World on a Plate July 2014

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GLOBAL GOURMETS Eat your way around the world with our handy guide to the best restaurants around

IN THIS ISSUE:

BRAZILIAN FLAIR... P6

OODLES OF NOODLES... P9

ISSUE 01 | JULY 2014

world on a plate

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CONTENTS PAGE 3

woon arplladte

GLOBAL GOURMETS

Eat your way arou nd the world with our handy guide to the best restauran ts around

IN THIS ISSUE:

BRAZILIAN FLAIR... P6

OODLES OF NOODLES... P9

EDITOR

Mark Burrow 0161 211 2448 mark.burrow @trinitymirror.com

STAFF WRITER Amy Hoyle 07843 665010 amy@connectmore copy.co.uk

DESIGN EDITOR

Vikesh Mistry vikesh.mistry@ trinitymirror.com

DESIGNERS Fiona Cooper Harbinder Ahir

ADVERTISING SALES Diane Briggs 01484 437746 diane.briggs@ examiner.co.uk

World on a Plate is published by the Huddersfield Examinder. Copyright of editorial contents held by Trinity Mirror. Reproduction in part or in whole is forbidden save with the express permission of the publishers. It is not our intention to print any matter that discriminates on the grounds of race, sex, sexuality or disability. The magazine is printed by Mirror Colour Printers (Oldham) Ltd. Advertisements are accepted according to our terms and conditions.

ISSUE 01 | JULY 2014

What’s inside... WELCOME...

to the first edition of our World on a Plate, the Huddersfield Examiner’s guide to the greatest world food available in and around Huddersfield.

We’ve teamed up with some of the area’s finest restaurants to compile this informative magazine, that’s packed with flavours and inspirational recipes from all four corners of the globe. Whether you love to eat out, sampling the finest fayre on offer from

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BRITAIN

12

BA BANGLADESH

5

A AMERICA

13

INDIA

6

B BRAZIL

14

ITALY

7

MEXICO

17

MEDITERRANEAN

8

MIDDLE EAST

18

PAKISTAN

9

CANTONESE

19

WORLD OF WINE

10

ON THE MAP

some of the world’s most talented chefs, or whether you love to experiment with international influences and flavours to master your own culinary creations, we’re sure you’ll find something to set your tastebuds alight. If you have an amazing recipe of your own, from anywhere in the world, we’d love to hear from you - send your creations to mark.burrow@ trinitymirror.com and who knows, your recipe might make it into the next edition of World on a Plate!

Steak & Ale Pie

PAGE 4 BRITAIN

Rule Britannia! WHEN you’re lucky enough to live right here in the beautiful Yorkshire countryside, there’s not much we can teach you about Great British food. From a good old-fashioned fry-up that starts your day in the best way possible to a sophisticated afternoon tea; from our world-famous ‘national dish’ of fish and chips to that Sunday dinner staple of roast beef and Yorkshire pudding, if there’s one thing we British know about it’s how to fill your belly! FARMHOUSE FAYRE Traditionally, our diet has always been abundant in farmed meats and fresh vegetables. With a strong background in farming, our chicken, pork, beef and lamb has always been among the best in the world and thanks to our wealth of

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rich, fertile soil, root crops like potatoes and carrots formed part of everyday life. More recently, of course, the cuisine of the United Kingdom has become awash with influences from all over the globe, thanks to the multi-cultural communities we all live in. And it’s this healthy blend of the traditional, fused with international flavours that make British fayre so great. CAKE THAT! Over the last couple of years, the country has seen a huge resurgence in the popularity of baking. Simple skills, once taken for granted, had been on the wane, but largely thanks to the BBC television programme, the Great British Bake-Off, we’ve seen people of all ages getting excited about whisking a handful of ingredients and turning them into something spectacular. BOOZE HEADLINES Of course, we shouldn’t overlook the stuff we use to wash our food down. Of course there’s nothing better than a nice cup of tea; you can’t imagine anything more British, but let’s face it, the vast majority of our tea comes from much hotter climes than ours. Instead, we should celebrate local producers of ales - British beer is truly among the world’s best. We produce around 600 million litres of cider every year - all from lovely fresh British apples while Scotch whisky is among the most successful British exports ever.

Ingredients

t & gristle trimmed of fa k, ea st g in is • 800g-1kg bra (cut into strips) bacon rashers ed ok sm 0g • 25 try • 600g puff pas ions on • 2 large sliced nely chopped fi , • 2 garlic cloves ale • 1 pint of real ock • 500ml beef st purée o • 1 tbsp tomat ks) e (remove stal ym • 4 sprigs of th ld water • 3 bay leaves with 2 tbsp co ed nd le b r, ou • 3 tbsp cornfl halved ms, wiped and oo hr us m 0g • 25 wer oil • 4 tbsp sunflo to taste) lt (more or less sa a e or less to se ch in p •1 ck pepper (mor la b nd ou gr y • 1 pinch freshl r this litre pie dish fo taste) dish and a 1.2 e ol er ss ca a You will need recipe e bacon ying pan. Fry th ned. fr a in l oi of s ow poon until nicely br 1. Heat 2 tables with the onions ed. Move this to your at he m iu ed on m soften continue until Add garlic and . taste. Add two casserole dish s and season to k until well be cu m 3c to and fry stea 2. Cut steak in oil to your pan e dish. to the casserol tablespoons of ef be ed ok co the of ale to the browned. Add Add half a pint 4. as /G C 0° 18 to to the beef. 3. Preheat oven nce ready add O il. and bo e th to tomato purée pan and bring ale, the stock, of r nt fo pi en lf ov ha r e Add a furthe and cook in th rnflour, the boil, cover , stir in your co en herbs. Bring to ov e th om fr e and leave move . Season to tast 1½-2 hours. Re es ut in m 6 5r fo then put it back n aining oil in pa . to cool as 6. Heat rem /G C to 0° dd 20 A . to en up ld 4. Turn the oven ms over a high heat until go sh. oo di hr e us pi m e y th fr to d an ything in er ev n 5cm oo sp an d m thick d a the meat an until about 6m ry st pa ff pu 5. Roll your ur pie tray. and place the larger than yo h beaten egg it w ay tr e th ges of pastry. Brush 6. Brush the ed im the excess Tr g. lin fil ur yo e centre of the pastry lid over egg. Bake in th ng ni ai m re e d nicely brown. the top with th til puffed up an un es ut in m ing on your oven for 30 slightly depend fore serving. ry va ay m es m Cooking ti thoroughly be l meat is cook oven. Ensure al Crown Recipe: Rose &

Method

TWO TRADITIONAL COLNE VALLEY PUBS HAPPY HAVE WE MET, HAPPY MAY WE PART, HAPPY MAY WE MEET AGAIN.

