The Christmas lunch planning is well underway and as well as a tasty bird, the perfect stuffing to serve alongside it is also a must. This Chestnut & Apple Christmas Stuffing recipe from the team at Easingwold based Herb Fed Poultry is the ideal accompaniment to one of their award-winning turkeys, and sure to wow your guests on the big day. For more recipe inspiration and to buy their range online visit: www.herbfedpoultry.co.uk
This showstopper from Yorkshire Rapeseed Oil is made using a Sweet Cranberry Dressing paired with Yorkshire Fettle from Shepherds Purse Cheeses and is a must this Christmas. A perfect sharing dish for your festive table, it simple to make but packs a punch on both flavour and looks! For more recipe inspiration visit www.yorkshirerapeseedoil.co.uk
Put your Christmas leftovers to good use this festive season with these Turkey Turnovers from the team at North Yorkshire based Herb Fed Poultry. Pairing their award-winning turkey with sage and onion stuffing and delicious cranberry sauce, they make the perfect Boxing Day treat and can be adapted to include whatever you have lurking in the fridge after the big day. Recipe courtesy of @SmokinDan. For more recipe inspiration and to buy their range online visit www.herbfedpoultry.co.uk
A tried and tested recipe, this Mulled Wine Tart from the team at Harrogate based farm shop Fodder is the perfect festive dessert if you aren’t a fan of traditional Christmas Pudding. For more recipe inspiration visit www.fodder.co.uk
Get some tips from the experts for creating the perfect centre piece for your Christmas table this year from Keelham Farm Shop’s Master Butcher. Steaming the bird with aromatics, then roasting until the skin is super-crispy means that the turkey remains beautifully tender, moist and full of flavour. So whether you're enjoying it as part of a big family dinner or for leftovers the next day, this recipe guarantees a perfect result every time! To pre-order all your Christmas essentials and stock up on your festive, locally sourced favourites ahead of the big day visit www.christmas.keelhamfarmshop.co.uk
Get into the swing of festive flavours this month with this tasty Sausage, Chestnut and Cranberry Tart from the team at Bedale Based HECK. Using their 97% Heck sausages, this quick and simple dish serves 8-10 people and makes a show stopping centre piece for Christmas parties. Kick off the season in style and join the HECK team at their Christmas Market this weekend. Taking place on Saturday 11th December at HECK HQ in Kirklington between 11-3pm, the market will feature an array of festive activities for children as well as a number of local food stalls, plus Santa will be making a special guest appearance and bringing a post box for children to post their letters in time for the big day. For more information visit their website www.heckfood.co.uk
Once you’ve sourced the perfect bird for your Christmas table you’ll need to do it justice with a top quality stuffing and this recipe from the team at York based Herb Fed Poultry won’t disappoint! Quick and simple to make, it’s the perfect accompaniment to their high welfare turkeys. For more recipe inspiration and information on their range visit www.herbfedpoultry.co.uk
It’s time to get your Christmas cake underway and this recipe from the team at Harrogate based farm shop Fodder involved a week’s worth of pre-soaking but is definitely worth the effort! For more recipe inspiration and information about their range of locally sourced products visit www.fodder.co.uk Pre-Soaking:
Tis the season for sprout eating! But far from being a boring side dish to the main event, these little bundles of flavour can be accompanied by some simple ingredients to make them into a festive knockout. Try this recipe from East Yorkshire based Anna’s Happy Trotters using their award winning Pancetta to create a sprout sensation!
For a pre-festive get together or one to add to the list for the Christmas period, why not give this succulent and aromatic ham a whirl and give your traditional ham a twist with the spicy addition of North Yorkshire based Pucketts Pickles Carrot and Cardamom chutney. (If your ham is mild-cure gammon it probably won’t need soaking, but if you know that you're dealing with a salty piece, then put it in a pan covered with cold water, bring to the boil, then tip into a colander in the sink and start from here.)
Chop any larger dried fruit into small pieces, and put it all into a bowl. Pour the cider over the fruit, stir and leave to soak overnight. The following day, preheat the oven to 180ºC, 350ºF, gas 4. Grease a 20cm round cake tin and line the bottom and sides with baking parchment. Sift the flour and baking powder into a bowl and set aside. Cream together the butter, sugar and honey in a large bowl, until the mixture has a light and creamy consistency. Add the eggs one at a time, giving everything a good mix after each addition. Don't worry too much if the mixture starts to look like it's curdling – stirring a spoonful of the flour into the butter and egg mixture should help. Lightly fold in the flour and baking powder, followed by soaked fruit and lemon zest. Turn the mixture into the prepared cake tin and bake in a preheated oven for 30 minutes. Then turn the heat down to 170ºC, 325ºF, Gas 3 and cook for a further 1-11/2 hours, until a skewer inserted in the centre of the cake comes out clean. If the top of the cake looks like it is browning too quickly, cover it with a piece of greaseproof paper. Cool the cake in the tin for 10 minutes before turning it out onto a wire rack to finish cooling.
Put the cranberries in a bowl and pour over boiling water to just cover them. Soak for 10-15 mins, then drain. Cut the sprouts in half, lay each half flat on your chopping board and finely shred the leaves. Heat the oil and butter in a frying pan, add the sprouts and fry for 3-4 mins. Add the cranberries and nuts, season and toss together to serve.