South Yorkshire Food

Baked Vegetable Samosas

These tasty and spicy, traditional Indian snacks are much healthier than normal, as they are oven baked, instead of being deep fried. Serve as a starter to a meal with a side of your favourite chutney or just eat them as snack.

Read full article: Baked Vegetable Samosas

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Roasted Butternut Squash Purée

This gorgeous, sweet and nutty puree, compliments many dishes, but we particularly enjoy it with fish, such as Pan Seared Halibut.

Pan Seared Halibut with Prawns and White Vermouth Sauce

As far as I am concerned, Halibut is the king of fish. Quickly pan seared, and served on a bed of wilted spinach, with a garnish of prawns, and asparagus, alongside a creamy white vermouth sauce. Yum! (this picture also has a cheffy smear of roasted squash puree on the side of the plate!)

White Vermouth Sauce

This creamy and rich sauce is based on a white veloute. A white veloute is one of the five “mother sauces” of classical cuisine. It can be made with any white stock, but this version is made with fish or vegetable stock.

Rhubarb Crumble

We have some beautiful, sweet rhubarb growing down on the allotment, and it is ideal for making one of my favourite desserts – Rhubarb Crumble. This recipe cooks the crumb first so you are guaranteed to have crisp, nutty biscuit topping. Serve with custard, cream, or vanilla ice cream – or maybe all of them!

Chicken and Sweet Potato Korma

This is a quick and simple to cook curry dish that has lots of creamy, curry flavour and very little chilli heat.