Wonderful food, a warm welcome and a beautiful location.

Our Dem Recipes from Dartmouth Food Festival 2019

What a great few days at Dartmouth Food Festival – another fabulous weekend of great food and drink, inspiring talks, chefs dems and hands-on workshops. The sun came out – mainly – and showed off Dartmouth in all its glittering glory.

Our Dem Recipes from Dartmouth Food Festival 2019

Sparkling Dartmouth!

After a few years of being involved with the organisation of the festival, this was our first year of just doing a few things, enjoying all the goodies on offer and catching up with friends. Possibly more exhausting than all the work previously!

Our Dem Recipes from Dartmouth Food Festival 2019

Happy faces for our dem!

Anyway here are our recipes from our dem on Friday – hope you like them and can put them to good use.

David’s Kale and Sweet Potato Curry

This is a great superfood dish with garlic (said to lower cholesterol and be an anti-bacterial), onions (as for garlic but also good for blood pressure, your immune system and a pre-biotic), ginger (aids digestion and an anti-inflammatory), limes (full of vitamin C), sweet potatoes (vitamin A and fibre), kale (vitamin K and fibre) and pumpkin seeds (protein and omega 3). It’s also vegan if you need a good plant based recipe up your sleeve.

Ingredients for 4

3tbsp olive oil

1 onion, peeled and finely chopped

1kg sweet potatoes (or butternut squash), peeled and cut into 1.5cm cubes

5 cloves garlic, peeled and crushed

3cm piece root ginger, grated (peeled if you like but not necessary – just put it all in!)

1tsp curry powder

2 large bunches kale (about 1kg) destalked and finely chopped

250ml vegetable stock

1 x 400ml can full fat coconut milk

Juice of 1 lime

30g pumpkin seeds

Salt and pepper

Pinch of dried red pepper flakes


1. Heat 2tbsp of the oil in a large wide pan. Add the onion and cook for about 5 minutes over a medium heat until softened but not coloured. Add the sweet potato cubes and cook for another 5 minutes. Turn all of this into a large bowl.

2. Add the rest of the oil to the same pan and cook the ginger, garlic and curry powder for 30 seconds until fragrant. Stir all the time so they don’t catch. Add half the kale and stir fry until it has wilted. Add the rest of the kale, the onion and sweet potato mixture, the stock, 3/4 of the tin of coconut milk and a good pinch of salt and pepper.

3. Bring to the boil, cover the pot and simmer gently until the sweet potatoes are tender and the kale is wilted – about 15 minutes.

4. While the curry is cooking, toast the pumpkin seeds in a dry frying pan until they are fragrant. Turn them out of the pan to cool.

5. Once the vegetables are tender, take the lid off the pan and reduce the liquid until it has all but evaporated. Stir in the remaining coconut milk with the lime juice. Check the seasoning and sprinkle in the red pepper flakes. Serve in bowls and sprinkle over the pumpkin seeds.

Stuffed Parathas

Our Dem Recipes from Dartmouth Food Festival 2019

Stuffed parathas with pickles and yoghurt


150g plain flour

50g wholemeal flour

2tbsp sunflower oil

100ml warm water


100g cooked mashed pumpkin or sweet potato

One fresh green chilli, finely chopped

1 small onion, peeled and finely chopped

A level tsp each ground coriander, cumin and turmeric

2tbsp chopped fresh coriander

1tbsp sunflower oil

Salt and pepper


  1. For the paratha filling, heat the oil in a large heavy pan in the wood fired oven. Add the chilli and onion and cook them gently for 4-5 minutes or until they are soft. Add the ground coriander, cumin and turmeric and fry for another 2 minutes. Stir this onion mixture into the mashed pumpkin with the chopped fresh coriander and season well with salt and pepper.
  2. To make the dough, put the flour into a large bowl and add the oil. Stirring with a spoon or a dough scraper, slowly mix in enough of the warm water for you to be able to form a fairly firm dough.
  3. Knead the dough on a clean work surface until you get a soft and smooth, non-sticky dough. If it’s sticky, add a little bit more flour and continue to bind.
  4. Cut the dough into 4 equal pieces of and shape into balls. Divide the filling into 4 equal pieces and shape them into balls as well. If the mixture is sticky put some flour on your hands to stop it sticking.
  5. Roll the dough balls out to about 20cm diameter and place the filling balls on top of each disc of dough.
  6. Using your thumbs and forefingers, pinch the dough closed around the filling until the filling is fully enclosed with no gaps or holes. Gently flatten the paratha using the palm of your hand and dust them with flour on both sides.
  7. Roll the parathas out on a floured surface until they are 3–4mm thick and you can see the filling through the dough. Do the rolling out carefully so the filling doesn’t burst through!

