Three lipsmacking recipes from Giancarlo Caldesi: Carbonara with Prosciutto di San Daniele and Grana Padano Cheese, Radicchio and red wine risotto with Grana Padano Cheese and crispy Prosciutto di San Daniele and Baked penne with Prosciutto di San Daniele and Grana Padano Cheese. You may notice a theme here.

If you are getting a little bored with all the same old chocolate eggs every year, why not try something different this year and bake a cake that is synonymous with Easter? Simnel Cake is a delicious fruity cake, covered and filled with marzipan.

Famous at the Mall Tavern since 2010 this meal has been a best seller come rain or shine. Cow Pie is a man of a meal, and keeps both the foodies, and local drinkers happy here at the pub.

Sweetfire® beetroot are freshly cooked beets infused with Sweetfire® marinade- a tangy mix of chilli, oil, sugar, and white wine vinegar. As well as adding a delicious kick to salads and spicing up cold meats and sandwiches, try it in this St David’s Day-inspired recipe, celebrating the finest spring lamb.

Spring lamb is perfect in this warming casserole- a hearty meal to sate a crowd on St. David’s Day.

Sweet, spicy and deeply savoury- Rachel Green’s tasty lamb is a real winner’s dinner for St. David’s Day.

This warming stew brings together a tasty triad of ingredients in a great crowd-pleasing casserole for St. David’s Day.

Chef Jason King and Simon Page (front of house) have just won best gastro pub Chef of the year as well as Chef of the year by the Good Food Guide. With a strong ‘grow / cook’ your own policy – their own chickens, their own veg, fruit and herbs and more they have created a real destination restaurant from their charming old pub

The Davidstow Creamery, located near the North Cornwall cliffs, is extremely proud to be Cornish. Abundant with some of the finest dairy pastures in the country, it’s no coincidence that Cornwall’s cheddar is one of the best. Put this delectable cheese to good use and makes these indulgent cheddar and saffron balls.

Stargazy Pie originates from the Cornish fishing village of Mousehole, and traditionally sees the heads and tails of fish poke through the piecrust as though ‘star-gazing’. Meanwhile Saffron Rolls have been traditionally baked in Cornwall on special occasions, such as anniversary feasts, and are as bright in colour – from the addition of saffron strands – as the Cornish sun.