Dales Life Summer 2024

Summer Inspiration

Showstopping dishes to enjoy al fresco

SECRETS OF THE SETT FASCINATING FACTS ABOUT BADGERS

Heaven Scent

How to grow lavender

SET IN STONE

THE IMPORTANCE OF DRY STONE WALLS

Brian Pike on why frogs are fantastic – and how you can give them a

Dry stone walls are a crucial part of the Dales identity, says Dwayne Martindale.

Badgers are an iconic part of the countryside. James Fair shares some interesting facts on these fascinating creatures.

Garden news, products and advice for the

This cottage garden classic is very much back in fashion, says Adam Appleyard.

Food

Claudia Blake eats Sunday lunch at The Old Deanery in Ripon.

Ruth Hansom, former chef at The Ritz, shares some of her favourite dishes.

Vibrant colourful recipes to celebrate summer and bring sunshine to your plate.

Tried and tested recipes celebrating the joys of cooking outdoors.

Author and cook Cherie Denham champions the joys of home baking.

EDITOR AND PROPRIETOR Sue Gillman

DEPUTY EDITOR Brian Pike

ART EDITOR Stefan Suchomski

PROOF READER Dianne Battersby

CONTRIBUTORS Adam Appleyard, Claudia Blake, Cherie Denham, James Fair, Ruth Hansom, Liz Hanson, Hardie Grant, Dwayne Martindale, Andrew Montgomery, Brian Pike, Julius Roberts, Ryland, Peters and Small, Alex Spurr, Ben Tish.

80 FARM TO TABLE

Eat your way to the good life with these simple seasonal dishes by farmer Julius Roberts.

90 LET’S DO SUPPER

Whether you’re cooking for supper or a hungry crowd, these recipes are perfect for sunshine days.

96

COLLECTED WORKS

The exquisite designs and rich materials used to create the famous Hermès scarves and handbags make these works of art highly collectable.

101 GORGEOUS

GETAWAYS

Escorted tours can be a perfect solution for solo travellers.

108 DALES DIARY

A guide to local events compiled by Liz Hanson.

120

LETTER OF THE LAW

Can you protect the family home if your loved one goes into care? Alex Spurr explains.

129 TO DINE FOR

Dales Life m. 07970 739119

e. sue@daleslife.com www.daleslife.com

Great places to eat and stay in the Dales.

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Welcome

One of the best things about summer is eating outdoors, so in this issue we’ve brought you some fabulous recipes that are just perfect for al fresco dining.

On page 56 you’ll find some colourful seasonal dishes that are ideal for lazy days in the garden. If you’ve got a sweet tooth, you’ll love the gooseberry and elderflower meringue cake featured on our cover – the recipe is on page 72.

On the subject of getting out in the garden, lavender isn’t just a gorgeous bee-friendly flower, it’s also a bang-on-trend ingredient for cakes, biscuits and ice creams. Unsure what sort of lavender to plant, or how to care for it? Turn to page 36 for the answers. Love them or hate them, badgers are part of the British rural scene, and on page 26 James Fair takes an in-depth look at these controversial animals. Frogs are equally fascinating creatures and, like so much of our native wildlife, are increasingly under threat. On page 14 Brian Pike explains how gardeners can give them a helping hand.

While you’re out enjoying the Dales sunshine you can’t help but be impressed by the 5,000 miles of dry stone walls that are such an essential part of the Yorkshire landscape. On page 20 Dwayne Martindale of Yorkshire Wildlife Trust explores their history and the crucial role they play in sustaining our local wildlife. We’ll be back soon with a bumper autumn issue. In the meantime I hope this issue of Dales Life helps you make the very most of your summer!

Sue Gillman Editor

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Hop to It

Brian Pike on why frogs are fantastic – and how you can give them a helping hand

Juvenile common frog on wax cap mushroom

hey can breathe through their skin, change colour to match their surroundings, and jump several times their own body length from a standing start. They catch their food with super-long sticky tongues, and they use their eyeballs to swallow. Welcome to the weird and wonderful world of frogs!

There are nearly 8,000 frog species worldwide, but only one you’re likely to see here in North Yorkshire. It’s Rana temporaria – also known as the common frog, although nowadays it’s a lot less common than it once was. Britain’s only other native frog, the pool frog (Pelophylax lessonae), became extinct in the wild in the 1990s but has since been reintroduced to a handful of sites in southern England. Frog or toad?

Here in the Dales, the only creature you’re likely to mistake for a common frog is a toad. In the case of adults it’s easy to tell the difference. Frogs have smooth, wet-looking skin whereas toads have dry, warty skin. Frogs look slim and athletic, and they jump. Toads have a plump, couch-potato vibe, and they crawl.

When it comes to spawn and tadpoles, you’ll need to look a little closer. Frogspawn is laid in a clump, and toadspawn in stringy lengths. Frog tadpoles are black with tiny golden speckles. Toad tadpoles are plain black. Frogs and toads both need water to breed but spend much of the rest of their lives on dry land – although frogs prefer slightly damper spots than toads do. Both are opportunistic carnivores whose diet consists largely of small invertebrates that they catch with their long, sticky tongues. So sticky are these tongues that frogs and toads could in theory lift nearly twice their own body weight with them!

But there’s a downside. Because frogs’ tongues are attached further forward in their mouths than is the case with us humans, they can’t use them to help swallow their prey. Instead they have evolved a remarkable alternative: they retract their eyeballs through holes in their skulls and use them to help push the food down their throats. Watch a frog when it is feeding and you’ll see it close its eyes and squeeze!

A tadpole’s tale

For a small animal, the common frog can live a surprisingly long time: up to 14 years in the wild, and longer in captivity. Frogspawn appears in huge quantities in ponds in late winter or early spring, and tadpoles hatch in late March or April. To begin with they eat algae, moss and leaves, but as they grow bigger they turn from vegetarians into carnivores, snapping up small insects and other tiny water creatures. The tadpoles themselves make tasty snacks for other predators, including water beetles, newts and fish.

Top Juvenile froglet

Above Left Common frog hiding in crocus flowers

Above Right Group of frogs guarding frogspawn

Opposite Common frogspawn developing with tadpole visible Left Common frog adult jumping

At the same time that they start to become carnivorous, tadpoles develop tiny back legs, then arms. Their tails are gradually absorbed into their bodies and they begin to develop lungs as well as gills, enabling them to breathe above water as well as below it. At some time between midsummer and early autumn, depending on how favourable the weather has been, the tiny froglets will leave their nursery pond to carve out new lives for themselves.

Eventually they will grow to around 13 centimetres in length. And by the time they are two or three years old – providing they haven’t been eaten by predators such as herons, owls, snakes, otters, badgers or weasels – they will be mature enough to breed and begin the whole cycle over again.

THE FROG-FRIENDLY GARDEN

Put in a pond

Frogs need ponds. And although ponds were once common in the British countryside, around two-thirds of them have disappeared over the last century. Fortunately, even the tiniest garden pond can be a godsend for these enterprising amphibians. Help them feel at home and they’ll repay you by hoovering up slugs and snails – great news for gardeners!

Lucky dippers

Make it easy for frogs to get in and out of your pond by ensuring that at least one side is a gentle slope. Stock your pond with a variety of native aquatic plants to provide hiding places for tadpoles, and soften the edges with wildflowers and grasses to provide shade and shelter for adult frogs.

Tap tip

Don’t top up your pond with water straight from the tap. Use rainwater if you can, but if you must use tap water, then let it stand for a day or two to let the chlorine evaporate.

No fishing!

Fish and frogs don’t get on together. Fish will eat frogspawn and tadpoles, so if you want a fishpond, you’ll need to keep it separate from your wildlife pond.

The waiting game

If you’ve stocked your pond with a good range of plants and kept it chemical free, insects and other invertebrates will soon move in, making it increasingly attractive to frogs. Don’t bring in tadpoles or frogspawn from another site, as this can spread disease or introduce invasive species. Just be patient; when the time is right, frogs will find you!

Throw some shade

Outside the breeding season frogs spend most of their time on land, so make sure your garden has plenty of damp, shady spots where they can hide. Upturned pots, compost heaps, paving slabs, and piles of logs, stones and leaves all make good frog lodgings. If you’re lucky, frogs may even set up home in a quiet corner of your greenhouse, where they will spend the evenings intercepting the slugs and snails heading for your precious seedlings.

Top Common frog on a water-lily leaf

This page Ashes Pasture nature reserve ©John Potter

Opposite Clockwise from top left Little owl

Red mason bee ©Penny Frith

CommonToad ©Jon Hawkins

Wild pansies on Ashes Shaw ©Dwayne Martindale

Set in Stone

Dry stone walls are a crucial part of the Dales’ identity. And they urgently need looking after, says Dwayne Martindale of Yorkshire Wildlife Trust

he Yorkshire Dales National Park is renowned for its uniquely dramatic landscape. And one of its best-loved features is the network of dry stone walls that criss-cross and connect the hills and fields.

It’s estimated that there are five thousand miles of dry stone walls in the Dales, and it’s so hard to imagine the landscape without them that they are often taken for granted.

Dry stone walls aren’t just important because they look good – their age, geological characteristics and regional construction methods give them historical value too. They have shaped the region’s agricultural heritage, and they link us to our past.

The history of dry stone walls is a lengthy one. At different periods of time, people used different building methods, helping us to date individual walls to particular eras. Many of the walls we see today are a result of the Enclosures Act of the late 1700s, and typically run in straight lines for miles. Walls from earlier periods tend to be less regimented; they were used to drive livestock up the fells or keep out predatory animals.

Some of the walls around Ingleborough are many hundreds of years old.

The technique of building walls out of locally sourced stone without using mortar – hence their ‘dry’ nature – has been passed down through families and land workers for generations. Children are taught the importance of keeping up farm boundaries to enclose stock, establish land ownership and shelter livestock during the colder months.

Walls for wildlife

The thousands of miles of dry stone wall in the Yorkshire Dales create a valuable habitat network for a huge variety of plants and animals.

The method of building walls without mortar results in small gaps between the face stones. These create tiny passages into the more spacious centre of the wall, which can serve as a perfect retreat for nesting birds like song thrushes and redstarts. Wrens are also regularly seen hopping along dry stone walls and quickly vanishing inside, using the spaces within as mini-caves to nest in.

This is likely why wrens were given their scientific name Troglodytes troglodytes, which literally means ‘cave-dweller.’

The walls are also incredible habitats for many mammals, including mice, shrews, voles, stoats and weasels. As with stones lying in your own garden, they also provide shelter for hundreds of invertebrates such as beetles, spiders, woodlice and centipedes.

In large fields and grasslands where there are few shrubs and trees to perch in, a dry stone wall is a welcome feeding post for birds, especially birds of prey. Barn owl pellets are often found on dry stone walls around fields where voles are plentiful. Little owls, too, use them as look-out stations.

Opposite page Hay meadow ©Dwayne Martindale

This page top Brown hare ©Andy Rowse

Centre left Common darter ©Judith Greaves

Centre right Elephant hawkmoth ©Joe Bodycote

Right Bellfields Pasture ©John Potter

The plants growing on walls also play their part in improving biodiversity, especially here in the Dales where heavy rainfall favours the growth of mosses and lichens. These cover the walls in gloriously colourful carpets, capturing carbon from the atmosphere as they grow and thereby doing their bit to slow down climate change.

Standing firm

Maintaining these important habitats is not without its challenges. Preserving the style and character of dry stone walls whilst maintaining their structural integrity is an ongoing effort. The scale of the work involved to keep on top of all the walls in the Dales is huge, especially now that many small landowners have less time and money to spend repairing them

Dry stone walls face damage by the elements due to soil erosion, frost, storms and flooding, all of which may become bigger challenges in an era of climate change. Vandalism is also a problem, particularly on popular rambling routes, where people may decide to take a short cut over a wall, knocking off a few stones in the process.

Fortunately, there are a number of community projects that initiate volunteers into the craft of dry stone walling, giving them the skills to make their own repairs or donate their time to help others restore walls. Yorkshire Wildlife Trust offers volunteering opportunities to help maintain the dry stone walls around their nature reserves in the Yorkshire Dales such as Grass Wood near Grassington and the reserves within the Wild Ingleborough programme area.

Dry stone walls are vitally important in many different ways. Whether they are seen as historical treasures, masterful works of sculpture or rich tapestries of wildlife habitat, it’s vital that we preserve them for the benefit of generations to come.

Find out more about the work Yorkshire Wildlife Trust is doing at Wild Ingleborough at ywt.org.uk/Wild-Ingleborough

Top Stoat ©Margaret Holland

Below Ragged robin ©John Potter

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Secrets of the Sett

Badgers are an iconic part of the British countryside, yet most of us have never seen one. James Fair shares some interesting facts on these fascinating creatures

Adult emerging from sett in bluebell woodland

hat is so unique about badgers?

If I were to pick out one thing that makes badgers remarkable, then it would be their love of digging. Their sturdy, fearsome claws, which can be up to 2.5cm, or 1 inch, are not just for show. They have a dual purpose – the first is home-making, boring down into the earth to build the setts they inhabit. And the second is foraging for their favourite food – earthworms. On a good night, they can eat 200 of them.

Why do badgers make setts?

Apart from when they feed, badgers spend most of their lives underground. Here, they sleep (up to 15 hours a day, it’s thought), socialise with each other, raise their cubs and shelter when it’s cold and wet. The setts are extraordinary pieces of natural engineering, with dozens of separate chambers linked together by connecting tunnels. These can extend over more than 100 metres, often along the line of a woodland, and they can be more than a century old. Setts are slowly extended over time as the badgers decide they want fresh rooms to live in. Think of them as being like country houses that are passed down, and slowly added to, from one generation to another.

Why are badgers black and white?

