 1 teaspoon (optional) Selection of Stir fry vegetables. Matt suggests mange tout, spring onion, baby corn, peppers, courgette & cooked sweet potato Method: Blend all paste components and put to one side. Heat either coconut oil or sesame oil in pan with cumin and mustard seeds. When seeds begin to pop add paste and fry on a medium heat for 3 mins, making sure not to brown anything. After, add the coconut milk and veg stock. Reduce by a third or until desired thickness is reached. Add stir fry veg and cook for 2 minutes making sure it’s still crunchy. Serve and finish with coriander leaves. ENJOY!

Looking for an easy Carbonara recipe to keep up your sleeve for that quick fix for your next family holiday? Our latest holiday cooking guide will work a treat. Serves 4 people Easy to make   20 mins prep time 20 mins total We’ve used typically available ingredients, but we understand when your on holiday you need to be flexible & often work with what you’ve got. If for any reason some of the ingredients are hard to come by you can sub them with…. Spaghetti > linguine, fettuccine or vermicelli. Bacon > pancetta, lardons, prosciutto. Parmesan > pecorino romano / manchego or cheddar. Ingredients 350g (approx) of spaghetti Parmesan cheese 6-8 rations of bacon 3 eggs Olive oil Sea salt / black pepper A handful of chopped parsley (optional) 2 cloves of garlic (chopped) Cooking Tips Fill a large pan with water, a generous sprinkle of salt & bring to the boil. Cook spaghetti in accordance to the instructions – we’re looking for al dente. Drain the pasta & save a mug of pasta water for later. In a bowl whisk the eggs & add the parmesan. Using the now empty large pan cook up your bacon / lardons until crispy. Remove the bacon / lardons but keep the fat in the pan (the smoky flavour tastes great!) Add the chopped garlic to the pan & cook for 1 min / until it begins to brown off. Add your cooked spaghetti to the pan & stir – this will coat your pasta in bacon fat (yum). Turn off the hob & remove pan from the heat. Pour your parmesan / egg mixture into the pan & stir until creamy. Add the bacon / lardons into the pan, drizzle with olive oil & serve. Sprinkle with parsley & add more parmesan (if required). Enjoy! Ladram Bay Supermarket By now you’re probably wanting to try this recipe for yourself? For those staying with us you’ll be able to find all the ingredients used in this recipe at the Ladram Bay Supermarket

As we get into the swing of peak season, we thought we’d share a recipe with you that’ll make you want to reach for the BBQ tongs. The latest instalment of our holiday cooking guide is super simple & mouthwatering, ladies and gentlemen its BBQ lamb chops. BBQ Lamb Chops BBQ or oven 25 mins cooking time Serves 4 people Easy to make Ingredients for marinade 1 teaspoon of fennel seeds 1 sprig of thyme 1 teaspoon of cumin seeds 2 tablespoons of olive oil A pinch of salt & black pepper TIP: Be organised & just add a mix of the dry herbs from your cupboard at home into a sandwich bag or small tupperware. Doing this before you go away and will save time, money & most importantly, packing space! Ingredients 12 lamb chops (available from Greendale Farm shop) Preparation Instructions Light your BBQ and give it 30 mins to get nice and hot – we want those chops crispy! If weather isn’t on your side then you can still rustle up this dish in an oven,  just crank it up to 200°C / gas mark 6. On a chopping board chop up the thyme. Put all the marinade ingredients together (minus the olive oil) and blend in a pestle and mortar. If you don’t have a pestle and mortar try using an empty salt / pepper grinder. Sprinkle all your spices on the chopping board and rub each lamb chop so it’s well seasoned. Once coated, drizzle each in a splash of olive oil – then pop on the BBQ! Turn every couple of minutes for 8-10 minutes in total until they look crisp & delicious! TIP: If you press the chop & the meat gives, it’s medium-rare. If it doesn’t move then it’s well done. This dish is best served with some grilled veg, salad and cous cous – super easy prep! By now you’re probably wanting to try this recipe for yourself? We’d recommend buying your chops from Greendale Farm Shop just 15 mins away from Ladram Bay. We’ve included a map below – that way you can spend less time driving and more time cooking.

