by Admin | Feb 25, 2021 | Lunch
We use a hard sheep’s cheese from the Ribblesdale Cheese Company. It’s a really small cheese-making operation in Yorkshire and – at last count – they had a full staff of two and a half. Matured sheep’s cheese has a complex flavour and tends to be less greasy than...
by Admin | Feb 24, 2021 | Lunch
You can’t beat a proper cheese and onion pasty and, when served with piquant Microwave brown sauce (see here) it balances the pasty’s richness and screams ‘British’. You can always make more, as these are good cold and you could take one to work.Next time try...
by Admin | Feb 23, 2021 | Lunch
Leeks are a great vegetable, although they are known as ‘poor man’s asparagus’. This seems unfair, as they can hold their own against the posh spears any day. Try serving this tart with wild garlic; if you can find the leaves at farmer’s markets, take the opportunity...
by Admin | Feb 22, 2021 | Lunch
This is so hearty that you could turn it into a meal by serving it with Leek and Cheddar Welsh rarebit (see here). To save your energy bills, it’s best to cook the potatoes when you are using the oven for something else; you can always keep the cooked potatoes in the...
by Admin | Feb 21, 2021 | Lunch
If you can get hold of heritage tomatoes, they make this simple dish more interesting. Yorkshire Fettle is a cheese which is really an English feta and is less salty than the Greek version. It was initially called Yorkshire feta but there is a story/myth/legend/fib...