There are some remarkable examples of starkly contrasting monochromatic species in the animal kingdom – think killer whales, giant pandas, zebras, skunks and, of course, badgers. That bold, stripy face is unmistakeable – and that’s the whole point. Badgers would have once shared British woodlands with much larger and more dangerous predators such as brown bears, wolves and lynx, and to survive, badgers became ferocious fighters in their own right. It’s called aposematism, and it’s the same reason why poison-arrow frogs are brightly coloured – to warn anything that might want to eat them.

Do badgers eat hedgehogs?

Yes, they do. Hedgehogs don’t have many enemies (those sharp spines act as a pretty good deterrent), but badgers are one. It’s said the badger is the only predator that knows how to roll them over so they can attack their defenceless undersides. And it’s also true that where badgers are doing well in the UK, hedgehogs aren’t. But the reason for this isn’t that badgers are careering around the countryside devouring hedgehogs. In fact, the truth is that badgers and hedgehogs largely feed on the same things (earthworms and other invertebrates), and badgers – being bigger and bolder – simply displace them from good feeding habitat.

Are badgers common?

Badgers thrive in countryside that’s a patchwork of hedgerows, woodland and the fertile farm pastures in which the earthworms and beetle larvae that they love are plentiful. Whilst badgers are less common on high moorland and in intensively farmed lowland areas, the mixed landscape of the middle and lower Dales is very much to their liking. Badgers are largely nocturnal, but summer is a good time to go badger-spotting because the nights are short and these otherwise shy animals are obliged to emerge from their setts to forage before it’s fully dark.

But haven’t we been culling

badgers?

Just over 10 years ago the Government concluded that the only way to reduce levels of bovine tuberculosis (bTB) in cattle was to reduce the badger population by up to 70 per cent in certain so-called ‘disease hotspots’. Badgers are considered to be a wildlife reservoir for bTB, and many farmers blame them for passing it on to their cows, though this has never really been demonstrated.

Top A family of badgers foraging at night ©Caroline Legg Centre Badger in full flight Bottom Badger cub exploring a fallen tree

setts are extraordinary pieces of natural engineering

The ‘disease hotspots’ in which culling is allowed are mainly in southern England and the Midlands. Yorkshire has never had any designated hotspots, and here badgers are fully protected by the law.

What impact has this had on our badger populations?

No one really knows. Research published in 2017 found that there were probably more than 600,000 badgers in the whole of Great Britain, a number that may have doubled over the past 30 to 40 years. There are multiple reasons for this, but it seems that their habitat has improved and they have benefited from being strictly protected. While many people oppose culling for good reasons, there’s no danger of it wiping out our largest land-based carnivore.

Has culling helped?

It’s far from clear if more than 10 years of culling badgers has helped. Two years ago, scientists published a study in a peer-reviewed journal published by the British Veterinary Association which found that rates of bTB in cattle had dropped, but they had gone down by more or less exactly the same amount in areas where they had culled badgers and in areas where they hadn’t.

Culling, in other words, wasn’t the reason for the reduction. But a more recent analysis concluded culling was responsible for a huge drop in bTB in cattle over a four-year period. There are no easy answers.

Top Badger taking a bath

Below Badger standing on tree stump looking for food

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GARDEN

Notes

SEASONAL SENSATION

Weigela

Weigela is an easy-to-grow shrub that will brighten up your garden with a mass of bee-friendly flowers from early summer onwards. The flowers are most often deep pink, but pale pink and pink-and-white cultivars are available. There are also cultivars with attractive bronzypurple or variegated leaves. Plant weigela in full sun or part shade in any moist, well-drained soil. Prune after flowering if required. You can browse a selection of weigela at Braithwaites in Leeming Bar (braithwaitesnursery.co.uk).

Carrot affairs

The main sowing season may be early spring, but you can still sow carrot seeds right up to the end of July. Round carrots, such as the fast-maturing ‘Paris Market’, are an excellent choice for late sowing, and ideal if you want to grow carrots in containers or shallow soils. Sow little and often for a continuous crop.

Rain in spending!your

You can save a small fortune on water bills by collecting rainwater with a stylish water butt like this one from gardentrading.co.uk And rainwater is more than just a free resource. It’s far better than tap water for topping up garden ponds or watering lime-hating plants if, like many of us, you live in a hard-water area.

BATH TIME

On blistering summer days, bird baths – like these glazed ones from sarahraven.com –will help your feathered garden friends stay cool, clean and hydrated. Put your bird baths somewhere shady to stop the water heating up too much, and rinse them out occasionally to keep them clean.

WIZARD WEEDER

Dandelions, and other weeds with long taproots, quickly regrow if the roots break close to the surface when you pull them up. This traditional dandelion weeder from burgonandball.com solves that problem. Slip it into the soil next to the plant and use leverage to do the rest. The tool’s sharp tip severs the remaining root deep underground, where it’s too short to grow back.

Practical pots

Hefting garden containers around can be a backbreaking job. Fortunately, the retro-styled pots and planters from this Errington Reay range are much lighter than they look, making it much easier to give your garden a seasonal makeover or bring precious specimens under cover when winter looms. You can find them at Braithwaites in Leeming Bar (braithwaitesnursery.co.uk).

WATERING WISDOM

This is the time of year at which brassicas such as cabbage, broccoli and cauliflower should be bulking up. During hot, dry spells – if we’re lucky enough to have any – it’s important to keep them well hydrated. Give them a thoroughly good soaking every few days. Hand-watering is more time-consuming than using a sprinkler, but it enables you to direct water to the areas most in need.

Brilliant for butterflies

Buddleja (Buddleja davidii) is commonly called ‘butterfly bush’, a title it richly deserves. On a sunny afternoon its nectar-rich flower heads are irresistible to butterflies and bumblebees. Buddlejas are easy-going shrubs that will quickly grow three metres high in any sunny spot. They are available in a variety of different shades of pink and purple, and there are several white cultivars too. Prune back hard in spring for the best possible flower display.

Get snippy

CHIVE TALKIN’

Chives will become shabby and unproductive once they have flowered. Fortunately, it’s easy to rejuvenate them. Simply cut the whole clump down to 2cm above soil level and water well. New shoots will soon appear, and in a few weeks you’ll have a flush of tasty young leaves to harvest and use in the kitchen.

Most trees are best pruned in winter, but magnolias don’t fall into this category. Magnolias are prone to bleed sap if pruned in winter, so don’t tackle the job until late summer. The only exception to the rule is evergreen magnolia (Magnolia grandiflora), which should be pruned in spring (free-standing specimens) or summer (wall-trained ones).

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GARDENING

This page French lavender

Opposite left Lavandula angustifolia

Opposite right Lavandula stoechas ‘Anouk’ French lavender

Luscious Lavender

This cottage garden classic is very much back in fashion, says Adam Appleyard

GARDENING

othing says high summer quite like lavender. On a sunny afternoon it can seem truly magical, its vibrant flower heads and intoxicating scent combining with the woozy hum of foraging bumblebees to create a moment of multi-sensory bliss.

Not so long ago lavender was dismissed as hopelessly old-fashioned, but nowadays people are rediscovering the many virtues of this pungently perfumed plant. As well as being a staple ingredient of cosmetics, aromatherapy oils and eco-friendly cleaning products, lavender has earned its place in the kitchen and even the drinks cabinet. It can add zing to savoury dishes as well as to cakes, biscuits, meringues and other desserts, and it features in a surprisingly large number of cocktail recipes. If you’re not yet growing lavender, now’s the time to start.

First, though, take a moment to reflect on the fact that lavender is a Mediterranean plant, and in particular a speciality of Provence. To make a good fist of growing it, you’ll need to provide it with conditions as close to those in the South of France as is possible here in gloomy North Yorkshire, namely well-drained soil and plenty of light.

Unless you garden in an exceptionally open site, try not to be seduced by garden design books that promote the idea of using lavender as low-level hedging. If during the sun’s daily transit one end of your lavender hedge gets less sunshine than the other, then the result – and I speak from experience here – will be a disappointing mixture of big, healthy plants and scant, skinny ones. Gardeners whose plot is a patchwork of sun and shade should forget hedging and plant lavenders as single specimens or small groups in the sunniest spots.

WHAT TO CHOOSE?

When deciding what kind of lavender to plant there are three main categories to consider. If you prefer an easy life – or stubbornly insist on planting a lavender hedge – then English lavender, Lavandula angustifolia, is your best option. It’s a long-lived, hardy, medium-sized lavender with greygreen leaves, and its main flowering season is in June and July. ‘Hidcote’, which has dark purple flowers, is the cultivar most people choose. ‘Munstead’ is lighter in colour, with less tightly packed flower heads. White and pink cultivars (for example ‘Hidcote Pink’ and ‘Arctic Snow’) are also available.

Lavandin (L. x intermedia) is a sterile hybrid between English lavender and Portuguese lavender (L. latifolia). It, too, is fairly hardy, but it’s a larger plant with silvery leaves, and it flowers a little later in the year. It’s noticeably more aromatic than English lavender and a little more forgiving of acid soils. Most lavandin cultivars fall within the traditional violet-purple colour range, but white cultivars (‘Alba’, ‘Heavenly Angel’) are also available.

For dashing good looks it’s hard to beat French lavender (L. stoechas), whose cylindrical flower heads are topped with a tuft of jaunty plumes (technically these are bracts). For British gardeners, however, the eye-candy comes at a price. French lavender has a shorter lifespan and is substantially less hardy than English lavender or lavandin and hence may not survive a damp, cold northern winter unprotected. That said, if you’re prepared to plant it in gritty soil in a large pot and move it somewhere sheltered during the worst of the weather, then it should last you four or five years.

Above Lavandula angustifolia Arctic Snow

Right English lavender Hidcote

lavender has earned its place in the kitchen and even the drinks cabinet

GARDENING

LOOKING AFTER LAVENDER

Lavenders require little by way of ongoing care. It’s a good idea to water them regularly until they are well established, but after their first summer they should be able to fend for themselves. They are accustomed to poor soil, so there’s no need to feed, fertilise or mulch them.

In late summer, as soon as flowering has finished, lavenders – which are essentially small woody shrubs – need to be pruned to stop them becoming leggy and shapeless. Cut English lavenders and lavandins back to around 25cm high. French lavender should be trimmed a little less aggressively; snip back approximately two-thirds of the current season’s growth. Old, neglected lavenders can’t easily be rejuvenated and your best bet is to replace them. Fortunately, replacing lavenders is cheap because it’s simplicity itself to propagate them from cuttings. July is the best time to do it. Select non-flowering shoots and pull them away from the main stem so that each shoot retains an oval ‘heel’ of main-stem bark attached.

Remove the lower leaves from each cutting, dip the ‘heels’ into rooting hormone and then insert them into pots of gritty soil mix, four or five to a pot. Water in well, cover each pot with a polythene bag and put them in a warm, shady spot. Within three or four weeks your cuttings should have developed roots and you can pot them up individually.

Top Repotting lavender Above Lavendula x intermedia

Creating interiors since 1996 in Yorkshire and beyond

Offering bespoke curtains, blinds, soft furnishings and upholstery in both contemporary and traditional styles. Partnering with some of the most prestigious brands in the industry we can really bring the whole scheme together. Whether you are planning a full renovation or just need a couple of cushions to breathe new life into your space, we love to work alongside our clients to bring out their individual style.

New studio opening early autumn at 224 High Street, Northallerton, DL7 8LU

MILL CLOSE FARM SHOP

Home of the Yorkshire Dales Meat Company

We offer a fantastic selection of artisan foods including jams and preserves, pasta, puddings, free-range eggs, cakes and pies.

Our expert butchery counter is bursting with a vast range of delicious Aberdeen Angus beef, local lamb, pork, sausages, burgers and much more.

Locally sourced gifts include Yorkshire Candles, Richmond Soaps and a selection of colourful art.

We are proud to support local businesses throughout Yorkshire.

www.yorkshiredalesmeat.co.uk Tel: 01748 810042 Yorkshire Dales House, North Road, Hackforth, DL8 1FN Open Tuesday to Friday 10am-3pm

KITCHENS & INTERIORS

FOOD

Notes

Food news, events and fabulous local produce

Perfectly Seasoned

Looking for some foodie inspiration? Swinton Cookery School is running a series of courses that combine the opportunity to explore Dame Susan Cunliffe-Lister’s fabulous four-acre walled kitchen garden with hands-on experience of cooking some of its splendid seasonal produce. All the ingredients and equipment you need will be provided. You’ll lunch on the dishes you’ve prepared, and leave with a folder of detailed recipes to use at home. Course dates include 5 and 19 August. For more information visit swintonestate.com/cookeryschool

In the pink

Rosé wine is the perfect tipple for a summer’s day, so why not stock up? Campbells of Leyburn campbellsofleyburn.co.uk) currently have a very tempting offer on ‘Le Campuget’ Syrah Grenache Rosé 2022, a refreshing pale pink wine from the Rhône Valley. Its enticing aroma combines wild strawberries with hints of grapefruit, and it has a lovely soft, rounded finish. Campbells have reduced ‘Le Campuget’ from a RRP of £10.99 to a very reasonable £8.99. But don’t delay – this great offer finishes at the end of June.

