An easy dinner party dish or simple supper, this Baked Ricotta Pasta with Tomato & Olives recipe from the team at Charlie & Ivy’s is a real crowd pleaser. For more recipe inspiration and to buy their range online visit charlieandivys.co.uk
Put some Mediterranean sunshine into your supper this week with this Sicilian Tuna with capers, San Monzano tomatoes and dried oregano recipe from the team at Malton based Yorkshire Pasta Co. Using their conchiglie pasta alongside fresh cherry tomatoes and capers gives this dish a summery feel, and perfect for a simple mid-week supper in the garden. For more recipe inspiration and to buy their range online visit www.yorkshirepasta.co.uk
Add an air of sophistication to your supper this weekend with this deliciously decedent Lobster Mac n’ Cheese recipe from The Cooks Place in Malton. Using locally made, award-winning Yorkshire Pasta, this recipe elevates a simple supper to something altogether more special. For more recipe inspiration and to buy their range online visit www.yorkshirepasta.co.uk
With the end of dry January in sight, this delicious dish from the team at Malton based Yorkshire Pasta uses a splash of Sloemotion’s Hedgerow Botanical Vodka to give a subtle botanical kick! Using No.2 Penne pasta from their award-winning range, this simple and classic dish combines the rich creaminess of fiore alongside a deliciously deep tomato flavour to create the perfect winter warmer! For more recipe inspiration and to buy Yorkshire Pasta online visit www.yorkshirepasta.co.uk
Created in collaboration with fellow Yorkshire producer Yorkshire Rapeseed Oil, this simple vegetarian pasta recipe makes the most of Mediterranean flavours and brings a hint of summer to the dinner table. Packed with the best of local produce using Yorkshire Rapeseed Oil with Rosemary & Sea Salt, Fettle from Shepherds Purse Cheeses, and Conchiglie Rigate from The Yorkshire Pasta Company which shape allows the sauce to ‘cuddle’ the pasta more than any other, the chunky aubergine pieces and tomatoes create a beautifully textured dish. For more recipe inspiration and to buy their range online visit www.yorkshirepasta.co.uk
In Ibiza this dessert is synonymous with the mid-summer celebration of Sant Joan at the end of June. A quirky pasta version of a rice pudding, this simple but delicious dish pairs pasta from the award-winning Yorkshire Pasta Company with cream, cinnamon and dark chocolate to create a truly unique dessert. For more recipe inspiration and to buy their range online visit www.yorkshirepasta.co.uk Recipe via @yorkshire_foodies
Put last week’s left over pumpkin to good use with this Spicy Bacon and Pumpkin Pasta recipe form the team at West Yorkshire preserve producers Shaws. Spicy and comforting, this quick and simple pasta dish uses their Habanero & Red Pepper Chutney and makes a deliciously quick and satisfying supper. For more recipe inspiration and to find out where to buy their award winning range visit www.shaws1889.com METHOD
A perfect dish for a chilly October day, this quick and easy Wensleydale & Walnut Pesto Pasta recipe from the team at Wensleydale Creamery uses their iconic cheese to create a tasty home-made pesto and is delicious served either hot or cold. For more recipe inspiration visit www.wensleydale.co.uk
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
If the latest lockdown’s got you reaching for the comfort food then this delicious recipe from the team at Bedale based HECK is the perfect winter warmer. Using their Chicken Italia Mince alongside spinach and ricotta, this quick and tasty supper is the perfect combination of healthy and hearty to stave off those January blues. For more recipe inspiration and to buy online visit their website www.heckfood.co.uk
# Cut the guinea fowl breasts into strips and season. # Heat up a frying pan, and fry the breast meat in a little oil, add the broad beans, peas and asparagus spears and cook for a further 2 minutes, then add the white wine and reduce by half. # Finally, add the cream and goats cheese to make a light sauce. # Meanwhile, add a little oil and salt to a pan of water and bring to the boil. # Add the pasta and cook for 2 minutes, until al dente. # Drain well and add to the sauce. Combine gently, then spoon into deep bowls. # Garnish with garden herbs and some lightly-fried baby tomatoes. h4. For the pasta dough # Mix ingredients together thoroughly with a wooden spoon, knead with your hands use a little more flour, if required. # The dough should be smooth and elastic after around 10 minutes. # Rest for 15 minutes, then roll and cut using a pasta machine or hand-cut with a large chopping knife. Serve immediately with the salad of sliced tomatoes and shallots dressed with olive oil and seasoned with cracked black pepper and basil.