Yorkshire Tapas

Deep Fried Whitby Smoked Haddock in Black Sheep Beer Batter with real chips and tartar sauce

# To make the batter mix the flour, ale and salt together until smooth and place in the fridge until required. # Blanche the chips in cold water until soft, then place in the fryer and cook until golden and crispy # Lightly dust the haddock goujons in a little flour coat in the beer batter. # Gently drop into the fryer and fry until golden & crispy. # Place the fish and chips into a printed newspaper cone and top with some tartar sauce.

Mini Yorkshire Pudding with Roast Sirloin of Yorkshire Beef and Horseradish Cream

# Mix together the flour, egg and milk, add a pinch of salt. Sieve the mixture and refrigerate for 1/2 hour. # Skim the mix before use. # Pour a drop of oil into each mini Yorkshire pudding mould and place in the oven until very hot. # Pour the mix into the moulds and return to a hot oven until cooked. # To make the horseradish cream, mix the mascarpone, chives and horseradish together. # Add a little salt & pepper to taste. # Place a slice of the beef sirloin into each pudding and top with horseradish cream.

Bleikers Smoked Salmon Parcel

# Place the smoked salmon and cream cheese in the centre of each spring roll square with a whole hazelnut in the middle. # Place the square on a diagonal and fold the 2 edges to meet in the middle, fold the bottom edge into the middle and then roll to form a spring roll shape. # Seal the edges with the flour and water paste. # Set in the fridge and deep fry when needed.

Holme Farm Venison with Poached Pear

# Place the red wine, sugar, cinnamon stick and bay leaf in a pan and simmer over a low heat. # Poach the pear in the liquid for approximately 8 minutes until cooked through and soft. # Allow to cool, cut in half to remove the core and slice into small nugget shapes. # Trim the slices of venison and cut into 4 strips. # Place a slice of pear onto the venison, roll and skewer with a bamboo skewer, serve cold.

Masham Award Winning Sausages

# Grill 2 pork sausages then slice into 4 on the diagonal # Glaze with some Thurcroft Borage honey to add a great shine and extra flavour. # Skewer with a bamboo skewer and serve.