FINE DINING DELIVERED

Fancy a takeaway with a difference? Coghlans, the Barninghambased artisan bakery, professional caterer and deli, offer an à la carte ‘Dine at Home’ service that means you can enjoy sumptuous dinner party nosh without all the hard work and washing up. Coghlans deliver free in Teesdale on Fridays, or you can collect your marvellous meals from the deli on a Saturday. They also offer a fantastic selection of wines from around the world to accompany your gourmet grub. For details of this month’s mouthwatering menu, visit coghlanscatering.co.uk

RAISING THE STEAKS

Aberdeen Angus steaks are renowned for being tender, richly flavoursome and exquisitely marbled. And since 2017 the Yorkshire Dales Meat Company has been raising grassfed Aberdeen Angus beef for discerning hotels, restaurants and home cooks. Whether it’s an expertly cut fillet, ribeye, rump or sirloin steak, this is meat that’s absolutely perfect for a barbecue. Summer is short, so why compromise on quality? You can buy Yorkshire Dales Meat Company beef at Mill Close Farm Shop in Hackforth, near Bedale, or online at yorkshiredalesmeatonline.co.uk

Cheesecraft

Cheese enthusiasts have probably already discovered the delicious cheeses from Laceys Cheese in Reeth. Handmade using local milk and traditional methods, these include several variations on traditional Wensleydale along with Cheddar, goat’s cheese, Brie and the luscious Stilton-like Richmond Blue. What you may not know is that Laceys also run highly acclaimed cheesemaking courses at which participants can learn to make soft and hard cheeses, enjoy a tasty lunch, and take home a selection of Laceys products – a brilliant experience for any cheese-lover. Find out more at laceyscheese.co.uk

HERB HEAVEN

For more than thirty years Herbs Unlimited have been growing herbs and salads at their farm near Thirsk – and supplying them, freshly cut, to top chefs, retailers, food manufacturers and wholesalers across the UK. The company’s ever-expanding product range includes speciality herbs like anise, hyssop, chervil, dittander and oxalis, as well as a wide range of micro-leaves and colourful edible flowers. Discerning home cooks will be delighted to know that they can buy direct from Herbs Unlimited via their website, herbsunlimited.co.uk

Easy pickings

Gathering your own fresh fruit is a delightful way to spend a summer’s afternoon. And at Fruity Berry Fruit Farm (fruityberryfruitfarm.co.uk) near Ripon they’ve worked hard to make it a great experience for the whole family. You can pick strawberries easily from plants growing on a raised guttering system that was built with visitors with mobility issues in mind. There’s also a field of strawberries, gooseberries and blackcurrants growing at ground-level, with plenty of room between rows to manoeuvre a pram. Bring a picnic blanket, and when you’ve finished your picking you can relax in the sunshine in the farm’s grassy sitting area.

BBQ brilliance

Now that summer is here it’s time to fire up the barbecue and enjoy some delightfully smoke-infused grilled food. Mainsgill Farm Shop’s BBQ Packs make planning your al fresco event easy. They include beef and pork steaks, beef burgers, sausages and grill sticks, and because Mainsgill produce their own grass-fed beef and home-reared pork the quality is simply stellar. Generic supermarket meat won’t wow your guests, but Mainsgill’s meats will. Order online at mainsgillfarm.co.uk or call in and check out Mainsgill’s many other culinary delights.

NICEST ICES

Hot summer days provide the perfect excuse to indulge in lashings of luxurious ice cream. And ice cream doesn’t get much more indulgent or luxurious than Archer’s Jersey ice cream. Archer’s create their chilly confections with fresh milk from their own herd, using traditional techniques and British seasonal ingredients. Why not combine a leisurely stroll along the Swale with a visit to Archer’s ice cream parlour at The Station in Richmond? You can also buy their exquisite ices – or order an amazing ice cream cake – at archersicecream.com

Luscious lamb

Fanatical lamb fans will already be well aware that salt marsh lamb is a real joy to eat. It’s in season from now until late autumn, and, as the name suggests, it comes from animals pastured on coastal marshland full of nutrient-rich plants like samphire and sea purslane. Far from tasting salty, it’s sweet, tender and super-lean, which is why it is so popular with top chefs. If you’re hankering for a meaty treat, salt marsh lamb is now in store at Booths of Ripon, booths.co.uk

The

DISCERNING DINER

Claudia Blake eats Sunday lunch at The Old Deanery in Ripon

ipon is a city packed with architectural gems – the foremost of which, of course, is its magnificent Gothic cathedral. Immediately north of the cathedral, just across Minster Road, is The Old Deanery.

Since its current owners took over in 2021 this elegant Jacobean mansion has operated as a wedding and events venue. Late last year Adam Jackson, former head chef at the Michelin-starred Black Swan at Oldstead, joined the team at The Old Deanery with the aim of making it one of the region’s premier fine dining destinations.

Of an evening Chef Jackson offers a £90-perhead tasting menu, but for our introductory skirmish we decided to try The Old Deanery’s rather more modestly priced Sunday lunch.

SUMPTUOUS STARTERS

Interior designers confronted with an ancient building will come up with a decorative scheme somewhere on the spectrum between slavishly ‘period’ and quirkily modern.

Whoever kitted out The Old Deanery opted for modern with just a hint of quirkiness, and it certainly works. The spacious, high-ceilinged room in which we dined had a relaxing, contemporary ambience thanks to neutral grey walls, taupe fabrics and a fair amount of pale wood. Our table was simply but elegantly dressed with a candle, a spray of honesty pods, a proper linen napkin and wafer-thin glassware. First to arrive on our table was some splendidly crisp-crusted home-baked sourdough bread and some lightly salted butter.

Nine times out of ten restaurants serve butter too cool to spread or too warm to hold its shape. In this case its temperature was just right – a small detail, but a good indication that the team in the kitchen aspire to perfection.

The arrival of our starters, immaculately presented in stylish white asymmetrical bowls, increased our certainty that we were in for a culinary treat.

A brandade of halibut came accompanied by cherry tomatoes in four different colourways (green, yellow, orange and deep red) and a scattering of bijou salad leaves, along with black-and-tan shards of olive-studded cracker. Brandade is a Mediterranean spread, traditionally made with salted cod and olive oil. Here it had been elevated by the use of halibut, and the overall effect was of a superior – and somewhat ethereal – fish pâté.

Our other starter, goat’s cheese with beetroot salad, was equally handsomely styled. The goat’s cheese itself was as good as any I have had. The finely diced beetroot was sharp-sweet with balsamic vinegar, and this classic combination had been given an extra savoury twist with a dab of pesto. Delicious.

There were three mains on offer: sirloin of beef, chicken breast and mushroom Wellington. All were served with the traditional Sunday luncheon trimmings, including Yorkshire pudding, roast potato, mash, cauliflower cheese and red wine gravy. Tempting though the mushroom Wellington was, we decided on the meaty options.

BLISSFUL BEEF

The beef was easily the best beef I’ve eaten with a Sunday lunch since I don’t know when – two generous slices whose tender lusciousness was a sheer joy. The chicken breast, moist and succulent, was equally toothsome. Had the fire alarm sounded I really wouldn’t have known which plate to grab as I scuttled for the exit.

What I would definitely have grabbed with my other hand, though, was the generously filled jug of dark, glossy, deeply savoury and wine-rich gravy. A roast dinner stands and falls by the quality and quantity of its gravy This one exceeded expectations on both fronts. Heavenly!

The Old Deanery’s Yorkshire pud was flaky and light to the point of almost floating away, and the cauliflower cheese delivered the cheesy punch that lesser dining establishments so often fail to achieve. Mash: super-smooth. Roasties: creditably crisp. Veg: cooked just right. All in all, absolutely top-notch. Did we want desserts, our cheery waitress queried? You bet we did. There were only two options, chocolate mousse with malt ice cream or baked cheesecake with strawberry compote, so our decision was easy enough. One of each please! Unsurprisingly, given the stellar standard thus far, both were immaculately presented. The mousse was more of a milk chocolate mousse than a dark chocolate one. Flawlessly executed, although I wondered whether a darker, more bitter version would have been a better foil for the Ovaltiney sweetness of the ice cream. But maybe that’s just me… I don’t necessarily want my desserts super-sweet.

The cheesecake had been ‘deconstructed’ (chefs do love taking things to bits, don’t they?) into a slab of creamy loveliness and a pile of biscuity crumb representing the base. The strawberry compote added the splash of sharp scarlet fruitiness that the other elements needed in order to achieve lift-off. I would have quite liked a spoonful or two more of it. Final verdict? Suffice it to say that I can’t remember the last time I enjoyed a Sunday lunch this much. Nothing remained for us but to slip out into the tentative sunshine for a stroll around the market square. Plenty of shops open, but they weren’t getting our custom – we’re saving our pennies to come back and sample the tasting menu. For more information about The Old Deanery visit theolddeanery.co.uk or call 01765 600003.

WHAT TO EXPECT

Stellar cuisine in a stately setting.

AMBIENCE

Spacious, calm and easy-going.

SERVICE

Friendly, enthusiastic, informative and efficient –can’t fault it.

THE BOTTOM LINE

The three-course Sunday lunch costs £40 per head.

DOWN THE HATCH

There’s an extensive and wide-ranging wine list, with prices per 125ml glass starting at £6.

WALK IT OFF

The centre of Ripon makes a great starting point for a relaxed riverside ramble.

Tupgill Estate, situated in the heart of the Yorkshire Dales with 513 acres of glorious Yorkshire countryside, is home to e Saddle Room restaurant.

At e Saddle Room we believe passionately about sourcing our ingredients from really local suppliers and wherever possible within a 10-mile radius of the restaurant.

e Saddle Room also has 5★ rated Accommodation with Cottages and Bed and Breakfast rooms creating the perfect place to relax and unwind.

5th & 6th July – Drive through Cinema. Sunday 4th August 1940s A ernoon Tea. See website for details.

WATCH OUR SOCIAL MEDIA FOR OUR EXCITING CALENDAR OF EVENTS.

CHEF’S TABLE

Following a glittering career that has included five years cooking at The Ritz and becoming the first ever female winner of Young National Chef of the Year, Ruth Hansom has opened her own restaurant, Hansom Restaurant & Wine Bar, at 7-9 North End, Bedale. Here she shares some favourite recipes that showcase her love for Yorkshire produce.

Spillman’s Asparagus, Smoked Cheddar Custard, Truffle Mayo, Hazelnut, Pickled Mushroom

SERVES 4

8 spears asparagus

5-6 sheets nori seaweed sheets

150g smoked cheddar

50g crème fraiche

50ml double cream

50ml whole milk

1 egg, 5 yolks

2g + 2g table salt

1g sea salt

1 lemon, juiced

10ml cold pressed rapeseed oil

1 teaspoon Dijon mustard

1 teaspoon honey

100ml unflavoured oil

6 mint leaves

50g mushrooms – We used shimeji but quarter button mushrooms work too.

3ml truffle oil

50ml balsamic

50ml water

50g sugar

12 hazelnuts, roasted and halved

Method

1. To prepare the asparagus, remove the woody base and discard. Cut off the tips. Cook both the tips (30 sec.) and stalks (1 min., 30 sec.) in boiling salted water and then place into ice water to cool quickly. Cut the nori into pieces as long as the spears. Brush with cold water and roll the spears once. When all the spears are rolled, lay one sheet of nori onto cling film, build the spears on top in a pile and roll up as tightly as you can to form a cylinder. Allow to set in the fridge for 1-2 hours. Cut the cylinder into 2cm rounds and remove the cling film.

2. To make the cheese custard, blend together the smoked cheddar, crème fraiche, double cream, milk and 1 egg and 2 yolks with 2g table salt. Place into a pan and gently cook on a low heat, stirring all the time. When the mix is thick pour into a container and cover with cling film. Chill in the fridge for 2-3 hours until set and firm.

3. To make the mayonnaise, whisk together 3 egg yolks, 2g table salt, mustard, honey, and lemon juice. Slowly pour in the unflavoured and truffle oils, whisking all the time to create a thick emulsion.

4. To pickle the mushrooms, boil the balsamic, water and sugar. Pour over the mushrooms while still hot and allow the mushrooms to cool in the liquid.

5. To serve place the asparagus round in the centre of the plate and dress with the cold pressed rapeseed oil and sea salt. Garnish around with the tips, dots of cheese custard, mayonnaise, roasted hazelnuts and mint leaves.

Wensleydale Chicken, Tarragon, Wild Mushroom, Celeriac

SERVES 4

1 whole local chicken, we use Wensleydale

1 leek

1 shallot

1 carrot

1 stick celery

3 cloves garlic

2 sprigs thyme

2 sprigs rosemary

1 celeriac

5g dried wild mushrooms, soaked in hot water

4 wild garlic leaves (or large leaf spinach)

8 sprouting broccoli spears

300ml chicken stock

200ml beef stock

300ml cooking oil to confit

100ml double cream

50g butter plus 10g to serve

1 egg white

300ml dry white wine

10 peppercorns

1 teaspoon wholegrain mustard

1 teaspoon honey

salt to taste

3g fresh tarragon nasturtium flowers to garnish (optional)

Method

1. First, break down the chicken by removing the breasts and the legs. Use scissors to cut the carcass into smaller pieces and set aside.

2. To make the confit chicken, put the chicken legs into a pan with one clove of garlic, 1 sprig of thyme, 1 sprig of rosemary, and cover with the cooking oil. Simmer on a low heat for 2 hours. Remove from the oil (this can be kept for roast potatoes at a later date) and allow to cool slightly. Pick the meat off the bone, being careful not to get any cartilage. Add the honey and wholegrain mustard and season to taste. Mix vigorously with a fork to shred.

3. Take the leek and cut lengthways. Make 8 2cm by 7cm strips. Lay 4 strips down on a chopping board and place another on top to make a cross. Spoon the chicken thigh mix onto the middle and then fold the leeks over to create a cube shape. Set aside until ready to serve.

4. Take the chicken breasts and remove the skin. Remove the small fillets and trim up. Butterfly the breast. Take the small fillets and trim and place into a blender with the egg white and double cream. Remove from the blender and place into a bowl. Chop the tarragon and add, drain off the wild mushroom and squeeze well (but keep the liquid for the sauce) and add to the chicken mousse. Lay out the chicken breast and cover with the wild garlic leaves. Spoon on the chicken mousse and roll the breast up. Wrap tightly in cling film. Set aside until ready to serve.

