Yorkshire Tapas

StarterServes 4

Deep Fried Whitby Smoked Haddock in Black Sheep Beer Batter with real chips and tartar sauce

# To make the batter mix the flour, ale and salt together until smooth and place in the fridge until required. # Blanche the chips in cold water until soft, then place in the fryer and cook until golden and crispy # Lightly dust the haddock goujons in a little flour coat in the beer batter. # Gently drop into the fryer and fry until golden & crispy. # Place the fish and chips into a printed newspaper cone and top with some tartar sauce.

Mini Yorkshire Pudding with Roast Sirloin of Yorkshire Beef and Horseradish Cream

# Mix together the flour, egg and milk, add a pinch of salt. Sieve the mixture and refrigerate for 1/2 hour. # Skim the mix before use. # Pour a drop of oil into each mini Yorkshire pudding mould and place in the oven until very hot. # Pour the mix into the moulds and return to a hot oven until cooked. # To make the horseradish cream, mix the mascarpone, chives and horseradish together. # Add a little salt & pepper to taste. # Place a slice of the beef sirloin into each pudding and top with horseradish cream.

Bleikers Smoked Salmon Parcel

# Place the smoked salmon and cream cheese in the centre of each spring roll square with a whole hazelnut in the middle. # Place the square on a diagonal and fold the 2 edges to meet in the middle, fold the bottom edge into the middle and then roll to form a spring roll shape. # Seal the edges with the flour and water paste. # Set in the fridge and deep fry when needed.

Holme Farm Venison with Poached Pear

# Place the red wine, sugar, cinnamon stick and bay leaf in a pan and simmer over a low heat. # Poach the pear in the liquid for approximately 8 minutes until cooked through and soft. # Allow to cool, cut in half to remove the core and slice into small nugget shapes. # Trim the slices of venison and cut into 4 strips. # Place a slice of pear onto the venison, roll and skewer with a bamboo skewer, serve cold.

Masham Award Winning Sausages

# Grill 2 pork sausages then slice into 4 on the diagonal # Glaze with some Thurcroft Borage honey to add a great shine and extra flavour. # Skewer with a bamboo skewer and serve.

Whitby Smoked Haddock with Olde York Rarebit

StarterServes 4

# Firstly put the milk on to boil. # Melt the butter in a pan, and then add the flour. Mix together ensuring there are no lumps and cook the mixture until it smells a little like shortbread biscuits, take care not to over cook it as it will burn. This is called a roux. # Next add the milk slowly to the roux and mix it in gradually, this will bind together to form a thick sauce. Continue mixing so there are no lumps. # Add the Olde York cheese and beat in with a wooden spoon. # In a separate pan boil the Black Sheep Ale, mustard and Worcestershire sauce and reduce by half, then add this to the thick cheese sauce. Season this well and allow to cool slightly. # Finally beat in the egg yolks one by one. # When the mix is ready, spread it over the smoked haddock and cook in a hot oven at 180°C for 7-12 minutes depending on the thickness of the haddock fillet. # Serve with some Sand Hutton salad leaves tossed with a squeeze of lemon and some Wharfe Valley rape seed oil.