Yemi’s Food Stories: Christmas drinks to impress your guests

Yemi Adelekan is a food writer and blogger who was a semi-finalist in last year’s BBC TV’s Masterchef  competition. Every Saturday Yemi will be writing on the Stray Ferret about her love of the district’s food  and sharing cooking tips – please get in touch with her if you want her to review a restaurant, visit your farm, taste the produce you sell or even share a recipe.

 

Christmas is a very special time, so it’s an excuse to go all-out in the kitchen.

The Christmas Day meal, of course, takes centre stage and can be stressful for many of us. We often over-estimate what we need and end up with overstocked fridges, cluttered worktops, and eventually a lot of waste.

The secret to reducing the stress over this period is planning — and festive drinks are no exception to the rule.

By asking what people like to drink in advance, you can prepare your Christmas cocktails ahead of time and reduce any unnecessary stress (which can instead be channelled into tending to the turkey!)

Winter hero

One delicious festive cocktail is the winter hero and, luckily, it’s simple and easy to make.

The ingredients are:

To make this, simply stir all ingredients in a wine glass with ice and add the garnish.

Mocktail

Not every alcohol-free person wants to be relegated to water, so I’ve added something a little more special for those who are spending their Christmas sober.

To begin, you need to make a simple syrup. These are easy to make and can be stored in your fridge for up to a week in advance.

To make it, add equal parts of water and sugar to a pot and bring to a gentle simmer. You can get creative with the flavours here; my favourites include mint and lemon, or strawberry and pomegranate.

Simmer for a few minutes until the fruits soften. Then, turn the heat off and leave to infuse for as long as possible.

Finally, pass through a fine sieve and store your syrup ready for the mocktails.

Serve over ice with sparkling water and garnish with fresh fruit and a sprig of herbs.

Black forest martini

No matter how much we’ve eaten, we always seem to find room for pudding on Christmas Day.

For an elaborate drink to accompany your dessert, I’d recommend giving a black forest martini a try.  To make it, you will need:

Simply stir all ingredients with ice and strain into a coupe. Garnish with a cherry and enjoy!

Hibiscus tea

Warm hibiscus tea is another alcohol-free option that is perfect after a heavy meal.

To make this, add dried hibiscus flowers to a pan and add water to it before bringing to a boil. Allow to simmer until the colour seeps out.

You can add spices, like cloves or star anise, but hibiscus also pairs well with citrus, like lemon or lime. Sweeten with honey or agave and serve warm with slices of fresh oranges.

Christmas drinks can be prepped in advance and help you to take a back seat on the day.

You might even get to tell them if you like yours shaken or stirred.

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Yemi’s Food Stories: Bringing a taste of Syria to the Harrogate district

Yemi Adelekan is a food writer and blogger who was a semi-finalist in last year’s BBC TV’s Masterchef  competition. Every Saturday Yemi will be writing on the Stray Ferret about her love of the district’s food  and sharing cooking tips – please get in touch with her if you want her to review a restaurant, visit your farm, taste the produce you sell or even share a recipe.

 

I love Middle Eastern foods, so when I found out I was going to try authentic Syrian cuisine, I couldn’t have been more excited.

This week, I visited the Syrian Pop Up, which was held at Summerbridge Methodist Church, and hopes to become a regular event from next January.

The spread was the creation of Mohamad and Huda Al Habboul, who moved from Syria to Yorkshire in 2022.

It was a real family affair. The the food was laid out as a buffet – and there was lots of it! I could see the importance food plays in their culture just from first glance.

Mohamad and Huda Al Habboul.

The cold dishes included hummus, baba ghanoush, dolmas, Fattoush, and tabbouleh.

Tabbouleh

Tabbouleh is a healthy, Levantine salad which consists of finely chopped parsley, mint, onion, soaked bulgur wheat seasoned with olive oil, lemon juice, salt and sweet pepper.

Variations include adding tomatoes, cucumbers, and spring onions, or swapping bulgur wheat for couscous. The dish can be made gluten-free by substituting quinoa for bulgur wheat.

