FOOD NOTES

TAKE THE CAKE

If you’re looking for a tempting teatime treat to take home, you’ll love browsing the new cake counter in the recently extended Food Hall at Mainsgill Farm Shop near Scotch Corner (mainsgillfarm. co.uk). The tearoom at Mainsgill has always had a loyal following, and surveying the goodies on offer it’s easy to see why. The mouthwatering cream cakes, strawberry tarts, Victoria sponges, choux buns, trifles, cheesecakes, iced fancies, cup cakes and brownies are all freshly made on site by the Mainsgill team using local ingredients and traditional Yorkshire farmhouse recipes. Perfect for a family tea party in the garden on a sunny spring afternoon!

GATHERING GARLIC

Fancy foraging for spring greens? Right now the damper corners of Dales woods and hedgerows are bristling with the lush green leaves of wild garlic – just remember to ask the landowner’s permission before gathering them! Despite their pungent smell, wild garlic leaves are much milder than ordinary clove garlic. Add them directly to a salad or whizz them up together with olive oil, pine nuts and Parmesan to create a scrumptious wild garlic pesto. Alternatively, make a delicious, vibrant green wild garlic soup. Simply soften onions in butter, add diced potato and stock, and cook until the spuds are soft. Throw in generous handfuls of wild garlic leaves, simmer for two minutes, then blitz.

FOREST RANGERS

Passionate about animal welfare, Edward and Lexi Staveley of Masham-based Yorkshire Woodland Pork had the inspired idea of reviving the age-old practice of allowing pigs to forage freely in local woods. Their herd of traditional outdoor breeds lives a natural, freeroaming life whilst producing tender, flavoursome meat that makes supermarket meat taste positively bland. Now the pair have broadened their range of delicious pork products to include burgers, sausages and mince alongside the traditional cuts that have won them such enthusiastic feedback ever since they set up in business last year. You can browse the Yorkshire Woodland Pork range, and order online, at ywpork.co.uk

LUSCIOUS LAMB

Yorkshire spring lamb is renowned the world over for its taste and quality. And rack of lamb – the tenderest and most sought-after cut – makes the perfect centrepiece for a special meal. The refined flavour of rack of lamb means it’s best cooked simply. Marinating it with olive oil, garlic and herbs for several hours is the best way to start. Then sear in a moderately hot pan to seal before roasting in an oven preheated to 220ºC. A meat thermometer will help ensure the rack is cooked precisely to your liking. You can find Yorkshire spring lamb – and a fine selection of other Dales meats – at Campbells of Leyburn, campbellsofleyburn.co.uk

FOOD NOTES A PROPER GRILLING Now that the weather’s warming up, the prospect of alfresco eating is becoming increasingly SPEAR TIME appealing. Naturally the barbecue springs to The British asparagus season is just a few weeks long mind, but creating the perfect barbecue feast – from the end of April until the end of June – but for isn’t just a case of flinging everything on the grill many gourmets it’s one of the highlights of the culinary and hoping for the best. If you want to achieve year. Asparagus is ideally eaten as fresh as possible, genuine mastery of the barbecue, Swinton which means that imported asparagus inevitably falls Park’s Cookery School is offering ‘Weber BBQ short of perfection. Buy British to guarantee the most Classics’ courses that will teach you all the skills mouthwatering experience. Cooking asparagus doesn’t you need to know, need to be complicated. Just lightly grill it with a dash of including lighting olive oil and you’re good to go. For a selection of more up, controlling the adventurous recipes visit britishasparagus.com temperature, and You can find succulent British asparagus spears locally telling precisely when at The Greengrocer in Bedale or Thirsk. your food is perfectly cooked. Along the way you’ll prepare your own burger and chicken dishes, and learn the secrets of the legendary ‘beer can chicken’. For more details, and to book, visit swintonestate.com

GARDEN ROOMS RELAUNCH

Have you missed dining out? Things are looking up at long last! The Garden Rooms at Tennants in Leyburn, for example, are celebrating the easing of restrictions with new ‘Alfresco April’ menus and extended opening times. From mid-April The Garden Rooms will be open seven days a week for a new ‘grab and go’ takeaway service and for outdoor dining. Their terrace has patio heaters and extensive covered areas so there’s no need to fret about the weather! And from Monday 17th May (fingers crossed!) the café and bistro will open for bookings of tables of up to six people, both indoors and out. For more information visit tennantsgardenrooms.com or call 01969 621146.

BAKE TOGETHER AGAIN

As we move out of lockdown we’re all looking forward to getting together with pals that we haven’t seen for many long months – and what better way to do it than to combine socialising with a relaxed cookery session in the charming market town of Hawes? That’s the idea behind the Humble Pie Cookery School’s ‘Friends Reunited!’ course. Not only will you get the chance to relax over a delicious lunch, you’ll also create a fabulous supper to take home with you, including a main course, pudding and a loaf of homemade bread. For full details of this and the other fantastic cookery courses on offer at the Humble Pie Cookery School visit humblepieyorkshire.co.uk