South Yorkshire Food

All Recipes

Crab Apple Jelly

Crab apples are  very sour tasting, but they make fantastic jelly! The fruit are usually small and red, between 1cm-4cm in size with wild crab apples being bigger. I made this jelly from a miniature tree grown in a tub on my patio and the fruit were about 1.5cm. It yielded just over 1kg of… Read more »

Chicken Parmigiana

A rich  and tasty dish that is easy to cook. Ideal for supper on on a cool Autumn evening, served with a pasta of your choice, and perhaps a dressed green salad

Chicken and Squash Tagine

A delicious and fragrant dish that is easy to cook. Serve with Middle Eastern breads and couscous. Serves: 6

Lamb Kofta

I love these koftas! They are best grilled on a charcoal barbecue, but a hot grill or griddle pan can be used instead.

The Best Burger Recipe – Ever!

This is my favourite burger recipe, that works equally well, with either beef or lamb. I personally think that lamb burgers are much tastier that beef burgers, but I have tried both and they are both delicious.

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.

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!