Fattoush salad

The Fattoush salad with crispy pastry was fresh, vibrant and flavourful.

The salad is made from toasted or fried pieces of khubz – an Arabic flat bread – combined with mixed greens, radish and tomatoes.

Kibbeh

Kibbeh is considered the national dish of Lebanon and Syria.

I expected to see it on the night and there was not one, but three versions of it: vegetarian, lamb and an un-fried one, which resembles a dense pate.

To make this croquette-like dish, you need bulgur wheat, your choice of ground meat, pine nuts, onion, garlic, and spices.

The wheat is softened and kneaded until pliable enough to hold the filling.

It is a labour of love but when fried to perfection, it will wow your guests!

Some of the flatbreads that were also served.

Rice dishes

The hot dishes included bulgur with lentils and caramelised onions, as well as several rice-based meals.

Dolmas is seasoned rice wrapped in vine leaves before being steam cooked in a rich stock.

Ouzi is rice cooked with ground lamb or beef, peas, carrots, cinnamon, coriander, 7 spice blend, Aleppo pepper, turmeric, and toasted nuts before being wrapped in filo pastry and baked.

The final rice dish reminded me of the Afghan pulao, but the Syrian version didn’t include raisins, so had a savoury rather than sweet note to it.

Hot dishes

There were also three casserole-like dishes amongst the spread.

One included peas, potatoes, carrots, courgette, aubergine, tomatoes and onions – it was a truly heart-warming and delicious creation.

The second, horaa osbao, included beans, lentils and Swiss chard dumplings seasoned with coriander. It was the perfect winter dish.

The final one was lamb mince cooked with tomatoes and onions and layered with aubergine. It reminded me of a Greek moussaka and, again, was absolutely delightful.

Baba ghanoush, salads and side dishes.

Baba ghanoush

If you love aubergine, you’ll love the Syrian baba ghanoush!

It is made from fire-roasted aubergine, Tahini, olive oil and lemon juice. Their version had a touch of sweetness, which I suspect came from adding pomegranate molasses.

Dessert

Finally, it was time for dessert.

We had baklava, which is layered filo pastry filled with chopped nuts and sweetened with syrup or honey – it’s the perfect after-dinner treat.

There was also mahalabia – a traditional Middle Eastern dessert – which consists of set milk topped with cashews and pistachio, topped off with glazed cherries.

I left with a huge appreciation for Syrian cuisine, which contains a balance of vegetables, meats and grains, topped off with indulgent sweets.

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Yemi’s Food Stories: Behind the scenes at Harrogate’s Fodder

When I started the food column, one of the first places I wanted to write about was Fodder, because it’s a place I regularly go to for fresh produce.

Fodder stands for everything the Yorkshire Agricultural Society believes in – a passion for Yorkshire, its farmers and local producers. It is also the only farm shop café of its kind in the UK where 100% of their profit goes back to YAS.

It’s as much a Harrogate icon as any.

Nestled within the Great Yorkshire Showground, there isn’t a more fitting tribute to the county’s farmers than a place that champions and sells their produce.

I first met Mehdi Boukemach, the head chef, at the Great Yorkshire Show, so I was delighted to spend some time behind the scenes with him in the kitchen. He and his truly diverse team includes chefs from the UK, Brazil, Poland, Italy, France and South Africa.

This diverse team means you get the tastes of different cultures peeking through the Yorkshire ingredients. Mehdi describes his food as “inspired by different cuisines using Yorkshire ingredients”.

Arancini and salads

The arancini is made from pearl barley and textured with a range of mushrooms including portobello, forest and shimeji, paired with a creamy Ribblesdale goat’s cheese. This is served with a spiced tomato sauce with a touch of local honey for a well-rounded flavour.

One of the more popular dishes is quiche. Mehdi’s serves it with a mooli and carrot salad with a touch of oyster sauce and a sprinkle of nigella seeds. It was like eating a savoury version of crème brûlée, and I can see why diners have not allowed it to be taken off the menu.