5. To make the salt baked celeriac and celeriac purée, peel the celeriac (keep the trimmings for the sauce), wrap in tin foil with salt, 1 clove of crushed garlic and a little oil. Place in an oven at 1800c and cook for around 40 minutes, until just soft. Cut four diamond shapes and set aside. Roughly chop the rest and blend with the butter and a touch of water, season to taste. Place in a microwaveable dish and cover with cling film.

6. To make the sauce get a large-based pan on a medium heat. Add a small amount of oil and the chicken carcass. Colour very well until golden brown all over. Roughly chop the carrot, shallot, and celery and add to the pan along with the celeriac peels, peppercorns, garlic, thyme and rosemary. When the vegetables are coloured too, deglaze by adding the white wine, reduce by half and then add the chicken and beef stock. Simmer for 2-3 hours. Pass through a sieve and set aside until ready to serve.

7. Prepare the broccoli by cutting the woody base off the stem.

8. To serve, gently poach the chicken roll in the cling film in boiling salted water for 1012 minutes. Remove from the cling film and cut each breast into four slices. Heat the broccoli and celeriac diamonds in butter and heat up the purée in the microwave.

9. Begin to plate the dish by spreading the purée across the plate, adding the chicken roll, chicken thigh cube, celeriac, and broccoli. Bring the sauce to a gentle simmer and pour over. Add flowers and herbs to garnish if you wish.

EATING OUT

Vibrant colourful recipes to celebrate summer and bring sunshine to your plate

Grilled Aubergines and Feta

Rainbow Tomato Salad

Yogurt -Marinated Lamb Souvlaki

Rice Pudding with Rose and Pistachios

Grilled Aubergines and Feta

SERVES 4

2 aubergines a pinch of dried chilli flakes a handful of freshly chopped flat-leaf parsley 200g feta cheese, crumbled freshly squeezed lemon juice, to taste

1 garlic clove, halved salt and freshly ground black pepper olive oil, for brushing

This recipe is inspired by a dish my mum cooks which we all love. Like many recipes, the essence of the dish is rooted in childhood memories. Purely for aesthetic purposes, if I spot a Japanese or Chinese aubergine, (which are longer and thinner than regular aubergines) I’ll use it, but they taste the same.

Without topping or tailing the aubergines, slice them lengthways about 12mm thick. Brush with olive oil, season with salt and pepper and sprinkle with the chilli flakes. Grill them on a hot barbecue until they are golden and softened.

Mix together the parsley and crumbled feta and season with black pepper and a little squeeze of lemon juice (about 1 teaspoon). Do this gently, you want the feta to remain crumbled so try not to man-handle it into a paste. Set aside.

Carefully turn the aubergines over, rub with the cut garlic, then top with the parsley-feta-lemon mixture. Leave to cook for another 5 minutes or until the other side has also turned golden and softened. Carefully remove from the barbecue and serve.

Rainbow Tomato Salad

SERVES 8 AS MEZE

500g ripe heirloom tomatoes

1/4 red onion

2 tablespoons freshly chopped flat-leaf parsley

a pinch of Greek dried oregano

4 tablespoons white balsamic vinegar

1 teaspoon pomegranate molasses

2 tablespoons pomegranate seeds

sea salt flakes and freshly ground black pepper

olive oil, for drizzling

There is almost nothing as wonderful and satisfying to eat as a naturally grown tomato, bursting with colour, sweetness, and a heady summer aroma that lingers in the air. Buy tomatoes in season and never store them in your fridge. Serve flat on a plate, rather than elbowing each other in a bowl.

Slice the tomatoes about 12mm thick and gently layer them in a serving dish. Slice the red onion as finely as you can and scatter over the tomatoes, followed by the chopped parsley.

Season generously with the oregano and some coarsely ground black pepper and a pinch of sea salt flakes. Drizzle over some olive oil, just a couple of shakes to let it seep through the crevices between the tomatoes. Mix together the balsamic vinegar and pomegranate molasses to give you a rich purple dressing (you can up the quantities of this and store for another day; I love it). Sprinkle some of it over the tomatoes and finish with a light scattering of pomegranate seeds. There is nothing more to do. At a push, a few shavings of Kefalotyri cheese won’t hurt it, but tomatoes are very selfconscious and would hate to feel overdressed.

YogurtLamb-Marinated Souvlaki

SERVES 4

4 tablespoons Greek yogurt

2 garlic cloves, crushed a generous pinch of oregano a generous pinch of ground cumin 800g lamb leg, meat cut into bite-sized chunks salt and freshly ground black pepper olive oil, for drizzling freshly squeezed juice of 1 lemon, to serve

metal skewers, or wooden skewers soaked in water 30 minutes first

Marinating the lamb in a spicy yogurt mixture not only helps tenderize the meat, but also imparts a great flavour when cooking.

In a large bowl, mix the yogurt, crushed garlic, oregano, cumin, 1 teaspoon salt, a few grinds of pepper and a drizzle of olive oil. Add the lamb chunks to the bowl and use your hands to massage the marinade into the meat so it is fully coated. Cover and leave for at least 30 minutes or overnight if possible.

To cook, skewer the lamb cubes, shaking off the excess marinade, but leaving them lightly coated. Get a barbecue really hot. Unlike the other souvlaki methods, when you place the lamb on the grill over direct heat, you can leave it for a few minutes until charred, before turning it only a couple of times. Once cooked, let the lamb rest for a few minutes, then finish with a little squeeze of lemon juice and a pinch of salt.

Rice Pudding with Rose and Pistachios

SERVES 4

190g Arborio rice

50g caster/granulated sugar

5-cm piece of lemon peel (no pith)

1.25 litres full-fat milk

1/2 tablespoon rose water rose syrup (such as Monin), for drizzling fresh or dried rose petals, to decorate (see Tip)

2 tablespoons pistachio nuts, roughly chopped, to decorate

An amalgamation of a few simple ingredients creates a sweet indulgence that has been enjoyed by generations. I’ve kept the ingredients list minimal, letting the starch from the rice create the creamy texture, and given it a fresh summery note with rose water and a sprinkle of crushed pistachios.

Add the rice, sugar, lemon peel and 1 litre/4 cups of the milk to a pan over a low heat. Bring to a gentle simmer and cook for 30 minutes, stirring occasionally. You need to keep an eye on this, if you don’t stir it enough or have the heat too high, it will stick to the bottom of the pan.

The beautiful soft white mixture won’t thicken until the last few minutes of cooking, so stay with it.

Once the rice is just about cooked (you want a little chewiness but no crunch), fold through the remaining 250 ml/1 cup of milk and remove from the heat. Give it a few minutes to cool slightly, then stir in the rose water. You can serve this warm, or alternatively (and more traditionally), pour into heatproof, sturdy glasses and then leave to chill in the fridge. It does thicken as it sets, so if you prefer a runnier version, add a little extra milk once it’s chilled to loosen.

Just before serving, drizzle over some rose syrup and scatter with rose petals and a few broken pistachio nuts to decorate.

TIP: Flowers have been used in cooking for centuries, but sadly some are poisonous so never use a floral decoration unless you are certain it is safe to. And never use petals from a flower that may have been sprayed with chemicals or pesticides. Ideally, buy culinary quality petals (these are becoming more widely available now in supermarkets) or if you use petals from the garden, wash them thoroughly before use and gently pat dry.

Recipes taken from Cypriana by Theo Michaels, published by Ryland Peters & Small (£22). Photography by Mowie Kay.

FLAVOURS OF SUMMER

Tried and tested recipes celebrating the joys of cooking outdoors

PAN-FRIED MACKEREL WITH HERB AND GREEN OLIVE CRUSHED NEW POTATOES

I caught my first mackerel while working at a five-star hotel in St. David’s on the west coast of Wales. Some of the other chefs and I borrowed a cheap rod and some feathers and headed off. Second cast and I was in with a haul. We snuck back into the restaurant kitchen after service that night and cooked it up. There’s always ‘a’ fishing spot; you just have to ask the locals.

SERVES 2

500g new potatoes

a splash of olive oil

2 whole mackerel, about 250g each, filleted (skin on)

2 tbsp butter or olive oil

a small handful of soft herbs, such as parsley, dill, chives (or a mixture), chopped

2 spring onions, finely sliced

1 tbsp capers, drained

2 tbsp stoned green olives, chopped (Gordal are our favourites) grated zest and juice of 1 lemon salt and freshly ground black pepper

Add the potatoes to a pot of cold water with a big pinch of salt, then bring to the boil and cook until tender. Drain and keep warm in the same pan.

Get a large, non-stick frying pan smoking hot and add a splash of olive oil, then add the mackerel fillets, skin-side down, and reduce the heat to medium-high. Fry until cooked almost all of the way through, about 6 minutes. Turn the heat down a little if the skin is getting too dark, but don’t move the fillets in the pan.

While the mackerel is cooking, lightly crush your potatoes in their pot with a fork. Stir through the butter or olive oil, then add the herbs, spring onions, capers and olives. Stir through half the lemon juice and all the zest, then season to taste with salt and pepper. Finish the mackerel by flipping it over to cook for the last 10 seconds or so, squeezing over the remaining lemon juice.

To plate up, make a mound of crushed potatoes on each plate and top with the fried mackerel fillets and all the pan juices. Serve with wilted leafy greens or a side salad for a more substantial meal.

MUSSELS WITH SAMPHIRE AND PAN-FRIED GARLIC BREAD

Mussels are considered an excellent sustainable source of protein. Unlike farmed fish, they don’t require a feed and are natural filters for the waters they grow in (they are usually grown on ropes). They are also delicious with a multitude of sauces and super quick to cook up.

SERVES 2

FOR THE GARLIC BREAD

3 garlic cloves, peeled a pinch of salt

2 tbsp butter, softened

3 tbsp roughly chopped parsley leaves (optional)

1 x 15cm ciabatta loaf

FOR THE MUSSELS

1 tbsp butter or olive oil

1 banana shallot, thinly sliced a pinch of salt

1kg fresh mussels in shell, de-bearded (see Chef’s Tip) and rinsed well under cold water (discard any that don’t close when tapped sharply)

100g marsh samphire, tough ends picked off (this can usually be found on the south-east coast of England from May onwards –or bought from larger supermarkets or your fishmonger)

200ml white wine

freshly ground black pepper

First, prepare your garlic bread by finely mincing the garlic with a pinch of salt to form a paste. Mix with the butter and chopped parsley. Make six evenly-spaced widthways cuts in the ciabatta, almost through to the bottom, then spread some of the garlic butter on to one side of each slice of bread between each cut.

Fan out the bread a little in a large, non-stick frying pan so the heat gets into the buttered slices, it will want to close but don’t worry too much. Then place a lid or mixing bowl on top or cover tightly with foil. Cook over a very low heat for 3–5 minutes. Take the bowl or foil ‘lid’ off carefully and flip the bread onto the other side, then cook for another 3–5 minutes until crispy and browned on both sides. Turn off the heat, cover again and set aside while you cook the mussels.

Put a large pot over a medium heat. Add the butter or olive oil and shallot with a pinch of salt and cook until soft, about 1 minute.

Turn the heat up to high and add the mussels, samphire and white wine. Put a lid or a plate on top. Give the pan a good shake, then leave to steam for 2 minutes. Stir gently after, making sure all the mussels have enough room to open up. Put the lid back on to cook for another minute. Discard any mussels that remain closed. Divide into two bowls, and serve up with the sliced fried garlic bread. Season to taste and enjoy.

CHEF’S TIP

There’s not much to de-bearding mussels: simply tug upwards on the threads hanging from the shells until they come away, and discard.

DATE NIGHT TAGLIATELLE

This dish has become a firm favourite of ours. It’s a classic combo of smoked fish, cream and dill. Serve with plenty of cracked black pepper and a glass of chilled white wine. You can find smoked trout in a number of farm shops, delis and fishmongers, but you could also use smoked salmon or mackerel, if you prefer.

SERVES 2

1 courgette

1 tbsp olive oil, plus an extra splash

2 garlic cloves, thinly sliced

1/2 banana shallot or small onion, thinly sliced

250g dried tagliatelle, spaghetti or fettuccine

50ml white wine (optional)

300ml double cream (dairy or plant-based)

1/2 a small bunch of dill, stalks finely chopped and leaves chopped

300g skinless hot or cold smoked trout or salmon fillets, flaked salt and freshly ground black pepper freshly grated Parmesan cheese or nutritional yeast, to finish (optional)

Put a large pot of water on to boil for the pasta and add 2 teaspoons of salt.

Prepare your courgette by cutting it in half widthways then slicing or peeling it into thin pasta-like strips to mimic the pasta, either using a mandoline or a vegetable peeler, if available. Set aside.

Now, take out a second pot, place it over a medium heat, add your olive oil, garlic and a pinch of salt and cook for 1 minute, then add the shallot or onion and cook gently for 5 minutes without colouring. Add a splash of water to the pan if it starts to colour.

Meanwhile, add the splash of olive oil and your pasta to the pot of salted boiling water and cook according to the packet instructions until al dente.

While the pasta finishes cooking, turn the heat on your onion and garlic back up to medium and add the white wine, if using. Reduce it by half, then add the cream, otherwise, just add the cream and bring to the boil. Drain the cooked pasta, saving a cupful of the pasta water.

Now, add the dill (stalks and leaves), courgette and flaked fish to the larger pot along with the cream sauce and the pasta. Bring back to a simmer, stirring with some tongs, and adjust the consistency using the reserved pasta water.

Season with salt and a generous amount of pepper.

Divide the pasta between two bowls and finish with some Parmesan or nutritional yeast, if you like.

EASY TIRAMISU (WITH A SHOT FROM A COFFEE SHOP)

This is tailored for a small kitchen – all you need is a shallow dish/takeaway container, a whisk, a mixing bowl, a spatula/spoon and a decent container or a few wide-bottomed jam jars/teacups, plus time for it to set. Buy an espresso shot from a café nearby if you don’t have the means to make an Americano. Tiramisu literally means ‘pick-me-up’.

