Great British Flapjack

If you ever thought baking complicated, then try making flapjack. It is the easiest of tray bakes ever. Below is the basic flapjack recipe using just oats, golden syrup, butter and seasoning.

Rhubarb Crumble

Wash the rhubarb and then slice into neat chunks. Place the rhubarb chunks into a large saucepan with the butter, sugar, lemon and orange zest and cook very gently on a low heat until the rhubarb just...

Rhubarb and Vanilla Cheesecake

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.

Pigeon, Beetroot and Granola

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.

Carrot, Goat’s Curd, Cobnut and Fennel

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)