Holidays are a time for you to let your hair down and indulge, with the task of cooking often being one of the first things that gets shelved. Lets face it cooking can often feel like a lot of work when on holiday. You travel long distances, arrive with hungry children, need to operate in an often unfamiliar kitchen, with fewer ingredients at your disposal. This doesn’t need the be the case! Our latest recipe uses a single pan, can be put together in under 30 minutes, and serves 4. Bacon and Spinach Pasta Recipe:   Easy to make 10 mins prep time Serves 4 people 20 mins cook time Ingredients Required We understand when your on holiday you need to be flexible with ingredients. You can use different types of pasta, we would recommend penne or farfalle pastas as alternatives to fusilli pasta – just avoid spaghetti / linguini. 200g of bacon x1 white onion x1 chicken stock cube 200g grams of pasta 4 handfuls of spinach Parmesan /or/ cheddar Cooking Tips Cut the bacon up into small strips & fry on a medium heat in pan until crispy. Empty the pan (bacon) into a bowl, leave the bacon fat in the pan. Dice the onion & add to the pan, cook until the onion becomes soft. Add 500ml of boiling water & stock cube to the pan (stir the stock to dissolve). Add the pasta to the pan & cook for 8-1o minutes (unless using fresh pasta, in which case follow the packaging cooking instructions). Add the spinach to the pan & stir until wilted. By this time the pasta will have absorbed most of the water. Turn off the heat & add the bacon, sprinkle grated parmesan (or cheddar) over the pan before serving.  

This holiday recipe is a take on traditional Christmas favourite only with an indulgent layer of custard and crumble. Mince pies with custard & crumble   Easy to make 25 mins prep time Makes 12 pies 20 mins cook time Ingredients Required 180g of plain flour 125g of butter (unsalted) X3 tablespoons of caster sugar X1 large egg 180g – 200g mincemeat 120g of custard Cooking Tips Heat your oven to around 180°c – 200°c, place a baking tray in the oven and leave to warm up. Take your 125g of butter and cut up into small pieces and place in a bowl, before sifting the flour on top and adding a pinch of salt. Rub the mixture together on your hands – stop when the consistency resembles breadcrumbs. Now stir in the x2 tablespoons of sugar. Take half a cup (85g) of the mixture and set it aside (forms part of the crumble topping) Separate the yolk and egg whites and place them into two separate bowls. Now beat the egg yolk with a fork before adding it to the main pastry mixture. need this together and roll into a ball. Sprinkle flour over a smooth work surface and the pastry, before rolling the pastry flat (5-7 mm / the thickness of an iphone) Now take a pastry cutter (ideally 8cm diameter) and cut / re-roll until you have 12 rounds. (Don’t have a pastry cutter? Use the base of a bottle of wine & cut around it with a knife). Take your 12 pastry disks and gently push them into a standard 12 cup bun tin and then add one teaspoon of custard and a small ball of mince meat on top. (Try to avoid over loading the cups with mince meat). Take the final tablespoon of sugar and add to the 1/2 cup of batter you previously set aside (re: point 5). Pinch this together to make crumble like clumps, before adding this on top of your mince meat. Place your tray in the oven for 15 mins, once cooked leave to cool. If you are planning this dish several days in advance be sure to store them in an airtight storage container and consume within 2 days of cooking.

