Getting ready for next year’s Show

We’re hard at work putting together another great Devon County Show for everyone to enjoy – we can promise plenty of farm animals, fantastic local food and drink, great entertainment all day long and lots, lots more!

Over the coming months we’ll be letting you know more about what’s in store and telling you about some great ticket offers. Make sure you put 20, 21 & 22 May 2010 into your diary!

This year’s Show is a tough act to follow!

· We welcomed more than 91,000 people

· Lots of children came on Saturday – and they ALL had free entry!

· School children and their teachers came in their thousands

· TRH The Earl and Countess of Wessex spent the day with us on Thursday

· Farmers brought their exceptional quality livestock in their thousands

· Local food and drink producers delighted us with their wonderful produce

· There was tremendous, non-stop family entertainment

· Lots of local organisations and traders met their customers and the public

And we had terrific weather!

Great value cookbook packed with wonderful recipes!

The Very Best of Devon on a Plate is packed full of mouth-watering recipes contributed by friends and supporters of the Devon County Show.Cost is just £3 plus postage & packing

Phone Devon County Show on 01392 353700 or

Call in at the Show Office, Westpoint, Clyst St Mary, Exeter EX5 1DJ

Sweet potato wedges with chilli and ginger by Floella Benjamin OBE, Chancellor of Exeter University

1 medium sweet potato/English potato

½ tsp chilli powder

½ tsp ginger

Olive oil

Wash and peel the potato and chop into wedges. Rub in chilli and ginger and drizzle with oil. Place on a baking tray and cook in a hot oven for 20 minutes.

Four Hour Beef Stew by David Fitzgerald, BBC Radio Devon broadcaster

This is an ideal dish for those who don’t have the time to sit and stare at the oven or fiddle with the veg. With Four Hour Beef Stew you pop it into the pot and get on with something else ... like drinking red wine!

1½ lb cubed Devon stewing beef

2 onions, quartered

1 small can of chopped tomatoes, or some fresh from the garden

5 medium carrots cut into chunks

2 tbsp tapioca

Enough potatoes to cover the top of the stew to a depth that suits you!

Mix all ingredients together, except potatoes, and place in casserole or slow cooker.

Cover top with raw potatoes.

Cover and bake at 250 deg F for four hours in the over or on low in a slow cooker, turning it up for the last half hour.

Variations on a theme! Try adding cream and paprika or half a bottle of red wine. Or, if you like things sweet and tender with a hint of the orient, try soaking the beef in pineapple juice for five minutes, drain and then add the meat to the pot. If you have ever wondered how Thai and Chinese restaurants get their beef so soft...that’s the secret...pineapple juice.