Wine & Dine Yorkshire - October/November 2018

OCTOBER/NOVEMBER 2018 - ISSUE 014

DINE

YORKSHIRE

Wine&

BI-MONTHLY

WHAT’S INSIDE Old Mill Brewery

We take a tour of the Snaith-based family-run brewery which is housed in an 18th-century former corn mill and maltings

Laveracks in Pocklington

The Laverack family have been trading in Holme-on-SpaldingMoor for over 150 years and now the locally famed butcher’s joins Pocklington’s busy town centre

Autumnal recipes

Comforting recipes to warm you up now a new season has arrived

PICK ME UP - I’M FREE!

Servers carve 15 types of grilled meat at your table with a wide range of salads and hot dishes WATERMAN’S PLACE, 3 WHARF APPROACH, LEEDS LS1 4GL CONTACT: 0113 400 1183

ALSO INSIDE: FARMER COPLEYS PUMPKIN FESTIVAL | SPUDS AND BERRIES REVIEW OFF PISTE HIDEAWAY IN SKIPTON | WHAT’S ON THE MARKET | EVENTS AND MORE… October/November 2018

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EAT THROUGH THE SEASONS

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October/November 2018

Pumpkin carrot and cream soup

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LETTER FROM THE EDITOR

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October/November 2018

ello fellow foodies! Welcome to your October/ November edition of Wine and Dine Yorkshire!

After a long and decent summer, we are now in autumn and with it brings lots of lovely warming food - we are all about the comforting recipes right now! There is nothing better than a hot, homecooked meal to come home to after a blustery leaf crunching walk with the family.

At this time of year, food brings people together.

We’d rather be cooking at home than heading out, which means family get-togethers and glasses of wine… with the heating on! This country does food very well at this time of year, with an abundance of delicious fruit and vegetables readily available without the food miles. We’d encourage everyone to shop locally for the freshest produce you can buy and cook up something amazing in the kitchen.

We’re quickly heading towards Christmas now and it’s a busy time of year for most people. Party season is just around the corner and it’s time to make those all-important festive plans with friends, family and colleagues. We’ve helped lots of businesses grow this year and if you’d like to see how Wine & Dine Yorkshire could help yours,

please don’t hesitate to contact a member of our team on 01904 820883 or email sales@createtvt.co.uk to see how we can help.

We hope you enjoy reading this issue and it gives you some autumnal inspiration. Please do let us know what you think via our Facebook page.

Lisa Warrener www.facebook.com/wineanddineyorkshire

@WineAndDineYks

MEET OUR TEAM SALES: ASHA NORTHWAY Asha is our senior sales executive here at Wine & Dine Yorkshire. Her favourite food is a good steak and she likes trying out new restaurants and cooking up a storm in her kitchen with lovely new recipes.

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SALES: SOPHIE BAILEY

SALES: BECKI LIDDLE Sophie is another of our sales executives here at Wine & Dine. She loves Italian food, especially pizza, and she thinks there is nothing better than a night out with the girls, dancing and drinking cocktails.

Becki’s background in customer support should offer a great dynamic to her new sales role here at Wine & Dine Yorkshire. And with a love of gin and pasta, we reckon she’ll fit in just fine!

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October/November 2018

INSIDE

OCTOBER/NOVEMBER 2018 | ISSUE 14 | ESTABLISHED 2015 COVER STORY 08 LAVARACKS HITS POCKLINGTON

Holme-on-Spalding-Moor based

family butcher’s and baker’s

opens new premises in Pocklington.

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PETER SIDWELL In this issue Peter talks about spending a week working in California, feeling the autumn bite and comfort food.

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SPUDS AND BERRIES We visited Spuds and Berries restaurant and farm shop in Hemingbrough to sample its hugely popular menu.

20 OFF PISTE

A cosy, Scandinavian-style

restaurant with a luxe Alpine feel

hidden away in the middle of Skipton.

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SMASHING PUMPKINS Farmer Copleys famed Pumpkin Festival is back with over 150,000 pumpkins waiting to be picked at the Pontefract based farm.

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22 OLD MILL BREWERY

We take a tour of the Snaith based brewery to find out more.

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WHAT’S IN OUR BASKET? All the latest foodie delights that you’ll most definitely want in your kitchen!

WHAT’S ON THE MARKET? A former windmill in Riccall near York offers an unusual dining experience.

36 RECIPES

Our autumnal recipes are sure

to warm you up as the chilly

weather hits.

42 DATES FOR THE DIARY

All the latest foodie events for

the autumn season.