Other salads to accompany dishes include a Middle Eastern-style chick pea salad and fresh leafy salads with a drizzle of French dressing.

One of the staff members inside Fodder’s farm shop.

Burgers, stock and steak

“The Fodder way” is to use whole animals and ensure nothing goes to waste. Stocks are made every day from the bones, which become the base for many dishes and their homemade gravy.

The burgers are made from the brisket and seasoned with Maldon salt and black pepper. Nothing else needs to be added when you are working with high quality produce. The amount of fat in each burger ensures it remains juicy and delicious.

Another popular dish is the open sandwich. I watched the steak sandwich being prepared using perfectly seared bavette steak, topped with creamy Yorkshire blue cheese. It is served with a tomato sauce topped with onion jam and a salad, so you get a balance of sweet, salty, umami and a touch of acidity.

I left the Fodder kitchen with an appreciation for the amazing work that goes into producing the dishes. I saw the team’s love for the produce they use, as well as respect for local farmers and suppliers.

The front of Fodder.

The café and farm shop

The café serves breakfast, lunch and afternoon tea as well as coffee, tea and sweet treats.

The talented team of chefs bakes fresh scones, flapjack and (giant) Yorkshire puddings every morning.

The site also offers Fodder on the Hoof – an original 1950’s Airstream Caravan — serving hot drinks, bacon butties and quick lunches for those on the go.

Along with everything you need for your weekly food shopping, Fodder has a wide range of crafts, gifts, and cards.

In the lead up to Christmas planning, you can order your festive food from turkeys, pigs in blankets and side dishes to desserts and ice cream to be delivered from Fodder.

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Yemi’s Food Stories: Let’s talk oil

Yemi Adelekan is a food writer and blogger who was a semi-finalist in last year’s BBC TV’s Masterchef  competition. Every Saturday Yemi will be writing on the Stray Ferret about her love of the district’s food  and sharing cooking tips – please get in touch with her if you want her to review a restaurant, visit your farm, taste the produce you sell or even share a recipe.

 

Oil isn’t always at the forefront of our minds when we think about cooking, but it is an essential ingredient that can infuse flavours into our food. From caramelising onions and roasting peppers, to dressing salads and grilling vegetables, the right oil can elevate most dishes.

Chefs and restaurants have popularised infused oils, which are usually used to finish and dress dishes. For many home cooks, however, their idea of infused oils is to buy a jar of oil with dried chillies…

Herb oils are very simple to make; you just need a good blender, fresh herbs, and a neutral oil. Basil, parsley, dill, coriander and fennel tops all work well to give you a vibrant green oil that can make your dish stand out, whilst giving you a burst of freshness.

Firstly, wash and dry your fresh herbs and add to a blender with some oil. Then, blend until you reach a temperature of 65c and strain through a muslin cloth.

Spring onion oil

One of my favourite oils to make is spring onion oil — it’s delicious and versatile.

To make it, add sliced spring onions (1 – 2 bunches depending on size) to a medium-sized deep pan with a litre of oil and place over low heat. Leave it to simmer until the spring onions turn a pale green colour and become crispy. Then, turn off the heat and leave to infuse.

Once completely cooled, strain the oil through into a container and v-oil-a! This oil is perfect for making omelettes, roasting potatoes and veggies, cooking red sauces, drizzling on flatbread or making stir-fries.

I also make my spring onion mayonnaise and spring onion salad dressing using the infused oil.

Prawns and poached egg dressed with parsley oil and bao buns with rapeseed mayo and chilli oil — both made by Yemi.

Chilli oil

Another favourite oil is chilli oil and, again, it’s super versatile.

To make it, you will need mustard seeds, crispy shallots, crispy garlic, chillies and fresh herbs.

First, make sure you have a clean jar, then finely slice some garlic, and set aside. In a heat proof bowl or pan, add a variety of chillies – I use Korean chilli flakes, Kashmiri chilli flakes, aleppo chilli and regular chilli flakes – with some yellow mustard seeds and a pinch of smoked sea salt.

