The Perfect Chestnut & Apple Christmas Stuffing

Side dishServes 6

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:  

Cranberry & Yorkshire Fettle Christmas Wreath

Main courseServes 6

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  

Leftover Turkey Turnovers 

StarterServes 4

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

Mulled Wine Tart

DessertServes 6-8

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

Turkey, Treats & All The Trimmings!

Main courseServes 6

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  

HECK Sausage, Chestnut and Cranberry Tart

Serves 8-10

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

The Perfect Christmas Chestnut & Apple Stuffing

Side dishServes 6

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

Fodder’s Christmas Fruit Cake

DessertServes 12

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   Pre-Soaking:

Brussel Sprouts with Award Winning Pancetta

Side dishServes 6

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!

Puckett’s Pickles Carrot and Cardamom Glazed Ham

Main courseServes 6

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.)

Beetroot Relish recipe

Side dishServes 4

# Put all the ingredients in a large stainless steel preserving or heavy-based pan, or use a large enamelled cast-iron casserole. Don't use any other metal pan, as the vinegar may react with it. # Heat the mixture until boiling, reduce the heat and simmer, uncovered, for about 1 1/2 hours, stirring occasionally with a wooden spoon, until the beetroot is tender and the liquid has reduced to a syrupy consistency. # Remove the cinnamon sticks. # Pot the relish into warm, sterilised jars* - fill almost to the brim and seal immediately (we used a kilner jar for our front cover photo, but you should use vinegar-proof lids). # Once cooled, label and store in a cool, dark place; it should keep for a few months. Once opened, keep in the fridge and eat within a week. h4. To sterilise jars and lids Wash your jars and leave to dry naturally. 30 mins before the relish is ready, place the jars on a baking tray and into a cold oven. Turn the heat to 140C and leave them there until needed. To sterilise the lids, boil for 10 mins, leave to dry naturally, then seal the jars immediately after potting and turn the jars upside down for 5 mins (if your lids are new and clean, you can leave out the boiling stage).

Baked Sprouts with a Stuffing Crust

Side dishServes 4 - 6

# Preheat the oven to 160°C/Gas Mark 3. # Peel and trim the sprouts and cut into quarters lengthways. # Toss in an ovenproof dish with 1 tablespoon of the duck fat and the sugar and season well. # Bake in the oven for about 15 minutes, until just tender. # While the sprouts are cooking, brown the bacon in a frying pan in the remaining duck fat, then add the garlic, sage and thyme. # Cook for 1 more minute, remove from the heat and stir through the breadcrumbs, orange zest and parsley. # Season. # Stir the chestnuts into the sprouts. Pour over the chicken stock. Top with the stuffing mixture and return to the oven for 10 minutes, or until golden.