Rhubarb and Blood Orange Crumble Bars

DessertServes 12

Take your Bank Holiday baking to the next level this weekend with these Rhubarb and Blood Orange Crumble Bars from the team at Harrogate based farm shop Fodder. Pairing local grown rhubarb with delicious blood oranges creates a temptingly moreish treat and a perfect project for little bakers this Easter holiday For more recipe inspiration visit www.fodder.co.uk

Mushroom & Chestnut Crumble

Main courseServes 4

A winter crumble with a twist! This Mushroom and Chestnut Crumble from the team at Yorkshire Rapeseed Oil is the perfect winter warmer.  Serve with seasonal veg and lashings of gravy for a comforting midweek supper For more recipe inspiration and to buy their award winning range online visit www.yorkshirerapeseedoil.co.uk

Pear & Dark Chocolate Oaty Crumble

DessertServes 4-6

Nothing says Autumn quite like a good crumble and this Pear and Dark Chocolate version from the team at Thixendale based Charlie & Ivy is a real crowd pleaser! Using their Cold Pressed Rapeseed Oil, pears and chocolate, this simple but delicious pudding is a perfect weekend treat. The recipe has been developed as be part of Charlie & Ivy’s Autumn Feast, an opportunity to get creative in your kitchen with a delicious seasonal menu, recipes and inspiration. Details of the feast and how to get hold of the new feasting box can be found online at www.charlieandivys.co.uk/autumn-feast.html

Ampleforth Abbey Apple Crumble Cheesecake

DessertServes 8

Try this summery twist on a classic comforting pud from the apple experts and award winning drink producers at Ampleforth Abbey.  Perfect for a summery evening in the garden.

Trio of Yorkshire Apples

DessertServes 6

For the apple and bramble crumble:

# Peeland rough chop the apples, simmer in a pan with the cinnamon, a little water and a lid on until just cooked, remove from heat, add brambles and sugar to taste. # To make the crumble mix the flour and butter to a fine crumb then add the sugar and oats. # Place the stewed apple mix in 4 little pots and top with the crumble, finish in the oven for 5-10 minutes.

For the sticky apple sponge:

# Reduce the apple juice and sugar to a thick syrup then add the apple, boil until syrup consistency again. # For the sponge beat butter and sugar, beat in the eggs then fold in flour and cinnamon (and calvados if using). # Steam in individual buttered moulds.

For the apple sorbet:

# Puree raw apple, place in ice cream machine with all liquid and churn.

To present the dish:

# Turn out the sponge onto a presentation plate, spoon over with the sticky apple, place the hot crumble in the pot onto the plate, place a ball of sorbet on the plate and garnish with fresh brambles and frothy custard.

Ampleforth Apple and Yorkshire Hedgerow Blackberry Crumble Creme Anglaise

DessertServes 2


# Peel and core the apples and chop roughly. # Place in a saucepan with the sugar and cover with a lid, cook until softened, then add the blackberries and stir.

Crumble Topping

# Place the dry ingredients into a bowl and rub in the butter until a crumble texture is reached. # Put the compote mix into a suitable baking dish, cover with the crumble topping and bake in the oven at 180°C for approximately 20-30 minutes.

Crème Anglaise

# Bring the milk, cream and vanilla pod to the boil. # Whisk the sugar and egg yolks together until light and fluffy. # Slowly pour in the hot liquid constantly stirring. # Pour the mix back into the pan and gently heat, constantly stirring until the mixture thickens. # Sieve into a suitable pouring jug.