Beef & Ale Stew with Herby Dumplings

Main courseServes 4

A hearty, full flavoured stew perfect for when the nights are drawing in and comfort food is very much needed, this tasty family favourite from the team at Thixendale based Yorkshire Rapeseed Oil will be on repeat throughout autumn and winter. For more recipe inspiration and to buy their award-winning range online visit www.yorkshirerapeseedoil.co.uk

Spiced Orange Sponges with Whisky Buttercream

DessertServes 3

Give your weekend baking a boozy kick with these Spiced Orange Sponges with Whisky Buttercream from Yorkshire Rapeseed Oil. Using their Cold Pressed Oil these simple sponges are filled with winter spice flavours and make the perfect teatime treat. For more recipe inspiration and to buy online visit www.yorkshirerapeseedoil.co.uk  

DEAN EDWARDS’ BREAKFAST BRUSCHETTA

Main courseServes 4

Preheat the oven to 200ºC, gas mark 6. Place the tomatoes on a large baking tray and toss in 1 tbsp oil and balsamic vinegar, season and bake for 20 minutes until soft. Meanwhile, brush the bread with the remaining oil, place on a baking tray and add to the oven for the last 10-12 minutes of cooking. Place the bacon under a preheated grill for 7-8 minutes then cut into thick slices. Mix with the tomatoes and use to top the toasted bread. Serve topped with a poached egg and sprinkle with parsley. Cooks tip Add chopped garlic to the bread for extra flavour for brunch. Any remaining bread can be made into breadcrumbs and frozen for use at a later date.

Herby Beer Battered Lemon Sole Goujons and Rapeseed Tartare Sauce

AllServes 2

For the beer battered lemon sole, sprinkle the yeast, salt and sugar into a mixing bowl, whisk in the beer and vinegar, then the flour and herbs. Set aside to ferment for one hour or until the mixture begins to bubble. Meanwhile for the rapeseed tartare sauce, whisk the egg yolks and vinegar together in a bowl. Continue to whisk the mixture and slowly pour in the Wharfe Valley rapeseed oil until all of the oil is incorporated and the mixture is thick and light. Stir in the capers, gherkins, shallot and herbs. Season to taste with salt and pepper and a squeeze of lemon juice – set aside in fridge. Heat Wharfe Valley rapeseed oil in a deep based frying pan until a bread crumb sizzles and turns brown when dropped into it. Dip the lemon sole goujons into the batter and fry for 3–4 minutes or until golden brown. Leave to drain on kitchen paper.