Boozy Fig & Yorkshire Blue Stacked Sponges

StarterServes 4

Continue the festive feasting into 2022 with these Boozy Fig & Yorkshire Blue Stacked Sponges from the teams at Yorkshire Rapeseed Oil and Shepherds Purse Cheeses. An indulgent sweet treat and full of classic flavours, the delicate sweetness of the figs paired with the honey work beautifully with the mild and creamy Yorkshire Blue cheese whilst the boozy addition takes this sweet treat to another level! For more recipe inspiration visit

Prashad Bataka Bhajia – Potato Fritters with Coriander and Pepper Crunch

StarterServes 4

Crush the chillies and garlic together with a pinch of salt with a pestle and mortar (or in a blender) to make a fine masala paste. Put the batter ingredients and the masala paste in a medium bowl and gently mix, working the spices through it, to form a relatively runny batter. Cut the potatoes in 5mm-thick slices. Mix the coriander seeds and pepper in a small bowl. Heat the frying oil – about 15cm deep – in a large pan over a high heat (or in a deep fat fryer, if you have one) and when you think it is hot enough, test the temperature by sprinkling a few drops of batter in the oil. When it is up to temperature, the drops will quickly spring back up to float on the surface. Reduce the heat to medium. Put four potato slices in the batter and work them around to make sure they are fully coated. Lift one slice out of the batter by its edge, hold over the bowl for a moment to allow any excess batter to drip off, then turn to hold horizontally. Sprinkle the top surface with seed-pepper mix and carefully place in the oil sprinkled-side uppermost. Repeat with the other three battered slices. Some batter droplets may run off the potato slices – use a tea strainer or small sieve to remove them so that they do not burn. After three minutes turn the slices over with a slotted spoon or strainer to cook the other side. Cook for a further 4-5 minutes until the batter is a crispy golden brown and the seeds are dark brown. Remove from the oil and leave to rest on absorbent kitchen towels while you batter and fry the remaining potato slices in batches of four at a time.

Ballotine of River Esk Wild Sea Trout

Serves 4

h4. To make the ballotine # Place the trout fillets, head-to-tail, next to each other, un-skinned side on a tray and season. # Soak the gelatine leaves in a little cold water until soft, then lay over one of the trout fillets, and place the other trout fillet on top, so that both are still head to tail. # Roll the combined fillets in the chopped herbs, then wrap in cling film, twisting the ends to make a sausage-like shape. # Poach in boiling water for 15 minutes, remove from the water, then chill in fridge overnight. h4. To make the potato salad # Cook the new potatoes in boiling, salted water for approximately 10 minutes. # Once cooked, drain and allow to cool. # When cool, cut the potatoes into 2cm dice and mix in the chopped herbs, crème fraîche, a little lemon zest and seasoning. h4. 5To make the Ketchup # Place the cucumber and capers into a food processor and blitz to a purée. # Add the dill, season and mix in mayonnaise to a ketchup consistency. # For the Fritters, first bring the milk to the boil, add the butter and allow to melt, then add the flour and mix to a thick paste. # Continue mixing until the paste cools, then add the egg yolks and beat until the mixture leaves the sides of the pan. # Add the shrimps and combine into the mixture. Chill for 1 hour, then roll into small balls approximately 1/2cm in diameter. # Deep-fry the fritters for 2 minutes at 180°C, until golden brown. # Drain and keep warm. # To serve, first cut the ballotine into 4cm slices with a sharp knife, allowing one slice per person. # Place some potato salad in the centre of each plate with a slice of the ballotine on top. # Dot the ketchup around the edge of the plate and arrange 2 to 3 fritters per person on each plate. # Garnish with fresh herbs and a few shrimp. If you are feeling flamboyant, a little soured cream and caviar never goes amiss!

Prawn Cocktail

StarterServes 4

1. Put the prawns into a bowl. Finely shred the little gem lettuce. 2. Make a vinaigrette with the mustard, vinegar and oil. Season with salt and pepper. 3. Make the sauce by mixing the mayonnaise with the ketchup and cream, then stir in the brandy, horseradish, lemon juice and Tabasco. Check the seasoning. 4. Mix the prawns with 1 tablespoon of the sauce and 1 tablespoon of the vinaigrette. 5. Mix the shredded lettuce with the cucumber, add the remaining vinaigrette and season. 6. Put the lettuce into four glasses, with the prawns on top. Cover lightly with the rest of the sauce. 7. Mix the tomatoes, shallots and chives, sprinkle over the sauce in each glass, and serve.

Black Pudding Toast with Apple Jelly

StarterServes 4

To make the Apple Jelly

# Clean the apples, cut into quarters, put into a large pot, and add the lemon juice and water. Cover and cook gently until the apples become mush, about 20 minutes (depending on apples). # Put into a jelly bag or a conical sieve lined with a muslin suspended over a bowl, and allow to drain, preferably overnight. Try hard not to push and poke, but allow the juice to come through naturally, so as to get a clearer jelly. # Measure the juice and add 450g (1lb) sugar for every 600ml (1 pint) of juice. Put into a clean pan and simmer gently until the sugar has dissolved. Boil rapidly, stirring frequently and skimming off any scum that arises, until settling point is achieved, after about 15 minutes. If ready, take off the heat, pour into clean jars, and leave to set

Black Pudding

# Cut the black pudding lengthways into slices to match the length of the bread, however, if you can only do rounds, cut as thinly as you can. (slices are easier to eat than rounds.) Heat the fat and gently fry the black pudding until coloured and cooked, about 5 minutes. Drain well on kitchen paper. # Meanwhile toast the bread, take off the crusts. Spread the bread with a little apple jelly. lay the cooked black pudding on top, and cut the bread in half lengthways. Spoon a little apple jelly on each toast and serve