Rose & Crown

- FAMILY OWNED FREEHOUSES - FOOD SERVED 12-8:30PM 7 DAYS A WEEK - GOOD SELECTION OF REAL ALES - WEEKLY DINING SPECIALS

Scape House Inn

Rose & Crown, Cop Hill, Slaithwaite HD7 5XA / TEL 01484844410 Scape House Inn, 74 High Street, Scapegoat Hill HD7 4NJ / TEL 01484766582

AMERICA PAGE 5

Born in the USA FOR years those hallowed golden arches were all that us Brits associated with American food. But to right off the States as being the land of fast food and nothing more, would be a great disservice to this land of plenty. America has a rich immigrant history, which may have been kicked off by the British and other European settlers, but the American dream has brought millions of people from every corner of the globe. And, these settlers have each brought with them a set of exciting ingredients and cooking techniques. From the Deep South with its Creole and Tex-Mex fusions to the East Coast’s love of iconic street food, with so much good food available in the USA, it’s not hard to see why many American dishes are adopted and adored around the world. BURGER WARS

candy coating, it seems there’s almost nothing that can’t be made even better by sandwiching it together to make a burger. But, it’s not just the American’s burgers that we love. It’s sticky barbecue ribs, slowcooked pulled pork, seasoned skinny fries, crisp fried chicken, jumbo hot dogs, mac ‘n’ cheese and an endless array of sticky, gooey puddings that we can’t get enough of too. FRESH DEMAND Before you think American food is only for those happy to wear an elasticated waist, it’s worth remembering that this is a place that’s home to Hollywood – a place where sushi, fresh seafood and salad are among the best in the world. American’s love the hustle and bustle of a farmer’s market for picking out fresh seasonal produce, and the West Coast in particular is ripe with fantastic salads and smoothies that make getting your five-aday far more appealing and enjoyable.

The biggest and fastest-growing food trend in the last 12 months is surely the elevation of the humble hamburger? Once a fast-food diner classic, now it’s the gourmet burger with a million different toppings that has really captured our imaginations. Even the Chancellor of the Exchequer is partial to a posh burger or two. Whether it’s a doughnut instead of a bun, or bacon immortalised in a sugared-

Philly Cheesesteak Serves 2

Ingredients rump steak

iced • 400g finely sl uettes ag • 2 x 10-inch b ilar, ovolone or sim Pr point • 120g of sliced ng ti el m ith a low w se ee ch ild m ly and sliced thin • 1 onion halved ly in er sliced th • 1 green pepp e uc • 1 tbsp hot sa

Method

l soft and the onion unti ng ki oo -c ow one side. 1. Begin by sl arm and put to w ep ke n, ow golden br warm. ppers and keep nd 2 minutes, 2. Sauté the pe gh heat for arou eat as you hi a er ov k ea 3. Fry the st chop the m to squash and pieces of steak. don’t be afraid cr smaller ispy te n ea cr ill w is the heat. Whe do so, th top and reduce d on an s se er ee pp ch le pe 4. Sprink e onions, th d ad d te el sm the cheese ha onnaise e. uc hot sa , top with may te et gu ba m ar w 5. Transfer to a liked. if p hu tc ke or

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OPENS 1 AUGUST ST

SCRUMMY BBQ & SMOKEHOUSE

PHONE 01484 530 930 EMAIL HELLO@ALABAMASMOKE.COM

VIADUCT STREET HUDDERSFIELD HD1 5DL

WWW.ALABAMASMOKE.COM @ALABAMASMOKE

PAGE 6 BRAZIL

Brazilliant! WITH the World Cup nothing but a distant memory, many of us are missing the vibrancy and spirit of Brazil and its people.

But, fear not, because Brazilian cuisine is more prevalent than you may have realised.

Over the years, a number of Brazilian barbecue-style restaurants have popped up and turned the idea of the common carvery on its head. Inspired by the gaucho cowboys of southern Brazil, these meat-focused restaurants celebrate the traditional style of cooking good quality meat over red-hot charcoals. Think steak, pork and even chicken hearts – and you’ll begin to see how the cowboys

Xin Xim Serves 6 Ingredients

• 6 chicken breasts, skinless and boneless • 100g crayfish tails • 1 small diced onion • 1 clove fresh garlic • 30g butter • 1 level tblsp chilli puree • 50ml lemon juice • 25ml lime juice • 350ml whipping cream • 100ml water • 1 fish stock cube

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kept up their energy levels with this protein-rich diet.

a few of Brazilians home-grown natural prizes.

A CARNIVAL OF FLAVOURS

A country as big as Brazil undoubtedly brings variety and you’ll find each region has different influences and cooking styles, but all will make the most of its surroundings, so expect fresh fish on the coast, lots of root vegetables further inland and unusual ingredients unique to this exciting culinary hotspot.

Home to a huge chunk of the Amazon river and rainforest, Brazil is a vast land which is home to some of the rarest species of flora and fauna on the planet. Scientists believe it’s highly likely there are still critters and plant species we’re even yet to discover. With this in mind, it’s fair to say that Brazil is home to some of the best fresh fruit and vegetables you’ll find. Head to your supermarket’s tropical fruit section, and it’s likely that some or all will have begun life on Brazilian soil – papaya, mango, guava, oranges, passion fruit, coconuts and pineapples are just

• 227g peanut butter • Salt to taste • Cracked black pepper to taste • 3 level tblsp unrefined palm oil

Method

1. Place the butter and palm oil into a large flat casserole or roasting tray on a medium hob and gently fry the chicken breasts to colour all over then remove from the tray. 2. To the tray add the onion, garlic and chilli puree and fry without colouring, then crumble in the fish stock cube and stir in. Add the lemon and lime juices, whipping

cream, water, peanut butter and stir together. 3. Put the chicken back in (you can cut it into strips if you wish or keep it as whole pieces), add the crayfish, cover and place in the oven to braise for approximately 1

hour. 4. When ready the sauce should have slightly thickened. 5. Serve with white rice and a garnish of watercress. Additional accompaniments include fried plantain and coconut farofa.

Recipe: Las Iguanas - www.iguanas.co.uk

C I T N E E L H Y T T AU ILIAN S NG! I Z M A O C T BR A E E M .

