Carrot, Goat’s Curd, Cobnut and Fennel Tommy Banks April 10, 2015 Food, Recipes This is a simple dish that is all about show-casing the amazing fresh carrots and cobnuts picked straight from the garden. We use the last of the fennel tops before they are cut back for winter (you can also infuse rapeseed oil with the fennel tops which is a nice additon to the dish)
Blog: Hey Pesto! Go foraging this spring Tim Bilton April 10, 2015 Food, News I love this time of year, as winter crosses over to spring the beginning of new life. Shoots starting to appear in our kitchen garden and the excitement of new growth and what new dishes we are going to...
New trail dedicated to gourmet food launched Yorkshire Food & Drink April 10, 2015 Food, News The tour company dedicated to food, Yorkshire Food Finder is launching a new trail in York. Hubbed around Andrew Pern’s The Star Inn the City, the one-day trail will give food fans a chance to delve into...
Kardomah94, Hull Dave Lee April 9, 2015 Food, Restaurant Reviews Good things come in small packages? Not at Kardomah94 says Dave Lee, where size is everything.
Six Poor Folk, Knaresborough Jill Turton April 9, 2015 Food, Restaurant Reviews Making the best of cheaper cuts takes skill. Jill Turton finds Six Poor Folk has it spades.
Kaushy Patel’s Paneer tikka Kaushy Patel April 9, 2015 Food, Recipes This is a wonderfully aromatic dish. I once cooked it on a family picnic at Bolton Abbey – I remember other families nearby coming over to our barbeque, drawn by the wonderful scent. The unsalted fresh white cheese is fantastic with strong flavoursome sauces, and the yoghurt in the marinade starts to break down the paneer and the vegetables, allowing them to absorb even more flavour. I leave everything to infuse and marinate overnight – if you want to prepare and cook this on the same day, just make sure you allow at least eight hours marinating time. You will need 6 skewers, either metal or wooden, but remember to soak wooden ones before cooking so they don’t burn.
Tim Bilton’s Wild Garlic Veloute Tim Bilton April 9, 2015 Food, Recipes There is an resurgence among us chefs at the moment about foraging and wild garlic is a great way to start looking and cooking wild food.
Orange panna cotta with rhubarb Mehdi Boukemach April 9, 2015 Food, Recipes Panna cotta is an Italian dessert but the forced rhubarb definitely gives it a Yorkshire twist! It is light, creamy and easy to make. Early season forced rhubarb is grown in the triangle that encompasses Wakefield, Morely and Rothewell in West Yorkshire. Originating in Siberia, rhubarb is well suited to the wet, cold, Yorkshire winters and is picked by candlelight as exposure to strong light will stop the growth.
Crispy Arlington hens egg with Cornish crab and haddock. Box Tree, Ilkley April 8, 2015 Food, Recipes Poach the eggs in boiling water for two and a half minutes. Remove from the pan, refresh in ice water, then leave to dry on to paper towel. Here’s where you will need a bit of kit. Japanese vegetable...
Damson Sour Tommy Banks April 7, 2015 Drink, Recipes, Spirits The idea of a “sour” is to use a strongly flavoured spirit, then add lemon juice to make it sour, but then balance with sugar if needed. To make the Damson Gin Mix 2.5L gin, 2kg damsons and 400g...