SERVES 6

2 shots of espresso (60ml), or about 1 tbsp (or according to the packet instructions) coffee granules

200ml boiling water (use 250ml, if using coffee granules)

1 x 250g tub mascarpone cheese

300ml double cream

4 tbsp caster sugar

4 tbsp Kahlua liqueur, Frangelico liqueur, Marsala or dark rum (optional)

1 x 200g packet ladyfingers (Savoiardi or sponge fingers) – we used 18 fingers

– or 200g sponge or Madeira cake, cut into strips

TO DECORATE

1 tbsp cacao nibs

1 tsp unsweetened cocoa powder

Mix your espresso or coffee granules with the boiling water and pour into a shallow dish or takeaway container.

Take your mascarpone, double cream and sugar and whisk together in a mixing bowl until smooth and the consistency of thickly whipped cream. If using, whisk in your alcohol, 1 tablespoon at a time, until fully combined.

Take your ladyfingers or sponge/Madeira cake strips and very quickly roll each one in the coffee/liqueur mix for about 2–3 seconds. The key is to avoid sogginess by over-soaking them (if there is any leftover coffee/liqueur mix, either drizzle it over the top layer of soaked ladyfingers/sponge cake in the container, or drink it).

Assemble and layer the dessert in the container of your choice (we use our sandwich box, which is 13 x 20cm).

You can also make individual portions in 6 wide-bottomed glasses or teacups, if you prefer.

Start with a layer of the soaked ladyfingers/sponge cake and then slather on half of your cream mix. Do one more layer of the soaked ladyfingers/sponge and finish with the remaining cream mix. Decorate with the cacao nibs and sifted cocoa powder, then cover (if there’s enough spare space at the top of the dessert to do so) and leave to set in the refrigerator for at least 2 hours or ideally overnight.

Recipes taken from Van Life Cookbook: Resourceful recipes for life on the road: from small spaces to the great outdoors by Danny Jack and Hailee Kukura (Pavilion Books). Photography by Holly Farrier.

LET’S BAKE

Author and cook Cherie Denham champions the joys of home baking

It’s full of vitamins and minerals and has a salty, smoky flavour

Dulce and Sundried Tomato Bread

Smoked Salmon, Chargrilled Tenderstem Broccoli and Pea Tart

Treat your pastry gently and you will be rewarded with a short, crumbly crust

Gooseberries vary in sweetness so do taste them

Gooseberry and Elderflower Meringue Cake

DULCE AND SUNDRIED TOMATO BREAD

INGREDIENTS

400g strong white bread flour

55g strong wholemeal flour

1 teaspoon salt

15g fast-action dried yeast

1 teaspoon honey

2 tablespoons olive oil

150ml warm milk

150ml warm water

7g dried dulse

30g drained sun-dried tomatoes, roughly chopped

1 egg, beaten

1 teaspoon sea salt flakes

Unsalted butter, for greasing

Dulse (also known as dillisk) is a seaweed or sea vegetable that grows in abundance along Ireland’s coastline. It’s full of vitamins and minerals and has a salty, smoky flavour.

It’s best to knead the sun-dried tomatoes and dulse in by hand rather than in the mixer as otherwise they can break up too much and cause the dough to become very oily and heavy, and you won’t get as good a rise.

Lightly grease a 900g loaf tin.

Combine the flours in the bowl of a freestanding mixer fitted with the dough hook. Add the salt and then the dried yeast, keeping them separate.

Mix together the honey, olive oil, warm milk and water in a jug. Pour the wet ingredients into the dry ingredients and knead for 10-15 minutes until soft and smooth. If you’re using your hands, transfer to a lightly floured surface and knead for 12-15 minutes.

Place the dough in a lightly oiled bowl, cover with a clean dish towel and leave to rise in a warm place for 1 hour, or until it has doubled in size.

Rehydrate the dulse by placing in a small bowl, covering it with cold water and leaving to soak for 10 minutes. Once rehydrated, strain the dulse and squeeze out any excess moisture. Roughly chop, then set aside.

Once the dough has risen, transfer it to a lightly floured surface, add the dulse and sun-dried tomatoes and knead until evenly dispersed throughout the dough.

Shape the dough into a tight oblong and place it into the prepared tin. Make 3 slashes in the top of the dough using a sharp knife, then brush with the beaten egg. Leave to rise in a warm place for a further 30 minutes, or until doubled in size.

Preheat the oven to 1800C/Gas 6.

Sprinkle the dough with the sea salt, then bake in the middle of the oven for 35-45 minutes, or until the bread is nicely risen, golden, and the bottom sounds hollow when tapped.

Remove from the oven and leave to cool in the tin on a wire rack for 20 minutes before removing from the tin and leaving to cool completely.

SMOKED SALMON, CHARGRILLED TENDERSTEM BROCCOLI AND PEA TART

SERVES 8

FILLING

2 tablespoons olive oil

30g unsalted butter

2 banana shallots, finely sliced

85g Tenderstem broccoli, tough stems removed

85g frozen peas, thawed

1 egg plus 1 egg yolk

150ml double cream

55g mature Cheddar, grated

2 tablespoons creamed horseradish

140g smoked salmon

10 sprigs of dill

sea salt and freshly ground black pepper

FOR THE PASTRY

170g plain flour

85g unsalted butter

Pinch of salt

1 egg yolk

Combining smoked salmon with a creamy cheese filling is just sublime. Chargrilling the Tenderstem broccoli coaxes out a different kind of smokiness that when combined with the horseradish works a treat. Don’t be tempted to add more water to the pastry than the recipe suggests, because it will shrink and toughen when baked. Treat your pastry gently and you’ll be rewarded with a short, crumbly crust.

First make the pastry. Pulse the flour, butter and salt together in a food processor until the mixture resembles fine breadcrumbs. Beat the egg and egg yolk with 2 tablespoons of water and pulse into the dry ingredients until the dough comes together. Wrap in baking parchment and refrigerate for 30 minutes.

Preheat oven to 1800C/Gas 6.

Roll out the pastry on a lightly floured surface into a circle large enough to line a 24cm loose-bottomed fluted tart tin with some overhang. Push the pastry into every ridge of the tin and then trim off the excess pastry with your rolling pin or a knife. Prick the base with a fork, then line the pastry with baking parchment and fill the tart with baking beans. Bake in the oven for 10 minutes, then lift out the beans and parchment paper. Return to the oven for a further 5-10 minutes until the base is dry and golden. Turn the oven down to 1700C/Gas 5.

Next, make the filling. Heat the oil and butter in a small saucepan over a low heat and add the shallots, then cover with a lid and cook for 10 minutes, stirring every so often and letting the excess liquid evaporate. Bring a large saucepan of salted water to the boil and cook the broccoli for 4 minutes. Drain and refresh in ice-cold water.

Heat a griddle or frying pan over a high heat, add the broccoli and colour on both sides.

Spread the shallots over the pastry case, then spoon in the peas and broccoli. Mix the egg, egg yolk, cream, Cheddar and horseradish in a jug, season well and pour into the tart. Twist the salmon into twirls around your fingers and push into the cream mixture, letting some poke through with the broccoli.

Bake in the centre of the oven for 25-30 minutes until the top is lightly golden and the middle is just cooked. Allow to rest for 40 minutes before serving.

GOOSEBERRY AND ELDERFLOWER MERINGUE CAKE

SERVES 8-10

CAKE

170g plain flour

2 teaspoons baking powder

140g unsalted butter, softened

140g caster sugar

Zest of 1 lemon

4 eggs, separated

3 tablespoons milk

170g gooseberries, topped & tailed

140g icing sugar

POACHED GOOSEBERRIES

340g gooseberries, topped & tailed

55g caster sugar

110ml elderflower cordial

ELDERFLOWER CREAM

285ml double cream

4 tablespoons gooseberry poaching liquid

This is one of my favourite early summer puddings. Gooseberries vary in sweetness, so do taste them in case you would like to add more or less sugar. Before you bake this cake, remove the top oven-shelf, as the meringue does rise up during baking (and then it falls back down again as it cools). The cake is ready when a skewer inserted into the middle comes out clean and the meringue is crisp.

Preheat the oven to 1600 fan/Gas 4 and line a 23cm springform cake tin with baking parchment.

Sift the flour and baking powder into a large bowl. In a separate bowl, beat together the butter, sugar and lemon zest until pale and fluffy. Beat in the egg yolks, one at a time, mixing well between each addition. Stir in the milk and then fold in the flour and baking powder. Fold the gooseberries through and spoon the mixture into the prepared tin. Level out with a spatula.

Whisk the egg whites in a clean bowl until stiff and then sift in the icing sugar a spoonful at a time, whisking until the meringue is really stiff and glossy. Spoon this over the cake.

Bake the cake in the middle of the oven for 1 hour and 15 minutes until a skewer inserted into the centre comes out clean and the meringue is crisp. Leave to cool completely in the tin.

Meanwhile, make the poached gooseberries. Put the gooseberries, caster sugar and elderflower cordial into a saucepan set over a medium heat. Once the sugar has dissolved, turn up the heat and cook for 3-4 minutes until the gooseberries are soft but still holding their shape. Transfer to a bowl with the poaching liquid to cool completely.

Next, make the elderflower cream. Whisk the cream with the gooseberry poaching liquid until it holds its shape.

To assemble, remove the cake from the tin and peel the baking parchment off from underneath. Spread the cream over the top and spoon over the poached gooseberries.

Recipes taken from The Irish Bakery by Cherie Denham, published by Montgomery Press. Photography by Andrew Montgomery.

Your family run Fine Food and Wine Emporium

……….and there is so much more in store. Our famous store on Leyburn Market Place has evolved over 150 years and 5 generations of Campbell’s to offer

We offer stress free access to a vast range of different products and mouth-watering surprises such as:

• A range of own-label and every day groceries

• Innovative products from start-ups and artisans

• Succulent local meat from ‘Dales’ farmers

• National and international delicacies on a rst-class delicatessen counter

• An extensive choice of artisan and mainstream cheeses from around the world

•A range of ready meals created by our butchers

• An unrivalled selection of worldwide wines and spirits

• Beer and spirits from craft breweries and distillers

FARM TO TABLE

Cook and eat your way to the good life with these simple seasonal dishes by farmer Julius Roberts

a harmony of flavour and utter bliss

NECTARINE, MOZZARELLA AND BASIL

The beauty of this dish lies in its simplicity and all boils down to the quality of one ingredient – the nectarines. Biting into a ripe nectarine is nothing short of sheer joy: it should burst with juice and have the most glorious texture. Basil used in vast quantities, the sweet nectarine singing with vinegar, the luxuriousness of mozzarella and gentle spice of rocket and nasturtium. It’s a harmony of flavour and utter bliss.

SERVES 4

4 perfectly ripe nectarines

4 balls of great mozzarella

a large bunch of fresh basil

(think of it as a lettuce)

a small handful of spicy leaves –rocket, nasturtium flowers or Japanese mustards

1–2 tbsp really light and fruity vinegar

1/2 lemon

a generous glug of olive oil, about 3 tbsp salt and pepper to taste

Cut the nectarines in half around the stone, following the groove of the fruit. Twist each half and they should easily come away, as should the stone. If this is difficult, it’s a sign they’re not quite ripe. Cut the nectarine halves into jaunty chunks and place in a bowl, then roughly tear in the mozzarella. Add the basil leaves, spicy leaves, a little squeeze of lemon juice, a generous glug of olive oil and a splash of vinegar. Please, with flavours so delicate, don’t go drowning this lovely salad in a throat-stripping vinegar. With simple food, the quality of your ingredients is ever more important. Go gently and find the perfect balance.

Season well with salt and pepper, then gently toss the salad a few times to distribute the dressing. Have a taste, get that perfect mouthful of basil, nectarine and mozzarella, and adjust the seasoning as necessary. Serve immediately – this does not want to hang around.

it ’s the sauce of this chicken that really sets it apart

EPIC TARRAGON ROAST CHICKEN

A great roast chicken is one of life’s great pleasures. There are three keys to a good roast chicken . . . juicy meat, brown salty skin and most importantly a ton of sauce. And it’s the sauce of this chicken that really sets it apart: handfuls of tarragon, lashings of cream and a proper dollop of mustard, which when combined with the cooking juices, garlic and wine creates a truly epic mouthful.

SERVES 5

1 organic chicken

3 tbsp olive oil

1 whole head of garlic

250ml quality double cream a 20g bunch of fresh tarragon, stalks removed, roughly chopped

1 large heaped tbsp Dijon mustard

a glass of dry white wine salt and pepper to taste

Preheat your oven to 2200C fan and start by spatchcocking the chicken. To do this, turn it over and cut along one side of the spine from the tail to the neck. Then turn it over, open out the two sides and press down hard to flatten it. Your butcher will gladly do this for you. Lay the chicken in a large, high-sided roasting tray, season generously with salt on both sides and leave for an hour at room temperature so it loses the chill of the fridge.

When ready, generously drizzle the skin with olive oil and work it into all the nooks and crannies. Smash the head of garlic and hide the cloves underneath the chicken, then roast in the oven for 20–30 minutes, until the skin begins to turn golden brown. Meanwhile, mix the cream, tarragon and mustard in a bowl and season well with salt and pepper. After 20–30 minutes, turn the oven down to 1400C fan, take out the chicken and pour a generous glass of white wine into the tray. Then pour the tarragon cream all over the chicken and place back in the oven for 30–40 minutes until it’s ready. To judge when it’s cooked, I check the deepest part of the thigh with a temperature probe, looking for 65–700C. If you don’t have one, prod this point with a skewer and ensure the juices run clear. At this point, remove from the oven and leave to rest for 15 minutes, covered loosely with a bit of foil. Carve straight into the tray and serve as you like, with lots of the sauce, garlic and a zingy green salad.

these things are easier than they seem

COFFEE SEMIFREDDO WITH SALTED CARAMEL PISTACHIOS

This is an absolute showstopper of a dish. Semifreddo is a genius Italian no-churn ice cream – you just whisk together a silky mousse and freeze it. This one is rich with coffee and vanilla, and studded with salted caramel pistachios. It might seem like a complex recipe at first glance, and you do need to make a caramel, but these things are easier than they seem.