© CreateTVT Ltd - Publisher of Wine & Dine Yorkshire. All rights reserved. No part of this magazine may be reproduced, copied or displayed without the prior permission of the publisher. All information contained within this magazine is, to the best of our knowledge, correct at the time of going to press. CreateTVT cannot accept responsibility for errors or inaccuracies within unsolicited, submitted material. Submission automatically grants CreateTVT licence to publish. All material sent is done so at the sender’s own risk and although every care is taken, neither CreateTVT nor its employees shall be held liable for any resulting loss or damage. CreateTVT endeavours to respect the ownership of copyrighted material reproduced. If you identify yourself as the copyright holder of materials we have wrongly attributed, please contact our head office.

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Laverack’s hit East Yorkshire-based butcher’s and baker’s, A Laverack & Son, are celebrating after opening their new shop in the heart of Pocklington 8 | www.wineanddineyorkshire.co.uk

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ts Pocklington The famed pie producer, butcher and baker, who have two shops in Holme-on-Spalding-Moor as well as a thriving wholesale arm of the business, have combined their butchery and bakery offerings to open Laveracks on Pocklington’s busy high street.

Officially opened back in May, the new store boasts an

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impressive dry ageing cabinet which produces 28 days-plus aged steaks and a refrigerated window display.

As well as offering customers an array of savouries and pastries, roast chickens and honey roast hams, the team will also be selling freshly made sandwiches and cakes and expanding their gluten-free range.

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“It’s been great to be able to combine both a butchers and a bakers in our new shop and have such a great location in the heart of Pocklington.”

Amy Laverack, General Manager, said: “We’re really pleased with how the launch of our new Pocklington shop has gone after our investment in both this store and our butchery and bakery departments back in Holme-on-Spalding Moor.

It’s been great to be able to combine both a butchers and a bakers in our new shop and have such a great location in the heart of Pocklington.”

The 150-year-old family firm invested nearly a quarter of a million pounds last year in their sausage roll production facilities to keep up with the demand both in their own shops and with their wholesale business, which supplies a number of businesses across Yorkshire and North Lincolnshire.

Laveracks now employs over 45 local people and sources all of its meat from local farms within a seven-mile radius of the shop, butchering everything on site and priding itself on the quality and provenance of its meat.

Amy continued: “It’s the cornerstone of our business that we understand where all the meat we sell was sourced, how it was fed, how it lived and how it was slaughtered, and we’ve highlighted this in our new store with a map showing our customers exactly where all of our products are sourced.” u

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October/November 2018

We are situated in the heart of the delightful town of Market Weighton, close to the surrounding amenities and attractions. During the day we serve breakfasts, sandwiches, soup, hot and cold beverages and our evening menu is full of homemade recipies and sauces prepared on site.

13 High Street, Market Weighton, East Riding of Yorkshire YO43 3AQ. Tel: 01430 873240 Email: rossinidamsel@hotmail.com

Gourmet Thai cuisine in a Welcoming Atmosphere

offer: sundays, Tuesdays and Wednesdays Two Course Meal and a Drink £16.95 Per Person, 5pm – 10.30pm

Thai Sunshine

3 Abbey Walk, Selby, YO8 4DZ. Tel: 01757428081

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takeaway available 15% off menu price opening hours lunch Tuesday to Saturday 12.00 -2.30 evening dining Tuesday to sunday 5-10.30

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COMFORT FOOD IS HERE! After spending a week working in California I’m very much feeling the autumn bite now I’m back in the UK ravelling to America was an amazing experience, seeing their own local produce and how they cook it and then getting my hands on some of the great ingredients to show them how I cook.

I introduced my American friends to a couple of unique recipes and ingredients, one of which was for Yorkshire Curd tart, a wonderful local recipe that you don’t come across much. Autumn is very much the time for me to start making this lovely tart as it’s a great excuse to get the custard back out from the cupboard.

Now for those of you who know me you will know I have had a lifelong love affair with Marmite; it’s my go-to ingredient and my ultimate comfort food. I eat it every day without fail and have done for the past 40 years! I tried to explain this wonderful dark, sticky breakfast treat to some of my American friends who really didn’t understand it, so I brought out the travel jar from my suitcase for them to try. I’m pleased to say it was a hit and I am now posting jars of this great

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British product to California!

Now back to the UK, I have dusted off my slow cooker and I suggest you do too as it is the perfect assistant in the kitchen to help you deliver delicious food for your family with minimal effort. There are a few top

afraid to leave it over night or cooking all day. Stick to 3-4 ingredients that you know really work.

Here is my slow-cooked beef chilli.

This recipe is a game-changer: Take 1kg of East Yorkshire shin of beef and place it in your slow cooker with the following ingredients: 1 medium onion, chopped 1 bottle of local Yorkshire beer 2 tsp paprika, smoked 2 tsp ground cumin 2 chopped red chillies 1 x 400g tin of chopped tomatoes 50g 70% dark chocolate

tips to follow when using a slow cooker. When creating a recipe for it, remember the cheaper cuts that are tough as old boots are best suited for this type of cooking. Don’t cut your vegetables too small as its going to cook all day. Never fill the slow cooker to the top as it will spill over when things expand and cook. Don’t be

Switch your slow cooker on to medium and leave to cook all day while you’re out. When you get home stir the chilli with a wooden spoon to break up the meat a little before serving with chopped coriander, spring onion and a few spoons of sour cream.

