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.  

Butter Roasted Breast of Quail on a Waldorf Salad with a Green Apple Dressing

Main courseServes 4

1. French trim the winglets of the quail and remove the wishbone (your butcher may be able to do this for you!) 2. Chop the basil leaves and mix with the walnut oil. 3. Sear the skins of the quail. 4. Brush with the basil and walnut mix. 5. Brush regularly. 6. Chop the onions and carrot for mirepoix. 7. Place in the roasting dish. 8. Stand the quail crown on top, season and roast in a hot oven at 200c for 8-10 minutes, keep pink. 9. Take out of oven and out of dish and keep warm. 10. Meanwhile clean the green apples, cut a thin slice (1/8 of an inch) and cut into a dice. Put into lemon juice. 11. Cut the rest of the apples into small batons and place into mayonnaise, add crème fraiche. 12. Peel and cut celery into same size batons and add to mix. 13. Add broken up walnuts. 14. Mix and check seasoning. 15. Spoon into middle of bowl. 16. Mix green dice of apple and lemon juice with olive oil and season with Tabasco. 17. Take off breasts of bird and lay on salad. 18. Spoon dressing over, lay pluche of chervil on top and serve.

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.

Braised little gems, radish, spring onions and mint

Side dishServes 4

Heat the oil in a large, heavy-based pan. Add the little gem wedges and stir quickly, then add the garlic, sugar and vinegar and stir for about 10 minutes until wilted. Season well. Remove from the heat and add the rest of the ingredients, reserving some to sprinkle on the top when serving.

Winter Salad with Spiced Pecans, Pears and Blue Cheese

StarterServes 4 - 6

# Wash and dry the salad leaves and set aside. # In a small bowl, mix the pecans with the cayenne pepper, Worcestershire sauce, Tabasco and salt. # Scatter them over a baking tray and bake in an oven preheated to 200°C/Gas Mark 6 for 5-6 minutes, until lightly toasted. # Remove from the oven and leave to cool. For the vinaigrette, combine the ingredients vigorously. # Put the pears and salad leaves in a bowl and toss with the dressing. # Divide between 4 plates, scatter over the blue cheese and pecans nuts and serve.

Fennel Chicken and Grapefruit Summer Salad

Main courseServes 2

To cook the chicken:

# Heat up a griddle pan. # Take the chicken breasts and lie them flat on a board. # Open them out and then cut a slit down the side to open them more into a butterfly shape (this is called butterfly cut chicken). # Serve with the Salad and enjoy.