Our first holiday cooking guide of spring 2017 is possibly our easiest to date, all you will require is a microwave & 8 readily available ingredients. The latest instalment in our series of holiday cooking guides is very caravan friendly & adaptable. Tomato risotto recipe Easy to make 5 mins prep time Serves 4 people 20 mins cook time Ingredients Required 250g of risotto rice 200ml of vegetable stock 500ml of carton passata (tomato sauce) 500g of cherry tomatoes x1 onion (finely chopped) x4 rashers of bacon (optional) 100g of mozzarella (drained & cut into chunks) Parmesan cheese (for grating) Chopped basil (to garnish) Cooking Instructions Place the risotto rice, onion & half the butter into a microwavable bowl, cover & cook on a high heat for 3 mins. Stir in the vegetable stock & passata. Continue to cook (this time uncovered) for another 10 minutes. Stir the bowls contents, before adding in the cherry tomatoes & mozzarella. Microwave for another 8 minutes (until the rice is soft). If you fancy adding bacon, fry up 4 rations & chop into small pieces. (alternatively buy lardons) Leave the bowl to cool down for a few minutes before stirring in the other half of the butter. Stir in some chopped basil & grated parmesan before serving to your lucky guests.

Our first holiday cooking guide of 2018 requires just a single pot, provides 3 of your 5-a-day & most importantly is very shareable. The latest instalment in our series of holiday cooking guides is also very adaptable, meaning if you fancy a little more spice the dish can easily be enhanced with garlic, chilli powder or cayenne pepper. One Pot Spiced Chicken & Sweet Potato Stew Easy to make 15 mins prep time Serves 4 people 40 mins cook time Ingredients Required 3 sweet potatoes (cut into small chunks) 1/2 a cauliflower (chopped) A small bag of spinach (200g) 8 chicken thighs (skinless & boneless) 500ml of chicken stock 1 table spoon of sunflower oil pumpkin seeds (roasted) x4 warmed naan bread (optional) Spice Paste x2 white onions (chopped) x1 red chilli (chopped) 1 teaspoon of paprika A cube of ginger (thumb sized) x1 can of tomatoes x1 lemon (deseeded & chopped) Cooking Tip Save time & avoid washing up your pan in-between cooking the sweet potato & the chicken. Preparation Instructions Get your pan & hob ready on a high heat… Place your chopped sweet potato into the pan & add boiling water. Cover for 10 minutes on a high heat. Place all the spice paste into a processor or blender until finely chopped, now set aside. Place your spinach in a large colander before pouring the sweet potato & water over the spinach at the same time. Leave to stream dry the spinach. Return the saucepan to the heat & add the sunflower oil & spice paste for 5 mins until the mixture thickens. Now add the chicken & fry for 5 mins, add the cauliflower & cook for another 5 mins until the chicken starts to brown off. During this time stir occasionally. Season the pan with black pepper & add the sweet potato before cooking for another 5 mins. Meanwhile roughly chop the spinach before adding this to the pan. Serve the stew & scatter the pumpkin seeds over each portion. Any leftovers can be frozen for up to 3 months.

Spring is the time for getting fit and adopting a healthier lifestyle. Our latest holiday cooking guide is a Thai inspired, super simple and delicious prawn and ginger noodle recipe. Thai Prawn & Ginger Noodles Easy to make 10 mins prep time Serves 2 people 15 mins cook time Ingredients required… 100g of rice noodles A thumb size chunk of ginger (shredded) A handful of sugar snaps A handful of chopped basil A handful of chopped coriander Two handfuls of bean spouts 200g of king prawns (raw & shelled) x2 cloves of garlic x1 red pepper (thinly sliced) x1 tablespoon of sunflower oil x1 small orange 2 tablespoons of red curry paste x1 teaspoon of fish sauce x1 teaspoon of brown sugar Preparation Instructions… Boil a large pan of water and put in the noodles, before covering and setting aside to soak for 10 minutes. Curry sauce: Take the zest and juice of the orange and stir in fish sauce, sugar, 3 tablespoons of water and curry paste. Heat a large wok (or pan) and add half the ginger and all the garlic – cook for 1 minute before adding in the red pepper (cook for a further 2 minutes). Now add the beansprouts, sugar snaps, curry sauce, beansprouts and prawns – cook until all the prawns are pink. Now drain your noodles before adding them to the pan along with the remaining ginger and basil and coriander. Mix well and serve. Enjoy!