H T P E ..KE

O.UK C . O .U K G FO GO.CO A O T F A O .B BOT ELD@ IELD WWW ERSFI SF DD ER 0 HU ET. HUDD 4 4 5 3 E 5 R T 4 S 8 01 4 AM WILLI JOHN

MEXICO PAGE 7

Slow Cooker k r o P d e l l u P n a Mexic

Fiesta flavours

Ingredients

OLÉ! There are few cuisines more vibrant and fun than Mexican. The original party food, many Brits list Mexican dishes like fajitas and nachos among their favourite dishes.

plates and recognise the physical benefits of kick-starting your metabolism with a healthy dose of fiery chilli.

Whether it’s eat-with-your-hands street food like burritos brimming with spicy chicken and refried beans or fresh fish carefully marinated to create a tonguetingling ceviche, there’s a Mexican dish out there for every kind of food lover.

Other common ingredients include corn – often ground to make those favourite tortilla wraps and nachos, fresh limes, coriander and sun-ripened tomatoes.

AZTEC INGREDIENTS The ancient and historically rich land of Mexico has long been home to a range of exotic ingredients. The natives are rightly proud of the abundance of fresh produce that has defined the flavours of their national dishes, none more so than the powerful chilli pepper. The Mexicans were one of the first, more daring people to add chillies to their

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Many Mexican dishes are balanced with heat from chillies and the chocolate, earthiness of mole is one dish where the rich Ancho chilli is the star ingredient.

MAKE MINE A MEXICAN Alongside great food, Mexico is the home of tequila – a spirit derived from the agave cacti which grow in great abundance across much of the mainland. Tequila is just the tipple to stand up to the fiery, extrovert flavours of the native cuisine. But, if tequila packs a little bit too much punch for you, you can always try it a little more subtle in a frozen margarita – a truly refreshing cocktail that’ll have you dreaming of the Cancun shoreline.

The Rub: • 4 tbsp chili powder • 1 tbsp salt • 1 tbsp brown sugar • 2 teaspoons ground cumin • 1 teaspoon cayenne • 1 teaspoon ground oregano • 1 teaspoon onion powder • 1 teaspoon garlic powder • 1/4 teaspoon ground spice • Scant pinch of ground cloves The roast: r • 3 1/2 pound boneless pork shoulde • 2 tbsp vegetable oil

Method

nts in a small bowl. 1. Whisk together the rub ingredie r string, untie it. Pat the 2. If the roast is tied up with butche spice mix into the roast dry with paper towels. Rub the e mix for later. spic ver roast all over, reserving any lefto rnight. ove or r hou Marinate in the rub at least one high ium med on pan g 3. Heat vegetable oil in a fryin ovable rem a with ker coo slow a g heat. (If you are usin that, use , stovetop container that can be used on the the pan in t roas e the otherwise use a separate pan.) Plac and brown on all sides. and add any reserved 4. Place the roast in a slow cooker, for 6 to 10 hours, until ing sett spice rub. Cook on the low the pork is fall apart tender. cooker and place on a 5. Remove the roast from the slow . Then use two forks cutting board. Cut into large chunks d shreds. Return the to pull the meat apart into bite size coat with the juice to shreds to the slow cooker and toss from the roast. salsa. 6. Serve with tortillas, avocados, and

NEW BBQ SMOKEHOUSE BBQ RUBS SMOKED

Slow cooked smoked meats, delicate and packed with flavour Unique dry rubs, mops and marinades using the best of English produce Meats smoked up to 14 hours in our custom built American smokers over a combination of Hickory, ry Beachwood and Applewood. ry,

GRINGO’S - A HAPPENING PLACE TO EAT Tables must be booked and ordered before 7pm and vacated by 8pm (See our website for menu)

Tel: 01484 422 411 Monday - Sunday from 5pm 8 Railway Arches, Huddersfield HD1 5DL

www.gringos-restaurant.co.uk

Hope you love it - enjoy!

PAGE 8 MIDDLE EAST

Eastern promise THE mysterious Middle East has a rich culinary heritage that’s distinct in its appearance and flavour. Although the food of Lebanon, Syria, Egypt and Iran are relatively new to English palates the ingredients common to many dishes are as ancient as they come, with many even mentioned in the Bible. Middle Eastern cooking is epitomised by rich, indulgent ingredients added to everyday grains and pulses to create something extraordinary. Typical flavours include honey, rosewater, saffron, sumac, pistachios, cinnamon and dried fruits. You may be familiar with aspects of Middle Eastern cuisine, even if it’s just a late-night, post-pub kebab; although a proper Persian

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‘kehbab’ is in a league of its own.

h t i w s t e l t u C Lamb d e v r e s e r P d Honey an urt Lemon Yog

SUGAR AND SPICE For those with a sweet tooth Middle Eastern cooking is a thing of wonder. Even many of the savoury dishes are elevated to a sweeter plain with the addition of jewellike pomegranate seeds, a drizzle of sticky honey or a sprinkle of barberries through gently steamed rice. Filo or phyllo pastry is a key component of the famous baklava desserts and these crisp little pastries are available throughout the Middle East, they’re honey-soaked layers glistening in the sun. Delicate baklava offer a decadent bitesized treat, flavoured with honey, rosewater or finely crushed nuts. They’re delicious with coffee, or even better, Moroccan fresh mint tea.

Serves 2

Ingredientdss

see • 1 tsp cumin d coriander • 2 tsp groun d cinnamon • 1 tsp groun d turmeric • 1 tsp groun on juice • 2 tbsp lem per salt and pep • A pinch of arsley ped fresh p • 1tbsp chop rimmed ets, French-t rt Dressing: • 8 lamb cutl emon Yogu L d e rv se re P yogurt • Honey and style honey ke re G l’s e • 250g Rach ely chopped d lemon, fin • 1 preserve form a mon juice to le e th h it w s and leave all the spice lamb cutlets e th r ve 1. Combine o ll e paste a rs. paste. Rub th at least a couple of hou nd r fo e the yogurt a to marinad combining y hly. b g g u in ro ss o re th d wl, mix o b r ll 2. Make the a sm a on a skillet o mon in a hot grill or r preserved le e d n u s ts e e Tast lamb cutl rt dressing. 3. Cook the ith the yogu w ith a green e w rv r e o S . s e u cousco f barbequ o d e b a n rved o delicious se salad.

