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.

Breakfast Topped Bread

SnackServes 4

# Preheat the oven to 200ºC, gas mark 6. # Mix the bread mix with 140ml warm water (or according to the pack instructions) and knead into a smooth dough. Allow to rest for 5 minutes. Knead again and roll out to a 28cm circle. Place on a lightly greased baking tray and cover with clingfilm. Leave in a warm place for 30-40 minutes. # Spread the tomato puree over the pizza base and top with the tomatoes. Scatter over the mushrooms and cheese. Make 4 wells in the topping and crack in the eggs. Scatter over the bacon. # Bake for 20 minutes until golden.

Three Little Pigs Chorizo Hash with Poached Egg

Main courseServes 4

Wash and chop the potatoes, place in a pan and cover with water. Boil the potatoes until tender, drain and cool. Heat 2 tbsp oil in a large non-stick frying pan and fry potatoes, turning over until golden and crusty. Add the chopped chorizo and chilli and fry for another 3-4 minutes until chorizo is crisp. Season with salt and pepper & then stir through the parsley. Serve the mix topped with poached eggs and some rocket on the side

Shibden Mill Inn Pear soufflé

DessertServes 4

Start by generously buttering 4 soufflé moulds and then covering the buttered moulds with caster sugar - tilt the mould to the side so you cover the bottom and the side, which will help the soufflé to rise. Heat a heavy bottomed pan and add 20g of the butter; melt and add the pears, sauté until soft and golden brown and finish by adding the lemon juice. Place the pear mix into a food processer & make a smooth purée, then pop the mixture in to a large bowl and leave in the fridge for an hour or so before making the soufflé batter. Whisk the egg yolks into the pear mixture and heat over a medium heat for 3-4 minutes - careful not to boil the mixture. In a mixer whisk the egg whites and the remaining caster sugar until soft peaks. Lightly fold the whites into a cooled pear mixture to make a batter like mixture. Pour the batter into the 4 sugared moulds and bake in a preheat oven at 180c for 15 minutes. Finish by dusting with icing sugar