Lobster Mac n Cheese

Lobster Mac n’ Cheese

Main courseServes 4

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

Yorkshire Pasta alla Penne with Yorkshire Pecorino Fiore and Sloemotion Vodka

Main courseServes 2

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

Yorkshire Pasta Conchiglie Rigate with Roasted Aubergine, Olive & Tomato. 

Main courseServes 4

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  

Saint John’s Yorkshire Pasta Pudding 

DessertServes 4

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

Spicy Bacon and Pumpkin Pasta

Main courseServes 2

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

Yorkshire Wensleydale & Walnut Pesto Pasta

Main courseServes 4

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

Wild Mushroom and Pea Shoots Carbonara

Main courseServes 4

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

Chicken Italia with Spinach & Ricotta Stuffed Shells

Main courseServes 4

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

Guinea Fowl Tagliatelle

Main courseServes 2

# 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.

Yorkshire Asparagus with Poached Egg Ravioli

StarterServes 2

To make the raviolis first:

# Around three hours before serving sieve the flour into a bowl separate 2 of the eggs and save the whites for another use. # Mix one whole egg with the 2 egg yolks and pour this onto the flour add 1tbsp of cold water and mix into smooth stiff dough. # Kneed well by hand until fully soft and pliable (this can take 15 minutes).

Now to prepare the raviolis:

# Roll the pasta into long thin sheets in a pasta machine. Cut large disks of the sheets with a espresso cup saucer. You will need 4 large disks. # Crack the 2 eggs carefully into a small container. Now place the first disk onto the saucer and carefully pour the egg into the dip in the middle of the disk. # Place another disk carefully on top and seal around the edge by firmly pressing down (the raviolis will now keep for a couple of hours in a fridge). # Bring a large pan of water to the boil and add plenty of sea salt. Cook your asparagus until tender but not floppy (depending on the size around 4-6 minutes) take out the asparagus and pop on warm plates now carefully put the raviolis into the boiling water and time 1 minute 30 seconds. # Remove the raviolis with a slotted spoon drain well and season with salt, white pepper and olive oil and place carefully on top of your asparagus. # Shave parmesan onto the plates and a little olive oil to finish.

Smoked Salmon Carbonara

Main courseServes 4

# Bring a large saucepan of salted water to the boil. When the water is boiling add the fresh pasta. If using fresh pasta, it will only take a few minutes to cook. When cooked drain and toss in a little extra virgin olive oil. # Meanwhile take a large heavy based pan and over a low heat gently melt a little knob of butter. # Sweat off the finely chopped onion until it softens, toss in the strips of smoked salmon and gently stir until it turns a soft pink colour - this should only take 2-3 minutes. # Add the cream, season with a good grind of black pepper. # Add the cooked pasta and stir through gently, serve immediately. Tip: A little squeeze of lemon over it just before serving will really make the flavours sing.

Broad Bean and Pecorino Tagliatelle

Main courseServes N/K

1. Blanch your podded broad beans in a pan of boiling water for 2-3 mins, until tender. Allow to cool, then slip out of their skins, leaving the bright green inner bean. Tear the basil leaves roughly and grate the pecorino. Pound half of the beans in a pestle and mortar (or a food processor) with 1 garlic clove, 2 tablespoons of fresh basil and a little salt, until you have a coarsely broken up pulp. Add a little olive oil to lubricate and remove to a bowl. 2. Stir together with the remaining whole beans, the rest of the oil and basil. Season with pepper and lemon juice. Meanwhile bring a large saucepan of water to the boil and add some salt. 3. Cook the pasta until al dente, then drain, keeping the pasta quite wet. Immediately combine with the broad bean sauce and stir together with the Pecorino (or Parmesan) and add some more extra virgin olive oil if needed.