Method

The Finest Persian Cuisine Apadana is the one and only Persian restaurant in Huddersfield and surrounding areas. Apadana has recreated the beauty and warmth of Iran in a friendly and enjoyable environment. • Fully licensed • Outside catering available

Arch 9 Viaduct Street, Huddersfield HD1 5DL OPENING HOURS: 12.00pm – 10.00pm every day (except Tuesday)

EXCELLENT REVIEWS Visit Trip Advisor to see what our customers say

EARLY BIRD Any starter and main course with a glass of house wine £11.95 Available everyday 4.00pm – 7.00pm (Closed Tuesday) Book a table today. Call 01484

511118

CHINA PAGE 9

Oriental Express WHEN British tastes were simple and many feared ‘foreign food’ with its strange names and alien ingredients, there was always something about Chinese food that excited and intrigued.

Chopsticks were a challenge and slurping noodles a guilty pleasure. Nowadays, Chinese takeaways are a regular treat, with family members of all ages having their favourite dish or dim sum they just don’t want to share with anyone else. Of course, the takeaway classics only represent a fraction of what China has to offer when it comes to cooking. Dim sum is a wonder all of its own, with thousands of combinations of tiny, intricate parcels steamed or fried to reveal soft, flavourful interiors bursting with salty, sweet duck and pork or sea-fresh prawns.

The Chinese cater well for vegetarians too with a wealth of rice and noodle-based dishes, peppered with crunchy vegetables or spicy black beans and sweet chillies. Similar to Indian cuisine, China’s food is rich in diversity which each corner showcasing a particular style or set of flavours. Peking is renowned for its crispy duck, Szechuan packs a punch with fiery crushed chillies, while Zhejiang in comparison is known for its subtle, mellow flavours and abundance of fresh ingredients. While elements of Chinese food are ultrafamiliar and have become part of everyday cooking, the Chinese’s tastes are still far braver than our own. Fermented tofu, the stinky durian fruit, fertilised duck eggs, chicken feet and the famous century egg (preserved in a mixture of clay, ash and salt for weeks or even months!) are still just a step too far for us play-safe Brits.

Vegetable Spring Rol ls

Serves 2

Ingredien ts • Ap

prox. 400g of very fin ely sliced v (peppers, egetables carrot, bea n sprouts, sp cabbage) ring onion s, • 2 garlic c loves, fine ly choppe • Thumb-s d ized piece of grated g • Splash of inger light soy s auce • A pinch o f Chinese fi ve spice • A pinch o f white pe p per • 10 sheets of filo or b ri k pastry • 1 egg be aten

Method

1. Pre-hea t oven to 2 00C/180 C 2. Combin fan oven/ e sliced ve gas getables w spice and ith the garl mark 6. soy sauce. ic, ginger, 3. Lay out five a sheet of p a stry at a ti from the e me. Leave dge and sp a 1cm gap oon the fill line about ing in an e 3cm thick ven neat . 4. Brush th e beaten e g g s a roll the pa stry, startin round each edge an d g with the remembe filled edge carefully ring to tuc and k the edge Repeat 10 s in to avo times. id breakag 5. Carefull e. y arrange the spring baking sh ro ll s eet and bru on a lightl y oiled sh with a li egg. ttle of the remaining 6. Bake for 20 to 25 m inute with a swe et chilli dip s until crisp and gold ping sauce en. Serve .

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Chinese Restaurant Open O pen d daily a from 5pm, serving ving authentic Cantonese food in our elegant restaurant. SET MENUS AVAILABLE • OPEN ALL BANK ANK HOLIDAYS O OLIDAYS • TAKEAWAY AVAILABLE AVAILAB

17 Westgate, Honley, Huddersfield, HD9 6AA • Phone: 01484 666966 www.thecantonchef.co.uk • Open 7 days 5pm - 11pm

PAGE 10 ON THE MAP

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Skelmanthorpe Skelmanth Scissett iss

GLOBAL GOURMETS

Eat your way arou nd the world with our handy guide to the best restauran ts around

IN THIS ISSUE:

BRAZILIAN FLAIR... P6

OODLES OF NOODLES... P9

ISSUE 01 | JULY 2014

Denby Dale

woon arplladte

ĂŽÂŒ \Â?ÂŁz ^—‘||Â—Ăˆ ^†q  Â— IAĂ´ ĂšAh `|†[ ÂŒĂ´Ă?––((ĂŽãÚô I Â†Â† —Â?ÂŽ ž Â†Â†q~| E Â“ |‘ |“ 5x  ÂŽÂ“ Â‹Â“†q  Â—

   Â†Â†Â—Â?Žž Â†Â†q~|͓ |‘ |“FxÂ?F™…    F Â

13 Bengal Spice

18 Marimonte

14 Nawaab

19 Saim’s

15 Grappolo

20 Taste Fine Wines

16 Lemon Tree

21 Hinchliffe’s Farm Shop

17 Ciao Bella

22 Holmfirth Fresh Fish

Want to see your restaurant in this magazine? Give us a call NOW‌ Diane Briggs: 01484 437746 diane.briggs@trinitymirror.com

PAGE 12 BANGLADESH

The best of Bengal Fish plays a huge part in the cuisine, with much of Bengal being coastal, and here, chicken and lamb are replaced with mutton and goat. A turbulent political history hasn’t harmed Bengal’s culinary prowess and here not only will you find IndoChinese dishes to die for, but Bengal is also the only place which traditionally dines in the French style of service à la russe, rather than serving all dishes at once.

ALL too often we generalise Indian food as being just one type of cuisine, most notably curries. But the Indian subcontinent is as diverse as it comes. Nowhere is this more apparent than in India’s farthest eastern corner in Bengal. Encased by the Bay of Bengal, the region blends seamlessly from mainland India to Bangladesh, just skimming Nepal, Tibet and Bhutan in the north. With so many influential neighbours it’s little wonder that Bengali food is fusion at its finest. Of course, many of the spices and ingredients are shared with its Indian siblings, but Bengal has a style that is all its own.

