Yorkshire Wensleydale, Apple Chutney & Spinach Tartlet

Main courseServes 4

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

Lamb Suet Pudding served at The Farmer’s Cart Café

Main courseServes 4

 PREP TIME  1 hr * COOK TIME 2.5hrs Melt the butter with one tbsp. of oil in a large saucepan, over a low-medium heat. When the butter is foaming, add the shallots and garlic and cook for a few minutes until they begin to soften, but not colour. In a large bowl, mix tbsp. of flour with chopped rosemary, salt and pepper. Add the lamb and toss them thoroughly in the seasoned flour. Transfer the softened shallots and garlic to a large bowl and leave to one side. Add a little more oil to the pan and increase the heat. Add all of the lamb and cook until browned all over adding more oil if needed. Return all the shallots to the pan. Add the wine to the pan and let it bubble and reduce for a few minutes, scraping the base of the pan with a spatula to help release any caramelised bits. Add the stock and simmer for 5 minutes. If the sauce looks too thick, add some more stock. Taste the sauce and season with salt and pepper. When you are ready to cook the pudding, first generously butter a 1.2 litre/2 pint pudding basin. To make the pastry, mix the ingredients together thoroughly and season with salt and pepper. Gradually stir in water until you have a soft, slightly sticky dough (you’ll need about 225ml/8fl oz of water). Divide off about a quarter of the dough, to be used for the pastry lid. Dust your work surface with flour and roll out the larger piece of dough into a circle roughly 30cm/12in in diameter. Use this to line the pudding basin, leaving the excess pastry hanging over the edge. Roll out the small piece of dough large enough to form a lid for the basin. Spoon the cooled filling into the pastry-lined basin. Dampen the edges with water and add the pastry lid. Press the edges together to seal and trim away the excess pastry neatly. Place a piece of baking parchment over a sheet of foil and make a large pleat in the middle, folding both sheets together (this allows the pudding to expand as it cooks). Put the parchment and foil on top of the pudding, foil side up, and secure with string, looping the end of the string over the top of the pudding and tying it to form a handle that will enable you to lift the pudding in and out of the saucepan. Place the basin in a large pan, and pour in enough boiling water to come halfway up the side of the basin. Put a lid on the pan and bring to a simmer. Turn the heat low and let the pudding steam for 2-2½ hours. Top up the boiling water during this time if necessary so the pan doesn’t boil dry. Remove the pudding from the pan, take off the foil and parchment and leave to rest for five minutes. Then use a small, sharp knife to release the sides of the pudding from the basin. Put a large plate over the pudding and invert it, so the pudding comes out on to the plate. We serve with cury kale and mash potatoes (all grown on our farm).  

Cheese and Onion Pie

Main courseServes 4

h4. For the ShortCrust Pastry # Sift the flour into a bowl with the salt and rub in the butter until the mixture resembles breadcrumbs. # Make a well in the centre and add the eggs and a little water and mix together until a smooth paste is formed. # Wrap in cling film and chill for 1 hour. h4. For the Filling # Place the onions, water and butter in a pan and bring to the boil then season with the salt and pepper. # Allow to cook until just tender, then remove from the heat and cool. Drain the liquid off when cold. # Keep the cheese to one side and add when assembling the pie. h4. Assembly # Roll out the pastry and use 2/3 to line the pie tin. Bake blind 15 minutes, 180°C. Cool. # Put alternate layers of grated cheese and the onion mixture in the pie case, until the pie is full. # Cover with a pastry lid and brush with egg wash. # Bake at 180°C for 15 minutes until golden.

Braised Beef with Onions, Rich Gravy & Suet Crust Pastry

Main courseServes 4

# Heat a large casserole pan and add a little oil. Flour the pieces of steak in seasoned flour and then brown them in the casserole pan. Remove from pan once browned. # Add the sliced carrots and onion to the pan and allow to sweat for a few minutes until the onion is soft. Pour in the red wine and scrape up any sticky bits on the bottom of the pan. # Return the browned meat, season add the stock, Soy & Worcester sauce. Bring the pan to the boil, cover and put in an oven set at 180ºC for 30 minutes then reduce the temperature to 150ºC, and leave to cook for another hour or so until the meat is tender. # To make the pastry, simply combine the flour, suet and salt with a little water in a bowl, until you have workable dough. On a floured surface roll this out into a nice big disk that will fit over the stew (not too thin). # Place the pastry crust on top of the stew in the casserole pot, return to a hot oven (200ºC) for 15 minutes, or until golden and the gravy starts to bubble through. # Delicious served with a baked jacket potato and some seasonal vegetables.

Shibden Mill Inn’s Steak and Ale Pie

Main courseServes 6

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.

Yorkshire Tart with Ampleforth Beer Fruit Chutney.

Main courseServes 4

Pre heat the oven to 100°C. Roll out the pastry to approximately 1cm thickness. Place the pastry in the tart tins and line them with greaseproof paper. Fill the tins with rice and cook in the centre of the oven for approximately 15 minutes. Remove the paper and rice and cook for a further 5 minutes. Set aside. Put the butter and olive oil in a medium saucepan and cook for 4 minutes on a high heat until the butter browns. Add the tomatoes, lemon juice and zest and cook for a further 1 minute. Set aside for 2-3 minutes. Combine this mixture with the panko and Wensleydale cheese. Half fill the tart case with the chutney and cover with the crumble mixture. Return to the oven for 15 minutes until golden brown. Remove from the oven and cool to room temperature. Serve with a green salad dressed with vinaigrette.


Serves 4

*Herb Bread Crumbs* – Place all ingredients in a blender until fine *Loin of Hare* – Preheat the oven to 180 degrees – Lay out a large piece of cling film and lay the pancetta slices overlapping on top – Place the 2 pieces of each loin on the pancetta with the narrow ends facing to the middle – Roll the loins into a cylinder and secure the ends – Slice the wrapped loin into 4 pieces and, leaving the cling film on, pan fry in a hot pan with a knob of butter and 1 tablespoon of oil until sealed and golden brown. – Place in the oven for 4 mins – Remove from oven and allow to rest for 8 mins – Sprinkle the crumb on the flat side of the loin *Hare Sausage* – Place the raw hare leg and the bacon in a food processor and blend – Add all the other ingredients and mix well – Place the mix in a piping bag and cut off the end – Push the end of the sausage skin over the end of the bag and then pipe the mix into the skin – Twist the sausage every 4cm to make small sausages – Chill for 1 hour and then cut into individual sausages – Grill until golden brown *Braised Hare Leg* – Fry the hare legs in butter until golden brown – Fry all the vegetables until golden brown – Put the hare legs and vegetables together in the same pan, add the wine and cook until liquid is reduced by half – Add the gravy and the water – Simmer for 2 hours or until the leg meat comes off the bone with ease – Strain the liquid from the pan and reduce to a sauce consistency – Pick the meat off the legs and add to the sauce – Place in the pasty case and top with mashed potato Place the loin, sausage and pie together on a plate and drizzle with any remaining sauce. Serve with honey roasted turnips.