Autumn is a cracking time of year to get in the kitchen as it offers up so many wonderful British ingredients.

This country thrives off autumn produce and it’s what we do best. u

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(w) www.thefatabbotyork.co.uk

It started with a seed, an idea to create a secret garden of food and drink. A place where antiquities and trinkets hang from the walls, and resident botanists craft unusual concoctions. Some arrive for the live music, some for the conversation; but here at The Botanist, all can enjoy a wondrous occasion...

15-19 Stonegate, York, YO1 8ZW 01904 541177

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67 Boar Lane, Leeds, LS1 6HW 0113 2053240

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EAT THROUGH THE SEASONS

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October/November 2018

Lamb burger

with bacon, egg, lettuce and cheese October/November 2018

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Spuds, puds and so much more 16 | www.wineanddineyorkshire.co.uk

October/November 2018

Wine & Dine’s Liz Powell is pleased to find that it’s business as usual at Spuds & Berries, the farm shop, PYO and restaurant which was cruelly targeted by thieves earlier this year I visited Spuds & Berries back in the summer when pick your own season was in full swing, you could soak up the sun with a drink on the patio, and the farm shop was stocked for BBQ season – think flavoured chicken skewers, homemade burgers and locally sourced sausages and steaks.

It’s all a far cry from the run up to the Easter weekend, when thieves broke in and ransacked the premises, making off with stock from the shop and restaurant, smashing bottles of alcohol and throwing fire extinguishers through glass display fridges. Thousands of pounds worth of damage was caused, but owner Ross Marshall and his team defiantly opened up again within a couple of days.

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They were overwhelmed by the passion of locals and regulars who turned out to support the team in the most practical way they knew how – by taking their custom to the restaurant and farm shop, which initially ran in a reduced capacity, but was back up to full throttle within a few days.

Now Spuds & Berries is back to doing what it does best – offering high-quality produce in the farm shop, and honest, wholesome dishes in the restaurant – with the emphasis on fresh and locally sourced.

Breakfast is served Monday-Saturday 9am-11am and roast dinners are on the menu every Sunday from 12pm-3pm, with hot roast sandwiches also available. Regular steak, fish and chip and gourmet burger nights also feature, ensuring

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As it was Friday, I felt it was only right to go for the fresh haddock and chips, which came with pea puree and a side of doorstep bread and butter and a pot of tartare sauce.

The batter was crisp and light and again the portion was generous but not too over-facing.

Another member of our party opted for the fillet steak, which was cooked exactly to his liking and came with chips, salad and a choice of sauce.

Inevitably, although we were feeling pretty full by this point, the dessert board was just too tempting and we couldn’t help finishing off with big wedges of cheesecake and chocolate brownie.

After we’d eaten we had a wander around the farm shop which is always stocked with fresh fruit and veg, meat (including plenty of great BBQ products in the summer months), and a great range of alcohol, including wines, gin liqueurs and Yorkshire real ales. Berries, needless to say, are always in stock throughout the season and there are often good value deals on such as two punnets of raspberries for £1.50.

One of the great things about Spuds & Berries is its location – it couldn’t be easier to find and there is plenty of parking.

Just look out for the big grey sign by the side of the A63 Hull Road between Selby and Howden. Stop off next time you’re passing, even if it’s just for a cuppa and a slice of cake – we don’t think you’ll be disappointed. u something to suit all tastes. Afternoon tea is also available.

We visited with children on a sunny Friday teatime, and we had a pleasant couple of drinks on the patio while the little ones had a play to work up their appetites. Children are well catered for here, with an appealing kids’ menu, changing facilities and plenty of space for buggies.

The restaurant was reasonably quiet as we were eating early, and the service was polite and helpful. Our food took quite a while to arrive as we were a large party, but that only served to reassure us that everything was being cooked from fresh, and we were more than happy to sit outside in the sunshine and wait.

When our food arrived, we were glad we had empty stomachs ready to be filled! Our younger diners went for chicken breast bites and fish goujons which arrived with baskets of thick, homemade chips, and a choice of either garden peas or baked beans. The mostly empty plates at the end of the meal spoke for themselves.

Two of us older eaters couldn’t resist the delicious sounding burgers. The Signature burger came with Anna’s Happy Trotters bacon, homemade tomato relish, cheddar and caramelised onion. The Steakhouse Special version came with black treacle bacon, Blackstick’s blue cheese and caramelised onions. They were both cooked perfectly and served with thick hand-cut chips, beer-battered onion rings and a side salad.

