A firm favourite for quick mid-week meals, frittatas are easy to make and adapt to your tastes… or whatever you have available in the fridge!
This Chorizo and Salad Cress version from West Yorkshire salad growers WS Bentley is perfect for a lunch at home or mid-week supper and pairs tasty chorizo with delicious new potatoes within a soft omelette with peppery salad cress to create a hearty and speedy dish you’ll recreate again and again.
For more information and recipe inspiration visit www.wsbentley.co.uk
Quick and easy, this tartlet using Wensleydale, apple chutney and spinach is the perfect mid-week supper and can be adapted to use whatever you have to hand in the fridge.
For more recipe inspiration and to buy online visit www.wensleydale.co.uk
This tried and tested recipe using Oak Roast Salmon from the award winning Staal Smokehouse near Beverley and pairs it with the newly released Yorkshire Tartar Sauce from the team at Thixendale based Yorkshire Rapeseed Oil.
Simple and delicious this fish dish is a real crowd pleaser and quick to prepare for a tasty mid-week super
For more recipe inspiration and to buy online visit www.yorkshirerapeseedoil.co.uk
Pairing pulled pork with apple is a classic combination, but this recipe which includes crispy bacon and Wensleydale Cheese takes it to the next level and is perfect for a quick weekend supper.
For more recipe inspiration from Wensleydale Creamery visit their website www.wensleydale.co.uk
The warmer weather calls for fresh summer salads and this seasonal vegetable and halloumi recipe from the team at Thixendale based Charlie & Ivy is ideal.
Pairing their Smoked Chilli Dressing with delicious halloumi and home grown veg, this dish makes a perfect weekend lunch served with crusty bread and a glass of something cold and sparkling in the garden!
For more recipe inspiration and to buy their award-winning range online visit www.charlieandivys.co.uk
With a heatwave upon us, what better way to enjoy the glorious summer weather than with a delicious supper in the garden. This salmon salad from the team at Masham based Rosebud Preserves ticks all the boxes and pairs seasonal new potatoes and lettuce with their delicious Beetroot & Horseradish Relish to give a sizeable kick to an old favourite!
For more recipe inspiration and to buy their award-winning range online, online visit
For a quick dish, this pasta salad using Shepherds Purse Cheese’s new Sheep Cheese Fettle is hard to beat. All of the antipasti vegetable ingredients can be bought in jars from the supermarket or deli and once the pasta is cooked it’s a very quick to assemble and delicious to eat!
For more information on Shepherds Purse’s range of award winning cheese including their new Fettle which supports local sheep milk producers, visit their website www.shepherdspurse.co.uk
# 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.