SERVES 8-10

FOR THE CARAMELISED PISTACHIOS

100g pistachios (ideally with the skins removed)

100g caster sugar a good pinch of flaky salt

FOR THE SEMIFREDDO

5 egg whites

200g caster sugar

1 vanilla pod

300ml double cream

30ml cold, strong espresso (or some really strong, thick coffee)

Preheat your oven to 1800C fan and line a baking tray with a silicone mat or baking parchment. Toast the pistachios for about 10 minutes, until crisp and crunchy. They burn easily, so set a timer. While the nuts are toasting, pour the 100g of sugar into a wide pan, ideally a silver-coloured pan so you can see the colour of the caramel as it changes. Shake the sugar about so it spreads evenly and place the pan on a medium-high heat. The sugar will begin to melt at the edges and then spread inwards – it’s tempting to give it a stir and help it melt evenly, but don’t, or it will crystallise. You can give the pan a shimmy and a shake, just no stirring. Watch the colour: at first it will be translucent, then it will begin to caramelise and darken. You’re looking for a reddish colour.

When the caramel is ready, turn off the heat and pour in the nuts while they’re still hot. Having the nuts hot gives you time to stir them through the caramel without it setting too quickly. Add a generous pinch of flaky salt and mix with a spatula to completely coat them in the caramel, then quickly pour on to the lined tray and leave to cool. When set, bash with a rolling pin to break apart the caramelised nuts – don’t turn them to dust, but you don’t want the chunks too big either. Instead of great big clumps, you’re looking for individual nuts and halves.

continued >

COFFEE SEMIFREDDO WITH SALTED CARAMEL PISTACHIOS

>continued

From here, the hard work is done and it’s plain sailing. Grab a terrine dish or bread tin, roughly 25cm x 10cm, and line it with two or three sheets of cling film – this is vital in getting the semifreddo out later on. Whisk the egg whites in a scrupulously clean bowl until they form stiff peaks. I like to do this by hand with a balloon whisk. The thing with egg whites is that you can overwhisk them, where they go so stiff that they’re actually quite hard and almost brittle, which makes the foam tricky to stir through the cream and leaves clumps. You are looking for a silky foaminess that still has movement; if you lift up your whisk it should leave a spike that folds over itself, not a stiff foam that has gone too hard. If you’re using a machine, keep a very clear eye on it and the minute the eggs form a trail that leaves that curled spike, they are ready. At this stage, add the sugar little by little while whisking continuously to create a lovely and light meringue. In a separate bowl, scrape out the vanilla pod and add to the double cream, then whip until it thickens and again leaves little ribbons behind the whisk. I feel like I may have made this sound scary, but don’t let this put you off, you’re just whisking something, it’s easy. All I’m saying is that there is a perfect texture to aim for and it’s better to be under than over.

Carefully fold the pistachios and coffee into the cream, then fold the meringue into the mixture using a spatula. Do this all slowly, little by little, trying to retain as much air as possible. Pour into your prepared dish, fold over the cling film and place in the freezer until it sets. I find it takes at least 6–8 hours and is best made the night before.

To serve, simply turn the semifreddo out of the mould, peel off the cling film and slice thickly on a breadboard. Quickly wrap any leftovers back up and place in the freezer for a much-needed boost after a long day.

Recipes taken from The Farm Table by Julius Roberts, published by Ebury Press, £27. Photography by Elena Heatherwick.

LET'S DO SUPPER

Whether you're cooking for supper or a hungry crowd, these recipes are perfect for sunshine days

Wild Green Gnudi and Sage Butter

The real joy of gnudi is how simple they are to make. No faffing around making and rolling pasta dough, just a soft, ricotta-based mix. These need to be made the day before you want to serve them, as they will firm up overnight in the refrigerator.

SERVES 4-6 MAKES AROUND 22 BALLS

1 bunch of spinach/chard/wild greens

good pinch of salt, plus extra for the cooking water

500g fresh sheep’s milk ricotta

70g Parmesan, grated grated zest of 1 small lemon good pinch of grated nutmeg around 700g semola (semolina), to coat (you can sieve and reuse this afterwards for making pasta, etc.)

40g pecorino, grated, to serve For the sage butter 150g butter a few sage leaves pinch of salt

First cook the greens in a large pan of salted water until tender (mere seconds), then drain them well. Allow to cool. When cool, use your hands to squeeze them well, removing any excess liquid. Chop them roughly with a knife (you can blitz them in a blender, if you prefer) and set aside.

Place the ricotta in a large bowl and add the freshly grated Parmesan, lemon zest, nutmeg and salt along with your chopped greens. Mix it all together, either with a fork or your hands. Taste for seasoning and adjust accordingly. Pour a generous layer (2.5 cm deep) of fine semolina into a large tray (pan) with deep sides. With clean hands, take small walnutsize amounts of the mixture and roll them to form perfect spheres. Place them in the semolina and roll well so that they have an even coating.

Space the balls evenly over the tray and make sure each is well coated in semolina: you should not be able to see any white ricotta at all. Place in the refrigerator overnight, still on their bed of semolina.

The next day, turn the balls over and roll them briefly in your hands again to remove excess semolina. They should be nice and firm and evenly coated.

Bring a deep pan of well-salted water to the boil and gently drop in your gnudi. After a minute or two they should bob to the surface. Carefully lift them out with a slotted spoon and set aside. Meanwhile, make your sauce. Melt the butter, then add the sage leaves and stir over a low heat. Add the salt and a splash of the gnudi cooking water and stir until you have a smooth sauce. Serve the sage butter with the gnudi, with grated pecorino on top.

Herb and Anchovy Slow-Roasted Shoulder of Lamb

This season provides the perfect marinade, with all of the wild herbs that proliferate in the hedges. You can adjust the marinade according to what you can find, but garlic, fennel, lemon and anchovies are fundamental.

SERVES 4-6

1 x 1.5kg shoulder of lamb

2 glasses dry white wine (I use Vernaccia)

For the herb paste

2 garlic cloves

a few sprigs of rosemary

a few handfuls of soft and/or wild herbs (I use a mixture of wild fennel, parsley, wild garlic and mint)

6 anchovy fillets

3 tablespoons olive oil

grated zest of 1 lemon and juice of 1⁄2 good pinch of salt

Make the herb paste by placing all of the ingredients in a blender and blitzing to a green pulp. Taste and check for seasoning, adding more salt if necessary. It needs to be highly flavoured.

Prod the lamb with a sharp knife to pierce the skin and help the herb paste enter into the meat, then rub the paste all over the top and bottom of the shoulder.

Preheat the oven to 200°C/Gas 6.

Roast the lamb for 30 minutes, then pour into the roasting tray a good couple of glasses of dry white wine and cover with foil.

Turn the oven down to 160°C/Gas 3 and continue to roast for another 21⁄2–3 hours until the meat falls away from the bone.

Serve with roast vegetables and a simple shaved fennel salad, dressed with good olive oil, salt and lemon juice.

Strawberry Tiramisù

This is an homage to both trifle and tiramisù. If you prefer to keep it non- alcoholic, just use the fresh fruit juice to dip the savoiardi in.

Choose a container to suit your wishes. You can make this in a trifle bowl to serve in scoops, in individual glasses, or in a gratin dish to serve in squares (or scoops).

Whisk the egg yolks with 100g of the sugar and the vanilla (if using) until thick and mousse-like.

Wash, hull and halve the strawberries. Marinate them in the remaining sugar and the citrus juices plus the glass of Moscato. Set aside for 10 minutes while you finish the cream. Add the mascarpone to the yolks and continue whisking until you have a smooth, pale-primrose cream.

In a separate bowl, whisk the egg whites until you have soft peaks.

Fold the whites into the mascarpone mixture and mix gently until smooth.

Delicately dampen and dunk the savoiardi biscuits into the (now abundant) liquid from the strawberries and then begin layering. Start with a layer of soaked biscuits, then decorate with halved strawberries, then a layer of the cream. Repeat. Place in the refrigerator to firm up (if you want to serve in neat slices) or serve as is, messily. Top with extra strawberries, lemon zest, mint sprigs, or as you see fit.

SERVES 6-8

3 eggs, separated 150g sugar a scrape of vanilla seeds or a drop of vanilla extract (optional)

500g strawberries, plus extra to serve juice of 1 orange juice of 1 lemon, plus a little zest to serve

1 glass of Moscato (or sweet wine)

500g mascarpone 26–30 savoiardi biscuits mint sprigs, to serve (optional)

Recipes taken from Wild Figs and Fennel by Letitia Clark, published by Hardie Grant (£30).

Photography by Charlotte Bland.

Dine

on the swinton estate

Chef’s Table by Josh Barnes

An unforgettable culinary experience of incredible food and drink served by Michelin-trained, award-winning chef Josh Barnes.

Samuel’s Restaurant

Enjoy a new classic British dining experience in refurbished Samuel’s Restaurant. Open Wednesday to Saturday evening and Sunday for a sumptuous Yorkshire lunch.

The Terrace Restaurant & Bar

From small plates to sharing feasts, The Terrace Restaurant & Bar o ers seasonal menus showcasing Estate produce with a fresh and modern twist.

Afternoon Tea in the Drawing Room

Enjoy beautiful delicacies from our pastry kitchen, locally sourced meats, local preserves, and perhaps a glass of champagne, for an extra special occasion.

Hermès

ermès is one of the world’s most famous luxury shopping brands. The company’s Birkin bag and Hermès Carré scarf – both of which, like all Hermès products, combine exquisite design, painstaking craftsmanship and the finest materials – are truly iconic accessories.

Many of us would flinch at the expense of buying a new Hermès bag or scarf, but buying at auction gives everyone the chance to own a piece of fashion history for a fraction of the price, says Sarah White, head of the Fashion, Costume & Textiles Department at Tennants Auctioneers in Leyburn.

Hermès was established in Paris in 1837 by Thierry Hermès, Sarah explains. The business began life as a harness workshop supplying the European nobility before moving into saddlery and associated leather goods.

Hermès made its first leather handbag in 1922 after the wife of Thierry’s grandson, Émile-Maurice Hermès, complained that she couldn’t find a bag that she liked. Soon after this the company began to concentrate exclusively on luxury lifestyle goods.

BAG LADIES

In 1955 what was to become known as the ‘Kelly’ bag received a huge boost in popularity when Grace Kelly used it to hide her pregnancy whilst filming To Catch a Thief. And in 1984 it was another actress, Jane Birkin, whose complaints about the shortcomings of her current handbag allegedly inspired the creation of the spacious rectangular holdall that now bears her name.

As for the famous Hermès Carré scarf, it was introduced in 1937, designed as a woodblock print by Émile-Maurice Hermès’ son-in-law, Robert Dumas.

Hermès Evelyne blue leather

circa 2010. Sold for £1,200.

Birkin bag, circa 2007. Sold for £6,000.

Genuine Hermès scarves are made from a very specific kind of silk that will hold its shape and not slip when you tie it.

for £260.

Opposite Hermès ‘Robe De Sar’

designed by F Manlik. Sold for £205.

silk scarf,

bag,

Hermès ‘Au Galop’ canvas tote beach bag, circa 2010. Sold

COLLECTED WORKS

“The company’s elegant scarves soon attracted the attention of Parisian society, quickly becoming a musthave accessory,” says Sarah.

“Since then more than two thousand elaborate, colourful designs have been created, and the scarf has become a wardrobe staple for the rich and famous. Each year Hermès release two collections that mix classic designs based on their equestrian heritage and French history with witty and often very colourful contemporary patterns. Reprints of archived designs are issued each year too.

“The classic Carré scarf measures 90 x 90cm, and although today Hermès make a variety of sizes ranging from large shawls to the 20cm ‘nano’, it’s the Carré that everyone wants. You can wear it as a head shawl or tie it round your shoulders without it looking too big or too small.”

HANDS-ON

“Each scarf is engraved onto a screen for printing, a process that can take up to 750 hours. Most feature the artist’s signature and the title of the design somewhere in the pattern. Once printed, the hems of the scarves are hand-rolled and hand-stitched, a mark of the fine craftsmanship that goes into every piece.”

“Hermès bags are a frequent target for fakers. A few years ago fake bags were generally made of inferior quality leather, but nowadays reproductions are much more convincing, so buyers should take advice. If you’re selling and don’t have the original purchase receipt, then you’ll need to have your bag authenticated by a specialist.

“The scarves are also faked, but usually you can tell them apart by feel. Genuine Hermès scarves are made from a very specific kind of silk that will hold its shape and not slip when you tie it. The printing will be clear and crisp, and the edges of the scarf will be hand-rolled with a hand-stitched hem, a feature that the fakes don’t often have.”

And if you fall in love with Hermès, there’s a lot more to aspire to than just bags and scarves. Over the years the company has made a huge range of products, including belts, boots, wristwatches, clocks, and even ashtrays and shooting sticks. For most buyers, though, it’s the chance to wear a Hermès scarf or carry a Hermès bag without breaking the bank that draws them to the auction room.

For more information about Tennants Auctioneers, or to arrange a valuation, visit tennants.co.uk or call 01969 623780.

Hermès ‘Les Oiseaux Du Roy’ silk scarf, designed by Caty Latham.

Sold for £110.

Hermès ‘Charmes des Plages Normands’ silk scarf, designed by Loïc Dubigeon.

Sold for £165.

GORGEOUS GETAWAYS

INSPIRING ITALY

If you value your personal space but would also like the opportunity to socialise with fellow travellers when the urge takes you, you’ll be pleased to know that there are plenty of ‘solo traveller’ tours specifically designed for people like you.

