Yorkshire Fettle, Rocket and Nectarine Salad

Main courseServes 4

# Mix Dijon mustard and garlic with lemon juice. # Add balsamic vinegar and then the olive oil, season and put to one side. # Wipe the fruit and cut around the stone into orange-like segments and put in a bowl. # Carefully cut the Yorkshire Fettle into 1/2 inch cubes and add to the fruit along with stoned black olives. # Make brioche croutons 1/4 inch dice by frying in oil and butter and put to drain. # Put the salad leaves into a bowl with the rest of the ingredients. # Add half of the dressing and check for seasoning. # Carefully lay the salad onto serving plates and sprinkle with the rest of the dressing. # Top with chives and croutons.

Plumpton Rocks Asparagus and Leek Risotto with Sand Hutton Rocket Leaves and Whixley Cheese

Main courseServes 6

# To prepare the asparagus, blanch in lightly salted water and refresh in iced water. The action of partially boiling the asparagus for a few minutes and then cooling it rapidly will fix the chlorophyll contained in the vegetables and keep them bright green. This is recommended for all green vegetables. # Melt the butter in a pan, add the chopped onion and garlic, cook for a few minutes (keep stirring all the time not allowing the onion and garlic to brown). # Add the washed risotto rice and stir for 2 minutes. # Add white wine and cook for 5 minutes, stirring continuously until the wine has reduced by 2 thirds. # Add the vegetable stock, ladle by ladle, and cook on a low heat. Keep stirring the mixture with a wooden spoon, adding the stock slowly. Repeat the process until the rice is almost soft. # Chop the asparagus into inch long pieces. # Add the asparagus and leeks and cook until the leeks are just cooked. # Stir in the Whixley goat's cheese. # To serve, place in a large, warmed serving bowl, sprinkle on a little Whixley cheese and position the rocket leaves over the top.

Three Little Pigs Chorizo Hash with Poached Egg

Main courseServes 4

Wash and chop the potatoes, place in a pan and cover with water. Boil the potatoes until tender, drain and cool. Heat 2 tbsp oil in a large non-stick frying pan and fry potatoes, turning over until golden and crusty. Add the chopped chorizo and chilli and fry for another 3-4 minutes until chorizo is crisp. Season with salt and pepper & then stir through the parsley. Serve the mix topped with poached eggs and some rocket on the side