After twenty-four years in catering, Margret Wilson realised her life-long ambition when she and her husband Paul opened Tinhay Mill Restaurant in West Devon. With a strong emphasis on traditional fare and local produce, these are some of the mouth-watering recipes that have built her reputation.

There’s something for everyone, from Barbican fish cakes and Goosey Fair toffee apples for the children to country duck loaf or Plymouth gin and juniper sorbet for friends on special occasions. And if you want a dish to prepare very quickly, try Devonshire beer and beef casserole (as has often been served in Woody Bay Station Tea Rooms!) with a herby cobbler topping or Devonshire junket with clotted cream.

40 page booklet from Bossiney Books.

ISBN 1-899383-15-8