With a room all to yourself and a dedicated tour manager to give you as much or as little advice as you want, you get the best of both worlds: freedom to explore, plus support when you need it.

Nowadays you can take a ‘solo traveller’ tour to pretty much any corner of the globe, but if you fancy a short-haul getaway this autumn, then Italy is a great choice. The weather’s still great but the main tourist season is over, so prices are lower.

For a cracking combination of fabulous scenery and cultural engagement, how about a ‘walk and discover’

Do you prefer your own company, or would you prefer to mingle with likeminded travellers? There are options to suit everyone.

holiday that takes you to the spectacular Amalfi coast and around the Bay of Naples, taking in picturesque Sorrento and the island of Capri? History lovers will jump at the chance to visit the ruins of Pompeii and Herculaneum to discover what life was like in 79AD, shortly before the two cities were entombed in volcanic ash.

If that doesn’t suit, how about Tuscany? Or the sundrenched island of Sicily? Or the Italian lakes? And if you simply can’t decide, pop into the Travel Lounge and have a chat.

If you’re travelling as a couple or a small group, an escorted tour is a great way to tick off ‘bucket list’ destinations without the stress and hassle of sorting out travel arrangements for yourself. As with ‘solo traveller’ holidays, there are exciting options for adventure in virtually any part of the world. Here are three of them.

GORGEOUS GETAWAYS

MUST-SEE MARRAKESH

Marrakesh, the fourth largest city in Morocco, lies at the foot of the snow-capped Atlas mountains. This ancient, ochre-walled city, with its bustling medieval medina, labyrinthine alleys, atmospheric souks and colourful gardens, is home to some exquisite examples of traditional Moorish architecture, including the famous Saadian Tombs.

Equally unforgettable is Jemaa el-Fnaa square, one of the liveliest and most enthralling public spaces in Africa, a kaleidoscopic whirl of stalls, Berber storytellers, dancers, magicians and peddlers of traditional medicines.

Side excursions include visits to the delightful coastal town of Essaouira, whose tranquil squares and perfectly preserved streets are lined with whitewashed houses and pavement cafes, and to the foothills of the Atlas mountains, whose rugged peaks soar to a height of nearly 14,000 feet.

INDIAN OCEAN ODYSSEY

Combine a trip to the stunning island of Sri Lanka, the ‘Pearl of the Indian Ocean’, with an exploration of some of the lush equatorial atolls that make up the Maldives, the smallest nation in Asia.

On your tour of Sri Lanka you can visit a number of UNESCO world heritage sites including the Golden Temple of Dambulla, the sacred city of Kandy and Sigiriya, a jaw-dropping ancient rock fortress decorated with colourful frescoes and the remains of an enormous carved stone lion. And what trip to the island formerly known as Ceylon would be complete without a tour of the local tea plantations?

In the Maldives you can relax on remote beaches or don a snorkel to take a close look at the region’s wealth of fascinating marine life.

MAGICAL MEXICO

Mexico is a country with plenty of attractions to beguile the first-time visitor. It offers everything from lush jungles and palm-studded beaches to colourful colonial cities and awe-inspiring Aztec temples – not to mention the country’s famously fiery food.

A typical escorted trip will start in Mexico City, a vibrant cultural melting pot where modern city life sits seamlessly alongside traces of ancient civilisations.

From Mexico City, the ruins of the ancient city of Teotihuacan make an easy day trip. At its zenith, some 2,000 years ago, it was the largest city in the Americas. One of the most memorable things you can do on a visit to Teotihuacan is to climb the magnificent 70-metre-high Sun Pyramid and enjoy the breathtaking views from its summit.

Other highlights of a trip to Mexico include visits to Puebla, a UNESCO World Heritage Site and one of Mexico’s best-preserved Spanish colonial treasures, and the nearby Cholula archaeological complex. There’s also the handsome and colourful city of Oaxaca, another World Heritage Site and a centre for the still-thriving Zapotec and Mixtec cultures.

Then there’s the Spanish colonial town of San Cristobal, not far from which are the dramatic Sumidero Canyon and the indigenous villages of San Juan Chamula and Zinacantan, whose locals still maintain a centuries-old lifestyle that combines Catholic and Mayan beliefs. And of course there’s more, far more besides… But for full details you’ll need to get in touch with The Travel Lounge and have a word with the team!

The Travel Lounge is at 11 Market Place, Bedale. Call 01677 427358 or email sales@thetravellounge.co.uk

THE TRAVEL LOUNGE IS RENOWNED FOR ITS EXCELLENT SERVICE AND COMPETITIVE PRICES.

Our friendly expert team is second to none and uses their extensive knowledge to create the perfect holiday, just for you.

Our in-depth experience and proven high levels of service are supported by the financial security of being fully ABTA-bonded.

DALESDIARY

Swinton Park Estate

Masham, Ripon, HG4 4JH 01765 680900 swintonestate.com

Father’s Day at the Deer House

Sunday 16th June

This Father’s Day, treat the important men in your life to a special Afternoon Tea experience at the Deer House, overlooking the stunning Deer Park. Teatime treats will be served from 12 noon until 5pm. Due to high demand, please book in advance.

Swim Clinic Retreat

8th - 9th July / 16th - 17th September

Looking to perfect your front crawl? Swim Clinic Retreat offers just that!

Over the course of two days, you will learn to perfect your front crawl technique, increase your speed and improve your endurance. The course is suitable for any swimmer – from a virtual novice at front crawl, to a triathlon/ironman hopeful.

Taught by Salim Ahmed, founder of SwimLab, you’ll explore a unique ‘seven-point methodology’ that teaches swimming as a ‘performance art’.

Celebrate Wimbledon on the Swinton Estate

Saturday 13th July

Our fabulous Pub in the Park ‘pop up’ dining experience at the Deer House on the Swinton Estate. The perfect place to gather family and friends for a relaxed lunch or evening nestled in Swinton’s stunning parkland, taking in the stunning views. Our Swinton bar will be at the ready, and we’ll also have our lawn games out and a little live music to perfect the vibe.

Rosé at The Terrace

Every day until 31st August

Returning once again for 2024, the Swinton Rosé Bar in The Terrace Gardens at the Terrace Restaurant and Bar offers a fabulous selection of rosé wines from Château la Gordonne in Provence and Champagne Pommery Brut Rosé Champagne NV – an exquisite pale pink champagne affectionately nicknamed la Dame aux Roses (the Lady of the Roses).

The beautiful Terrace Gardens offer the perfect backdrop (and veritable sun-trap) to savour these gorgeous summer drinks. Pop by for a glass or a leisurely afternoon or evening sharing a bottle – and some perfectly paired nibbles. No booking required.

Summer Cookery Courses

Throughout June, July and August

For mini chefs and grown-ups alike! Brush up on your cookery skills with either a half or full day’s cookery masterclass, led by our talented Swinton Estate chefs. Choose from a myriad of fabulous courses, from French Brasserie and Middle Eastern Cuisine, to Artisan Breadmaking and our ever-popular Cooking on Fire, which is back during the summer months.

Kiplin Hall & Gardens

Near Scorton, Richmond, DL10 6AT

01748 818178 kiplinhall.co.uk

Open 6 days a week (closed on Thursdays)

Buckets of Fun – Summer

Friday 19th July – Wednesday 4th September

Discover buckets of fun activities hiding in the grounds of Kiplin this summer. Play games, explore trails, learn, and laugh as a family in the fresh air. Included with admission.

Musical Mondays with Story Craft Theatre

Monday 29th July Kiplin Story

Monday 5th August Pirate Party

Monday 12th August Kiplin Story

Monday 19th August Pirate Party

Outdoor family theatre, crafts and trails. Included with admission.

The HandleBards present The Comedy of Errors

Thursday 15th August, 7pm

Outdoor Shakespeare Theatre. Ticketed event.

Forage Box

Thursday 12th September, 11am – 4pm

Walking workshop with foraging expert and foraged feast tasting. Ticketed event £70.00.

History Wardrobe presents Ladies of Leisure

Thursday 26th September, 7pm

Pleasures and Pastimes in Jane Austen’s Era, talk. Ticketed event, £20.

Wensleydale Railway

Leeming Bar, North Yorkshire DL7 9AR

01677 425805 wensleydale-railway.co.uk

Yorkshire Day Tea Train

Sunday 28th July, 2.30pm

Make this Yorkshire Day a truly memorable one with our Yorkshire Ploughman’s afternoon tea served on delicate vintage china, with unlimited tea and coffee. Your experience will begin with a glass of Prosecco upon arrival, and then all you need to do is sit back and enjoy a scenic journey through the Yorkshire Dales whilst being served delicious food at your table in one of our heritage carriages! The heritage diesel-hauled train departs Leeming Bar station on Sunday 28th July at 2.30pm and heads off to Leyburn. The journey lasts around two hours. Price £45 per head including lunch and travel.

Booking essential.

Summer Tea Train

Sunday 18th August, 2.30pm

Relax and enjoy a scrumptious summer afternoon tea served on delicate vintage china, with unlimited tea and coffee. Your experience will begin with a glass of Prosecco upon arrival, and then all you need to do is sit back and enjoy a scenic journey through the Yorkshire Dales whilst being served delicious food at your table in one of our heritage carriages! The heritage diesel-hauled train departs Leeming Bar station on Sunday 18th August at 2.30pm and heads off to Leyburn. The journey lasts around two hours. Price £45 per head including lunch and travel. Booking essential.

Better hearing starts at Hear & Now

info@hearandnowonline.co.uk www.hearandnowonline.co.uk

Himalayan Garden & Sculpture Park

The Hutts, Grewelthorpe, Ripon, HG4 3DA himalayangarden.com

Sculptures in the Landscape Exhibition 2024

18th April to Sunday 3rd November 2024

‘Sculpture in the Landscape’ exhibition is set alongside our permanent collection of 90 sculptures. Over 60 pieces of new sculpture will be on display through 2024 with artists coming from all over the UK.

Modern Calligraphy Workshop

Wednesday 26th June 2024  10am – 12.30pm

Learn how to write beautifully using ink with Sophie Roberts. Suitable for complete beginners, this class will teach you everything you need to know. After a brief introduction to the tools, you will start by practising shapes and strokes and then move on to letter forms, learning how to write each letter. By the end you will have started to do joined-up lettering. Sophie will be on hand to give you tips and techniques to improve and create your own unique style of lettering. All attendees will get a Calligraphy Starter Kit, including handouts, paper, pen and ink to use and take home, providing everything you need to start your calligraphy journey! Cost £50 per person (includes refreshment break with tea and biscuits). Booking essential: info@himalayangarden.com

Ceramics Poppy Workshop

Saturday 20th July 2024. 2-hour workshops at 10am –12noon, 1pm – 3pm

Join ceramicist Anna Whitehouse for a walk and talk about her 2022 poppy installation ‘Bursting From The Slumber’ before heading inside to customise your own unique trio of ceramic poppies for your own garden. Anna will take the poppies back to her studio to glaze, fire and assemble onto steel rods, returning them to the Himalayan Garden for your collection. Cost per workshop £65 per person. Limited places, booking essential, please email info@himalayangarden.com Please note, no refunds will be given if you cancel within 14 days of the event.

Masham Steam Engine Fair and Organ Rally

mashamsteamrally.com

20th and 21st July

57th Annual Rally

Come along and enjoy a fantastic weekend in Masham. Admire every type of machinery from steam engines to vintage agricultural vehicles. There is a wide range of entertainment including rural crafts, funfair and rides. Tickets are now available at mashamsteamrally.com

37th Masham Sheep Fair

28th – 29th September from 10am

Masham boasts one of the largest and finest market squares in England. The popular fair not only raises money for charity but also fills the town with fun and entertainment. Events include an actionpacked programme from sheep showing, craft market, fleece stalls, hand bell ringers, sheep dog demonstrations, art exhibitions and much more. Further details from Mrs Susan Cunliffe-Listersusancunliffelister@icloud.com

Entry forms from Broadley’s, 3-5 Market Place, Masham, Ripon, North Yorkshire, HG4 4DZ All proceeds go to Yorkshire charities.

ORKSHIRE BEER EXPERIENCE

LOCATED IN THE HEART OF MASHAM

BREWERY TOURS BAA...R & KITCHEN SHEEPY SHOP

Want to know more? Join one of our famous brewery tours! Our passionate tour guides know Black Sheep inside and out, and will talk you through the history and art of brewing whilst shepherding you through our unique brewhouse. Naturally, the tour ends at the bar for a tasting of our range!

TO BOOK A TOUR WITH US, EITHER GIVE US A CALL OR VISIT THE BREWERY AHEAD OF TIME.

Brewery tours can not be booked via our website.

There’s no better place to drink our beer than direct from the source! Naturally we serve the full range of Black Sheep cask, keg and bottled beers, ciders and spirits!

While you’re here, you might as well stock up! Our shop features:

Grab a table and choose from our diverse menu of locally-sourced Yorkshire pub classics – a few of which feature our beer! Our menu features something for everyone, and as you might have guessed, all pairs excellently with our beer range!

Yore Mill Craft Shop and Gallery

Church Bank, Aysgarth, DL8 3SR 01969 662829

yoremillcraftshopandgallery.co.uk

Colours of the Dale. An exhibition of new work by Julie Edwardson

Monday 27th May – Saturday 27th July

Living in Aysgarth, Wensleydale, Julie is fascinated by the effects of light through the trees and reflecting off water, diffused light through leaves, and the reflection of light onto branches overhanging the river.

Tunnels of overhanging trees create magical worlds. Roots and branches that have been undercut by the powerful water create gothic twists and turns like unravelling Celtic knots.

Julie records memories of what has been seen, felt, and experienced, using emotional colour that responds to the feelings and sensations of being immersed in this spectacular landscape.

