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Last year’s winning menus

PUBLISHED: 09:35 03 March 2016 | UPDATED: 09:35 03 March 2016

Alex Murdin, our 2015 Devon Home Cook winner

Alex Murdin, our 2015 Devon Home Cook winner

Archant

These were the menus submitted by our 2015 finalists

Wondering what menu might win you a place in the Devon Home Cook 2016 finals? Take a look at the menus from our 2015 finalists, starting with the eventual winner, Alex Murdin

Alex Murdin, of Ashburton

Starter: Tartare of Brixham scallops and Dartmouth smokehouse salmon

Main: Roasted loin of Devon venison with creamed Dartmoor wild mushrooms, beetroot fondant, red cabbage & apple and parsnip string

Dessert: Caramelised conference pear and almond cake with Devon clotted cream and pear brandy

Karl Straw, from Broadclyst

Starter: Pea and pea shoot soup with chilli flat bread & coriander soured cream (made with home grown peas, and pea shoots, Devon-milled Otterton spelt flour, and Ashclyst soured dairy cream)

Main: Devon Game Pie (a slice of crusted pie with pigeon, rabbit and venison sourced from the Killerton Estate), potato fondant, served with a broad bean filling and roasted shallots with smoked aubergine puree, pea puree, braised red cabbage and

Mille-feuille of seasonal vegetables

Dessert: A seasonal trio of Devon apple and hedgerow blackberry semifreddo, blackberry mousse and caramelised apple rings served with Ashclyst Dairy cream

Emma Chesbrough, from Yelverton

Starter: Devon rose veal tartare, cider-soaked pink peppercorns, herb oil, toffee cherry tomato.

Main: Ray wing, fennel, seafood nage (gently poached) with Brixham mussels.

Dessert: Damask junket, raspberry clotted cream, ginger crumb

Rachel Webb, from Totnes

Starter: Asian bao buns filled with braised Devon shin of beef, five spice, garlic, ginger, soy, pickled cucumber and radish. Coriander, spring onion. Peanuts. Sesame.

Main: Miso glazed local cod, pickled ginger, tempura soft shell crab with Asian greens

Dessert: Coconut rice pudding, caramelised banana, toasted coconut.

Marcus Bawdon, from Cullompton

Starter: Devon Hay Smoked Exmouth Mussels, with garlic lemon herb butter

Main: Devon Ruby Red Chateaubriand with a herb and anchovy crust, chipotle salt

thick cut chips, chargrilled vegetables and a Maddocks Farm organic flower salad

Dessert: Ancho chilli Chocolate Cake, Ancho chillies from South

Devon Chilli Farm, served with Devon Clotted Cream

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