Bengal h s a u q S t u n r e t t Bu n a a N a e p k c i h &C Ingredients ron Falafels

ld • 1 pack of Cau • 3 tbsp of oil • 1 bay leaf eds • 1 tsp cumin se finely chopped • 1 green chilli, chopped • 1 small onion, ic • ½ tsp turmer cumin • 2 tsp ground der ground corian • 1 heaped tsp asala • 1 tsp garam m ot ginger • 2 tsp fresh ro to small dice squash, cut in ut rn te ut b 0g • 30 g water • 200ml boilin d rinsed eas, drained an • 200g chick p ion seeds • 1 tsp black on per to taste ound black pep gr y hl es fr d an • Salt

at and Methodthe oil in a frying pan over a medoniuiomn he and fry for

1. Pre-heat s, chilli and ander, af, cumin seed nd cumin, cori add the bay le ou gr , ic er rm tu the rther minute. 4 minutes, add d cook for a fu an er ng gi d an Bring to the garam masala sh and water. ua sq t until nu er tt e bu for 15 minutes er m m si 2. Now add th d an ce the heat onion seeds. boil then redu nder, add the te is e sh ua sq t r, along with on the butternu a food blende in a as to d pe k en ic bl ch d mixture an 3. Place the tternut squash third of the bu in ing bowl, fold paste. ace into a mix pl d an af le y ba 4. Remove the to taste. paste, season bread. a pe k ic ch e th lafels and naan Fa on dr ul Ca m ar w 5. Serve with

13

Fully Licensed Restaurant serving Bangladeshi inspired food

Home of good food and hospitality A unique restaurant to Holmfirth Under the supervision of experienced Bengal Chefs. Open 7 days from 5pm Takeaway available

www.bengalspiceonline.co.uk 2-5 Victoria Arcade, 9 Dunford Road, Holmfirth HD9 2DP • Tel 01484 683882

INDIA PAGE 13

Spice and easy THE UK has been enjoying a culinary love affair with Asia for hundreds of years.

come together like a magic spell to create wonderful new flavours and aromas that you simply can’t replicate anywhere else. And it’s those spices which opened up such vital trade routes between India and Europe, advertising Indian cuisine to the wider world.

India, in particular, has provided the spice that had always been lacking in British dishes and the relationship has become so strong that dishes like curry and masala are firmly part of UK culture. But the history of Indian food is so much more beautiful and intricate than a couple of mild dishes that cater for British tastes.

Traditionally, religious beliefs have been one of the main factors in determining Indian diet but also hundreds of years of Mughal rule brought a more central Asian influence to everyday cooking.

Though potatoes (brought to India by the Portuguese) and other vegetables are important in a country with many vegetarians, the land has a wide range of temperatures and soil types which allows great diversity in the produce it yields. But it’s the combination of spices that

The Huddersfield restaurant that’s provided our recipe is called Nawaab, which literally means viceroy/representative of Royalty. Back in 1947, the Indian Subcontinent had 528 principalities each of which had its own ruler, called the Nawaab, who enjoyed a lavish lifestyle - they quite literally ate like

Chicken Tikka Kebab Ingredients

• 1lb chicken breast/boneless chicken, diced • 1 cup of chopped onion, bell peppers and diced tomato • 1 tsp salt • 1 tsp cayenne pepper • Half tsp chilli flakes

“...a more central Asian influence to everyday cooking...” kings. At Nawaab restaurant, the team endeavour to preserve that wonderful Indian culture with its strong culinary traditions. There are so many variations on Indian food that’s it’s difficult to document the different regions and styles. Many of them include

• 1 tsp ginger garlic paste • Half tsp coriander powder • Quarter tsp turmeric • 1 cup plain yoghurt • 2 tbsp crushed cashew nuts • Juice of half a lemon • 2 tbsp finely chopped coriander • 1 tbsp oil

Method

(except 1. Mix all the ingredients together a paste form chicken and vegetables) to es and piec 2. Add the marinade to chicken vegetables to coat it.

the same basic methods preparation and ingredients but each brings its own distinct influences and spices in order to create something quite unique.

rs in the fridge 3. Let it marinate for at least three hou in water for 30 4. Take bamboo skewers and soak F 300 n mins. Preheat ove drops of olive oil 5. Grease a baking dish with a few and vegetables and spread the marinated chicken on it chicken then bake 6. Bake for 10 minutes and flip the ken is evenly for a further 10 minutes until the chic cooked. n and place the 7. Take the baking dish out of the ove (beware they’ll chicken and vegetables on skewers be hot) 350F for another 10 8. Place the skewers in the oven at taste of tandoori minutes (this gives the flavour and lemon juice. Serve as a snack with a few drops of

14 RESTAURANT AND TAKEAWAY Serving the finest Indian cuisine since 1988 Offering many culinary delights.

• Large parties catered for • Fully Licensed • Family Friendly – VIP Children’s menu available

We hope you enjoy your dining experience with us Open 7 Days • Mon - Thurs 5pm -11pm. Fri & • Sat 5pm -12pm. Sun 4pm -10pm 35 Westgate, Huddersfield • Telephone: (01484) 422775 • www.nawaab.co

PAGE 14 ITALY

Chow bella! While most Britons love Italian nosh, it’s fair to say we mostly mean pizza and pasta. But there is so much more to the homeland palate. It really isn’t all about dough and a dollop of tomato sauce, the way mama used to make! ANCIENT TRIVIALISATION Italian cuisine is in fact an elaborate

combination of Roman, Greek and Arabian cuisines. Developing over many hundreds of years and chucking in a touch of French and Austrian, herbs and spices, along the way, it now accounts for some of the best loved food in the world. As the fare evolved, a distinct divide between Northern and Southern recipes appeared and while the affluent north of the country traded in luxury items and fresh ingredients, the south trailed behind, utilising dry products and producing peasant food.

So the birth of the pizza, and pasta such as macaroni and spaghetti. Once tomatoes were exported in the 1800s there was no stopping the assortment of toppings and combinations - and Naples and Sicily in particular became famous for this carbohydrate-rich food intended to feed and fill. WHEN IN ROME

Food is extraordinarily regional in Italy. You won’t find the same cuisine in Rome as you will find in Milan or Florence or Bologna. And

you won’t find some ‘Italian dishes’ there at all. Why? Because they’re not Italian; they’re American: spaghetti and meatballs, lobster fra’ diavolo, deep pan four-meat feast, garlic bread. The future! But not in the eyes of the olive-skinned mediterranean ones. So next time you have chance, why not opt for a melanzane alla parmigiana, panzanella, osso bucco, bruschetta al pomodoro, caponata or porchetta – all authentic Italian dishes and not a Pizza Hut or dried up linguine pack in sight?

n o ts lle Fi am re ab Se r o s as ab Se d Panfrie e d er V a ls Sa h it w h as M n ea B i lin el n an C Ingredients

on • 4 seabass or seabream fillets, skin per pep k blac • Salt and freshly ground • 30g plain flour for dusting for • 2 tablespoons olive oil, plus extra drizzling FOR THE SALSA VERDE • 120ml olive oil • 30g flat leaf parsley • 1 tablespoon capers, drained and rinsed • 5 anchovy fillets • 1 tablespoon lemon juice • 1 garlic clove • Salt and freshly ground black pepper to taste

