South Yorkshire Food

All Recipes

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.

Korma Curry Paste

An excellent and flavoursome spice paste for making a very mild curry.

Moroccan Braised Chicken

I love the flavours from Middle Eastern spices and herbs, and this Moroccan dish captures those aromas and tastes. Moroccan cuisine has influences from all over the Mediterranean, but particularly Berber and Andalusian cooking styles. The spices and herbs used in this recipe, cumin, cinnamon, saffron and mint, are typical of Moroccan cooking. The chicken… Read more »

Toad in the Hole with Onion Gravy

Toad in the hole is a traditional British dish consisting of sausages in Yorkshire pudding batter – a meal that always goes down well when served with onion gravy and peas. The history of the dish goes back about 200 years, but no-one is really sure where the name came from – a common view… Read more »

Brisket Braised in Red Wine

Brisket that has been slowly braised for hours in a low oven to give you tender meat and a rich red wine sauce . What could be better on a cold winters day than this heart warming dish served with creamy mashed potatoes. Serves: 6-8.

Gammon Cooked in Cola

Gammon cooked in cola is surprisingly excellent! The first reaction is usually “That will never work!”, but the sweetness of the cola nicely balances any salt used in the curing of the gammon. The addition of some subtle spicing to the cooking liquid, and finishing off  with a maple syrup and grain mustard glaze, makes… Read more »

Beef Short Ribs Braised in Red Wine

Beef short ribs are much more tender and meatier than the more common pork variety – spare ribs. The ribs are larger, usually with a 5-8cm piece of bone, and  a large juicy chunk of meat. One of the best, and most flavoursome, ways of cooking short ribs is to braise them in wine and stock…. Read more »

Thai Massaman Beef Curry

Thai Massaman Beef Curry is an exotic and delicious tasting curry, that derives from Muslim cultural influences from around the the 17th century. Massaman is a corruption of the word Mussilman, which meant Muslim. The spicing of the dish uses many of the normal Thai spices, but being of Muslim origin, it is traditionally made… Read more »

Massaman Curry Paste

  An exotic and fragrant curry paste that is used as the basis of the famous Thai Massaman Curry.

Chicken and Mushroom Pie

  This is a wonderful and tasty way to use up leftover chicken, served up in a pie, with succulent mushrooms in a lovely creamy sauce. Eat it with steamed green beans and lots of mashed potato, with any leftover sauce served on the side.