Starting the cooking

  1. Heat 1tbsp ghee or sunflower oil in a frying pan over a medium heat and carefully slide in the parathas, cooking one at a time. If you do have 2 frying pans you can cook them 2 at a time. Cook them on both sides until golden brown all over.
  2. Brush a little melted ghee on to the finished parathas and keep the cooked ones warm whilst you cook the rest. Serve at once with a curry or some pickles and yoghurt.

More flatbreads in our Woodfired Flatbreads & Pancakes here!

Holly’s Mackerel Escabeche

We’ve cooked this recipe with lots of different fish – tuna, salmon, red mullet, seabass and mackerel – and they all work well. It’s a delicious fish dish to cook in advance and serve for lunch or supper with a green salad and some good bread.

Our Dem Recipes from Dartmouth Food Festival 2019

Macekerel Escabeche

Ingredients for 4

4 medium mackerel, cleaned and filleted – we get ours from Mark Lobb in the Market Square

3tbsp rice flour mixed with 1tsp ground cumin and ½ tsp smoked paprika

3tbsp olive oil

1 red onion, peeled and very thinly sliced

2 oranges, segmented and juiced (take the zest off the orange first in long strips with a parer if you’re got one or a sharp knife)

1tbsp pitted olives, green or black, roughly chopped

1tbsp sherry or red wine vinegar

1tbsp Manzanilla sherry 

1tsp cumin seeds, toasted

1tbsp chopped fresh parsley

Salt and pepper


  1. Dust the fish fillets with the rice flour/cumin/smoked paprika mixture. Season well with salt and pepper.
  2. Heat a large, non-stick frying pan and when it’s hot add half the oil to heat up as well. When the oil is hot, add the fillets skin side up. Cook until they are just firm and not quite cooked through. Take the fillets out of the pan with a palette knife or fish slice and put them on a serving platter, skin side up to show the skin.
  3. Mix the red onion slices with the rest of the oil and put them in the same pan you cooked the fish in.
  4. Add the sherry vinegar & orange juice and cook for a minute until the onions are just starting to wilt, stirring them round with a wooden spoon now and then to incorporate any of the fish juices. You want to keep them pinky-red though; don’t cook them so long they turn brown. Season with a little salt and pepper.
  5. Spoon the onion mixture over the cooked red mullet fillets. Scatter the orange segments, olives and parsley over the top and allow the fish to cool. Garnish with the thin strips of orange zest.
  6. Eat the escabeche at room temperature and serve with a green salad and good bread or some simply boiled new potatoes.

More fish recipes in our Woodfired Fish & Seafood book and on our Fabulous Fish Courses!

White Bean Salad with Chorizo and Peppers

Our Dem Recipes from Dartmouth Food Festival 2019

White Bean Salad with Chorizo & Peppers

Tinned beans are a great stand-by to have in your cupboard as is some chorizo in your fridge – easy to rustle up a salad like this without too much stress! This is inspired by our trips to Spain – if you are in need of a getaway, we can highly recommend heading to Las Chimeneas in the Alpujarras. Might see you there!

Ingredients for 4-6

2 tins canellini beans, drained and rinsed

1 red onion, peeled and finely sliced

1 lemon

1tsp salt

30g Peppadew peppers, rinsed and chopped (or 1 roast and peeled red pepper, deseeded and sliced)

Handful of samphire – optional (from Mark Lobb in the Market Square when in season)

30g chopped fresh parsley

50g chopped cooking chorizo

3tbsp olive oil

1tbsp sherry or red wine vinegar

Salt and pepper


1. Mix the red onion slices with the juice of the lemon and the tsp salt in a large bowl and leave for 2 hours to wilt. For ore details on this, check out our blog here.

Our Dem Recipes from Dartmouth Food Festival 2019

2. Put the beans in another large bowl and stir in the wilted red onions, the Peppadew or red peppers, the samphire if you are using it and the chopped parsley.

3. Heat the oil in a pan and add the chorizo. Cook until the smoked paprika from the sausage runs and then add the sherry vinegar. Stir well and add to the beans. Toss everything together gently with 2 wooden spoons, season well and turn into a serving dish.

4. Serve at once or at room temperature.


That’s it for our food festival recipes – do let us know how you get on.

A MASSIVE thanks to all the food festival team and volunteers from us – what a great weekend and can’t wait for next year!

Catch up then if not before.

David and Hollyx

Manna from Devon