Beef and beer are a match made in culinary heaven and with the end of dry January in sight, this stout and steak pie from North Yorkshire based Pennine Brewery really hits the spot.
Using their Hogmans Stout, from their recently released Farming Yorkshire range of beers which was launched to thank farming communities for their hard work during the pandemic, this comforting pie is the perfect weekend warmer for February.
For more information on Pennine Brewery and their award-winning range visit www.pennine-brewing.co.uk
Get into the swing of festive flavours this month with this tasty Sausage, Chestnut and Cranberry Tart from the team at Bedale Based HECK.
Using their 97% Heck sausages, this quick and simple dish serves 8-10 people and makes a show stopping centre piece for Christmas parties.
Kick off the season in style and join the HECK team at their Christmas Market this weekend. Taking place on Saturday 11th December at HECK HQ in Kirklington between 11-3pm, the market will feature an array of festive activities for children as well as a number of local food stalls, plus Santa will be making a special guest appearance and bringing a post box for children to post their letters in time for the big day.
For more information visit their website www.heckfood.co.uk
Pie season is upon us and this delicious recipe from the team at Harrogate based Smokehouse Spices uses their aromatic beef rub paired with brisket to create a rich and succulent dinner that is quick to prepare and perfect for cold winter nights.
For more recipe inspiration and to buy their range of tasty and simple to use rubs and sauces online visit www.smokehousespices.co.uk
Celebrate the abundance of British apples this month with this deliciously decedent Salted Caramel Apple Pie recipe from the team at Harrogate based Fodder.
Slathered in a rich sticky salted caramel sauce and encased in a crisp buttery pastry, it’s packed with flavour and the smell alone is worth the time it takes to create!
For more recipe inspiration visit www.fodder.co.uk
This fish pie recipe from the team at Harrogate based Fodder is a perfect mid-week meal for all the family to enjoy.
Using a range of locally sourced ingredients all available from their farm shop, the team are also now able to welcome visitors back into their award winning café on the edge of the Great Yorkshire Show Ground.
For more information and recipe inspiration visit www.fodder.co.uk
Celebrate British Pie week with this weekend with this simple recipe from the team at Bedale based HECK.
Quick and tasty this traditional pie uses HECKs Simply Chicken sausages along with a handful of veg to create a mid-week meal that ticks all the boxes.
For more information about HECKs products and to buy online visit www.heckfood.co.uk
What better way to stave off the chilly October evenings than with a delicious Game Pie. Try this seasonal favourite from the Shibden Mill Inn, recently voted Best Freehouse in the 2015 Great British Pub Awards.
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.
# Roll out the pastry and use 2/3 to line the pie tin. Bake blind 15 minutes, 180Â°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 180Â°C for 15 minutes until golden.
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.
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.