Recipes

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...

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.

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)

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.

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.

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.