Method

combining 1. First prepare the salsa verde by in a food nts and blending all the ingredie processor. set aside. 2. Adjust the seasoning to taste and h. 3. Next prepare the mas the 4. Heat the oil in a frying pan, add for three fry tly gen and ic garl rosemary and . Add minutes, taking care they do not burn ing stirr , the beans and cook for 10 minutes to ugh occasionally until they are soft eno too mash in a pan. If the mixture appears er. dry, add a little stock or wat garlic 5. Remove the rosemary sprigs and crush tly gen to her and use a potato mas ure. text the of e som in the beans, but reta m. war p Cover and kee

on with salt and 6. Cut each fish fillet into three, seas the excess. Heat pepper and lightly flour, tapping off ium heat and med a r the oil in a large frying pan ove n. dow side skin , pan place the fillets in the y. You crisp is skin the l unti , utes min 7. Cook for three the skin as tly sligh may need to press each fillet down contracts on cooking. cook for a further two 8. Carefully turn each fillet over and fillets, but take minutes, or slightly longer for thicker to touch but firm be care not to overcook, they should not dry. h in the centre of 9. Place a portion of cannellini mas of fillet on top and es piec e thre r laye warmed plates, olive oil. Serve drizzle with the salsa verde and a little straight away. lo Italian Recipe: chef Dale Slingsby at Grappo . field ders Hud d, Restaurant, Lockwoo

An experience beyond expectations....

15

Huddersfield’s well established Italian Restaurant. Grappolo Leeds NOW OPEN

Italian Ristorante Pizzeria Reserve your table now and enjoy a fantastic vibrant Italian Evening – you will always find an atmosphere & such a buzz your evening will be a great memory for months to come EARL EARLY OPTION 1 BIRD MENU £12.95 • Any An Starter OPTION 2 • Any An Pizza or Pasta dish • Plus a Glass £15% OFF of Wine TOTAL TOTA TAL BILL

Grappolo Weddings Enjoy your special day in the Italian surrounding & wonderful flavour of Italy's food

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Now Taking Bookings for Christmas (note 12th, 13th & 18th December are Totally Full)

FORTH COMING TRIBUTE NIGHTS WEDS 30TH JULY JUL WEDS 29TH OCTOBER A NIGHT WITH A NIGHT WITH “MICHAEL BUBLE BU ” SHOWMADDYMADD SHOWMADD WMADDYMADDY YMADDY FRID 14TH NOVEMBER FRIDAY NO WEDS 24TH SEPTEMBER MICHAEL JACKSON JA DIAN ROSS TRIBUTE DIANA TRIBUTE NIGHT NIGHT WED 26TH NOVEMBER NO A NIGHT WITH "ROBBIE "R WILLIAMS"

2,Water Street, Lockwood, Huddersfield,WestYorkshire HD4 6EJ •Tel. 01484 513783 • www.gr www appolorestaurant.co.uk

ITALY PAGE 15

Grab a slice of the action!

WHEN you watch your local pizzeria spinning dough overhead and tossing the freshly spun discs onto a tray it looks truly effortless.

the dough mix, but if your tap water is too hard or too soft it can affect the resulting dough. Instead try, substituting the water for gently warmed milk instead. 3) ADD A DRIZZLE OF OLIVE OIL

But, if you’ve ever tried to make your own it’s easy to find yourself in a bit of a sticky mess. Of course, it doesn’t have to be that way…

Grease the bowl that you use when you put your dough in to rise, this will make the dough easier to remove and enrich it too.

Making pizza from scratch can be simple.

Adding too much flour when rolling out your dough will affect the flavour. Use ground semolina instead which will also give your base added texture and bite.

HERE ARE 5 TIPS TO MAKE PERFECT PIZZA AT HOME… 1) TRY A BAKING STONE Using a pizza stone or terracotta tray can make a world of difference to the crunch of your crust. Be sure to pre-heat it first to ensure an even bake and good colouring. 2) TRY MILK Often water makes up the liquid portion of

4) SPRINKLE SOME SEMOLINA

5) KEEP IT SIMPLE Keep your toppings simple; don’t put too much tomato sauce on the base as the pizza will be soggy. Top pizza chefs recommend using just three or four different ingredients.

Italian Style Gre Bean Potato anden Tomato Salad Ingredients

• 1 pack Cauldron organic marinat ed tofu pieces • 225g french be ans, tailed and cu t into half • 225g baby new potatoes (Jerse y or Lincoln) • 2 tbsp freshly squeezed lemon ju ic e • 4 tbsp olive oil • 1 clove garlic, crushed • Handful fresh chopped thyme leaves • 12 cherry tomat oes, halved • Salt and freshl y ground pepper

Method

1. Cook the bean s in boiling wat er for tender. Drain an d refresh in cold 5-7 minutes or until 2. Cook the pota water, reserve. toes minutes or until in boiling salted water for 10-1 5 te 3. While the bean nder. s and potatoes are cooking, mix the lemon juice, together oil, garlic and th 4. Toss the tomat yme, season to ta oes, beans, pota toes and marinat ste. pieces together ed tofu and drizzle over the dressing.

16

Open 7 days

Blackboard Specials

Finest quality Italian and Mediterranean cuisine with a truly authentic taste. Traditional pasta and pizza • Vegetarian options and Gluten free • Fresh fish specials • Children welcome

www.lemontreetrattoria.com

7-13 Church St, Honley, HD9 6AH • t. 01484 660004

e r e n e V o l l a G o Ris d Rice with Mixe Seafood

PAGE 16 ITALY

Ingredientsnere Expresso rice

It’s all in the past-a! THE Italians consume over 3.2 million tonnes of pasta every year* and are the world’s leading producer of the stuff, supplying a whopping 36kg per head per year**.

