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

Courgette, Spinach & Wensleydale Blue Frittata

Main courseServes 6-8

In need some lighter meals this month that are still full of flavour?  This Courgette, Spinach & Wensleydale Blue Frittata fits the bill perfectly. Ideal as a quick lunch or weekend brunch dish, it’s delicious served both hot and cold and can be adapted with different Wensleydale Cheeses and flavoured Yorkshire Rapeseed Oils. For more recipe inspiration visit www.wensleydale.co.uk

Yorkshire Wensleydale & Walnut Pesto Pasta

Main courseServes 4

A perfect dish for a chilly October day, this quick and easy Wensleydale & Walnut Pesto Pasta recipe from the team at Wensleydale Creamery uses their iconic cheese to create a tasty home-made pesto and is delicious served either hot or cold. For more recipe inspiration 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 :

Asparagus & Oak Smoked Yorkshire Wensleydale Quiche

Main courseServes 4

April is the peak of the asparagus season, so why not celebrate this delicious, locally grown produce with this classic recipe from the team at the Wensleydale Creamery. This rustic quiche uses their Oak Smoked Yorkshire Wensleydale cheese and is delicious eaten hot or cold. Available to buy at their newly reopened visitors centre in Hawes as well as online and at retailers throughout the region. For more information and recipe inspiration visit www.wensleydale.co.uk  

Yorkshire Wensleydale, Apple Chutney & Spinach Tartlet

Main courseServes 4

Quick and easy, this tartlet using Wensleydale, apple chutney and spinach is the perfect mid-week supper and can be adapted to use whatever you have to hand in the fridge. For more recipe inspiration and to buy online visit www.wensleydale.co.uk

Wensleydale, Ginger and Apricot Cheesecake

DessertServes 10

Taken from Jervaulx Abbey Tearooms In Their Footsteps recipe book which celebrates 25 years of baking at the iconic North Yorkshire landmark, this simple cheesecake recipe combines another Yorkshire icon, Wensleydale cheese with punchy ginger to make a deliciously decedent dessert. Perfect on its own or with a dash of cream.  For more information on Jervaulx Abbey and their award-winning tearoom visit www.jervaulxabbey.com Serves 10

Yorkshire Tart with Ampleforth Beer Fruit Chutney.

Main courseServes 4

Pre heat the oven to 100°C. Roll out the pastry to approximately 1cm thickness. Place the pastry in the tart tins and line them with greaseproof paper. Fill the tins with rice and cook in the centre of the oven for approximately 15 minutes. Remove the paper and rice and cook for a further 5 minutes. Set aside. Put the butter and olive oil in a medium saucepan and cook for 4 minutes on a high heat until the butter browns. Add the tomatoes, lemon juice and zest and cook for a further 1 minute. Set aside for 2-3 minutes. Combine this mixture with the panko and Wensleydale cheese. Half fill the tart case with the chutney and cover with the crumble mixture. Return to the oven for 15 minutes until golden brown. Remove from the oven and cool to room temperature. Serve with a green salad dressed with vinaigrette.