Julie works in oils and acrylic paint.

Green Howards Museum

Trinity Church Square, Richmond, DL10 4QN 01748 826561 greenhowards.org.uk

Monday to Saturday 10am to 4.30pm

Special Exhibition: D Day

Monday 6th May – Friday 20th December

The only Victoria Cross awarded on D Day, 6th June 1944, was awarded to a Green Howards soldier, Company Sergeant Major Stan Hollis. We tell the story of that momentous event through the experiences of some of the 2,000 Green Howards soldiers who were part of the Normandy campaign. See the Hollis VC in the museum’s medal room.

Family History Drop-In Days

22nd June and 3rd August

Get your family history research started with guidance from our Specialist Researcher, Steve Erskine. In these toolbox events, there’s hints and tips for searching military records and interpreting official documents to help build your research skills.

Museum Talk

From Normandy to the Elbe

Thursday 11th July

In our Museum Talk, From Normandy to the Elbe, we tell the story of what happened to the Green Howards after D-Day. From the beaches of Normandy, through Belgium and Holland, and on to the Elbe River just south of Hamburg in Germany, the Green Howards saw major action as a vital part of the vanguard who started the task of building a new world.

Book Launch The Green Howards in the Great War

Saturday 27th July

We’re delighted to be hosting military historian John Sheen as he launches his new book on the role of the 8th & 9th Battalions Green Howards on the Somme, at Ypres, and in Italy in World War I.

The Northern Antiques Fair

The Garden Rooms at Tennants, Harmby Road, Leyburn, North Yorkshire DL8 5SG

Thursday 26th – Sunday 29th September

With an inspiring line-up of specialist antiques dealers, The Northern Antiques Fair is to be held at The Garden Rooms at Tennants, Leyburn, North Yorkshire DL8 5SG for the fourth time from Thursday 26th to Sunday 29th September 2024.

Particular highlights include drawings by Harold Riley (1934-2023) of L S Lowry, a friend since his student days, a hugely decorative Windsor chair, a Parkinson & Frodsham carriage clock, a pair of plaster angel wall-mounted plaques originally owned by the 6th Duke of Devonshire, an incredibly rare map of the United Kingdom by Dutch cartographer Johannes Blaeu from 1659, and much more.

This prestigious event has been running since 1951, firstly in Harrogate and for the last three years at The Garden Rooms at Tennants. The fair has established a very loyal following over the years with many happy returning exhibitors as well as a sprinkling of new faces, namely Peter Bunting Antiques from Derbyshire and Rastall Art from the Cotswolds.

Dealers based in the North of England take advantage of the fair having a national reputation while attracting visitors from far and wide, including Carnes Fine Art, Howell 1870, and Solo Antiques from Lancashire, and Ellis Fine Art, Reed Fine Art, Hispanic Antiques, Mark Buckley Antiques, and Walker Galleries from Yorkshire as well as Highland Antiques and Billy Rae

CHARTERED SURVEYORS • ESTATE AGENTS • PROPERTY AUCTIONEERS • VALUERS • LAND AGENTS

PENNINE VIEW, HARMBY

A charming three bedroom terraced cottage in an accessible village location enjoying views of Middleham moor and Penhill.

Guide Price: £195,000

WESLEY COTTAGE, CASTLE BOLTON

A beautifully appointed two-bedroom cottage in an historic village location.

Guide Price: £285,000

KIRKBY HOUSE, 4 ASHFIELD CLOSE, CONSTABLE BURTON

A spacious four bedroom semi-detached house with gardens, garaging & parking in a popular cul-de-sac location.

Guide Price: £395,000

CALVERTS NOOK, GAYLE

A delightful two bedroom cottage currently run as a holiday let in a popular village location close to Hawes.

Guide Price: £250,000

ARKLE COTTAGE, MIDDLEHAM

An immaculate and well-presented character property with three bedrooms and low maintenance gardens within the popular town of Middleham.

Guide Price: Offers in Excess of £350,000

WILLOW GARTH, LEYBURN

An immaculate detached period property with three double bedrooms, garden and off-road parking in the centre of Leyburn.

Guide Price: £425,000

CHARTERED SURVEYORS • ESTATE AGENTS • PROPERTY AUCTIONEERS • VALUERS • LAND AGENTS

HARGILL, SWINITHWAITE

A detached three-bedroom house with good sized gardens, garaging and off road parking in an accessible village location.

Guide Price: £425,000

THE WARREN, CARPERBY

A deceptively spacious three-bedroom character property in a rural edge of village location with gardens and off-road parking.

Guide Price: Offers in Excess of £495,000

THE GRANGE, GREAT AYTON

A stunning three storey family home with large gardens, double garage, outbuildings and a workshop.

Guide Price: £950,000

YOREDALE COTTAGE, THORNTON RUST

An attractive Grade II listed character property with three double bedrooms and a cottage style garden.

Guide Price Range: £475,000 - £500,000

STOCKS HOUSE, BAINBRIDGE

A substantial semi-detached house with five double bedrooms and gardens extending to the River Bain.

Guide Price: Offers in Excess of £525,000

SOMERSET HOUSE FARM, INGLEBY ARNCLIFFE

A very well presented four bedroom house with two bedroom annexe, a triple garage, large gardens and a grass paddock extending to 2.5 Acres.

Guide Price: £950,000

Home Truths

Can you protect the family home if you or a loved one goes into care? Alex Spurr of Clark Willis Solicitors talks us through a tricky issue.

property is most people’s biggest asset. And home owners are understandably keen to explore ways to protect their property for future generations rather than see it sold off to fund care costs.

Using will writing and careful estate planning it’s possible to minimise the impact of residential care fees on the family home and other assets, says Alex Spurr of Clark Willis Solicitors. There are many factors to consider, though, so it’s important to take specialist legal advice.

THE COST OF CARING

As things currently stand, explains Alex, if you require residential care and have savings worth over £23,250, then your local authority won’t give you any financial help and you will be required to pay the full cost of your care. The average cost of residential care is between £1,000 and £1,500 per week.

If you request help with funding, the local authority will carry out a means-tested financial assessment. If you have savings of between £23,500 and £14,250, then the local authority will make a contribution, and below £14,250, it will meet the full cost of your care. The thresholds are based on solely owned assets plus 50% of any jointly owned assets, and any personal income is also taken into consideration.

After an initial twelve-week period during which it is disregarded, a residential property, or the share of a residential property that is owned jointly with another person, will also be included in the financial assessment – unless an exemption, such as the fact that a partner or spouse is still living in the property, applies.

LOST PROPERTY?

If a property has to be taken into account in the payment of residential fees, then it can either be sold or a deferred payment agreement entered into with the local authority. However, interest is payable to the local authority on outstanding sums.

As we’ve already indicated, property and assets can be protected by will writing and estate planning. However, it’s not always straightforward, so it’s vital to consult an experienced professional. Legislation enables the local authority, if they consider that a person has purposely deprived themselves of an asset, to continue to include the value of that asset in the financial assessment and to pursue the return of that asset in the future if required.

Also, it’s worth considering that the flip side of successfully protecting an asset from being used to fund residential care is that if local authority funding is granted, the quality and location of the care received may not be ideal.

This is another reason why people should take expert legal advice to ensure they are fully aware of the circumstances regarding paying for care and the care system, especially if the conversation has been initiated by children who would ultimately stand to benefit financially.

WHERE THERE’S A WILL…

Let’s consider an example of using will writing to safeguard an element of the property from residential care costs. Traditionally partners would leave their entire estate, including their share in the property, to a partner or spouse in the event of their death. But if the partner or spouse themselves required residential care in the future, then, because they owned all of the property, the property in its entirety could be used to fund care. This would mean that in a worst-case scenario the intended beneficiaries after both partners’ deaths would only inherit the £14,250 bottom threshold.

Simply amending wills to leave the respective 50% interest in the property on trust for the surviving partner for the remainder of their lifetime, then stipulating that it passes to the ultimate beneficiaries following the partner’s death, will mean that if the surviving partner were to require care, 50% of the property would be safeguarded for the ultimate beneficiaries, together with the £14,250 bottom threshold.

This would have a considerable financial benefit for the ultimate beneficiaries without having any direct impact on the surviving partner or spouse.

Using will writing and careful estate planning, it’s possible to minimise the impact

As will have become clear, the issue of protecting property and assets for future generations is already a complex one. What’s more, the regulations – and the way that local authorities interpret them – will quite likely change in the future, so you will definitely need a solicitor who specialises in these issues to help guide you through the minefield.

Clark Willis Solicitors have offices in Darlington and Northallerton. For more details visit clarkwillis.com or call 0800 0315450.

The Bay Horse, Ravensworth

Bear Cottage, Hawes

The Blue Lion Inn, East Witton

Booths, Ripon

Campbell’s of Leyburn

The Cheese Press, Richmond

The Co-op, Masham

Dovetail Interiors, Bedale

Fairhursts, Swinithwaite

The Greengrocer, Bedale

The Green Howards Museum, Richmond

Holme Design, Bedale

Kiplin Hall, Richmond

Lewis and Cooper, Northallerton

Mainsgill Farm Shop, Richmond

Mill Close Farm Shop, Hackforth

Milners of Leyburn

Northallerton Tourist

Information Centre

Pippin & Purdey, Bedale

Ripon Walled Garden

Rosemary & Twine, Leyburn

Sanderson & Co, Leyburn

The Station, Richmond

Stoneygate Farm Shop, Richmond

Tennants of Leyburn

Thorp Perrow Arboretum, Bedale

The Travel Lounge, Bedale

Wonky Tree Bookshop, Leyburn

Yorkshire Hideaways, Leyburn See

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Britannia Movers

Britannia Devereux are experts in domestic and commercial removals and storage; we can handle the complexities of packing, removal, storage and reinstallation of home contents, furniture and most other items or equipment. For more information please contact the office.

Devereux Transport

With over 75 years in the industry Devereux has grown from modest roots to become one of the UK's leading haulage firms. Based in Teesside, the UK’s largest industrial zone and freeport, Devereux are ideally located to provide transport and logistics to all of the UK, with easy access to the main road links in the area.

ESTATE PLANNING

• Wills and probate

• Estate administration

• Powers of attorney

• Care home fees

• Tax planning

• Estate disputes

PROPERTY & RURAL LAW

• Property sales & purchases

• Landlord and tenants matters

• Agricultural land

• Leases and tenancies

• Rights of way

• Sporting rights & purchases

• Wind farms

FAMILY

• Adoption

• Separation & divorce

• Contact with children or grandchildren

• Civil partnership dissolution

Amid 20,000 acres of breathtaking countryside on the edge of the Yorkshire Dales, the Swinton Estate o ers a place to stay, play, dine, and rediscover wellness in a truly unique environment.

Cookery Courses at the Swinton Cookery School

Wild Swimming

Golf

Birds of Prey

Laser Clay Shooting

Dine

Cycling and Mountain Biking

Parklands and Gardens

Clay Pigeon Shooting

Relaxation at the Swinton Country Club

To Dine For

Great places to eat and stay in the beautiful Yorkshire Dales

The Old Deanery Ripon

Nestled within the enchanting town of Ripon, The Old Deanery stands as a magnificent Jacobean mansion, housing Yorkshire’s newest restaurant destination. The Old Deanery has opened its doors as an exclusive dining experience, with renowned chef Adam Jackson at the helm. The restaurant promises the pinnacle of culinary artistry, where fine dining becomes an exquisite journey through flavours.

theolddeanery.co.uk 01765 600003

The White Bear Masham

The White Bear’s talented chefs use locally sourced ingredients to create delicious seasonal dishes, and there’s an extensive wine list to complement the menu. You can enjoy your meal in the charming dining room or the traditional bar, with open fires creating a cosy atmosphere throughout.

whitebearmasham.co.uk 01765 689319

Tennants Garden Rooms Leyburn

The Garden Rooms Bistro offers exceptional food in a unique setting. The passionate kitchen brigade pride themselves on delivering beautifully crafted dishes using the best Yorkshire produce; each highly seasonal menu offers an affordable choice of classic and modern British food delivered with outstanding service in a comfortable and relaxed environment. tennantsgardenrooms.com 01969 621146

Stone House Hotel Sedbusk

This beautiful country house hotel near Hawes serves delicious classic dishes using locally sourced ingredients. Visitors are welcomed daily for a sumptuous evening meal in its intimate restaurant or for a light lunch, afternoon tea, or coffee and cake in its comfortable Oak Room.

stonehousehotel.co.uk 01969 667571

The Black Sheep Brewery Masham

Nowt fresher than a pint brewed 20 metres from the bar! Sample our award-winning range alongside our delicious menu of home-cooked pub classics. You can also see where the magic happens on a brewery tour and pick up takeaway beers and gifts from our ‘Sheepy’ shop. blacksheepbrewery.com 01765 680101

Swinton Estate Masham

From the award-winning, fine-dining experience in the grandeur of Samuel’s Restaurant to the more relaxed AA Rosette Terrace Restaurant and Bar, serving morning coffee, lunch, dinner and fabulous cocktails, both restaurants showcase local and seasonal produce with much from the estate and four-acre walled garden. swintonestate.com 01765 680900

The Saddle Room Coverdale

Grand honest food cooked to perfection, all locally sourced and freshly prepared. Situated on the Tupgill Park Estate near Middleham in the heart of the Dales, the Saddle Room also has nine bed and breakfast units, seven cottages and a wedding venue that will seat 120 people. thesaddleroom.co.uk 01969 640596

The Sandpiper Inn Leyburn

Sample award-winning chef Jonathan Harrison’s unique take on modern British cooking in The Sandpiper’s 40-seater restaurant or the cosy traditional bar serving local ales, fine wines and an extensive range of whiskies. There are two tasteful boutique-style en-suite doubles for overnight guests. sandpiperinn.co.uk 01969 622206