Wagyu Sirloin, Goats Cheese, Walnut and Fig Salad

Main courseServes 2

A seriously indulgent salad, this Wagyu Sirloin, Goats Cheese, Walnut and Fig dish from East Yorkshire based Warrendale Wagyu is sure to win over even the most ardent meat eater. Using their award-winning sirloin steak alongside goats cheese and juicy figs, makes a deliciously decedent dinner to enjoy this summer. For more recipe inspiration and to buy their range online visit warrendale-wagyu.co.uk

Beetroot and Ribblesdale Goats Cheese Pasta

LunchServes 2

A dish not to be eaten when wearing white!  This deliciously fresh Beetroot and Ribblesdale Goats Cheese Pasta recipe from the team at Harrogate based farm shop Fodder, uses a host of locally sourced ingredients to create a dish with the ultimate earthy crunch! For more recipe inspiration visit: www.fodder.co.uk

Chorizo and Salad Cress Frittata

Main courseServes 2

A firm favourite for quick mid-week meals, frittatas are easy to make and adapt to your tastes… or whatever you have available in the fridge! This Chorizo and Salad Cress version from West Yorkshire salad growers WS Bentley is perfect for a lunch at home or mid-week supper and pairs tasty chorizo with delicious new potatoes within a soft omelette with peppery salad cress to create a hearty and speedy dish you’ll recreate again and again. For more information and recipe inspiration visit www.wsbentley.co.uk

Bombay Potato Salad

Side dishServes 4 - 6

Perfect for BBQs, picnics or as part of a light supper, this Bombay Potato Salad recipe from the team at Rafi’s Spicebox uses their new spice kits to create a clever twist on a summertime classic. Rafi’s range of award-winning spice mixes are available to buy at Rafi’s Spicebox stores in York and Harrogate as well as at Booths in Ilkley and online at www.spicebox.co.uk

Roasted Summer Vegetable Salad with Halloumi & Smoked Chilli Dressing

Main courseServes 4

The warmer weather calls for fresh summer salads and this seasonal vegetable and halloumi recipe from the team at Thixendale based Charlie & Ivy is ideal. Pairing their Smoked Chilli Dressing with delicious halloumi and home grown veg, this dish makes a perfect weekend lunch served with crusty bread and a glass of something cold and sparkling in the garden! For more recipe inspiration and to buy their award-winning range online visit www.charlieandivys.co.uk

Salmon Salad with Beetroot & Horseradish Relish

Main courseServes 2

With a heatwave upon us, what better way to enjoy the glorious summer weather than with a delicious supper in the garden.  This salmon salad from the team at Masham based Rosebud Preserves ticks all the boxes and pairs seasonal new potatoes and lettuce with their delicious Beetroot & Horseradish Relish to give a sizeable kick to an old favourite! For more recipe inspiration and to buy their award-winning range online, online visit www.rosebudpreserves.co.uk

Sirloin Steak with Microgreens Salad

Main courseServes 2

Few things in life are better than a really great British steak and a salad is a great accompaniment in the hot weather. This mixed microgreens salad from the team at West Yorkshire based salad growers WS Bentley is tasty and unique with sweet, slightly spicy and peppery flavours, and can be knocked up in just a few minutes. For more recipe inspiration visit their website www.wsbentley.co.uk  

Fettle Pasta Salad

Main courseServes 4

For a quick dish, this pasta salad using Shepherds Purse Cheese’s new Sheep Cheese Fettle is hard to beat.  All of the antipasti vegetable ingredients can be bought in jars from the supermarket or deli and once the pasta is cooked it’s a very quick to assemble and delicious to eat! For more information on Shepherds Purse’s range of award winning cheese including their new Fettle which supports local sheep milk producers, visit their website www.shepherdspurse.co.uk

Beetroot, Hazelnut and Yorkshire Fettle Salad

StarterServes 4

  With the light nights and warmer weather it’s time to put away the stock pot and turn our attentions to a lighter supper for the spring months ahead.  This simple salad from the team at Shepherds Purse Cheeses in Thirsk, team’s seasonal fresh beetroot with their famous Yorkshire Fettle cheese to add a touch of decadence to a simple yet delicious meal.  

Val Berry’s Asparagus, French Bean, Chilli & Pine Nut Salad

Side dishServes 4

– Bring a pan of water to the boil and cook the asparagus, until just soft. Remove with a slotted spoon and plunge into a bowl of ice cold water – Repeat this process for the French beans and then for the peas – Drain the vegetables and combine with the rest of the ingredients in a large bowl. Stir gently and season

Red Rice Salad

Side dishServes 8

In a pan, bring the rice to the boil with the water and then simmer for 20 minutes until the rice is cooked al dente. Meanwhile, zest the lemon and lime into a large bowl and add the juices from both. Finely chop the coriander, mint and parsley and add to the bowl. Peel and chop finely the onion, red pepper and tomatoes. Crumble in the feta cheese, season and stir in the olive oil. Drain the rice and run under a cold tap to chill the rice but also to keep it crunchy. Add to the other ingredients, stir well and it's ready to serve!

Radish, Broad Bean, Mint & Lemon Salad

Side dishServes 10

– Boil the broad beans in a pan of water for 3-8 minutes or until just soft. Drain and plunge into cold water to stop them cooking further. Drain again and then pop the tender, bright green beans out of their thick, leathery skins by squeezing gently. – Slice the radishes and red onion quite thinly and add to the beans – Scoop out the flesh from the preserved lemon and discard. Very finely chop the remaining lemon skin and fresh herbs, and add to the beans. – Make the dressing by adding the zest and juice of the lemon to a good generous glug of olive oil. Whisk together with the ground cumin. Pour over the salad and toss to combine