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Slow cooked mutton in a spiced marinade

Ingredients Leg of mutton 150g Longley Farm fat free yoghurt Thumb side piece of ginger 2 cloves of garlic  Teaspoon each of cumin, turmeric, chilli flakes and fennel seeds Juice of a lime  1 teaspoon of tomato purée  Small bunch coriander Method Put the yoghurt, spices, ginger, garlic, tomato purée and lime juice in a...

Mincemeat biscuits

I love making edible gifts for Christmas presents and this is one I’ve made many times. This recipe makes about 24 biscuits. Ingredients 200g unsalted butter, softened  100g soft brown sugar 200g porridge oats (I use Stringer porridge oats, from  a local farm in Bishop Wilton)  100g plain flour 6 tablespoons of mincemeat (I made...

The Hideaway Kitchen

I guess the clue is in the name of the place but ‘Hideaway Kitchen’ really is tucked away in North Yorkshire’s in rolling countryside. Only a short trip by car from York or Harrogate down a single lane road and you find yourself in the most beautiful village of Lower Dunsforth where Georgina and Amelia...

Wreckfish

There is something rather exciting about the group of restaurants that make up ‘Elite Bistro's of the World’. Gary Usher has this wonderful way of inviting you into the family, warts and all and taking you on an emotional roller coaster.  You desperately want him and the restaurant dreams to succeed. And so, nearly a...

Slow cooked mutton in a spiced marinade

Ingredients Leg of mutton 150g Longley Farm fat free yoghurt Thumb side piece of ginger 2 cloves of garlic  Teaspoon each of cumin, turmeric, chilli flakes and fennel seeds Juice of a lime  1 teaspoon of tomato purée  Small bunch coriander Method Put the yoghurt, spices, ginger, garlic, tomato purée and lime juice in a food processor and blitz Place the mutton in a large food bag and pour in...

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Mincemeat biscuits

I love making edible gifts for Christmas presents and this is one I’ve made many times. This recipe makes about 24 biscuits. Ingredients 200g unsalted butter, softened  100g soft brown sugar 200g porridge oats (I use Stringer porridge oats, from  a local farm in Bishop Wilton)  100g plain flour 6 tablespoons of mincemeat (I made my mincemeat using the River Cottage apple, pear and ginger mincemeat recipe) Method: Heat the...

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The Hideaway Kitchen

I guess the clue is in the name of the place but ‘Hideaway Kitchen’ really is tucked away in North Yorkshire’s in rolling countryside. Only a short trip by car from York or Harrogate down a single lane road and you find yourself in the most beautiful village of Lower Dunsforth where Georgina and Amelia are working their magic.  This is no village pub or cafe or restaurant it’s a...

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Wreckfish

There is something rather exciting about the group of restaurants that make up ‘Elite Bistro's of the World’. Gary Usher has this wonderful way of inviting you into the family, warts and all and taking you on an emotional roller coaster.  You desperately want him and the restaurant dreams to succeed. And so, nearly a year after our little investment in that dream, we arrived at Wreckfish, voucher in hand....

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A day out in Halifax: The Chow Down and The Moorcock Inn

I’m embarrassed to say I have never been to Halifax so we decided on a day of exploring before heading to the Moorcock Inn later on.  Turns out that was a great idea as the Chow Down was on all weekend at The Piece Hall.   If you get the chance go.  Make a day of it, explore the impressively refurbished Piece Hall with its multitude of independent shops, go...

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Wild Garlic Pesto and Brinkburn Chicken

We discovered Brinkburn goats cheese from Northumberland Cheese Company during an explore of Alnwick Market over Easter.  I love cheese.  I love goats cheese even more. Coupled with the wild garlic I had just picked and turned into pesto I knew I had the makings of a tasty dish.... so a little experimenting and here is the recipe (It is not a looker but it is delicious and quick): Ingredients:...

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Wild Garlic Pesto. A Recipe Reworked

I make wild garlic pesto every year.  I’ve had a recipe on here for a long time but after a fantastic lesson with Sara Danesin last year I realised I could improve it.  In particular using more pine nuts and less olive oil helps the flavour.  Here is my reworked version. 100g wild garlic leaves 150g pine nuts 75g grated parmesan pinch of salt Good quality olive oil Put the...

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My 15 favourite dishes of 2017 (and a little bit more)

2017 has been another wonderful year full of food memories. I have enjoyed every minute of looking through the menus and photos I’ve collected along the way. I admit it was a bit of struggle narrowing it down to my 15 favourite dishes but I’ve done it (with a little bit of bloggers licence along the way) I was going to say that 2017 started with a bang, but it...

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Eating Out in August

August was a month of anniversary celebrations, The Great British Menu, holidays and, you guessed it, food... lots of food. Lord Crewe Arms Mr F did a grand job of finding this gem of a place for a weekend away. Sitting right in the centre of the historic village of Blanchland, not far from Hexham, the Lord Crewe Arms is steeped in history. Our room was part of the old...

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Eating out in July

July was another great month of eating with friends, inspiring young chefs and a weekend by the sea. Riley’s Fish Shack There is nothing better than local fish and seafood cooked simply and you can’t get any better than Riley’s Fish Shack.  A wooden shack nestled in St Edward’s Bay in Tynemouth using a wood fired oven to do most of the cooking - it’s perfect.  The food is sensational...

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