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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

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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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