Place another pot with some neutral oil over a medium heat and once it is hot, fry the sliced garlic until light golden in colour. Make sure to keep an eye on the garlic as it fries quickly and can burn. Remove as soon as it is crispy and the right colour, then set aside.

When the oil is very hot, remove from heat and pour over the chillies. Stir and leave for a few minutes before adding the crispy garlic slices, then finally into your jar.

Once you master this basic recipe, you can experiment. Sometimes I add a sprig of fresh rosemary or thyme to the jar, or grate in some ginger, before topping off with the hot oil.

The chilli oil is a perfect dressing for boiled potatoes as an alternative to roast potatoes. You can elevate your Christmas leftovers by using this oil to stir fry leftover meat and vegetables to make grilled sandwiches, wraps, pies, soups, boiled rice, noodle dishes – whatever works for you.

Flavours from around the world

The beauty of oil is that the recipes are truly endless and can easily draw on international flavours.

For a Mexican flavour, use ancho and chipotle chillies, and for Indian flavours use Kashmiri chilli and spices like cumin.

Some oils include soy sauce to lend themselves to Chinese dishes, while toasted sesame seed oil elevates a Japanese dish beautifully.

Ginger oil is perfect for pouring over steamed fish like sea bass, sea bream or whole snapper, as well as enhancing Thai-inspired dishes. To make this, add slices of ginger with skin on to a pan of oil and simmer gently until the flavours are infused.

I have a wide variety of oils in my cupboards, including red palm kernel oil from Nigeria, avocado oil and traditional olive oils. I’ve found our very own local oil — Yorkshire rapeseed – is best for frying, due to its high boiling point, and makes a lovely golden mayonnaise.

All you need to do now is think about the version that tickles your fancy and get the ingredients to make it! All these oils take just minutes to make, so with a bit of planning, you can easily wow your guests.

Next week, I will be visiting Fodder, in Harrogate, so look out for my piece on that.

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Yemi’s Food Stories: A visit to the Harrogate pop-up Afghan Kitchen

Yemi Adelekan is a food writer and blogger who was a semi-finalist in last year’s BBC TV’s Masterchef  competition. Every Saturday Yemi will be writing on the Stray Ferret about her love of the district’s food  and sharing cooking tips – please get in touch with her if you want her to review a restaurant, visit your farm, taste the produce you sell or even share a recipe.

 

I first learnt about Afghanistan’s national dish kabuli pulao – which consists of rice cooked with raisins, carrots, nuts, and lamb – back in 2021. I followed a recipe to create it and it was one of the most delicious, aromatic rice dishes I’d ever tasted.

The char masala mix that goes into the dish is made up of only four spices: cumin, cinnamon, black cardamom, and cloves in equal proportions. Other recipes include green cardamom and black pepper corns, but I am told the secret is the black cardamom.

When I got the invitation to the pop-up restaurant, Afghan Kitchen in Harrogate, I knew I was in for a treat. I was excited to taste the authentic version from people who have cooked and eaten this dish their entire lives.

The Afghan Kitchen is the vision of Nahid Hamidi, a wife and mother who had to flee Afghanistan with her family, leaving behind a successful charitable organisation she had built and everything else they owned.

She and some other refugee families now live in the Harrogate district – working hard to rebuild their lives. Nahid’s desire to help her fellow women led to this venture; she wanted to help them settle into their new environment and earn some income.

The women get a chance to use their skills and share their food, with the added benefit of meeting people in the community.

Yemi enjoyed Afghanistan’s national dish Kabuli Pulao.

The dining experience started when we were welcomed at the door with sugared almonds that looked wintery and tasted delicious.

The starter was crispy Afghan rolls. The filling included shredded carrots, onions and other vegetables served with a hot dipping sauce made from tomato, garlic, lemon juice and chilli – which added a lovely hint of sweetness.

