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 www.heckfood.co.uk

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 www.herbfedpoultry.co.uk

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 www.fodder.co.uk   Pre-Soaking:

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.)