Perfect to pack up for a picnic or alfresco weekend supper in the garden, these Pea and Paneer Pakoras are quick and easy to make using Saffron Tree’s TOGETHER Pakora Blend and are packed full delicious spices.
For more recipe inspiration and to buy their award-winning range online visit www.saffrontree.co.uk
Light and full of flavour this Pea Shoots and Chickpea Dahl from the team at West Yorkshire based salad producers W.S. Bentley is the perfect antidote to chilly February evenings. Pairing creamy coconut with crunchy chickpeas and fresh pea shoots, this quick and simple dish makes the perfect weekday supper and is packed with comforting flavours.
For more recipe inspiration visit www.wsbentley.co.uk
Pie season is upon us and this delicious recipe from the team at Harrogate based Smokehouse Spices uses their aromatic beef rub paired with brisket to create a rich and succulent dinner that is quick to prepare and perfect for cold winter nights.
For more recipe inspiration and to buy their range of tasty and simple to use rubs and sauces online visit www.smokehousespices.co.uk
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
A perfect weekend dish, this Chicken, Spinach and Chickpea Curry recipe from the team at Middleton-on-the-Wolds based Soanes Poultry uses their award-winning, high welfare chicken to create a simple but delicious supper.
For more recipe inspiration visit their website www.soanespoultry.co.uk
A quick and tasty dish that uses left over pork meat from your Sunday roast or BBQ, this Fiery Pulled Pork Tortilla recipe from Huddersfield based Shaws uses their newly released Habanero & Red Pepper Chutney to bring a delicious Mexican twist to your mid-week table!
Bursting with fiery Habanero chillies and married with tasty, sweet red peppers, it’s perfect for spicing up chicken, adding to chilli or dolloping onto nachos.
The new Habanero & Red Pepper Chutney is available to buy at 50 Tesco stores regionally as well as online. For more recipe inspiration and to buy visit online www.shaws1889.com
Piccalilli is an English interpretation of Indian pickles made with chopped pickled vegetables and spices and makes a great accompaniment for cheese and cooked meats – and is perfect for summer picnics!
This warm and aromatic version from the team at Jervaulx Abbey Tearooms is featured in their recipe book In Their Footsteps which shares a selection of sweet treats and family favourites used in their award-winning tearooms in the Yorkshire Dales.
For more information visit www.jervaulxabbey.com
Preparation time 1 hour, plus 24 hours pickling
*Herb Bread Crumbs*
– Place all ingredients in a blender until fine
*Loin of Hare*
– Preheat the oven to 180 degrees
– Lay out a large piece of cling film and lay the pancetta slices overlapping on top
– Place the 2 pieces of each loin on the pancetta with the narrow ends facing to the middle
– Roll the loins into a cylinder and secure the ends
– Slice the wrapped loin into 4 pieces and, leaving the cling film on, pan fry in a hot pan with a knob of butter and 1 tablespoon of oil until sealed and golden brown.
– Place in the oven for 4 mins
– Remove from oven and allow to rest for 8 mins
– Sprinkle the crumb on the flat side of the loin
– Place the raw hare leg and the bacon in a food processor and blend
– Add all the other ingredients and mix well
– Place the mix in a piping bag and cut off the end
– Push the end of the sausage skin over the end of the bag and then pipe the mix into the skin
– Twist the sausage every 4cm to make small sausages
– Chill for 1 hour and then cut into individual sausages
– Grill until golden brown
*Braised Hare Leg*
– Fry the hare legs in butter until golden brown
– Fry all the vegetables until golden brown
– Put the hare legs and vegetables together in the same pan, add the wine and cook until liquid is reduced by half
– Add the gravy and the water
– Simmer for 2 hours or until the leg meat comes off the bone with ease
– Strain the liquid from the pan and reduce to a sauce consistency
– Pick the meat off the legs and add to the sauce
– Place in the pasty case and top with mashed potato
Place the loin, sausage and pie together on a plate and drizzle with any remaining sauce. Serve with honey roasted turnips.