Beef & Ale Stew with Herby Dumplings

Main courseServes 4

A hearty, full flavoured stew perfect for when the nights are drawing in and comfort food is very much needed, this tasty family favourite from the team at Thixendale based Yorkshire Rapeseed Oil will be on repeat throughout autumn and winter. For more recipe inspiration and to buy their award-winning range online visit

Moroccan chicken stew with giant couscous, apricots and almonds

Main courseServes 4

It’s officially Autumn, which means one thing – comfort food! This exotic take on a classic one pot dinner from the team at Bedale based Heck! uses their Moroccan Chicken Mince cooked in Ras el hanout and served with apricots, almonds and parsley to create a simple but delicious supper packed with flavour and perfect for the cooler evenings. For more recipe inspiration and to buy their range of products online visit

One Pot Spanish Chicken

Main courseServes 4-6

Somewhere between a Spanish and a Mexican dish, this simple and comforting one pot recipe from Herb Fed Poultry is full of flavour and makes the perfect weekend supper. For more recipe inspiration and information on their award winning range visit

Slow-Braised Pork with Cider, Creme Fraiche and Mustard

Main courseServes 3

Celebrate Fodder being crowned the winners of the 2020 National Butcher’s Shop of the Year Awards with this Slow-Braised Pork with Cider, Creme Fraiche and Mustard recipe from their team. The Harrogate based farm shop, whose profits help to fund the work of the Yorkshire Agricultural Society source all their meat locally and saw off stiff competition from some 35 other finalists around the country to be awarded the top prize. For more information and recipe inspiration visit their website

Slow cooked rabbit with chorizo and mushroom

Main courseServes 5

Preheat oven to 175C. Lay the rabbit in a heavy baking dish with the mushrooms, chorizo, cinnamon, onion, garlic and bay leaves. Season, add the sherry and tomatoes, mix well, then drizzle with a little olive oil. Cook for 11/2 hours or until the meat feels soft and pulls away easily from the bone. Finish with a good scattering of parsley and serve with rice or mashed potatoes and greens..

Smoked Hungarian Style Sausage, Chicken and Butter Bean Stew

Main courseServes 4

Preheat your oven to 160 degrees Season the chicken with salt and pepper and brown in a preheated casserole in a little olive oil. This will take around 5 minutes on each side to develop some colour. Remove to a plate and add the roughly diced onion, carrot and celery to the same pan. Cook for ten minutes stirring as the vegetables soften. Add the garlic, chilli, smoked paprika, bay leaf and thyme and continue to cook briefly before adding the sausages. Cook over a medium heat allowing the sausages to flavour the vegetables. Add in the tomato purée and cook for a further 2 minutes, splash in the wine, allow to bubble briefly before adding the tomatoes, and a splash of water. Next return the chicken to the pan, stir to combine and place on a tight fitting lid. Transfer to the preheated oven for 30 minutes, remove, add the butter beans and stir in, before replacing the casserole, this time without the lid, for a further twenty minutes. At this stage reduce the sauce on the stove top if necessary, seasoning with salt and pepper to taste. Stir in a handful of chopped flat leaf parsley and serve.