The first ever recorded pasta sighting/ eating was believed to be in Sicily, which is a huge producer of the durum wheat which pasta is made from, in 1154. So it’s fair to say that when it comes to perfect pasta the Italians certainly know their fusilli from their farfalle. There are hundreds of different types of pasta in existence, and because you can make pasta by hand, there’s no reason you can’t make create your own shapes. It certainly hasn’t limited manufacturer’s

imaginations, who regularly churn out pasta shaped into the latest children’s TV craze or even rude shapes to market for hen parties…

The core pasta categories are short pasta, such as penne (tubes) and conchiglie (shells); long pasta, such as spaghetti and bucatini; minute pasta, including orzo and macaroni; and pasta al forno, like lasagne and cannelloni which is usually baked. For convenience, most people cook with the dried pasta which lasts for months, but as any Italian will tell you; nothing beats fresh egg pasta with a homemade tomato sauce, bellisimo! *Source: International Pasta Organisation, June 2010

Ve • 2 x Riso Gallo ls • 12 musse • 8 prawns • 8 squid rings • 12 clams s • 200g tomatoe chilies • 4g chopped garlic • 4g chopped opped parsley • Handful of ch e oil • Drizzle of oliv

r 10 second in Methotodmatoes into quarters, blanch fo, an d cut into

d seed 1. Cut the ove the skin an m re , er at w ng boili d in olive oil, ad strips. rlic and chilies ga ha d it w pe r op ve ch co water and of 2. Sauté some e dl la a s, mussels, d clam the clams and the mussels an e ov m re , en are op lid. Once they g liquid. tain the cookin oil, add re d an e id chilies in olive set as d an ic rl . ga d pe chop a few minutes 3. Sauté some cook them for d an d ui a sq er d th ei the prawns an r 2 minutes (in re Expresso fo water. ne of Ve ty e ti th an ok qu 4. Co h specified it w n) liquid from pa g or in e microwav of the cook e m so h it w re rice 5. Toss the Vene d an ls se the mus s. clam at 6. Place the rice a of the bottom e ng plate, arra the fish on top ith and garnish w d an s oe tomat ley. chopped pars

**Source: International Pasta Organisation, June

2010

A Taste of the Mediterranean in the Heart of Huddersfield Lunch

Blackboard specials and a full a la carte menu Mediterranean Restaurant & Bar Specialising in Italian Cuisine

11.30am – 2.30pm

Pasta £6.50 Pizza £6.00 Paninis £5.00 Chicken Dishes From £7.95

• Speciality wines from fr ar around the world • Cocktail menu Hir • Open Sundays for Private Hire • Open Bank Holidays

Early Bird Monday – Friday 4pm - 6.30pm

• Families Welcome

Starter, any pasta or pizza and a glass of house wine

• Live Music Wednesday & Thursday Nights

Only £

52 John William Street, Huddersfield • Book a table today

17

12.95

01484 544454 454 • www.ciaobellarestauranthuddersfield.co.uk www.ciaobellarestauran

MEDITERRANEAN PAGE 17

Sun, sea and the taste of summer APART from the obvious attractions of the sun-soaked Mediterranean, one of the things we love most about that muchvisited stretch of sea which runs from Portugal in the west and tickles the toes of France and Spain, the Balearics, Corsica, Sardinia, Malta and the many Greek islands, is the food.

Spain’s laidback eating style with bite-sized morsels of spicy charcuterie like chorizo, patatas bravas, calamari and wedges of Spanish omelette have made tapas a popular choice.

You can taste it now: the piles of shiny shellfish, fat plump sardines, garlic-laced butter and tomatoes so vividly red and juicy they can’t possibly be related to that pale thing that makes your cheese sarnie so soggy!

Although each Mediterranean country and island has its own distinct style, the food-rich sea means that there’s always a ready supply of healthy fish and shellfish to celebrate.

While we may not be able to enjoy yearround sunshine and crystal clear waters here in Huddersfield, what we can do is

emulate what is widely regarded as one of the healthiest cuisines in the world. AN ABUNDANCE OF INSPIRATION

Greek food and meze are also favourites. Throw in salty feta cheese, juicy dark olives, stuffed vine leaves and succulent grilled meats and you’re in for a real treat.

Stuffed Red P eppers Ingred ients

• 4 red pepp ers • 2 x 250g po uches cooke d tomato rice • 2 tbsp pest o • A handful p itted black o chopped lives, • 200g goat’s cheese, slice d

Method

1. First, cut th e top out of the peppers knife, then sc using a smal oop out the l, sharp seeds. Place plate, with th the peppers e cut-side up on a , and cook in high for abo the microwav ut five minu tes or until th e on softened. ey have wilt ed and 2. While the peppers are cooking, mix and olives an the rice with d two-thirds the pesto of the chees Spoon the ri e. ce into the p eppers, top with the rem aining goat’s cheese and co ntinue to cook for 8 -10 minutes.

Whether grilled simply or lovingly stewed in a bisque or steamed in a paella, the Med is the perfect source of inspiration for pescarians.

18

Mmmmm...

Mediterranean At Marimonte we strive to provide a mixture of delicious Mediterranean food to a very high standard. NEW MENU OUT NOW! STEAK NIGHT every Thursday and Sunday EARLY BIRD available everyday 5.00pm – 7.00pm

BOOK A TABLE TODAY DA DAY 01484 518877 www.marimonte .co.uk

MEDITERRANEAN RESTAURANT REST

6 Viaduct Street, Huddersfield HD1 5DL • Open: Tue - Sat : 4:30pm - 10:00pm • Sunday : 4:00pm - 9:00pm

PAGE 18 PAKISTAN

Kashmir if you can… AN ancient land with food to match its colourful history. Northern Pakistan is well-known for its rugged landscape, where snow-capped mountains and treacherous winding roads, make it difficult to transport the spices and fresh vegetables of the south. But some of your favourite dishes may well have originated from this multi-cultural homeland. Northern Pakistan includes Kashmir with its rich, creamy curries, the region of Peshwar with its world-famous sweetened naan breads and stunning Lahore, home to Food Street, Gawalmandi – which as its name suggests – is home to an array of mouthwatering delights including seekh kebab and rich biryanis, served late into the night.

Pakistan, particularly the north, has a predominantly Muslim population, which makes lamb, beef and chicken the most popular meats, all prepared to meet the Halal guidelines. Meat is either grilled, or more commonly, stewed slowly in thick gravies, flavoured with aromatics and spices, such as cardamom, cinnamon, cloves, nutmeg and black pepper.

Mango Lassi

Northern Pakistan also has a strong tea culture, with non-sweetened tea often enjoyed with the evening meal. Commonly known as chai, when a sweeter variant is required, Pakistanis indulge in chais made with cardamom, plenty of milk and maybe pistachio nuts. Lassi a combination of milk and yoghurt flavoured with fruits like mango and strawberries are also favourites.

