Great British Flapjack Elaine Lemm April 15, 2015 Food, Recipes 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 Tim Bilton April 15, 2015 Food, Recipes 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...
Rosewater shortbread Steenbergs Organic April 14, 2015 Food, Recipes A traditional shortbread with a fragrant twist created by local organic producers and retailers, Steenbergs Organic.
Rhubarb fool with cardamom apple tatin Frances Atkins April 13, 2015 Recipes Make the most of Yorkshire rhubarb with this delicious Michelin-starred dessert.
Sumac cous cous peppers with harissa houmous Steenbergs Organic April 12, 2015 Food, Recipes 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...
Cod with broccoli puree and squid ink gnocchi Adam Smith April 12, 2015 Food, Recipes 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...
Tuscan sausage, white bean and kale casserole Elaine Lemm April 12, 2015 Food, Recipes 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...
Rhubarb and Vanilla Cheesecake tarteandberry.com April 12, 2015 Food, Recipes 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 Tommy Banks April 10, 2015 Food, Recipes 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 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)
