Squash, Chestnut and Yorkshire Wensleydale & Cranberries Bake

Main courseServes 6

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

Whipped Yorkshire Wensleydale & Roasted Tomato Bruschetta

Main courseServes 2

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 :

Pea Shoot and Chickpea Coconut Dahl

Main courseServes 3

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

Mushroom & Chestnut Crumble

Main courseServes 4

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

Vegetable Bhajis with Apple, Peach & Apricot Chutney

StarterServes 4

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  

Gordon Rhodes Vegetable Tagine

Main courseServes 4

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  

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.

Yorkshire Fettle, Rocket and Nectarine Salad

Main courseServes 4

# 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.

Cheese and Onion Pie

Main courseServes 4

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.

Festive Potato, Spinach and Celeriac Pancake Canapés

StarterServes 12

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.

Vegetable biryani recipe

Main courseServes 06-Aug

Rinse the masoor dhal at least 3 times in warm water, then drain and place in a large pan with 650ml of boiling water. Bring to the boil, then simmer over a medium heat for a couple of minutes until it starts to foam. Skim the froth from the surface, add the teaspoon of oil and simmer three-quarters covered for 18–20 minutes, stirring occasionally, until the dhal is soft and cooked through. Remove from the heat, drain and set aside. Heat the frying oil – about 20cm deep – in a large pan (or deep fat fryer, if you have one). Test the temperature by dropping a potato cube into the oil – when it is hot enough, the potato will immediately start to sizzle and bubble. Reduce to the heat to medium. Carefully lower the potatoes into the oil and use a wooden spoon to move them around so that they cook evenly all over. Fry for 4–5 minutes, or until golden brown and just becoming crisp. Remove from the oil with a slotted spoon and leave to rest on kitchen paper while you fry the other vegetables. Fry the carrots for 2 minutes, moving them around so that they cook evenly, then remove and leave to rest on kitchen paper. Next fry the pepper pieces for 2–3 minutes, then remove and leave to rest with the potatoes and carrots. Finally, fry the onions for 7–8 minutes and add to the other fried vegetables. Crush the chillies, garlic and ginger together with a pinch of salt using a pestle and mortar (or a blender), to make a fine masala paste. Rinse the rice twice in warm water, then drain. Heat the 100ml of oil for the rice in a large pan over a high heat for 30 seconds. Add the rice, salt and masala paste and stir gently. Fry together for a minute, then pour in 650ml of boiling water. Boil the rice uncovered over a high heat for 10–11 minutes, until almost all the water has evaporated and it starts to look dry. Put a large square of foil on top, tucking it round the sides, then put a lid on the pan, reduce the heat to the lowest setting and leave to cook for 5 minutes. Remove from the heat and set aside. Tip the dhal into a large bowl. Add the garam masala, salt and bay leaves and mix gently. Add the rice and butter and gently mix again to combine. Spoon about a third of the rice / dhal mixture back into the rice cooking pan to form a layer roughly 2cm thick, followed by half the fried vegetables. Add another layer of rice / dhal mixture (about half of what's left), followed by the rest of the fried vegetables. Use the remaining rice / dhal to create a final layer. Put a large square of foil on top, tucking it round the sides, then put a lid on the pan and place it over a high heat for 30 seconds. Reduce the heat to the lowest setting and leave to cook for 18–20 minutes or so, then remove from the heat and set aside to rest, covered, for at least 10 minutes. Serve piping hot, spooning up from the bottom of the pan to make sure each serving contains all the different layers (removing the bay leaves as you come across them). Enjoy it with a glass of chilled mango lassi. – This recipe is taken from Prashad: Indian Vegetarian Cooking by Kaushy Patel

Stuffed Butternut Squash

StarterServes 1 - 2

1. Cut the squash lengthways, remove seeds, brush with olive oil, season and put in a baking tray, then place in a medium oven for 30 minutes until cooked through. Scoop out a little of the flesh, dice it and put to one side. 2. Prepare couscous by seasoning in a bowl and rubbing olive oil through it with your fingers. Cover with boiling water then seal the bowl with clingfilm and leave for 5 minutes to steam. Fluff up with a fork. 3. Sweat the onion (& red pepper) in oil for 5 minutes, then add the garlic and cook for a few more minutes. Add the tomatoes and sugar and reduce down for 10-15 minutes. 4. Blanch the spinach/chard for a minute then squeeze out the water, chop roughly and add to the tomato sauce, mix through adding couscous and vinegar, toasted pine nuts, spring onions, herbs and finish by folding through the squash and feta. 5. Season, return to the squash case and bake for 10 minutes. Serve with green salad