Recipes Keywords: seafood

Char-Grilled Loin of Rabbit with Squid & Cherry Tomato Panzanella

Main courseServes 4

Here at the Feversham Arms Hotel & Verbena Spa, we love using local produce. As we are situated on the edge of the North Yorkshire Moors, what's local to us in the Autumn and Winter months is game. This recipe gives a contemporary twist to a traditional rustic dish originating from Tuscany created to use up old bread. This dish complements wild rabbit perfectly but will also work with chicken, Guinea fowl or sword fish. It's easy to prepare and uses many of the ingredients you would find at home, but offers a real wow factor when served at any dinner party or family gathering. * Place the shallots, garlic and olive oil with a pinch of salt in a thick bottomed sauce pan and cook out very slowly (not even bubbling) for 40 minutes leave to one side. Drain off the oil when cool. You will need the oil later in the recipe. * Using 100ml of the oil from the shallots cook the diced bread in a frying pan until golden brown drain off any excess oil place on kitchen paper and keep to one side. * Reduce the cream by boiling in a large pan until half remains and add 50g of Parmesan cheese and a little white wine vinegar to taste. (it is important to use the best vinegar available to you) * A barbeque will work perfectly for the rabbit loins, alternatively fry the loins for 2-3 minutes in a hot pan and allow to rest. *To serve:* * In a pan warm the cooked shallot & garlic with 2 tablespoons of the oil, add the diced calamari and cook until translucent (approximately 1 minute) * Add the tomatoes and croutons then heat through. * Finally add the basil and the remaining Parmesan, take off the heat and mix together. * Re-heat the rabbit loins slice and serve on top of the panzanella in a warm bowl drizzle the Parmesan cream around and garnish with baby basil leaves.

Whitby Crab Tian

StarterServes 4

*For the Salmon and Gravadlax* (prepare one day in advance) Blend the vanilla, 85g of salt and 75g of sugar into a fine powder and cover one half of the salmon with it. Leave for one day and then wash. Top with half of the chopped dill and the Dijon mustard and thinly slice. Blend the rest of the salt, the rest of the sugar, the lemon juice and the rest of the chopped herbs. Cover the other half of the salmon with the mixture and leave for one day. Wash, and then chop into 2.5cm squares. *For the Potato Mayonnaise* Boil the new potatoes for 20 minutes or until soft. Allow to cool, then dice. Add the onion, lemon juice, dill, mayonnaise and mix. For the Crab Mix the ingredients together For the dressing (Prepare the day before) Slow roast the sun blush tomatoes with a drizzle of olive oil overnight at 65 C Thinly slice the asparagus diagonally and then mix gently into the tomatoes and other ingredients. *TO SERVE* Warm a pan with a little olive oil Place a cutter on the centre of the plate. Add the potato mayonnaise base, then top with the thinly sliced gravadlax. For the next layer add the crab. Remove the cutter. Sear the salmon chunks over a medium heat and then place on top of the crab. Finally drizzle the dressing around the Tian

Shibden Mill Inn Mussels

Main courseServes 2

Start by making sure the mussels are clean, bright & unbroken, tap each mussel and if it remains open and doesn't close by itself discard them. Once washed set aside, in a large heavy bottomed pan, add the oil and ginger & fry over a low heat until soft. After 1-2 minutes add the shallot, garlic & chilli, turn the heat on full and stir with a wooden spoon. Add the mussels along with the lime, vinegar & wine, cover with a lid and stream for 3-4 minutes until all the mussels have opened. Divide into two bowls and serve with the coriander & topped with the spring onions.