A classic carbonara is hard to beat, but this healthy veggie version with mushrooms and crunchy pea shoots is a great light and healthy alternative during the summer months.
Using fresh pea shoots from the team at West Yorkshire based salad growers WS Bentley, this quick and simple supper is one to return to time and time again.
For more recipe inspiration visit www.wsbentley.co.uk
The autumnal turn in the weather makes comfort food a must, so why not give this indulgent grilled toasty a try from the team at Harrogate based farm shop Fodder.
Using locally grown grilled mushrooms with smoked bacon paired with creamy brie cheese, this dish is the perfect salty and smooth food marriage and is perfect for a weekend brunch.
For more information and recipe inspiration visit www.fodder.co.uk
Boil a pan of water and add the cauliflower florets. Cook for about 10 minutes or until tender and then drain.
Fry the bacon lardons until coloured, remove from the pan and set aside but leave the fat in the pan. Add the mushrooms and fry for 2 -3 minutes then set aside.
Melt the butter in a saucepan and add the flour to make a roux. Stir in the mustard powder, grated cheese and double cream. The mixture should be thick and creamy once the cheese has melted. Season to taste, then add the bacon and mushrooms.
Preheat the oven to 180°C/350°F/Gas 4. Place the cauliflower in an ovenproof casserole dish and pour over the sauce. Sprinkle a pinch of freshly ground nutmeg over the top.
Mix the breadcrumbs with the parmesan/monchego cheese and sprinkle over the mixture. Cook for 15 minutes or until the topping is golden-brown and bubbling.
Spoon the cauliflower cheese onto plates and serve with a crisp salad and crusty bread.
# Heat oven to 220C/200C fan/gas 7
# Heat half the oil in a non-stick pan; soften the onion and red peppers for 5 mins.
# Stir in the lentils, pour over the stock, then cover and simmer for 25 mins until the lentils are just cooked and most of the liquid has evaporated. If the lentils look dry before they've finished cooking, splash in some water.
# Meanwhile, put the sausages in a small roasting tin, drizzle with the remaining oil and a splash of balsamic vinegar, roast for 25mins halfway through giving the tin a good shake.
# In another pan, melt the butter and a splash of oil and cook the mushrooms for 3-4 minutes until soft.
# Season the lentils, then spoon onto plates and top with the sausages, mushrooms and any juices.
# 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.
A new recipe from Fodder. Peel outer layer of the mushrooms and core. Mix the spring onions and cheese together and stuff each mushroom with half of the mixture. Sprinkle each mushroom with the bread crumbs and drizzle with Yorkshire rapeseed oil before placing them under the grill for 5 - 8 minutes depending on the size of hte mushroom. Serve on a bed of rocket.
Preheat oven to 175C. Lay the rabbit in a heavy baking dish with the mushrooms, chorizo, cinnamon, onion, garlic and bay leaves. Season, add the sherry and tomatoes, mix well, then drizzle with a little olive oil. Cook for 11/2 hours or until the meat feels soft and pulls away easily from the bone. Finish with a good scattering of parsley and serve with rice or mashed potatoes and greens..
Preheat the oven to 220°C/420°F/Gas Mark 7.
Pour flour into a bowl and season well. Coat the meat with the seasoned flour.
Heat half the butter and all the duck fat in a pan and add the meat & mustard seeds.
Sear all over until golden brown for about 10 minutes.
Add the vegetables, herbs, ale and stocks. Bring to a boil, then cover with a lid and gently simmer for 1 hr or until tender. When cooked, season, add the remaining butter and pour into a pie dish.Brush the edge of the dish with the beaten egg. Roll out the pastry using as little flour as possible and place over the dish. Pinch the edges of the dish so that the pastry will stick to it and trim off any remaining pieces of pastry from around the edge. Brush the pastry top thoroughly with the remaining beaten egg and cream, place on a tray.
Bake in the oven for 30 mins until the pastry is golden brown on top.