Recipes

Char-Grilled Loin of Rabbit with Squid & Cherry Tomato Panzanella

Main courseServes 4

Here at the Feversham Arms Hotel & Verbena Spa, we love using local produce. As we are situated on the edge of the North Yorkshire Moors, what's local to us in the Autumn and Winter months is game. This recipe gives a contemporary twist to a traditional rustic dish originating from Tuscany created to use up old bread. This dish complements wild rabbit perfectly but will also work with chicken, Guinea fowl or sword fish. It's easy to prepare and uses many of the ingredients you would find at home, but offers a real wow factor when served at any dinner party or family gathering. * Place the shallots, garlic and olive oil with a pinch of salt in a thick bottomed sauce pan and cook out very slowly (not even bubbling) for 40 minutes leave to one side. Drain off the oil when cool. You will need the oil later in the recipe. * Using 100ml of the oil from the shallots cook the diced bread in a frying pan until golden brown drain off any excess oil place on kitchen paper and keep to one side. * Reduce the cream by boiling in a large pan until half remains and add 50g of Parmesan cheese and a little white wine vinegar to taste. (it is important to use the best vinegar available to you) * A barbeque will work perfectly for the rabbit loins, alternatively fry the loins for 2-3 minutes in a hot pan and allow to rest. *To serve:* * In a pan warm the cooked shallot & garlic with 2 tablespoons of the oil, add the diced calamari and cook until translucent (approximately 1 minute) * Add the tomatoes and croutons then heat through. * Finally add the basil and the remaining Parmesan, take off the heat and mix together. * Re-heat the rabbit loins slice and serve on top of the panzanella in a warm bowl drizzle the Parmesan cream around and garnish with baby basil leaves.

Pan Fried Holme Farmed Venison with a Trio of Root Veg Puree

Main courseServes 4

*Venison:* Trim the flack down to remove any fat. Pick the thyme leaves off one sprig & roll the venison in the leaves then add salt and pepper. Roll in cling film tightly so it looks like a sausage this well help give it a better shape and allow the thyme to infuse better. This can be done the day before. *Pomme Anna:* Put the butter, thyme & garlic into a pan melt the butter, once melted leave to infuse the flavors. Peel & slice the potatoes very thinly the thinner the better. Line a small tray with grease proof paper. Cover the bottom with the slice potatoes then brush with the butter & put a little salt & pepper on, keep doing this to you use all the potatoes. Cover with grease proof paper and tin foil & bake on 180ºC for 30-40 mins till soft in the middle. You now need to press the potatoes so just put a tray on top with some weight on top don't worry if a little butter comes out. Leave over night to set then just cut it into 4. *Vegetable Puree:* Peel & chop the carrots place in a small pan cover with water & season then cook till soft, drain off the water and blend with 20g butter till smooth(use may need a drop of water) & season to taste then simply repeat with the parsnip & Swede. *Blueberry and Raisin Jus:* Take half the berries & all the raisins & put into a small pan with the wine & bring to the boil slowly reduce it down till the raisins are soft and only about 20% of the wine is left then blend till a smooth purée add this to the jus and plus the berries. *To assemble:* To cook the venison simply heat a frying pan till very hot drizzled a little oil on the venison and add to the pan it will need 1 min on each side and 4mins in the oven on 180ºC for pink. Leave to rest in the hot pan for 3-4 mins, then slice & place on top of the pomme Anna which will take 15 mins on 180ºC. Heat the purees up & quenelle alone the plate & drizzle the blue berry & raisins jus over & enjoy.

Filmore and Union’s Tasty gluten-free fish bites with herby crème fraiche

Main courseServes 4

1) Heat the oven to 180 degrees 2) Combine crème fraiche, parsley and paprika in a bowl and set aside 3) Cut the fish into thick strips and coat in polenta and parmesan 4) Heat the oil in a frying pan and cook fish in small batches until golden, finish off in the oven until cooked through. 5) Transfer to a plate lined with kitchen paper 6) Serve with herby crème fraiche dip, lemon wedges and some steamed vegetables

Radish, Broad Bean, Mint & Lemon Salad

Side dishServes 10

– Boil the broad beans in a pan of water for 3-8 minutes or until just soft. Drain and plunge into cold water to stop them cooking further. Drain again and then pop the tender, bright green beans out of their thick, leathery skins by squeezing gently. – Slice the radishes and red onion quite thinly and add to the beans – Scoop out the flesh from the preserved lemon and discard. Very finely chop the remaining lemon skin and fresh herbs, and add to the beans. – Make the dressing by adding the zest and juice of the lemon to a good generous glug of olive oil. Whisk together with the ground cumin. Pour over the salad and toss to combine

Sukhu Bhinda Bataka – Mustard Seed, Okra and Potato Curry

Main courseServes 4

Wash and carefully dry the okra. Trim the tops, cut in half lengthways, then cut each piece into 3 chunks (each about 2cm long). Spread out on a baking tray and leave uncovered to oxidise and dry for about 24 hours. Crush the chillies and garlic together using a pestle and mortar (or a blender), to make a fine masala paste. Peel the potatoes and cut into chunks roughly 1 x 4cm. Heat the oil in a large frying pan for about 1 minute over a medium heat, then add the fenugreek and mustard seeds. When the mustard seeds start to pop, stir in the asafoetida and potatoes, ensuring that the potatoes are well coated in oil. Increase the heat to high and fry for 1 minute, then stir in the okra and return the heat to medium. Gently stir in the salt and turmeric, then cover the pan and leave to cook for three minutes. Add the masala paste, ground coriander, ground cumin and chilli powder and stir gently to mix, being careful not to break the delicate okra. Cover and leave to cook for 5 minutes, or until the potatoes are cooked through. Stir once more, then remove the pan from the heat and leave to rest, covered, for about 5 minutes to allow the flavours to infuse. Reheat over a low heat until piping hot, then sprinkle with the chopped coriander and serve.

