Recipes

Ingredients (serves 12) 250g good quality, plain chocolate (70% cocoa solids) 3 large eggs 200g light muscovado sugar 100ml sunflower oil 100g self-raising flour 1tsp vanilla extract 1/2tsp bicarbonate of soda 1/2tsp baking powder 50g ground almonds 250g raw beetroot Icing sugar for dusting Method…

Ingredients 6 good quality pork sausages 6 slices of smoked bacon 1 swede 3 carrots 2 leeks 1 tin of chopped tomatoes Squeeze of tomato puree Pinch of mixed herbs 2tbsp plain flour 1 veg stock cube 300ml water Method 1. Brown the sausages and…

Ingredients 1 pumpkin or squash 1 diced onion 1ltr hot vegetable stock 3tbsp crème fraîche 35g butter Drizzle of olive oil Salt and pepper For the seeds 100g pumpkin seeds 2tbsp melted butter Pinch of salt Sprinkle of chilli flakes Method 1. Cut the pumpkin…

The Punch Hotel, Queen Victoria Square, Hull – Leasehold: £65,000 pa Set in a thriving retail area, this historic 19th-century Hull tavern is available for leasehold, and should be a fantastic acquisition due to vast retail potential and continued investment in the city. A classic…

After enjoying The Lascelles’ Simply Yorkshire dinner menu last time, this month’s food review focuses on the Harrogate branch of Gino D’Acampo’s My Restaurant chain, as we went along to sample some mouth-watering Italian cuisine endorsed and championed by the man himself. But could the…

After hearing of the Yorkshire pudding wrap sending Sunday roast lovers into fits of gravy-drenched ecstasy all over the country, we felt it was our duty to head across to York and visit The York Roast Co. to see what all the fuss is about….

Ingredients For the pastry 175g plain flour 1/2 tsp salt 45g diced butter 50g diced lard For the pie 1.5kg whole chicken 350g wild mushrooms (chanterelle, ceps and girolles are good options) 150ml white wine 150ml double cream 2 onions, sliced 1 bay leaf salt…

To many, it is already Snaith’s flagship pub, but the Brewers Arms – the Old Mill’s brewery tap – has recently benefitted from refurbishments and revamped food and drink menus. So we spent a morning in the East Riding to witness the pub’s improvements for…

Our columnist, Peter Sidwell, looks ahead to the many wonderful cookery opportunities that autumn will bring, especially in our native Yorkshire. Autumn is usually a chef’s favourite season to cook, and I’m no different. It offers endless opportunities to enjoy delicious full-flavoured ingredients, and I…

Even the most delicious cocktails can be easily achievable for all to craft as we demonstrate in our latest cocktail feature. In our last issue, we went to Leeds’ Milo to speak to the bar’s resident mixologist Chris Robb about making cocktails relevant and accessible…

We visited Selby’s Jolly Sailor Brewery to find out about its remarkable range of North Yorkshire ales, and what it means to operate in such a competitive market. With clean eating and healthy lifestyles the norm for so many of us nowadays, even beer enthusiasts…

Ingredients 1 lb spaghetti 2 tbsp unsalted butter Seasalt salt 6 cloves garlic, thinly sliced 6 tbsp extra-virgin olive oil Zest of one large orange 20 to 30 mint leaves, thinly sliced 1 tsp fennel pollen 1 or 2 tsp lemon juice – if desired…

Ingredients 200g plain flour 1 tsp baking powder 125g butter, softened 210g caster sugar 2 egg yolks 1 1/2 tsp lemon zest, grated 2 egg whites 2 teaspoons cornflour 250g red fruit Method 1. In a medium bowl, sift together the flour and baking powder….

The Murgatroyd Arms, Skircoat Green, Halifax – Freehold: £345,000. Situated in the desirable suburb of Skircoat Green, the Murgatroyd Arms is a thriving freehouse with a high street feel. ‘The Murg’- as it’s known by the locals – sits in an attractive, leafy residential area…

Ingredients 375g dried spaghetti 1 onion, chopped 1 tomato, chopped 50g unsalted butter 1 clove garlic, crushed 2 tbsp plain flour 450ml milk 150ml double cream (or use extra milk for a less rich option) 150g gruyere or mature cheddar, grated 200g piece smoked ham,…

At a time when Leeds is vying to overtake Birmingham as the UK’s second city, how do its cornerstone gastropub establishments compete with the popular, multimillion food courts of Trinity, the Core, and Victoria Gate? We met Whitelock’s head chef, Chris Dennett, to find out….

