Stories from the Bay and beyond

This sharing snack and starter has become a bit of a signature dish in the short time they've been on the menu at The Living Space. They've even converted a few stubborn mushroom-haters.

The classic Moscow Mule has many riffs. At The Beach Hut, we like to add whiskey and amaretto. Here's our recipe so you can enjoy a glass at home.

Burgers are a Beach Hut favourite and this venison alternative is just as good and easy to make with our step-by-step recipe.

Neil Haydock's Boxing day treat, a toffee apple ham and crusty bread. We've persuaded him to give us his secret recipe so that you can also make it at home in time for Christmas.

A favourite from The Living Space, take a look at our recipe for baked brie, but it could also be used with Camembert or another soft cheese.

This delicious recipe comes from Executive Chef Neil Haydock and is featured in The New West Country Cook Book, a beautiful recipe book by David Griffen.

Take a look at this recipe for pan fried chorizo with squid and ratte potatoes, straight from Zacry's restaurant at Watergate Bay Hotel.

Our favourite winter warmer recipe - Cornish sausage cassoulet with crispy bacon and cannellini beans - delicious!

Chef set a challenge. Create a cake using just two ingredients. Most were more like omelettes than cakes, although we did have a good meringue suggestion. This is the Watergate two ingredient cake using only Nutella and eggs.

Here's the recipe for our favourite recipe from the Macmillan cake bake off as voted for by you on social media. The 'proper' fudge cake baked by an anonymous baker.