Dark Chocolate Cake with a Blackberry jam middle

DessertServes 12

Pre Heat your oven to 170C (Not fan) Combine all the cake ingredients in a mixing bowl and beat together until a smooth batter is formed. Grease and line 2x 20cm Circular cake tins and pour in the batter spitting equally between them both, place in the oven and cook for 20-25 mins or until a cooked. (mention how to test this if you are with the other cakes) Leave for a few mins then remove from the tins and allow to cool on a cooling rack. When the cakes are cooked whip the double cream until firm. Add in the icing sugar jsut at the end of whipping. Firstly spread the jam generously over one of the cakes, followed by the cream. For a bit of extra luxury scatter in the chocolate chips if using the place the second cake on top.

Shibden Mill Inn Mussels

Main courseServes 2

Start by making sure the mussels are clean, bright & unbroken, tap each mussel and if it remains open and doesn't close by itself discard them. Once washed set aside, in a large heavy bottomed pan, add the oil and ginger & fry over a low heat until soft. After 1-2 minutes add the shallot, garlic & chilli, turn the heat on full and stir with a wooden spoon. Add the mussels along with the lime, vinegar & wine, cover with a lid and stream for 3-4 minutes until all the mussels have opened. Divide into two bowls and serve with the coriander & topped with the spring onions.

Savvy Parkin

Serves 12

Preheat oven to 150C Measure all the ingredients into a large mixing bowl and mix them all together using a wooden spoon! (The Savvy can be quite hard to work with at first so you might wish to stand the jar in a bowl of warm water for a few minutes to get it moving.) Pour the mixture into a greased or lined 8" x 8" baking tray. Bake for 25 minutes until a cocktail stick comes out clean from the centre of the cake. Usually with parkin it's best to leave it a wrapped up for a week or so before cutting to develop a nice sticky texture, if you can wait!

Jake’s Vanilla and Berry Cheesecake

DessertServes 8

1. Lightly grease the sides of a round cake tin with a small amount of olive oil. 2. Soak the gelatine leaves in cold water for at least 5 minutes 3. Crush the biscuits and add the melted butter 4. Compact the biscuit as much as possible into the cake tin 5. Chop 12-13 strawberries in half and slot these around the sides of the cake with the flat side of the strawberries touching the side of the tin 6. Place the cake tin in the fridge to set the biscuit base 7. Scrape the seeds from the vanilla pods and mix in with the cream cheese and caster sugar 8. Whip 300ml double cream 9. Heat 100ml of cream just before boiling point 10. Squeeze out as much water from the gelatine as possible and add to the hot cream. 11. Add the hot cream and gelatine mix to the cheese, vanilla and sugar mixture 12. Add the whipped cream and then fold into the mixture 13. Remove the cake tin from the fridge and add in the cheesecake mixture. 14. Use a spatula to create a smooth flat surface. 15. Place the cheesecake in the fridge and leave for at least 4 hours 16. When releasing the cheesecake from the cake tin, simply use a flat pointy knife and carefully go around the sides of the cheesecake 17. Lightly push down on the top of the cheesecake and slowly release the cheesecake 18. Decorate the top of the cheesecake with the rest of the berries however you like.

David Greenwood-Haigh’s Chocolate Parkin

Serves 8

Preheat oven to 300F / Gas Mark 2 Grease and line a 23cm / 9" deep loaf tin Sieve all the dry ingredients together into a bowl. Melt the butter, sugar and syrup in a large pan. Stir in the milk and egg, and then add the oatmeal and the remaining dry ingredients including the chopped chocolate. Mix well. Pour into the lined loaf tin and bake for 1 - 1.5hrs or until a skewer inserted into the centre of the cake comes out clean. Cool and cut into squares No matter how tempting, don't eat the parkin on the same day you've made it. It needs to be kept in an airtight box or tin for at least three days. To allow for the flavours and stickiness to develop. - so get cooking early!

David Greenwood-Haigh’s Bonfire Toffee

DessertServes 24

*Bonfire toffee is the perfect treat on, the 5th of November. No Bonfire Night would be complete without it! It's also known as Plot Toffee, because of Yorkshire rebel Guy Fawkes and his plot to blow up the houses of parliament. It is important that the toffee reaches the correct temperature or it will not be brittle and hard when it sets. It is worth investing in a sugar thermometer. That said, the toffee still tastes good even when a little soft and sticky but it won't be real Bonfire Toffee* Line the base and sides of a Swiss roll tin with non-stick parchment and then grease it really well. Put the sugar and hot water in a large heavy bottomed pan and heat gently until the sugar is dissolved, do not stir the mixture instead tilt the pan if you need to move it around. Grease a jug and Weigh out your remaining ingredients into the jug they will be much easier to pour out. Once the sugar has dissolved add all the ingredients and put the sugar thermometer in. Bring to the boil and boil until you reach soft crack on your thermometer (280/140C) this can take up to 30 minutes, so be patient. As soon as it reaches the temp, tip the toffee into your prepared tin and leave it to cool. When it's cool remove it from the tin a break up into bite sized chunks with a rolling pin. Store in an airtight tin or wrap up in boxes or cellophane bags tied with a ribbon to give as gift.