A really great risotto is a comforting supper essential and this Lemon, Garlic & Thyme Risotto with Spicy Chorizo Squash recipe from the team at East Yorkshire based Charlie & Ivy's is seasonal version you’ll reach for again and again. For more recipe inspiration and to buy their award-winning range online visit www.charlieandivys.co.uk
Time to start undoing all the festive excess. What better way to start the New Year than with this delicious (and healthy) Cress Couscous with Vegetable Ratatouille recipe from West Yorkshire salad grower WS Bentley, which uses their peppery salad cress alongside couscous and roasted vegetables to create a real winter warmer.
A great alternative to a nut roast, this Squash, Chestnut and Yorkshire Wensleydale & Cranberries Bake uses the iconic fruity Yorkshire cheese paired with delicious Garlic Oil from Yorkshire Rapeseed Oil to perfection and would work equally well served with a green salad for a weekday lunch. For more recipe inspiration and to buy online visit www.wensleydale.co.uk
To celebrate National Vegetarian Week this week, the team at Yorkshire Rapeseed Oil have joined forces with Wensleydale Creamery to produce a range of recipes using their iconic local products. This Whipped Yorkshire Wensleydale & Roasted Tomato Bruschetta is perfect as a light lunch or, as we’re allowed to invite people into our houses for dinner once again from next week, as a starter with the sweet and intense flavour of the tomatoes pairing perfectly with the Oak Smoked Oil and the saltiness of the cheese. For more recipe inspiration and to buy online visit www.yorkshirerapeseedoil.co.uk and www.wensleydale.co.uk :
This delicious dish from the team at West Yorkshire based salad growers W.S. Bentley is not only packed full of flavour but healthy and hearty too. The creamy coconut pairs perfectly with the crunchy chickpeas and fresh pea shoots and makes this curry the perfect quick and warming supper on a chilly evening. For more recipe inspiration visit www.wsbentley.co.uk
A winter crumble with a twist! This Mushroom and Chestnut Crumble from the team at Yorkshire Rapeseed Oil is the perfect winter warmer. Serve with seasonal veg and lashings of gravy for a comforting midweek supper For more recipe inspiration and to buy their award winning range online visit www.yorkshirerapeseedoil.co.uk
Pairing deliciously spicy vegetable bahajis with locally made, seasonal preserve this recipe from Masham based Rosebud Preserves is a real crowd pleaser. Using their Apple, Peach & Apricot Chutney, part of their award-winning range, this simple recipe makes 12 bhajis and is perfect as a starter or as a side dish to your favourite curry. For more recipe inspiration and to buy online visit www.rosebudpreserves.co.uk
This simple vegetable tagine using Slow & Steamy Moroccan Style Tagine Gourmet Sauce Mix from the team at Gordon Rhodes is an easy win for a weekend supper and can be thrown in the slow cooker in the morning and left to simmer throughout the day. Serve with cous cous and a glass of red wine for a simple but delicious meal. For more information on Gordon Rhodes product visit their website www.gordonrhodes.co.uk
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.
# Mix Dijon mustard and garlic with lemon juice. # Add balsamic vinegar and then the olive oil, season and put to one side. # Wipe the fruit and cut around the stone into orange-like segments and put in a bowl. # Carefully cut the Yorkshire Fettle into 1/2 inch cubes and add to the fruit along with stoned black olives. # Make brioche croutons 1/4 inch dice by frying in oil and butter and put to drain. # Put the salad leaves into a bowl with the rest of the ingredients. # Add half of the dressing and check for seasoning. # Carefully lay the salad onto serving plates and sprinkle with the rest of the dressing. # Top with chives and croutons.
h4. For the ShortCrust Pastry # Sift the flour into a bowl with the salt and rub in the butter until the mixture resembles breadcrumbs. # Make a well in the centre and add the eggs and a little water and mix together until a smooth paste is formed. # Wrap in cling film and chill for 1 hour. h4. For the Filling # Place the onions, water and butter in a pan and bring to the boil then season with the salt and pepper. # Allow to cook until just tender, then remove from the heat and cool. Drain the liquid off when cold. # Keep the cheese to one side and add when assembling the pie. h4. Assembly # Roll out the pastry and use 2/3 to line the pie tin. Bake blind 15 minutes, 180°C. Cool. # Put alternate layers of grated cheese and the onion mixture in the pie case, until the pie is full. # Cover with a pastry lid and brush with egg wash. # Bake at 180°C for 15 minutes until golden.
h4. Making the pancakes # Cut the potatoes and celeriac into cubes. Place in boiling water for 12-15 minutes, or until tender. # Quickly steam the spinach, squeeze out any excess water and chop finely. Add to the potatoes and celeriac and mash until smooth. # Place in a clean pan for a few seconds to dry out. Allow to cool before adding the flour, eggs, cream and milk. # Beat thoroughly until smooth and then add lots of salt and pepper. # Spread the mixture with a pallet knife onto baking sheets (sized approximately 30cm by 25cm) lined with baking parchment. Aim for a thickness of between 1/2 and 3/4 cm depending on the consistency of your mixture. # Cook for 10-12 minutes in an oven at 160°c. # After cooling the pancakes can be rolled as below or stored between sheets of greaseproof paper in the fridge until required. h4. Filling the pancakes # Still on the baking sheets cut the sheet into two lengthways to form two rectangles and then spread with cream cheese. Lay a strip of red peppers down the length of each, season and add a line of rocket. # Then carefully roll up as tightly as possible using the baking parchment to help form a neat roll. # The rolls will keep happily overnight in the refrigerator. # To serve slice across the roll into rounds and present as you wish.