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October/November 2018

YE OLD SUN INN CASK ALES • GREAT FOOD • ACCOMMODATION

Food: Mon Closed, Tue 6pm-9pm, Wed-Thu 12noon-2pm, 6pm-9pm, Fri 12noon-9pm, Sat: 12noon-9.30pm, Sun 12noon-5pm, 3pm-8pm, Sunday lunch 12noon-5pm Wood Fired Pizza 3pm-8pm

Licensee of the Year 2013 by the BII (British Institute of Innkeepers)

Main Street, Colton, Tadcaster, LS24 8EP. Tel: 01904 744261 www.yeoldsuninn.co.uk

October/November 2018

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A COSY, OFFPISTE EATERY

IN THE MIDDLE OF SKIPTON A bespoke hideaway ski chalet, bedecked with stylish handpicked Scandinavian interiors and oozing its own version of cosy hygge charm, is creating a Alpine dining experience in the middle of Skipton 20 | www.wineanddineyorkshire.co.uk

October/November 2018

“The pop-up chalet feels decadent and relaxing with its tactile faux-fur throws and ambient twinkling lighting. People just loved its absolute uniqueness and the private exclusivity of it all.”

ALEXANDER’S, which is nestled next to the Leeds Liverpool Canal and is already renowned for its plush Palm Court-inspired interiors and lush Mediterranean-heated sun terraces, has transformed its secret garden area into ‘Off Piste’, an Alpine hideaway with a pop-up Après Ski dining experience.

Catherine White, general manager of Alexander’s, said: “Off Piste was a tremendous success last year, attracting everyone from families to festive parties, who all fell in love with its stunning aesthetic and alternative winter menu. The pop-up chalet feels decadent and relaxing with its tactile faux-fur throws and ambient twinkling lighting.

People just loved its absolute uniqueness and the private exclusivity of it all.”

To tie in with the Alpine décor, executive head chef, Struan Macintyre has crafted a series of European Après Ski-style sharing menus, which includes cheese fondue, beer-cooked frankfurter sausages and a cured fish smorgasbord, plus winter warmers like roast chestnuts and soup and pulled pork with flat breads, apple sauce and crackling. There will also be festive cocktails, hot winter toddies, luxury hot chocolates and

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for true off piste dare-devils, shot paddles!

Struan said: “Off Piste incorporates a range of menus from a children’s Little Reindeer Menu to to our ultimate ‘Black Run’ menu, which is effectively a full festive feast comprising the best artisan charcuterie, homemade pickles and locally sourced fish, meats and cheeses.”

Available from November to January, there are just a few short weeks to enjoy this remarkable sensory and culinary experience. Off Piste is suitable for tables of two to larger groups of 30, with Sunday appearances from Santa throughout December.

Visit alexanders-skipton.com for further details. u

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The Ol

A forward-thi committed to 22 | www.wineanddineyorkshire.co.uk

October/November 2018

ld Mill

inking brewery o its traditions October/November 2018

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A burgeoning brewery that is both independent and familyrun is a pretty rare find. The Old Mill Brewery at Snaith is both of those things – meaning that while its beers are sold nationally, and it has a portfolio of 17 pubs across Yorkshire and further afield, traditional values still rule Founded in 1983 in a former corn mill and maltings, the Old Mill Brewery is an old hand when it comes to brewing, with over 150 combined years of experience.

This is no business with one foot firmly rooted in the past though.

The Old Mill has perfectly positioned itself to capitalise on the resurgence of brewing and the popularity of craft beers.

With eight permanent ales and a ‘beer calendar’ featuring a beer of the month, the Old Mill is innovating in an everevolving industry. Much of this can be attributed to the firm’s head brewer Ryan Truswell.

Keen cricketer Ryan joined the Old Mill team this year from Heineken and is passionate about creating new and exciting beers.

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These include La Bolsa Coffee Porter, which recently won Bronze at SIBA’s North East Independent Beer Awards in the mid to dark beers category. La Bolsa is blended with five malts and roasted coffee beans from The Blending Room in Hull to produce a rich, dark chocolate porter with a smooth coffee aftertaste.

In addition to the award-winning La Bolsa, the permanent ale collection includes established favourites such as Old Curiosity, Blonde Bombshell and Bullion Strong.

The summer has seen refreshing-sounding beers of the month such as Liquid Gold and Summer Sunshine, while September’s offering, Fall Over, is a russet-coloured, full malty ale with a smooth mellow character.

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A recent addition to the permanent selection is ‘12th Man’ a pale beer with a citrus-hopped finish. The name carries a cricket theme in honour of Ryan’s favourite sport (the 12th man brings the drinks on to the field), and it also has a more serious meaning.

