Carrot Flapjack

SnackServes 4

# In a bowl mix the oats, carrots, cheese, egg and herbs well. # Season and press into a 20cm square flapjack tin that you have base lined with baking parchment. # Dot the butter on top. # Bake for 25 minutes in the a moderate oven (180°C/gas 4) until set and browned.

Warm Metcalfe Organics Carrot Cake

DessertServes 12

Carrot Cake

# Whisk the eggs and sugar together until white. # Mix all the dry ingredients together, then add with the carrot to the whisked eggs and mix slowly. Finally add the oil. # Line a baking tray approximately 25cm x 30cm x 5cm (10 x 12"x 2"") with greaseproof paper/baking parchment."

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.

Silversmiths’ Slow braised lamb breast, milk poached sweetbreads, wilted Savoy, carrot textures.

Main courseServes 4

For the breast; Remove ribs from the breast (most butchers or farm shops will do this for you), trim off any excess fat, season and roll tightly into a sausage shape in cling film, tie each end. Place in a slow cooker or oven proof dish and cover with water, add a spring of Rosemary and garlic, cover and cook overnight (approx 10-12 hours). Remove from liquid, allow to cool, then re-roll and chill. (save the poaching liquid for later use). For the Sweetbreads; Place the breads in a pan & cover with milk, add thyme, gently bring to the boil and simmer for 5 minutes, plunge in cold water (this stops them overcooking), peel any fat or sinew off. For the carrot puree; Place the peeled & chopped carrots in a pan add enough poaching liquor to cover then boil until tender, place in a food processer and blitz until smooth, add butter and season to taste. For the Chantilly carrots; Put carrots into a pan, cover with the poaching liquid, cook until tender. For the Savoy; Put the thinly chopped cabbage into a pan, with butter, salt and pepper, gently fry until soft . To serve; portion the chilled breast into 4 equal pieces in an oven proof pan, fry each side to seal then add the carrots and sweetbreads, place the entire pan in pre heated oven for approx 10 minutes, meanwhile heat the puree and cabbage (pan or microwave is fine). Place the puree on 1 side of the plate, place breast on top, pile up cabbage next to the lamb, place on top sweetbreads and Chantilly, serve with Rosemary and Henderson's relish gravy

Calderdale Rabbit Shepherd’s Pie with young carrots & peas from The Shibden Mill Inn

Main courseServes 4

Start by melting the butter in a heavy based pan or casserole dish, add the rapeseed oil then add the 4 legs and brown. After 2/3 minutes of sautéing the legs, set aside leaving the pan on the heat, add the diced vegetables & garlic and colour. After another 2/3 minutes place the legs back into the pan and add the vinegar, reduce by half then add the wine and reduce that by half. Then add all the chicken stock and tomatoes, thyme, garlic & bay leaf, bring to the boil then simmer of 2 hours till the leg meat is cooked and falls of the bone. Preheat the oven on gas mark 4 about 175ºC. Lift the rabbit out the pan being careful to keep the leg meat whole and set aside. Now reduce the sauce left in the pan with the vegetables and herbs. Pass the sauce off after 5 minutes or so. Keeping the vegetables, pull the meat off the bones, careful to get all the bone out of the meat and place into a clean casserole dish along with the vegetables. Cover with the strained sauce and place in the fridge for 1 hour until the sauce sets, making it easier to cover with mash. Add the peas and chopped herbs and cover with mash potato using the back of a knife. Brush with a little butter & bake for 40 minutes until a golden colour on top.

Smoked Hungarian Style Sausage, Chicken and Butter Bean Stew

Main courseServes 4

Preheat your oven to 160 degrees Season the chicken with salt and pepper and brown in a preheated casserole in a little olive oil. This will take around 5 minutes on each side to develop some colour. Remove to a plate and add the roughly diced onion, carrot and celery to the same pan. Cook for ten minutes stirring as the vegetables soften. Add the garlic, chilli, smoked paprika, bay leaf and thyme and continue to cook briefly before adding the sausages. Cook over a medium heat allowing the sausages to flavour the vegetables. Add in the tomato purée and cook for a further 2 minutes, splash in the wine, allow to bubble briefly before adding the tomatoes, and a splash of water. Next return the chicken to the pan, stir to combine and place on a tight fitting lid. Transfer to the preheated oven for 30 minutes, remove, add the butter beans and stir in, before replacing the casserole, this time without the lid, for a further twenty minutes. At this stage reduce the sauce on the stove top if necessary, seasoning with salt and pepper to taste. Stir in a handful of chopped flat leaf parsley and serve.