Looking for a delicious yet quick & easy family dinner ? – this super-simple pasta bake recipe should do the trick. Sausage & Bacon Pasta Bake Recipe   Easy to make 20 mins prep time Serves 4-6 people 40 mins cook time Ingredients Required We’ve used fusilli pasta, but we understand when your on holiday you need to be flexible with ingredients. Try penne or farfalle pastas as alternatives to fusilli pasta – just avoid spaghetti / linguini. 400g of sausages 400g of smoked bacon 400g of pasta (fresh or dried) 1 medium onion (sliced) 1 stick of celery (chopped) 1 tsp of Dijon mustard 300g of parmesan /or/ cheddar Salt & pepper Mixed herbs (a pinch) Oil for frying Cooking Tips Brown the sausages gently in a pan on a medium heat (using oil or butter). Remove sausages & add in bacon & fry until it starts to brown off too. Remove bacon from pan & add onions to the pan to sweat. Turn on your oven to heat up at 180*C. Now return the sausage & bacon to the pan, add in the mustard & mix well  – set aside. Now add the pasta to boiling water + a splash of olive oil. Pasta cooking tip: You’ll want to undercook the pasta because it will be going in the oven for 40 mins after boiling, so if the cooking instructions say ‘boil for 12 mins’ we would recommend knocking off around 30% (i.e. cook for 8 mins). Once your pasta is cooked mix in some parmesan, sausage & bacon before pouring into a baking tray. Now cover the top layer of the tray with a light layer of cheese before adding the bake to the oven for 40 minutes. Serve with a green salad. Ladram Bay Supermarket By now you’re probably wanting to try this recipe for yourself? For those staying with us you’ll be able to find all the ingredients used in this recipe at the Ladram Bay Supermarket

Holidays are typically when we indulge ourselves with seconds or that extra ice cream – our latest holiday cooking guide is a healthy and super simple chicken salad recipe with a nutty yogurt and cucumber dressing. Easy Chicken Salad Recipe Easy to make 40 mins cook time Serves 4 people Gluten-free Ingredients for the chicken 1.2kg of chicken thighs or breast Black pepper 2 teaspoons of cumin seeds Several almonds A bay leaf Ingredients for the dressing 3 tablespoons of low fat mayo 2 tablespoons of natural yogurt 2 lemons (zest & juice) 1 cucumber (peeled & chopped) Pinch of fresh basil Ingredients to serve 4 large handfuls of salad leaves Preparation Instructions Boil a large pan of water and place the chicken, peppercorns and bay leaves in and simmer for around 40 minutes. After 40 mins take the chicken out, remove the skin and shred the meat. Now dry-fry the almonds and cumin in a separate small pan – leave both pans to cool. To make the dressing simply mix the yogurt, mayonnaise and lemon (zest & juice) together along with the chicken, cucumber, cumin and almonds. Lastly add in the basil and place each portion on a bed of salad. Ladram Bay Supermarket By now you’re probably wanting to try this recipe for yourself? For those staying with us you’ll be able to find all the ingredients used in this recipe at the Ladram Bay Supermarket. Your chicken will come from Greendale Farm just 8 miles away from Ladram Bay.

