Light and simple to prepare, this dessert is a great collaboration using two iconic Yorkshire products and makes a perfect pudding at any time of the year.
Delicious eaten warm, but also great when cooled. Serve with lashings of lightly whipped cream and enjoy!
For more recipe inspiration and to buy their award-winning ranges online visit www.yorkshirerapeseedoil.co.uk and www.wensleydale.co.uk
h4. To make the duck confit
# Weigh the duck legs and place on a tray. Sprinkle with 15g salt per kilo, then sprinkle with the thyme, cover with clingfilm and place in fridge overnight
# Heat the duck fat to simmering point, add the duck legs and cook slowly for about 1-2 hours, until the meat is almost falling off the bones, leave to cool in the fat
# Preheat oven to 180 degrees
# Scrape the fat from the duck legs
# To serve place in a tray, smear with the honey and roast for about 10 minutes
h4. To make the tomato stew
# Heat the oil in a pan, gently cook the garlic and spring onion until soft, add the thyme leaves and tomatoes and cook gently for 5 minutes
# Add the white wine and beans and cook for a further 2-3 mins
# Add parsley and season
h4. For the sauce
# Heat all the ingredients apart from the butter, boil and simmer until reduced
# Stir in the butter, remove from heat
h4. To serve
# Place the warm stew on plate
# Top with the duck confit, spoon the sauce around
# Carefully wash and dry the figs, and score an 'X' on the bottom of each one to prevent them splitting when cooked.
# Melt the butter, honey and cinnamon together and bring to the boil over medium heat.
# Add the figs and leave for 4 to 5 minutes, rolling them gently in the juices from time to time.
# Remove the pan from the heat and place the figs on a serving plate.
# Add lemon juice to the pan and cook for 2 minutes.
# Spoon the sauce over the figs.
# Serve with a scoop of vanilla icecream and a sprig of lavender to garnish.
Place the flours in a large bowl and whisk in the egg, then gradually whisk in the milk to form a batter. Stir in the granola.
Heat a little oil in an 18cm based frying pan and add a ladle of the batter until the base is covered, cook for 1 minute or until golden, flip over and cook the same on the other side. Repeat to make 8 pancakes, keeping them warm, separated by squares of baking parchment.
Remove the pith from the grapefruit and cut out the segments over a bowl, reserving any juice. Fill the pancakes with the segments and a drizzle of honey and fold into quarters.
Toast the oatmeal/rolled oats under a hot grill for about 2 minutes. Whip the cream until thick and stir in the honey and malt whiskey. Add the raspberries and fold in the toasted oatmeal and spoon into small glasses.
1. Gradually add the Dandelion & burdock to the melted chocolate using a blending stick to incorporate
2. Add the local honey (taste)
3. Once smooth and glossy cool your ganache in the refrigerator until completely set, about 30 minutes.
4. Scoop out a heaping tablespoon or so and quickly roll it into a ball between your hands
5. Dip the ball in the tempered chocolate to create a glossy, crisp shell or roll it in cocoa powder mixed with icing sugar to take away the bitter edge.
6. Allow to set on a baking sheet for several hours.
7. Store in an airtight container
Dissolve the honey, butter and sugar in a pan over low heat. Add the granola/muesli and mix well together. Line a baking tray (20cm x 30cm ) with parchment paper and pour in the mixture. Smooth with a knife. Bake in a moderate oven (170C) until golden brown, approx 20 mins.
Remove from oven and allow to cool for about 10 minutes, then cut into slices and leave to cool completely before removing from the tin.