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

Fodder’s Sausage on Butterbean Cassoulet

Main courseServes 4

To celebrate National Sausage Week, put your bangers to good use in this delicious Sausage on Butterbean Cassoulet (which is also currently available on the menu at Fodder in Harrogate) a simple yet satisfyingly delicious supper.  For further recipes, events and news from this Yorkshire favourite visit their website

Turkey Winter Warmer

StarterServes 4

# Place all the stock ingredients together in a deep pan and cover with cold water, then bring to the boil. # Simmer for 45 minutes to extract the flavour from the carcass. # Skim any grease or fat that rises to the top. # Place the pearl barley in cold water (approximately 2 pints) and boil until soft with a bay leaf and some salt. # Rinse in a sieve under a warm tap until all the stickiness is removed. # Fry the bacon, onion, carrot, celery, and parsnips in some vegetable oil with the bay leaves and chopped herbs then add the stock (approximately 3 pints) and simmer until the vegetables are almost cooked. This will take approximately 10 minutes. # Add the sweet potato and the cooked pearl barley and the cooked turkey pieces. # To make the 4 Wensleydale cheese croutons, cut out 4 circles from the 2 slices of bread using a pastry cutter and place them on a tray. Pour olive oil onto the bread circles and toast under a grill until brown. Place the Wensleydale cheese on top and grill again until toasted. Place them to one side until you serve your broth. # Add a dash of Yorkshire Sloe gin (we use Sloe Motion gin) to the broth.

Hot Toddy with Blackberry Whisky Liqueur

DrinkServes 1

1. Heat the water and add the sugar and mix until dissolved 2. Add the sugar and water mixture to the Bramble Whisky Liqueur 3. Stir, add in the slice of lemon studded with cloves and a sprinkle of cinnamon 4. Make sure to serve in a hot, heat proof glass (wash out with hot water before serving)

Shibden Mill Inn’s Steak and Ale Pie

Main courseServes 6

Preheat the oven to 220°C/420°F/Gas Mark 7. Pour flour into a bowl and season well. Coat the meat with the seasoned flour. Heat half the butter and all the duck fat in a pan and add the meat & mustard seeds. Sear all over until golden brown for about 10 minutes. Add the vegetables, herbs, ale and stocks. Bring to a boil, then cover with a lid and gently simmer for 1 hr or until tender. When cooked, season, add the remaining butter and pour into a pie dish.Brush the edge of the dish with the beaten egg. Roll out the pastry using as little flour as possible and place over the dish. Pinch the edges of the dish so that the pastry will stick to it and trim off any remaining pieces of pastry from around the edge. Brush the pastry top thoroughly with the remaining beaten egg and cream, place on a tray. Bake in the oven for 30 mins until the pastry is golden brown on top.

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.

Roasted Garlic Sausage with Root Vegetables

Main courseServes 4

Pre heat the oven to 180ºC or Gas 4 Peel and wash the carrot, beetroot and potato, then chop into 1 cm chunks. Cook in lightly salted water with some thyme and garlic, till tender. Fry the sausage gently in Olive oil along with the onions and apple chunks until brown all over. Drain the vegetables and add to sausage, onions and apple and fry for 5 minutes, season with Salt & Pepper, then transfer into baking dish and cook in the oven for ten minutes. Take the dish out of the oven, sprinkle with some chopped Parsley, and serve.