Recipes from God’s Own County
11 August 2017 | Schwartz
Ah, the humble Yorkshire pudding. Crisp, fluffy, and the star of the show at any roast dinner – no-one can deny that the northern county did itself proud with this battered treat. But while this tasty delight may be Yorkshire’s culinary namesake, the area offers a whole range of diverse recipes. The upcoming Malton Harvest Food Festival will showcase the best of the county’s cuisine, in the heart of one of Britain’s most renowned foodie destinations. At this Yorkshire food festival you can expect hearty comfort food that pleases the soul being sold alongside the freshest of produce. Here, we’ve selected a few of the local favourites so you can replicate them for yourself!
Wensleydale cheese was first made in the Yorkshire dale of the same name more than 500 years ago. French monks who had settled in the area coined the name for a blue cheese similar to Roquefort, very different form the creamy, white cheese we know today. The mild flavour of Wensleydale is just perfect paired with fragrant sage for this scone recipe. Our top Schwartz tip? Rather than simply sprinkling the sage directly into the scone mixture, add it to the milk beforehand. Milk infuses wonderfully with sage and will give your scones a much smoother taste.
Did you know that there’s a town in Yorkshire that’s famous for making huge pies? Since 1788, when the small town of Denby Dale made a massive pie to celebrate King George III’s recovery, its residents have been on a mission to make the biggest and best pies around. With a Guinness World Record (thanks to one pie feeding 90,000 people), a national pie brand and a pie-illustrated town sign under their belts, it’s fair to say they’ve done a good job. While our steak and kidney pie recipe may not feed an entire village, it’s certainly enough to satisfy the whole family at dinner time.
As well as its monthly food market – which led to Antonio Carluccio dubbing the town “Yorkshire’s Food Capital” – September sees Malton’s town centre taken over by the Harvest Food Festival. The event celebrates Yorkshire’s best produce, with demonstrations, stalls, tastings and guest chefs showcasing everything from the freshest oysters to mushrooms foraged from the surrounding areas. Pheasant is one of the most popular game birds at the festival, and roasting the meat in warm spices brings out the rich flavour of the meat. Lightly acidic berries add a tangy contrast, and for a twist on a classic roast dinner, you can add all the trimmings to your plate.
Yorkshire is the home of Bettys Tea Rooms, which in itself is considered the home of afternoon tea. For almost a century, Bettys has served delicate and delicious cakes in six different cafes across Yorkshire. One of their most popular offerings is their ginger cake, which you can easily recreate at home with this simple recipe. Our mixed spice seasoning has a perfectly balanced blend of cinnamon, nutmeg, coriander and more, making it easy to get a world of flavours from just one pot. Simply add some extra ginger and you’ve got all the spice you need for this beautiful afternoon treat. Serve with a pot of traditional Yorkshire tea for a true nod to Bettys!
The Rhubarb Triangle is one of the most famous foodie destinations in West Yorkshire, with nine square miles dedicated to growing the fuschia vegetable. Just before World War Two, the area was over three times the size. Close to 200 farmers in the area cultivated 90% of the world’s winter rhubarb, with an express train exclusively carrying the produce into London every night of the working week. If you’re wondering what to do with rhubarb, bundle it up in buttery pastry in our delicious tart recipe. While coriander is usually used in savoury dishes, it actually has a light citrus aroma, so we’ve combined it with sugar and ground almonds to create a lovely crumbly top.