Ingredients 300g apples, peeled, cores removed, sliced 125g caster sugar, plus extra for dusting 1 tbsp blackberry liqueur 200g blackberries 1 packet ready-rolled puff pastry – cut into 8 to 12 15cm x 9cm rectangles 2 free-range eggs, beaten Vanilla ice cream to serve Method…

While many a merry daytime reveller and mischief maker descended upon Yorkshire’s tourism capital for a sweltering afternoon at the races, tucked away six miles south of York in the idyllic village of Escrick, the Parsonage Hotel’s Lascelles restaurant invited Wine & Dine to sample…

Ingredients 6 medium courgettes 6 tbsp extra-virgin olive oil 8 tbsp mint, chopped (plus a handful of whole leaves for decoration) 4 tbsp red onions, chopped 4 tbsp capers, chopped 4 tbsp cornichons, chopped 3 tbsp red wine vinegar 6 handfuls rocket 50-70g pecorino, shaved…

The #LifeHacks trend has been doing the rounds on social media, so here’s our take on it, with handy food tips and revolutionary shortcuts that can make your life a little easier. Whether it’s how to organise those loose wires behind your desk, or even…

We head to York to discover what makes a great artisan coffeehouse stand out from the crowd. We all have our own preference when it comes to finding the perfect spot for a quiet coffee or a catch up. Whether you want a cosmopolitan, busy…

Ingredients 1 tbsp olive oil 25g butter 2 onions, diced 4 garlic cloves, crushed 4 rashers smoked bacon, chopped 500g chestnut mushrooms,halved 2.5kg haunch or shoulder of venison, diced ½ bottle red wine 400ml water 2 beef stock cubes, crumbled 3 tbsp redcurrant jelly Salt…

With a new cocktail menu on the horizon, we head to Leeds’ Milo to talk to mixology maestro Chris Robb about the art of building accessible cocktails. While the craft cocktail movement continues to gather pace, and bartenders the world over are honing their mixology…

Finding the right place to go for a first date isn’t always the easiest task, and it’ll be quite the opposite of where you might meet your boss for lunch. So we’ve done the hard bit for you, and picked a suitable restaurant for every…

Our columnist, Peter Sidwell, returns to share his tips on making the most of the summer’s seasonal produce, along with a fine recipe for Eccles cakes. It has been a great Yorkshire summer so far, with family days out and gastronomic adventures aplenty. I’ve particularly…

Ingredients (makes 12) 4 tbsp vegetable oil 120ml milk 1 egg 125g plain flour 100g wholemeal flour 1/2 tsp salt 1 tsp baking powder 100g caster sugar 4 tbsp dark brown sugar 1 lemon, zested and juiced 150g strawberries, hulled and chopped Method 1. Preheat…

We travelled over to the Eat & Drink Festival at Manchester’s EventCity to bring you the lowdown on what’s hot in the food industry today… Billed as offering ‘the very best the country has to offer in the world of food and drink’, the Eat…

Ingredients 500g bag frozen broad beans, cooked according to the pack 2 medium fresh tomatoes, chopped 1 small onion, diced 1 cucumber, diced 2 cloves garlic, minced Half a bunch fresh parsley, chopped 1 lemon, juiced 3 tbsp olive oil 1 tsp ground cumin Salt…

Ingredients 1 garlic bulb, three cloves crushed 2 tbsp chopped oregano 2 lemons, one juiced and the other cut into wedges 4 tbsp olive oil 1 whole chicken 3 large peppers, cut into chunks 3 small red onions 4 large courgettes, cut into chunky wedges…

Ingredients (serves 2) 200g baby potatoes 100g green beans 1/2 bunch fresh basil 100g cherry tomatoes, halved Handful of olives Glug of olive oil 2 salmon fillets 1/2 a lemon Method 1. Preheat oven to 200C/gas mark 6. 2. Boil the potatoes for 10 minutes,…

The Blacksmiths Country Inn, Rosedale Abbey, Pickering – Leasehold: Guide Rent – £45,000 pa Set close to the delightful village of Rosedale Abbey and nestled within the North Yorkshire Moors National Park, this former 16th century inn could be the perfect acquisition. The Blacksmiths Country…

Ingredients 700ml good quality gin (we love Hendrick’s). 400g British strawberries. 100g caster sugar. Method 1. Sterilise a 1.5 litre Kilner jar. 2. Mix the gin with the strawberries and caster sugar in a large bowl and pour into the jar. 3. Put in the…

Walking down York’s Walmgate, you’d be forgiven for bypassing Paolo Silesu’s restaurant, Il Paradiso Del Cibo – with its humble exterior hidden among the many establishments’s this street has to offer. But step inside and you’ll feel like you’re right in the heart of an…

We sneak a peek at the menus of some of our finest eating establishments. We’re spoilt for choice in this county, with plenty of good pub grub and restaurants on offer. But what about those special occasions when we’re looking to treat ourselves to a…

Get the lowdown on the super healthy trend taking over social media. Social media kings and queens will most likely be aware of the #cleaneating trend that has taken over Instagram in recent months, but for those who are left unsure, what is clean eating…

Ingredients 400g dried linguine 4 tbsp olive oil 3 cloves garlic, chopped 1 fresh red chilli, deseeded and chopped 1 whole cooked crab, picked, or around 100g brown crabmeat and 200g fresh white crabmeat Splash of white wine Squeeze of lemon Handful of parsley leaves,…

We chat to TV chef Joe Hurd about his journey from Hull to our television screens. With television appearances on Saturday Kitchen, The Saturday Show and more, Joe Hurd is fast becoming the new rising star of our nation’s cooking shows. But where did it…

