Recipes

Yorkshire Rapeseed Oil – Almond and Apple Cake

DessertServes 16

Pre heat your oven to 180C (170C Fan) Sift the flour into a mixing bowl and stir through the sugar and almonds. Add the rapeseed oil, milk, vanilla and almond essence and eggs and stir through until you have a smooth batter. Peel and core the apples and cut into chunks, add to the batter and stir through. Turn the mixture out into a 20cm greased and lined cake tin and cook in the middle of the oven for about 45 mins or until cooked through. Allow to cool and turn out, decorate with a dusting of icing sugar and flaked almonds and enjoy with a cup of tea!

Fiona’s Cranachan

DessertServes 4

Toast the oatmeal/rolled oats under a hot grill for about 2 minutes. Whip the cream until thick and stir in the honey and malt whiskey. Add the raspberries and fold in the toasted oatmeal and spoon into small glasses.

The Coniston Pheasant Burger Served with Redcurrant Jelly, Burger Relish & Salad Garnish

Main courseServes 2

Pre-Heat the oven to 190°C Finely chop the shallot, garlic & thyme Mix together the pheasant and sausage meat, and add the shallot mix Now shape your pheasant mix into 2 burgers either by hand or using a burger press Heat up 1 tablespoon of oil in a frying pan, and carefully place the burgers into the pan Turn the burgers after one minute, and then add to the pan the bacon and red onions After one more minute place the pan in the oven, and cook for 5 minutes Once cooked, warm the baps in the oven for 30 seconds Butter the baps, and place the burgers inside the bread along with the red onions and bacon Add a side salad garnish and some redcurrant jelly, and your meal is ready to be served!

OATY CHOCOLATE MOCHA

DrinkServes 1

Place the coffee, chocolate, oats and half the milk in a small pan and bring to the boil. Transfer to a blender with the remaining milk and puree until smooth, pour into a tall glass and serve. Cooks tip For an extra coffee hit, try adding a shot of espresso instead of the granules. Also great served chilled over ice for a refreshing frappe.

Trio of Lobster

Main courseServes 4

Preheat fryer to 180 C Preheat oven to 200 C *To prepare the Lobster* Stab lobsters through the back of the head and then add to boiling water for eight minutes Remove and run under cold water until cold Cut each lobster in half, directly through the back of the lobster, discarding the brain and the tract pipe. Crack the claws and arms and remove the meat – keep the claws whole Remove the tails with the meat inside the shell Once completed on all the lobster halves, flip the tails over so the red tail meat is showing *For the fish cream sauce* Peel and slice the onion, fennel bulb, garlic and celery. Cook for 5 minutes on a low heat, stirring occasionally so as not to colour too much. Add the wine, fish stock, brandy and star anise, reduce by half and then add the double cream. Bring to the boil, season well and drain. Divide the sauce into two pans, one third in one (Fish cream sauce) and two thirds in the other (for the Thermidor sauce) *For the Thermidor Sauce* Add the mustard to the pan with the two thirds fish cream sauce and bring to a boil. Set aside

Whisky Bramble

DrinkServes 1

Shake the whisky, lemon or lime and sugar syrup together in a cocktail shaker. Pour over ice. Pour the bramble puree/juice in last. Garnish with a whole Blackberry

Hot Toddy with Blackberry Whisky Liqueur

DrinkServes 1

1. Heat the water and add the sugar and mix until dissolved 2. Add the sugar and water mixture to the Bramble Whisky Liqueur 3. Stir, add in the slice of lemon studded with cloves and a sprinkle of cinnamon 4. Make sure to serve in a hot, heat proof glass (wash out with hot water before serving)

DEAN EDWARDS’ BREAKFAST BRUSCHETTA

Main courseServes 4

Preheat the oven to 200ºC, gas mark 6. Place the tomatoes on a large baking tray and toss in 1 tbsp oil and balsamic vinegar, season and bake for 20 minutes until soft. Meanwhile, brush the bread with the remaining oil, place on a baking tray and add to the oven for the last 10-12 minutes of cooking. Place the bacon under a preheated grill for 7-8 minutes then cut into thick slices. Mix with the tomatoes and use to top the toasted bread. Serve topped with a poached egg and sprinkle with parsley. Cooks tip Add chopped garlic to the bread for extra flavour for brunch. Any remaining bread can be made into breadcrumbs and frozen for use at a later date.

BANANA & BLUEBERRY PORRIDGE

SnackServes 1

Place the oats, milk and banana in a small saucepan and bring to the boil, simmer for 3-4 minutes, stirring occasionally. Stir in the blueberries and serve. Hint and tip A handful of frozen blueberries or a blueberry conserve would also work well.

BOILED EGGS WITH CHEESE SOLDIERS

Main courseServes 2

Place the eggs in a small saucepan and cover with cold water, bring to the boil and simmer for 3 minutes for soft centres. Meanwhile, mix the cheese, mayonnaise and cress, reserving a little to sprinkle over. Spread over the toast and cut into soldiers. Serve with the boiled eggs. Cooks tip Try scooping out the egg and spreading it on top of the cheese for a quick sandwich.

GRANOLA PANCAKES

Serves 4

Place the flours in a large bowl and whisk in the egg, then gradually whisk in the milk to form a batter. Stir in the granola. Heat a little oil in an 18cm based frying pan and add a ladle of the batter until the base is covered, cook for 1 minute or until golden, flip over and cook the same on the other side. Repeat to make 8 pancakes, keeping them warm, separated by squares of baking parchment. Remove the pith from the grapefruit and cut out the segments over a bowl, reserving any juice. Fill the pancakes with the segments and a drizzle of honey and fold into quarters.

MINI MARMALADE & POPPY SEED LOAVES

Main courseServes 8

Preheat the oven to 180ºC, gas mark 4. Place the loaf cases on a baking sheet. Whisk the butter and sugar together in a bowl until pale and fluffy. Whisk in the eggs, one at a time. Gently whisk in the 100g marmalade. Mix together the flours, baking powder and poppy seeds and stir into the butter mixture. Fold in the almonds and spoon into the cases. Bake for 20-25 minutes until golden and cooked throughout. Mix the remaining 1 tbsp marmalade with 1 tsp water and brush over the loaves while warm. Allow to cool. Cook's tip Make ahead and freeze for added convenience.