The number 12 refers to the number of males under 45 who take their own lives each day in the UK. The charity ale has been produced in partnership with Opening Up Cricket, which promotes mental wellbeing and suicide prevention through cricket, and the Campaign Against Living Miserably (CALM). 5p from every pint sold goes directly to CALM.

about keeping pace in a dynamic and always-evolving industry.

Ryan told us: “Whether it’s devising new recipes to meet current trends or maintaining the traditional brews which have always been popular, we know that as a business we can’t afford to rest on our laurels.

“It’s important to keep innovating, to keep developing new ideas. The Old Mill Brewery has a great reputation in the cask ale market and we’re passionate about building on that to ensure success for the next 35 years.”

Visit www.oldmillbrewery.co.uk u

Ryan told us that the Old Mill is proud to be raising awareness of such a serious issue. “As a business we feel it is important to give something back, and male suicide isn’t as rare as many people might think. When customers buy a pint of 12th Man, they can feel like they are contributing to a great cause – every donation, however small, helps.”

Funds for the two charities were also raised at the Old Mill’s open day in August, which was held to celebrate the brewery’s 35th anniversary. Visitors could tour the brewery and sample ales for free and the event also saw the official launch of the already successful La Bolsa ale.

The Old Mill Brewery is a business that is rightly proud of its history and traditions, but one which is also passionate

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October/November 2018

UK’s largest Pumpkin Festival in Pontefract Pontefract-based farmer Robert Copley has, over the past 7 years, created the largest Pumpkin Festival in the UK at Farmer Copleys Robert’s idea all started with farming research trips to the USA. Their idea of taking the ‘experience out on to the farm’ and ‘education through fun’ was infectious and Robert wanted to bring it back over the pond to West Yorkshire.

October/November 2018

Robert has planted over 120,000 pumpkins this season, across a range of varieties. The result is a rainbow of pumpkins and, despite the recent heatwave, they seem to be growing bigger than ever. Robert grows thousands of the traditional round orange pumpkins that we are familiar with but over the years he has discovered and sourced seeds

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Robert grows thousands of the traditional round orange pumpkins that we are familiar with but over the years he has discovered and sourced seeds from an array of pumpkins, squash and gourds, meaning his fields are dotted with thousands of pumpkins of all shapes, colours and sizes waiting to be picked from an array of pumpkins, squash and gourds, meaning his fields are dotted with thousands of pumpkins of all shapes, colours and sizes waiting to be picked.

Robert said: “Most people think that the pumpkin carving stems from the United States but it goes back further and started in the UK and Europe. When the pilgrims left for America, they celebrated by carving potatoes and turnips.

Upon arrival to the States, the native Americans introduced them to the pumpkin, which is thought to have saved many from starvation as pumpkins cut and stored will keep over winter. It’s only when you pierce the skin that they start to degrade. After bountiful harvest, with no potatoes or turnips, they carved the pumpkin which they discovered was much easier, bigger and more impressive! Thus, the American phenomenon is actually coming back to its roots, and making a massive difference to the autumn season here.

“Our Pumpkin Festival is very friendly, all the team are

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dressed up as pumpkins, scarecrows or friendly witches.

There is storytelling, tractor and trailer rides, pumpkin carving tents, professional pumpkin carvers, fancy-dress parade, magicians, face painting, a bucking pumpkin, pumpkin skittles and much more.”

Robert added: “October has fast become associated with a trip to Farmer Copleys for many but the secret to the success of the festival, we believe, is simply down to the humble pumpkin. So why not come down to the farm and pick your pumpkin, which could be white, orange, blue, red, green or yellow, smooth, warty, large, small, round or oval and then join us in the poly tunnels to carve and then eat pumpkins! This is a truly fun family day out, no admission fee, many the activities are free of charge and you will make memories that last forever.”

For more information visit www.farmercopleys.co.uk u

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October/November 2018

COMPETITION TIME Win a Michelin Star dining experience at The Box Tree The Box Tree is one of the oldest buildings in Ilkley.

Originally a Yorkshire stone farmhouse dating from 1720 and home to a generation of gentleman farmers, it is now an iconic restaurant with a plush, antique-furnished lounge and two luxurious dining rooms. It celebrated 50 years in 2012, has won numerous awards and boasts two Michelin

stars. The cooking style is refined and skilful with a classical French base and dishes are light and delicate using only the very best ingredients.

We are offering one lucky reader the chance to win a ÂŁ150 voucher to spend at this stunning restaurant.

HOW TO WIN To be in with a chance of winning, all you have to do is drop us an email and tell us what you’d like to see as a regular feature in Wine & Dine Yorkshire!

October/November 2018

Send your entries with your name, address, daytime telephone number and your answer to sales@createtvt.co.uk by Friday 23rd November.

One lucky winner will be picked at random.

