Food

A traditional shortbread with a fragrant twist created by local organic producers and retailers, Steenbergs Organic.

Opening a new restaurant is a daunting prospect for even the most experienced restaurateur. It takes guts and a heap of courage. There are many though who even without qualification or experience will...

Make the most of Yorkshire rhubarb with this delicious Michelin-starred dessert.

Pre heat the oven to 180 C Fry the red onion in saucepan in a little oil until translucent but not coloured. Add the sumac and stir briefly. Pour in the cous cous and butter. Add the boiling water...

The latest addition to Todmorden’s restaurant scene is more than just a pizzeria, says Amanda Wragg, it’s an inspiration.

The blonde pair, who many mistake for twins, together make up Tarte & Berry, a fledgling business which is already making a stir in the world of baking, in particular brownies. Jane, at 30, is the elder...

Mix the lemon zest and salt together, then cover the cod evenly and leave for 45 minutes. Remove the salt in ice water, then wrap the cod in clingfilm and set aside. To make the puree, cut the broccoli into...

Preheat the oven to 160C/ 325F/Gas 3. Heat the oil in a large ovenproof casserole dish to hot but not smoking. Brown the sausages on all sides then remove from the pan and keep to one side. Lower the heat...

This recipe comes from York based artisan treat makers Tarte & Berry. Guaranteed to be a hit with pudding lovers, this super luxurious cheesecake has it all with perfectly pink Yorkshire rhubarb, a crunchy ginger biscuit base and smooth, creamy vanilla filling.

This recipe is a simplified version of a restaurant dish designed for home cooking. At The Black Swan we would normally cook the pigeon in a waterbath at 60°c, we garnish with forced chard leaves (grown in the dark in our garden) and we would also make a rich pigeon sauce to accompany.