Serves 5

Ingredientsll-fat yoghurt

in fu • 1 cup of pla ngo pulp hole milk esh ripe ma • ¼ cup of w fr r o lp u p o ke nned mang sweet you li • 1 cup of ca ing on how d n e p e d r a ons of sug • 1-2 teaspo your Lassi ushed ice • ½ cup of cr e until der and pure n le b a to ts e ingredien 1. Add all th med glass. thick. round stem e smooth and rg la a in ediately 2. Serve imm

Method

19

CONTEMPORARY PUNJABI CUISINE • Takeaway Service Available • Fully Licensed • Free Parking

Rest aurant

Huddersfield’S Premier Indian

NEW MENU OUT NOW

BOOK YOUR PARTY AT SAIM’S Large parties catered for - 50 seats

Come and experience our authentic exciting new dishes

TRY OUR FAMOUS GRILLED LAMB CHOPS Open 6 days per week: Tue - Sun 5pm - late

Tel: 01484 539444 • www.saimsrestaurant.co.uk 113 Bradford Road, Huddersfield HD1 6DZ

In a glass of its own FIRST quaffed in great quantities by the Ancient Greeks and Romans, wine has become the celebration drink of the modern world.

But it seems, most of us don’t need a special occasion to crack open a bottle of vino, with wine consumption in the UK particularly stable; we’re actually the sixth biggest wine drinking country in the world*! Where once there were only a few winemaking countries which had a monopoly on plonk, wine makers can now be found far and wide… even here in the British Isles, predominantly down south, there are vineyards making some fantastic wines and even sparkling wines to rival France’s.

Around the world in wine New Zealand (Marlborough) Smaller than its larger Antipodean cousin, New Zealand has wine to rival the best Oz has to offer. The humid conditions of Marlborough make for ideal grape growing and even better wine making. This newly launched Sauvignon Blanc is a real beauty. Since planting the very first vines in 2003 on the estates unique rich soils, the te Pā vineyard now boasts

20

150ha bringing genuine authenticity, strong family values and world-class quality to each and every one of its new four strong varietals. te Pā 2013 Sauvignon Blanc With grapes sourced from a single site, the award-winning 2013 Sauvignon Blanc boasts intense aromas of grapefruit and lime zest combined with floral notes delivering an elegant array of complex flavours and a crisp refreshing finish that is synonymous with Marlborough. Pairing notes: fresh seafood and grilled spring vegetables. £10.99 The Wine Society

South Africa (Western Cape) South Africa’s mountainous Western Cape has fast-risen to be one of the world’s favourite table wines. Perfect conditions for red wine, the Cape is rich with Merlot, Pinotage and Shiraz grapes. Kumala Reserve Shiraz This ruby red wine boasts a smooth, medium body with spicy aromas, hints of forest fruits, supported by dark mocha and cherry to give a longlingering finish. Pairing notes: beef wellington, venison and slow-roasted lamb. £8.99 Tesco

WINES OF THE WORLD PAGE 19

de

France (Champagne) A magnet for wine lovers and nature lovers alike, Champagne CanardDuchene is based in the heart of the Parc Naturel la Montagne de Reims in the Champagne region and CanardDuchene Authentic Green Brut, France (£32, Oddbins) is an easy drinking style made from the classic trio of chardonnay, pinot noir and pinot meunier. Clean, fresh and fruity, it’s a perfect choice for sipping alfresco and the green label is testament to the producer’s environmentally friendly practices.

Chile (Pacific Coast) Each Casillero del Diablo wine is the result of carefully selected grapes grown in some of Chile’s most award-winning winemaking regions, from the Limari Valley in the north to the Maule Valley in the south. The unique characteristics of each vineyard is reflected within the flavours and aromas of each bottle. Casillero del Diablo Devil’s Collection White This enticing white blend has notes of pineapple, citrus and peach. Pairing notes: fragrant Thai salads and grilled fish suppers. £8.99 Tesco and ASDA.com

France (Provence) Provence is the birthplace of rosé, producing dry, elegant, refreshing examples that can pair with a multitude of cuisines. The climate here is beautifully sunny, and the terroir very diverse, made up of volcanic limestone and crystalline deposits. Mirabeau Rosé 2013, Côtes de Provence The bright, vibrant Mirabeau rosé is a classic example, displaying raspberry and cherry fruit flavours, refreshing acidity and a dry finish. Pairing notes: an ideal match for an array of cuisines, from barbeques to Asian dishes. £8.99 Waitrose Spain (Navarra) Deeply flavoured reds are some of Spain’s greatest assets and at a parrillada - a Spanish BBQ - marinated lamb and beef are left to rest while the grill gets going. Hot, sweet and peppery, these sauces and marinades cry out for a fresh, vibrant style like Artazuri Red 2013, Artadi, Navarra, Spain (£10.95, www.bbr.com) to balance the flavours. Youthful, modern and made from garnacha, there’s a sweetness to the ripe forest floor of black fruits that mingles with spice, liquorice and cocoa on the lively finish. *Source: Vinexpo, January 2014

A traditional family business

WINE, SPIRITS & CIGAR SPECIALISTS We are open Monday to Saturday 10am - 7pm 1 Westgate, Almondbury, Huddersfield, HD5 8XF Call us today 01484 426226 email: info@tastefinewines.co.uk www.tastefinewines.co.uk

21 HINCHLIFFE'S

®

FARM SHOP & RESTAURANT EST. 1929

From pasture... Our family herd of South Devon’s and other carefully selected breeds of cattle are fed on the rich grassland in the Summer then Wintered on silage in the colder months on our own farms around Huddersfield by our farm staff - who really care. Hinchliffes is Britain’s first ever Farm Shop, originally established as a butchers in 1929.

Using family skills handed down over four generations we dry age our beef for maximum flavour and tenderness before our award winning team hand-butcher the meat for sale in the farm shop along with a vast array of quality local produce.

Glowing Press reviews and a wealth of compliments from satisfied diners are testimony to our irresistible combination of great food, warm service and a special charm and ambience in keeping with our unique surroundings.

But if you want to stay for a longer visit then we serve our steaks and a mouth watering selection of Modern British dishes all day from Breakfast through to Evening Meals.

...to plate

Hinchliffe’s Farm, Netherton Moor Rd, Netherton, Huddersfield, HD4 7LE

Tel: 01484 661231

www.hinchliffes.com

/ Hinchliffes / HinchliffesFarm

Scan here

Open 7 days a week

22

We are professional fishmongers with more than 30 years’ experience

We now hand make a range of our own recipe artisan fishcakes and pates made in our own in-house kitchen F lavours include: • Smoked haddock and bacon • Whitby crab, pea & mint • Cod and Chorizo • Authentic Asian • Spicy Moroccan • Oakroast salmon and dill • Oriental salmon • Haddock with leek and cheese Made only using the freshest, top quality fish, herbs and spices.

Opening Hours Tuesday-Friday 9 am – 5pm Saturday 8.30am – 12.30pm

Find us on facebook, twitter and google Berrybank Lane, New Mill Road, Holmfirth, HD9 7LN Tel: 01484 683151

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