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.

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...

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...

Season the Sea Trout with salt, black pepper and lemon juice. Heat the oil and butter in a frying pan and add the pancetta, fry for 2 to 3 minutes. Lower to medium heat and add the fish fillets and fry for 1...

Crush the juniper with some salt and rub the venison with oil, roll in the seasoning. Heat a large pan over a high heat and cook the meat two minutes each side (eight minutes total for medium). Remove and...

Marzipan Covering: Pre heat the oven to 140C. Place the sugar and ground almonds in a bowl with 2 beaten eggs and mix. Add the almond essence and knead for a minute. The paste should become smooth and...

Pour 100ml of cold water into a saucepan, add the sea salt and sugar and heat until the sugar dissolves. Remove from the heat. Now mix in 400ml of cold water, the peppercorns, garlic, bay, unsoaked yellow...