For our first holiday cooking guide of 2016 we thought we would keep it simple, healthy and most importantly shareable. The latest instalment in our series of holiday cooking guides is all of these, think of it as the thinking man’s omelette with an Italian twist. Easy Frittata Recipe Easy to make 20 mins prep time Serves 4 people 40 mins cook time Ingredients Required 1/2 teaspoon of olive oil 1 leek or a bunch of spring onion 85g of macaroni or fusilli 85g of sweetcorn 85g of frozen peas 1 red pepper (deseeded) 2-3 eggs (depending on size) 150ml of semi-skimmed milk 1 tablespoon of thyme 50g of cheddar cheese 2 tablespoons of grated parmesan Cooking Tips To ensure your frittata is fluffy, beat and salt the eggs JUST prior to cooking. If you mix the eggs and the salt before you start cooking and allow them to sit around the eggs will be watery (not good). Use a timer because there is nothing worse than an undercooked (runny) or overcooked (rubbery) frittata. Preparation Instructions Turn your oven on and let it heat up fully before using it, this will minimise the chance of undercooking. Turn the oven up to 190 (fan) or 170 (gas). Grease your baking dish with olive oil. Bring a large pan of water to the boil (adding a sprinkle of sea-salt) and cook the pasta for 8 minutes. After 8 minutes add the vegetables to the pan and continue boiling for another 2 minutes, or until the veg begins to soften. The sign of food softening is when you stab it with a sharp knife and the food slides off. Drain the pan and then pour the contents onto your baking dish ensuring the food is mixed evenly. Beat the 2-3 eggs together and add a pinch of salt. Now add the milk and thyme. Mix the two cheeses together and add 75% of it to the egg / milk mixture. Pour the mixture into the baking dish, stirring very gently. Now sprinkle the remaining cheese on top. Bake for 35-40 mins until the top of the dish is golden. Once removed from the oven leave to cool for several minutes before serving with a green salad. Ladram Bay Supermarket By now you’re probably wanting to try this recipe for yourself? For those staying with us you’ll be able to find all the ingredients used in this recipe at the Ladram Bay supermarket.

Thinking about summer BBQ season? Don’t miss out on a Ladram Bay favourite, Beer can chicken. It’s super easy and ridiculously tasty – if not slightly undignified for that chicken! This recipe has strong southern USA roots, so those using this recipe should be addressed by their peers as ‘pitmaster’ – an American term of respect for someone who is skilled at barbecuing. So for y’all laid back southern types this recipe is for you: Beer can Chicken BBQ or oven 1hr 20 mins cooking time Serves 4 people   15 mins prep time Ingredients for the rub 1 teaspoon of chilli powder 1 teaspoon of paprika 1 teaspoon of brown sugar 1 teaspoon of fennel seeds 1 teaspoon of cumin seeds 2 teaspoons of olive oil A pinch of salt & black pepper Ingredients 1 chicken (1.2 – 1.6kg) available from Greendale Farm shop 1 can of beer Preparation Instructions This cooking style is ideally done on a BBQ with a lid however it works perfectly well in an oven – I’ll vouch for that! Heat your barbecue /oven to around 200°C / gas mark 6. Add the rub ingredients together (minus the olive oil) and blend together in a pestle and mortar. If you don’t have a pestle and mortar try using an empty salt / pepper grinder. Now stir in the olive oil – you’ll be left with a thick paste – rub the paste all over the chicken. Now open your beer (pour 1/2 into a glass & enjoy responsibly), with the can vertically positioned insert into the cavity of the chicken – so the chicken looks like it’s sitting on the can. Position the hot coals in a circular area around where the chicken will sit on the barbecue – this will mean it is cooked more evenly from multiple angles. Carefully place the chicken onto the barbecue so the beer can sit on the grill and the chicken’s legs provide a bit of balance. Cook the chicken for around 1hr 20 mins with the barbecue lid on – remember the can of beer will remain very hot after cooking! During the cooking process the beer will ensure the chicken remains deliciously moist while the barbecue will crisp up the outer skin of the chicken. This dish is best served with some grilled red peppers, salad and chips. By now you’re probably wanting to try this recipe for yourself? We’d recommend buying a locally reared chicken from Greendale Farm Shop just 15 mins away from Ladram Bay. We’ve included a map below – that way you can spend less time driving and more time cooking. All BBQs must be raised off ground level and disposed of safely. Please note BBQ’s are not permitted on the beach, decking or on our recreational fields. Disposable BBQ’s are not permitted at Ladram Bay Holiday Park.