Masons Summer Punch Gin Cocktail

DrinkServes 4

Get your Jubilee Celebrations off to punchy start with this delicious Summer Punch Gin Cocktail recipe from the team at Masons of Yorkshire. A simple, refreshing summer drink that’s perfect for a party in the garden, the cocktail has been designed with sunny weather in mind, and uses Masons Special Edition Pink Grapefruit & Cucumber as a base for a bright, fresh and perfectly moreish summer drink. For more recipe inspiration and to buy online visit www.masonsofyorkshire.com

Masons Summer Punch Gin Cocktail

DrinkServes 2

Celebrate the launch of Masons new special edition Pink Grapefruit & Cucumber Gin with this cocktail recipe, perfect for sipping on a lazy afternoon in the garden this bank holiday weekend. The new gin combines crisp pink grapefruit citrus flavours with juniper paired with smooth and cooling cucumber freshness and is perfect with tonic and ice or as part of their Summer Punch Gin Cocktail. For more information, cocktail inspiration and to buy online visit www.masonsofyorkshire.com Cut a pink grapefruit and 2 limes into small chunks. Fill a large jug with ice and then squeeze the cut fruit over it and add to the jug. Add the gin, Martini and rose water Top up with the Elderflower Presse. Garnish with a sprig of basil and enjoy poured into ice filled wine glasses with some freshly peeled cucumber ribbons. Top tip - For added flavour leave the fruit herbs and spirits to steep overnight then add the ice and soda when ready to serve.

Eton Mess Sundae

DessertServes 1

A twist on an old classic, this Eton Mess Sundae from the team at Yorvale celebrates their new range of Clotted Cream ice creams made with Rodda’s Cornish Clotted Cream. This simple recipe uses the new Peach Melba flavour paired with raspberries and strawberries and of course plenty of meringue for the ultimate teatime treat! For more information and recipe inspiration visit their website www.yorvale.co.uk  

Roasted Summer Vegetable Salad with Halloumi & Smoked Chilli Dressing

Main courseServes 4

The warmer weather calls for fresh summer salads and this seasonal vegetable and halloumi recipe from the team at Thixendale based Charlie & Ivy is ideal. Pairing their Smoked Chilli Dressing with delicious halloumi and home grown veg, this dish makes a perfect weekend lunch served with crusty bread and a glass of something cold and sparkling in the garden! For more recipe inspiration and to buy their award-winning range online visit www.charlieandivys.co.uk

Salmon Salad with Beetroot & Horseradish Relish

Main courseServes 2

With a heatwave upon us, what better way to enjoy the glorious summer weather than with a delicious supper in the garden.  This salmon salad from the team at Masham based Rosebud Preserves ticks all the boxes and pairs seasonal new potatoes and lettuce with their delicious Beetroot & Horseradish Relish to give a sizeable kick to an old favourite! For more recipe inspiration and to buy their award-winning range online, online visit www.rosebudpreserves.co.uk

Summer Cous Cous, Pine Nut and Apricot Stuffing

Main courseServes 4

Think stuffing is just for wintery Sunday lunches – think again! This version from North Yorkshire based Herb Fed Poultry is perfect for the warmer months and is a fresh and exciting alternative that can be eaten hot or cold.  Perfect served with one of their free range birds.  For more information on Herb Fed visit www.herbfedpoultry.co.uk  

Fennel Chicken and Grapefruit Summer Salad

Main courseServes 2

To cook the chicken:

# Heat up a griddle pan. # Take the chicken breasts and lie them flat on a board. # Open them out and then cut a slit down the side to open them more into a butterfly shape (this is called butterfly cut chicken). # Serve with the Salad and enjoy.

Radish, Broad Bean, Mint & Lemon Salad

Side dishServes 10

– Boil the broad beans in a pan of water for 3-8 minutes or until just soft. Drain and plunge into cold water to stop them cooking further. Drain again and then pop the tender, bright green beans out of their thick, leathery skins by squeezing gently. – Slice the radishes and red onion quite thinly and add to the beans – Scoop out the flesh from the preserved lemon and discard. Very finely chop the remaining lemon skin and fresh herbs, and add to the beans. – Make the dressing by adding the zest and juice of the lemon to a good generous glug of olive oil. Whisk together with the ground cumin. Pour over the salad and toss to combine