Mushroom and Harrogate Blue Cheese Risotto

Main courseServes 4

With Autumn on the way, what better way to celebrate the turn in season than a comforting and indulgent risotto. This recipe from North Yorkshire based Shepherds Purse Cheeses pairs their multi award-winning Harrogate Blue with seasonal mushrooms to create a seriously delicious supper. For more recipe inspiration visit www.shepherdspurse.co.uk

Yorkshire Blue Beef with Yorkshire Blue and Whiskey Sauce

Main courseServes 4

# Heat 1 tablespoon oil in griddle pan, cook steaks but keep underdone, take out and keep warm. # Put in chopped shallots and cook slowly, do not colour. # Add whiskey and flambé. # Extinguish by adding white wine and reduce by a third. # Add chicken stock and reduce by half. # Add double cream and reduce. # Take from the heat, put diced cheese into sauce and allow to melt. # Meanwhile cut potatoes into quarters diced. # Fry in 1 tablespoon oil and 1oz butter until cooked and golden brown, when cooked, remove most of fat, and rubbed thyme and season. # At the same time melt 1oz butter. # Sweat crushed garlic, add green beans and reheat, season. # Serve the steaks over the green beans. # Pour the sauce over the steaks and potatoes.

Winter Salad with Spiced Pecans, Pears and Blue Cheese

StarterServes 4 - 6

# Wash and dry the salad leaves and set aside. # In a small bowl, mix the pecans with the cayenne pepper, Worcestershire sauce, Tabasco and salt. # Scatter them over a baking tray and bake in an oven preheated to 200°C/Gas Mark 6 for 5-6 minutes, until lightly toasted. # Remove from the oven and leave to cool. For the vinaigrette, combine the ingredients vigorously. # Put the pears and salad leaves in a bowl and toss with the dressing. # Divide between 4 plates, scatter over the blue cheese and pecans nuts and serve.

Local Chicken Breast with a Pine Nut and Yorkshire Blue Cheese Centre, served with Red Currant Jus

Main courseServes 1

# Peel and chop the potato and boil in slightly salted water until soft, then mash with butter, salt and pepper. # Cut the chicken 3/4 of the way in at the side, fold open and make a little slit in the bigger half, fill with the pine nuts and cheese and fold the flesh back over to seal in the mixture. # Pan fry the chicken then cook in the oven at 175 deg C for about 8minuites. # To make the Jus, melt the red currant jelly in a pan with just a splash of red wine and reduce until half the original amount. # Cut the red onion into quarters and roast with oil salt and pepper until soft, serve on the side. # Serve the chicken cut at an angle with the centre on display and spoon on the red currant jus.

Jason Wardill’s Yorkshire Tapas Platter – Blue cheese & Keelham bacon fritters

StarterServes 6

1) In a bowl, mix together the blue cheese, bacon, parmesan cheese, eggs, corn flour, salt and oregano until all is combined. The dough should look like cream. 2) Heat the oil in a heavy skillet over medium heat. 3) Using a teaspoon, take a small part of the dough and drop it carefully, into the heated oil. Fry until golden on all sides. 4) Remove the cooked fritters from the pan using a slotted spoon and set them on a paper towel lined plate. 5) Repeat until dough is finished. Serve warm.