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WHAT’S IN OUR

This edition our basket is filled to the brim with autumnal treats we obviously want and need! Which have you got your eye on?

What is it? Sweet vegetable flavoured cheesecakes Where can I get it? Waitrose stores nationwide, £4 for two portions.

Why do I need it? Admit it, you’re intrigued. The twist on the nation’s favourite dessert is available in Avocado & Lime and Beetroot & Raspberry. For those who prefer a dessert that’s not super sweet, these might just be the perfect option they contain 30% less sugar than some other Waitrose cheesecakes.

What is it? Luckies Karoto vegetable peeler Where can I get it?

John Lewis nationwide, £10.

Why do I need it? A peeler that looks like a pencil sharpener – what’s not to love? Genius, if you ask us. John Lewis has a great range of kitchen essentials in store this autumn.

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What is it? SlimFree meatballs and pasta Where can I get it? Aldi stores nationwide, from £1.99.

Why do I need it?

Aldi’s SlimFree range of ready meals are packed full of lean meat, pasta, pulses and vegetables. Perfect for a quick and balanced meal when you’re busy.

VES

E LO E & DIN

WIN

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OVES

INE L INE & D

W

What is it? M&S Rhubarb & Custard West Country dairy ice cream Where can I get it? Marks & Spencer stores nationwide, £3 for 500ml.

Why do I need it? Summer memories in a tub. We love retro flavours, and good old M&S has come up trumps again. This one is particularly moreish.

What is it? Rude Health’s Cornitas Where can I get it? £1.99 per 90g bag and 99p per 30g bag, available in Whole Foods, Planet Organic, Ocado and the Rude Health website.

Why do I need it? Available in two scrummy gluten-free flavours, black bean and chickpea & lentil, cornitas are great for dipping, topping or simply scoffing straight from the bag. With no artificial nasties.

What is it? Asda ‘Nosecco’ no-alcohol sparkling wine Where can I get it? Asda stores, £2.98.

Why do I need it? With fruity notes dominated by white flowers and muscated white grapes, Nosecco is perfect as an aperitif, ensuring those living an alcohol-free lifestyle can toast any occasion with their own bubbles.

October/November 2018

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What’s on the market?

Spice Mill, Riccall

For sale: Freehold - ÂŁ375,000 This property currently trades as an Indian restaurant and takeaway, housed in a Grade II-listed former windmill he current owner purchased the freehold 28 years ago, converting the then private residence into a restaurant. The newly converted restaurant then traded as a Mediterranean-style eatery for the subsequent 20 years with great success and built a strong reputation and loyal customer base. However, with the

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retirement of the owner/operator, a tenant was secured who converted the property into an Indian restaurant, Spice Mill. The owner has now reluctantly decided that the time is right to part with the property and allow somebody else to breathe some new life into it.

October/November 2018

Andrew Spencer of Fleurets, which is marketing the freehold off a guide price of £375,000, said: “The property presents a golden opportunity for somebody to introduce a new restaurant, which is already proven to work for a variety of styles of cuisines. Additionally, the property would suit a variety of alternative uses for a buyer with flare

October/November 2018

and imagination, subject to gaining the relevant planning permissions and consents.”

For further information please visit: https:// www.fleurets.com/search/all-properties/searchfor-n-822719 u

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AUTUMN REC

It’s time to tuck into comforting foods now a new season has arrived. We’ve put together some of our favourite warming recipes for you to try!

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October/November 2018

CIPES

TOFFEE APPLES Who doesn’t love a toffee apple? A healthy snack coated in sticky, sugary, not-so-healthy toffee - delicious!

Ingredients 8 red apples 400g caster sugar 1 tsp lemon juice 4 tbsp golden syrup Red or black food colouring 8 lolly sticks Method 1. Push the lolly sticks into the stalk end of each apple, making sure they are firmly wedged in. Put a large piece of baking parchment on a wooden board.

2. Tip the sugar into a large saucepan and add the lemon juice and 100ml water. Bring to a simmer and cook until the sugar has dissolved.

3. Swirl the pan gently to move the sugar around but don’t stir it. Add the golden syrup and bubble the mixture until it reaches 150C on a sugar thermometer.

If you don’t have a thermometer you can test the toffee by dropping a small amount into cold water. It should harden instantly and be brittle once removed. If it’s soft, continue to boil.

4. Once it’s ready, drip some food colouring in and swirl to combine.

5. Dip each apple into the toffee, tipping the pan to cover all the skin. You’ll need to be quick! Lift out of the pan and allow any excess to drip off before placing on the baking parchment. You can gently reheat the toffee if you need to. The toffee apples are best eaten on the same day.

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RUNNER BEANS WITH SHALLOT BUTTER A great accompaniment to a homemade steak pie.

