Celebrate the official start of British summer time this weekend with a deliciously sunny recipe from East Yorkshire based business Ali Bilton Cooks. Hailing from Makrigialos in Crete, this zesty, syrupy cake, is simple to make and delicious served alongside its Greek yoghurt based sauce. For more recipe inspiration visit www.alibiltoncooks.co.uk
Let the Wagyu be the star of the show in this Wagyu Rump Heart Winter Salad. Served alongside seasonal vegetables, this delicious dish is warming and comforting with a twist thanks to the blackberry dressing. For more recipe inspiration and to buy online visit www.warrendale-wagyu.co.uk For the Dressing
A traditional British dish, Bubble and Squeak is the perfect way to use Sunday leftovers to make a quick lunch on a Monday or as a great side dish to a meaty dinner too. This recipe from Yorkshire food writer and recipe developer Elaine Lemm can be adapted to use a variety of different leftovers, all topped off with a fried egg, to create a seriously thrifty, but delicious dish. This recipe has been taken from her new book More Than Yorkshire Puddings, available now, and for more recipe inspiration online visit www.elainelemm.com
With rhubarb season now in full swing, this Yorkshire Rhubarb and Vanilla Crumble recipe from the team at Harrogate based farm shop Fodder is sure to hit the spot. Delicious served with custard or cream, it’s a simple, seasonal pudding you’ll reach for again and again. For more recipe inspiration visit www.fodder.co.uk
With Easter and the Coronation on the horizon, now’s the time to swot up on your scone making ahead of the spring celebrations. This Farmhouse Scone recipe from the team at Rosebud Preserves makes the perfect basic scone that can be adapted with different flavours or just smothered in their award-winning strawberry jam for a classic afternoon tea. For more recipe inspiration and to buy their range of jams and preserves online visit www.rosebudpreserves.co.uk
This super simple Lamb Tagine recipe from the team at Gordon Rhodes uses their Gourmet Moroccan Style Tagine Sauce Mix to create a comforting dinner that’s full of flavour. A perfect one pot dish and ideal for the slow cooker, serve with cous cous and lashings of thick Greek yoghurt for a seriously sumptuous supper. For more recipe inspiration and to buy their range online visit www.gordonrhodes.co.uk
Celebrate Valentine’s Day with this delicious cocktail recipe from the team at Spirit of Harrogate. As stylish as it quaffable, it pairs award-winning Slingsby Rhubarb Gin with Koko Kanu rum and lemon to create a perfectly balanced and sweet tipple with a kick. Ideal for the most romantic day of the year garnish with raspberries and serve chilled to your sweetheart! For more cocktail inspiration and to buy their range online visit www.spiritofharrogate.co.uk
With Shrove Tuesday later this month, plan your perfect pancakes with this delicious recipe by Jamie Thickett, Head Chef at The Hide in Pocklington. Using beer in pancake batter makes them extra light and crisp, depending on the brew you choose with Against the Grain creating a light, traditional style pancake, perfect for Shrove Tuesday, and Marmalade Porter giving a wonderfully sweet and nutty crust. Serve with caramelised banana, Greek yoghurt, golden syrup and crushed nuts for a deliciously decedent dessert.
With the end of dry January in sight, this delicious dish from the team at Malton based Yorkshire Pasta uses a splash of Sloemotion’s Hedgerow Botanical Vodka to give a subtle botanical kick! Using No.2 Penne pasta from their award-winning range, this simple and classic dish combines the rich creaminess of fiore alongside a deliciously deep tomato flavour to create the perfect winter warmer! For more recipe inspiration and to buy Yorkshire Pasta online visit www.yorkshirepasta.co.uk
Chilli con carne is always a crowd pleaser and this recipe from the team at East Yorkshire based Bannisters Yorkshire Family Farm pairs their home-grown jacket potatoes with a deliciously comforting chilli, adorned with guacamole and soured cream. Finish with a sprinkle of fresh coriander, chopped red chillies and spring onions for a fantastically simple and filling supper. For more recipe inspiration visit www.bannistersfarm.co.uk
As the game season enters its final few weeks, put this abundant and locally sourced meat to good use with this Teriyaki Pheasi recipe from the team at Glorious Game. Quick, easy and full of flavour, this seasonal take on a classic Teriyaki uses pheasant breast and pre-prepared mixed vegetables to create a delicious dinner with minimal effort! 1. Dice the breasts, brown off and cook through (or cook shredded leg till piping hot through). 2. Meanwhile mix the cornflour into the water then add the garlic, ginger, soy, honey, vinegar and sesame oil (if using) and combine to a sauce. 3. Add the sauce to the cooked pheasant, stirring well, and cook a minute or two longer to thicken. 4. Stir through the veg and cook till done. 5. Garnish and serve Tips: If you have an abundance of pheasants every season, consider slow cooking legs in batches for a couple of hours, covered in water, with onion, carrot, bay leaf, peppercorns and any favourite herbs. Shred and freeze flat in bags in usable portion sizes to give you easy ready to go option to either defrost quickly in the fridge or add straight into recipes which will cook through quickly.
Time to start undoing all the festive excess. What better way to start the New Year than with this delicious (and healthy) Cress Couscous with Vegetable Ratatouille recipe from West Yorkshire salad grower WS Bentley, which uses their peppery salad cress alongside couscous and roasted vegetables to create a real winter warmer.