Green Pea Pate from The Cooking School at Dean Clough

StarterServes 4

1. Place the defrosted peas (or cooked and cooled peas) in a food processor and purée until smooth. 2. Transfer the peas to a mixing bowl and combine with the yoghurt, chopped onion, chopped mint, crushed garlic, chopped chilli, olive oil, ground cumin and pepper (to taste). 3. Transfer to a serving dish and chill.

Calderdale Rabbit Shepherd’s Pie with young carrots & peas from The Shibden Mill Inn

Main courseServes 4

Start by melting the butter in a heavy based pan or casserole dish, add the rapeseed oil then add the 4 legs and brown. After 2/3 minutes of sautéing the legs, set aside leaving the pan on the heat, add the diced vegetables & garlic and colour. After another 2/3 minutes place the legs back into the pan and add the vinegar, reduce by half then add the wine and reduce that by half. Then add all the chicken stock and tomatoes, thyme, garlic & bay leaf, bring to the boil then simmer of 2 hours till the leg meat is cooked and falls of the bone. Preheat the oven on gas mark 4 about 175ºC. Lift the rabbit out the pan being careful to keep the leg meat whole and set aside. Now reduce the sauce left in the pan with the vegetables and herbs. Pass the sauce off after 5 minutes or so. Keeping the vegetables, pull the meat off the bones, careful to get all the bone out of the meat and place into a clean casserole dish along with the vegetables. Cover with the strained sauce and place in the fridge for 1 hour until the sauce sets, making it easier to cover with mash. Add the peas and chopped herbs and cover with mash potato using the back of a knife. Brush with a little butter & bake for 40 minutes until a golden colour on top.

Rack of Nidderdale Lamb

Main courseServes 4

For the potatoes:

# Fry the diced bacon in a pan, then add the crushed chopped garlic cloves and double cream and bring to the boil. Remove from the heat and allow to cool. # Next, peel the potatoes and cut into thin slices. # Then layer the potatoes in an earthenware dish. # As you build up the dish, spoon over the garlic and bacon mixture, some salt and some crumbled Wensleydale cheese in between each of the layers. # Bake in a hot oven at 180°C until the potatoes are soft. # These are now ready to be served.

For the lamb:

# Season the racks of lamb with salt and pepper, seal in a hot pan and then place in the oven for 15 minutes until cooked. # Take out and allow to rest before slicing.

For the pea puree:

# Cook the peas until soft, add the mint, then using a small hand held stick blender puree them until soft.

To make the sauce:

# Put the chopped shallots into a pan with a tablespoon of oil and fry for approximately 5 minutes, then add the wine to this and leave to simmer until reduced by half. # Add the stock and continue to reduce until a thick sticky dark sauce has formed. This should give you enough sauce for the four plates. # To assemble the dish: Cut the Yorkshire tarteflette potatoes into small round towers with a cutter and place on the four hot plates. # Carve the racks of lamb into two and intertwine the bones of the lamb so they stand upright like a guard of honour! Spoon the puree onto the plate, add the carrots then finish the plate off with a sprinkle of pea shoots.

Pork Belly, Dublin Bay Prawns and Pea Puree

StarterServes 4

# Pre-heat oven to 180C # First, braise the pork belly. # Gently shallow fry the carrots, onion and garlic in an oven proof pan large enough to accomodate the belly. When the vegetables begin to turn golden, add the belly and chicken stock to cover (Topping up with water is fine). Bring to a simmer, cover and place in the oven for approximately 2-2.5 hours until tender but not falling apart. # When cooked, line a tray with greaseproof paper and place the belly on this. Place another sheet of greaseproof on top, place a tray on top of this and weigh down for 6hrs. (A few tins of beans, bags of sugar etc are all fine for this.) # Once pressed and cooled, cut belly into 3cm cubes with a sharp knife.

For the Dublin Bay prawns

# Bring a large pan of salted water to the boil and add the prawns for 1 minute only. # Remove and let cool slightly before peeling. # Once peeled, make a cut down the length of the back (not all the way through) and remove the digestive tract.

For the pea puree:

# Sweat the shallot gently in a little butter until soft. Do not let colour. # Add the peas and the cream and reduce the cream until it just coats the vegetables. # Puree this in a food processor or with a hand blender, push through a sieve and correct seasoning to taste.

To Serve:

# Reheat the belly cubes in a hot oven for approximately 10 minutes. # Add the part cooked prawns for the last two minutes. # Meanwhile, gently reheat the puree. # Remove pork and prawns from oven and season. # Place a spoonful of pea puree at the top of each plate, and smear straight down the plate. # Arrange two pork cubes and two prawns on each plate. # Add a few pea shoots dressed in vinaigrette, if you like.

BLACK SHEEP BEER BATTERED FISH & CHIPS

Main courseServes 4

Heat the fat up in a chip pan or a deep fat fryer. Peel the potatoes and cut into large, thick chips. Then rinse and dry them using kitchen towel. Fry the chips in the oil until soft but not coloured, which should take around three minutes. Drain and shake the chips well and then set to one side. Put some flour onto a plate and coat the fish fillets thoroughly with the flour. To make the Best Bitter batter, put the flour, bicarbonate of soda, salt and pepper into a bowl then gradually add the Best Bitter. Stop when you have a thick coating of batter. Whisk to remove any lumps to make a smooth batter. Add the lemon juice, then mix again thoroughly. Take one fillet of haddock at a time, holding it by its end and swirling it around the batter until it has a good coating, then plunge it into the hot fat immediately. As soon as the first fillet has started to crisp, add your other fillets one at a time, taking out the first ones as they cook. This should take 6 -10 minutes depending on the thickness of fillet. Place onto a baking tray and keep warm in the oven. While the fish is in the oven, add your chips to the hot fat again and cook until crispy and golden in colour. Serve with tartare sauce, mushy peas and a pint of Golden Sheep.