Ingredients 500g runner beans 25g butter 1 tbsp olive oil 2 large shallots 1 tsp golden caster sugar 1 tbsp white wine vinegar Method 1. Top, tail and remove the string from the runner beans and then cut them diagonally.

2. Melt the butter with the oil in a frying pan over a low heat. Add the shallots and fry them for 8 minutes, or until soft or slightly coloured.

3. Meanwhile, bring a pan of salted water to the boil and cook for 3-4 minutes until just tender.

4. Turn up the heat under the frying pan and add the sugar and vinegar to the shallots. Stir well and leave to bubble for one minute.

Toss the beans and the buttery shallots together and serve in a warmed dish.

BEETROOT SOUP WITH FETA Beetroot is such a lovely colour; this soup not only looks lovely but it tastes amazing.

Ingredients 4 beetroot (apple-sized), grated coarsely or diced 500g ripe tomatoes, halved 1 clove garlic, roughly chopped 1 medium onion, peeled and finely chopped 2 tbsp olive oil 500ml beef stock (or vegetable, if you prefer) Salt and freshly ground pepper 125g feta cheese

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Method 1. Place the halved tomatoes in an ovenproof dish. Throw over the garlic and drizzle with half the olive oil.

2. Roast for 30 minutes (190C / Gas 5) until soft and pulpy.

Rub through a sieve to remove the skin and pips.

3. Heat the remaining oil in a pan and sweat the onions for a few minutes, until soft. Add the beetroot and the stock and bring to the boil. Season with salt and pepper and simmer for ten minutes, until the beetroot is tender.

4. Transfer soup to a blender and process until completely smooth. Taste and adjust the seasoning if necessary.

5. To serve cold, refrigerate, then crumble the feta over the top. To serve hot, reheat and serve with warm, crusty bread.

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SMOKED MACKEREL AND SALMON RISOTTO A comforting risotto is the perfect dish for a cold and windy day.

Ingredients 250g risotto rice 1 tbsp butter 1 onion, finely chopped 100ml white wine 1 ltr vegetable stock 200g smoked mackerel, cooked 200g salmon, cooked 2 spring onions 100g fresh chive Lemon peel for garnish Method 1. Heat the butter in a large frying pan.

Tip in the onion, then fry gently for five minutes until softened. Stir in the rice and mix until coated in the butter, then pour in the wine and let it bubble until its almost disappeared.

2. Pour in half the stock, give it a good stir, then leave to gently cook for ten minutes. Add half of the remaining stock, stir again and cook for five minutes more. Keep adding stock and cooking until the rice is tender.

3. Peel the skin off the mackerel and salmon, scrape away any dark brown flesh, then flake. Stir into the rice with the spring onions, then cook. Add the fresh chive and lemon peel and serve straight away.

PEAR TARTE TATIN 3. Lay the pears in the pan, then cook in the sauce for 10 minutes, tossing occasionally, until caramelised.

4. Splash in the brandy and let it flambĂŠ then set the pears aside.

5. Heat oven to 200C/ Gas 6 and roll out the pastry to the thickness of a ÂŁ1 coin. Using a plate slightly larger than the top of the pan, cut out a circle and then press the edges to thin them out.

This French classic would be fabulous after a family dinner.

2 tbsp brandy 500g block all-butter puff pastry

Ingredients

Method

8 pears 100g caster sugar 100g butter 2 star anise 3 cardamom pods 1 cinnamon stick

1. Core the pears, peel and halve.

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2. Tip the sugar, butter, star anise, cardamom and cinnamon into an ovenproof frying pan and place over a high heat until bubbling. Shake the pan and stir the buttery sauce until it separates and the sugar caramelises.

6. When the pears have cooled slightly, arrange them in the pan, cut side up, in a floral shape. Place the cinnamon stick on top and scatter the cardamom pods.

7. Drape the pastry over the pears, then tuck the edges down the pan sides and under the fruit. Pierce the pastry a few times and then bake for 15 minutes. Reduce oven to 180C/Gas 4 and bake for another 15 minutes.

Leave the tart to stand for ten minutes then invert it on to a serving dish.

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dates for the

DIARY

THE BEST OF EVENTS AND ENTERTAINMENT THROUGHOUT YORKSHIRE

FLAVOURS FOOD FEST

Saturday 20th and Sunday 21st October Elsecar Heritage Centre, Barnsley Flavours Food Fest makes a welcome return to Elsecar Heritage Centre following its 2017 success. Packed full of foodie fun and live entertainment, it promises to be a great day out for food lovers and families alike. Michelin award-winning chef, Jean-Christophe Novelli, will be headlining on Saturday, 20th October. He will be holding a meet and greet with fans and cooking up a storm. Over the weekend there will be an array of live entertainment from some amazing performers, with a music stage running over the two days showcasing a fantastic array of musicians. Tickets available from www.eventbrite.co.uk

OKTOBERFEST YORK

Friday 26th and Saturday 27th October York Sports Club Fields The world-famous Oktoberfest heads to York for the first time for a huge weekend of traditional Bavarian entertainment, food and drink.