We’re excited to be teaming up with cocktail maestro, Adam Keeligan of Superstitious Bartending, to bring you a versatile cocktail blueprint that’ll have you impressing your guests in no time. We’re in a time where bartenders are tirelessly working on their craft to create delicious…

Our columnist, Peter Sidwell, reveals some of his foodie secrets, including a surprising link to Japan close to his home in East Yorkshire. Ingredients are always my starting point for great cooking – you are what you eat and your cooking will only ever be…

In the last issue, we visited Nun-Monkton to sample some of Yorkshire Heart’s fine craft ales. This month, we headed back to discover their vineyard and celebrate the launch of their brand new Wine Centre. Picture a vineyard and you’ll probably see yourself among the…

The Royal Oak Inn, Nunnington – -Freehold Price: £575,000 Set in a stunning village location just a fifteen minute drive away from Castle Howard lies a hugely characterful freehouse and restaurant that is seeking a new owner to help continue its success. From the outside,…

Sometimes, the people responsible for tingling our tastebuds and pleasing our palette in restaurants end up passing us by. Chefs tend to be behind the scenes and perhaps don’t always get the appreciation they deserve. That’s why we have decided to introduce you to a…

With a passion for fresh and local produce, strong family values and a backstory that is capable of warming even the coldest of hearts, Bert’s Barrow, an award-winning farm shop in the village of Hillam is taking on the world – one satisfied customer at…

With its ‘country cousin’ the Star Inn at Harome recently collecting a prestigious national award, Wine & Dine’s Liz Powell visits York’s Star Inn the City. It’s now over three years since the Star Inn the City opened on the banks of the Ouse in…

For years, the food and drink industry has been dominated with three menus – breakfast, lunch and dinner – but what happens if the hunger strikes in-between meal times? Or what if you snooze your way through breakfast and wake up hungry way before lunch?…

North Yorkshire native Ben Bowers is a whisky vlogger and enthusiast who recently raised several thousand pounds for charity with a year-long whisky sampling challenge. In this issue of Wine & Dine Yorkshire, Ben brings you up to speed on the popular tipple. People who…

Wine & Dine Yorkshire spoke to some of the region’s leading distillers and enthusiasts to uncover just why gin is such a tonic. Until quite recently, gin was often thought of as the preserve of older ladies and bridge clubs. Back in the 19th century,…

From a purpose-built kitchen on the outskirts of York, a chocolate-loving couple have established Butterflies Chocolates, dedicated to producing handmade treats using only natural ingredients. For owners Claire and Bertie Bingham, chocolate is both a profession and a passion. Many of us dream of giving…

Mark Stredwick is a man with an undeniable passion for ale that stayed with him as he left the UK to travel the world almost two decades ago. Beer enthusiast Mark, who grew up in Yorkshire, spent 16 years having adventures overseas which included a…

In our April issue, get to know our brand new columnist – Yorkshire foodie, Peter Sidwell. Hello Wine & Dine Yorkshire readers! I’m Peter Sidwell and I’m a food writer, TV presenter and chef of 25 years. You probably want to know a little more…

Nothing says summer like a good old food festival, where we can happily fill our faces with chutneys and local artisan creations, guilt-free and all washed down with a locally brewed cider. If this sounds like the perfect summer’s day out to you, then Selby…

For the rhubarb curd Ingredients 360g of trimmed rhubarb cut into 2cm chunks 50g golden caster sugar 2 tbsp grenadine 2 tbsp of cornflour 2 egg yolks 50g melted, unsalted butter Method 1. Mix the rhubarb with the sugar and grenadine in a pan and…

Ingredients 1 tbsp olive oil 200g bag of kale 2 garlic cloves, sliced 1 red chilli, deseeded and sliced Method 1. Heat the oil in a large wok, then add the kale and a couple of tablespoons of water. 2. Season, then stir fry for…

Ingredients 2 tbsp olive oil 1 leek, finely sliced 550g of diced chicken 300 ml of white wine 400 ml of chicken stock 500g of Jersey Royals, halved 175g of spring greens, sliced 2 tbsp of flour 150g peas 3 tbsp pesto Method 1. Heat…

Ingredients 1 tbsp olive oil Knob of butter 6-8 spring onions, sliced 1 potato, diced 1lt of hot vegetable stock 900g of frozen petit pois Small bunch of mint, leaves picked Method 1. Heat the olive oil and butter in a heavy based pan and…

Jersey Royals are back and, as one of the few purely seasonal treats we have left, it would be a waste not to indulge and eat them as often as we can while they are on the supermarket shelves. Go for the freshest you can…

For the herb crusted rack of lamb Ingredients 2 x 6-bone racks of lamb, French trimmed 2 tbsp of olive oil 5 tbsp of fresh breadcrumbs 1 tbsp of flat leaf parsley, chopped 1 tbsp of basil, chopped 1 tbsp chives, chopped 1 tbsp of…

Liz Powell pays a visit to one of the East Riding’s most popular lunch and afternoon tea venues.

The Mister C’s team is looking forward to attending the National Fish & Chip Awards on Thursday, 26 January 2017, which takes place in London at the Park Plaza Westminster Bridge, London. The event is widely known as the “Oscars” of the fish frying industry…