Raspberry and Almond Cake

DessertServes 8

With raspberry season in full swing, take the opportunity to put these delicious berries to good use with this Raspberry and Almond Cake recipe from the team at Jervaulx Abbey Tearooms near Leyburn.  Both gluten and dairy-free, this cake was awarded the top honour in the Best Free From Product category at the Deliciouslyorkshire Taste Awards. The Abbey itself has recently reopened to visitors and this recipe is taken from the tearoom’s own recipe book, In Their Footsteps which celebrates the Burdon family’s 25 years of baking heritage at the historic site. For more information visit their website www.jervaulxabbey.com

Halloumi Kebabs and Harissa Yoghurt Dressing

Main courseServes 1

# To make the dressing, stir the yoghurt and harissa together in a small bowl. Leave to one side. # To make the marinade, use a small whisk or fork to combine all the ingredients together in a small bowl. Gently push all the kebab ingredients onto the skewer, alternating each one (finish with a cherry tomato on the end of the skewer). Heat a griddle or grill to a medium heat (or cook on the BBQ). # Use a pastry brush to cover the kebabs in some of the marinade, then place on the griddle. Cook for about 10 mins or so, turning and brushing with more marinade every couple of mins, until the veg is just tender and the halloumi is turning golden. # Serve with the yoghurt dressing.

Winter Salad with Spiced Pecans, Pears and Blue Cheese

StarterServes 4 - 6

# Wash and dry the salad leaves and set aside. # In a small bowl, mix the pecans with the cayenne pepper, Worcestershire sauce, Tabasco and salt. # Scatter them over a baking tray and bake in an oven preheated to 200°C/Gas Mark 6 for 5-6 minutes, until lightly toasted. # Remove from the oven and leave to cool. For the vinaigrette, combine the ingredients vigorously. # Put the pears and salad leaves in a bowl and toss with the dressing. # Divide between 4 plates, scatter over the blue cheese and pecans nuts and serve.

Chocolate Beetroot Mousse Cake

DessertServes 8

# To cook the beetroot, wrap each one in foil and place in a baking dish. Bake in the oven at 200ºC until soft (test by inserting a sharp knife). This can take anything from 45 minutes to 1½ hours, depending on the size of your beetroot. # Remove from the oven, leave until cool enough to handle, unwrap the foil, then rub off the skins; they should come off easily (wear a pair of rubber gloves to keep your hands from turning pink if you like). Blitz the beetroot in a food processor until smooth. # Grease and line a 23cm springform cake tin, leaving about 2cm of baking parchment above the rim of the tin, as the mixture rises quite high while baking. # Preheat your oven to 180ºC. # Put the chocolate and butter in a large heatproof bowl, fitted snugly over a pan of barely simmering water. Once the chocolate and butter have melted, remove from the heat and leave to cool. # While the chocolate is cooling, whisk the egg yolks and sugar in another large bowl until light, pale and voluminous. This will take 4-5 minutes with a handheld electric mixer. # Add the ground almonds, almond essence and puréed beetroot and stir to combine. # Fold the chocolate mixture into the egg yolk and beetroot and stir gently until all the mixture is combined. # Whisk the egg whites in a separate bowl until they form soft peaks, then, using a slotted metal spoon, fold a large spoonful of the egg whites into the chocolate mixture. # Carefully combine it in until you can't see any white bits, then very gently fold in the rest, keeping as much air in the mixture as possible. Make sure no white bits remain. # Bake in the oven for 40-45 minutes, until the mixture has risen well, and still has a bit of a bounce to it when pressed. It may have cracked slightly, this is normal. # Remove from the oven, leave to cool completely in the tin on a wire rack before transferring to your serving plate. # Dust over a mixture of cocoa powder and icing sugar to serve. It will sink slightly as there's no flour in the mixture and will be gooey in the middle if you eat it the same day, and slightly firmer after 24 hours. Serve with cream or crème fraîche.

Filmore and Union’s Tasty gluten-free fish bites with herby crème fraiche

Main courseServes 4

1) Heat the oven to 180 degrees 2) Combine crème fraiche, parsley and paprika in a bowl and set aside 3) Cut the fish into thick strips and coat in polenta and parmesan 4) Heat the oil in a frying pan and cook fish in small batches until golden, finish off in the oven until cooked through. 5) Transfer to a plate lined with kitchen paper 6) Serve with herby crème fraiche dip, lemon wedges and some steamed vegetables