Taking place inside one of Europe’s largest beer tents for a Bavarian-style festival, there will be a large selection of traditional German foods to accompany those all-important steins.

For further information and tickets, visit www.oktoberfestyork.co.uk.

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LEEDS RUM FESTIVAL

Saturday 27th October Leeds Kirkgate Market Leeds Rum Festival is back in its new home at Leeds Kirkgate Market. This year they will be exhibiting over 100 different rum expressions, offering rum masterclasses, cocktail demos and a Rum Shack cocktail bar as well as live art, live entertainment, DJs and bottle shop. Tickets are available from www. eventbrite.com.

LIVING NORTH CHRISTMAS FAIR

Thursday 8th-11th November Yorkshire’s biggest shopping and social event of the season with a treasure trove of artisan food producers, designer-makers and retailers. A full timetable of cookery demonstrations from some of the region’s top chefs will have you cooking up a storm.

Further information and tickets are available from www.livingnorth.com

October/November 2018

PROSECCO AND FIZZ FESTIVAL

Saturday 10th NovemberCutler’s Hall, Sheffield Saturday 17th NovemberAspire, Leeds A huge prosecco festival with live music and Italian street food - a must for all prosecco fans. Early bird and VIP tickets are available at www. proseccofizzfestival.co.uk.

YORK CHRISTMAS FESTIVAL Thursday 15th NovemberSunday 23rd December York Centre Soak up the city’s medieval charm and scents of spiced mulled wine this season as fairs, family fun and festival flavours transform York into a festive fairytale. Discover the delights of the iconic St Nicholas Fair, don some skates at the Ice Factor or spend a night in the stalls for playful panto fun. Immersed in tradition and bustling with activity, the historic streets of York come alive during the wonderful winter months.

Meander through the magical market stalls of St Nicholas Fair and delight in a truly special shopping experience.

Wander inside traditional chalets adorned with twinkling lights and follow the aromas of mulled wine and tempting treats to the new Yorkshire Barn for a taste of yule-themed Yorkshire fodder.

THE TWELVE DAYS OF CHRISTMAS

Saturday 17th November Monday 31st December Castle Howard Enjoy a truly magical day out as Castle Howard is transformed for the festive season. Experience the magnificent decorations as you journey through the house’s grand state rooms. Open fires, candle light and live music evoke all that we love about this special time of year, with the iconic 25 foot traditional Christmas tree adorned with over 3000 baubles providing a breathtaking highlight in the Great Hall.

October/November 2018

Inspirational design team Charlotte Lloyd Webber and Bretta Gereke have worked with the theme ‘The 12 Days of Christmas’ to produce a stunning array of flamboyant displays and installations to surprise and delight visitors of all ages, including a fun indoor children’s trail.

It is easy to spend a full day here as you soak up the jovial atmosphere, enjoy an array of indulgent winter warmers at the catering outlets and complete your Christmas shopping in the gift shop and Christmas markets.

Visit www.castlehoward.co.uk for tickets and further details.

AN EVENING WITH THE HAIRY BIKERS

Sunday 24th February York Barbican (other dates and venues also available) National treasures Si King and Dave Myers, aka the Hairy Bikers,

bring a night of epic cooking and conversation with their usual irresistible enthusiasm. Big-hearted, down-to-earth cooks with a love of good food, Si and Dave have been cooking together for more than twenty years. They have created haute cuisine dishes with Michelin-starred chefs and travelled the world in the pursuit of great food. They’ve also explored the length and breadth of the British Isles to discover brand-new recipes and create their own fresh takes on cooking classics. Tickets from www. yorkbarbican.co.uk.

THE YORKSHIRE DALES FOOD & DRINK FESTIVAL

Saturday 20th-Sunday 21st July Funkirk Farm, Skipton Back for its 4th year in 2019, bringing you a foodie fun-filled weekend you will never forget. It will feature live celebrity cooking demos, live cookery demonstrations, workshops and masterclasses, a vintage funfair, spirits and cocktail hub, karaoke bar, crafting demonstrations, lots of fun to keep the kid entertained, tasting sessions and hundreds of exhibitors. Tickets from www.yorkshiredalesfoodanddrinkfestival.com

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SELBY’S PREMIER BISTRO & BAR -HOMEMADE FOOD - YORKSHIRE ALES - FRESH COFFEE-

Extensive Gin Menu 1 The Crescent, Selby, North Yorkshire,YO8 4PU. Call 01757 702968 Visit: www.no1selby.co.uk Email: welcome@no1selby.co.uk

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October/November 2018