The anticipated main course was fragrant rice steamed in a vegetable stock with onions, julienne carrots, and plump raisins. This dish is the main attraction of any dining table. The rice was fluffy and tasty, and although it looked oily, it didn’t taste oily. I surprisingly enjoyed the raisins and carrots that brought an extra sweetness.

It was a dish that could be enjoyed on its own, but it was served with a choice of chicken dopiaza or qorma-e-lubia for vegetarians. The chicken — spiced with garlic, cumin, turmeric, and lemon juice — was made with twice-cooked braised onions, peppers and tomatoes. The golden yellow broth was beautifully seasoned and I enjoyed mopping it up with flatbread.

The vegetarian qorma-e-lubia reminded me of a bean dish we cook in Nigeria – using brown or black-eyed beans. The Afghan version is made by cooking kidney beans with fried onions, tomatoes, turmeric, coriander and garlic. This was comforting and delicious, and was the perfect accompaniment for the flatbread and rice.

Side dishes included sabzi — a vegan dish made from chopped spinach, leeks and spring onions — Afghan naan, which was freshly baked, and a fresh salad which included cucumber and red onions dressed with lemon juice.

When I was told the dessert was a cold milk pudding called Firni (also spelt Ferini), I wasn’t too excited as I’m not a huge fan of milk. However, I was blown away by how delicious it was. I tasted it and kept going back for more until it was finished.

This Afghan delight was flavoured with cardamon and finished with chopped pistachios and almonds. The dessert is served hot or cold across many parts of the Middle East, but the Afghan version is always served cold.

Green tea flavoured with cardamom and baklava were served to end the heartwarming and indulgent experience.

Nahid and her team will continue running the pop-up kitchen in Knaresborough and Harrogate whilst looking at other locations.

The price for this experience is £25 per person.

The team can be contacted via email: theafghankitchenyorkshire@gmail.com

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Yemi’s Food Stories: Exploring Harrogate with Yorkshire Appetite Food Tours

Yemi Adelekan is a food writer and blogger who was a semi-finalist in last year’s BBC TV’s Masterchef  competition. Every Saturday Yemi will be writing on the Stray Ferret about her love of the district’s food  and sharing cooking tips– please get in touch with her if you want her to review a restaurant, visit your farm, taste the produce you sell or even share a recipe.

I’ve lived in Harrogate for over 10 years, so when I got the invite to join the Yorkshire Appetite Food Tour team on a tour of Harrogate, I was certain we would visit some familiar places – but I was wrong.

There is something to be said about being a tourist in your own town, as you get to see it through a fresh pair of eyes — especially when it’s through the eyes of someone who knows and appreciates the history.

I learnt about Harrogate and enjoyed many stories that Jill, our guide, told us about William Slingsby, the soldier who discovered Harrogate, and why we see street names like ‘Montpellier’ and ‘Parliament’.

The tour started at Starling Beer & Coffee House on Oxford Street. I have walked past this road before but never noticed the venue. It is a popular brunch spot in town that serves pizza throughout the evening, as well as unique dishes like poutine – a Canadian reputed hangover-cure!

Our first dish was eggs florentine. It included locally sourced poached eggs with spinach and mushrooms, served with a hollandaise sauce and micro herbs.

We then had another history lesson on the town centre, including the significance of the war memorial, how the town got its name and even some background into the Harrogate institution that is Bettys.

After this, the tour took us to Yorkshire Tapas. Chef Dane champions local produce and creates tapas-style dishes from Yorkshire staples, such as fish and chips, Yorkshire puddings and roast dinners.

Here we enjoyed a generous portion of Yorkshire pudding with pulled pork, shoestring fries, and crackling powder.

Yemi and her fellow food tour members at Vanilli’s and Yorkshire Tapas (R)

The next stop was Cold Bath Deli where we enjoyed a delicious sausage roll served with a leafy salad and French dressing. The mixed beans and roasted cauliflower were both delicious, and I never thought I’d see the day I would be like Oliver Twist asking for more broccoli!

There were lots of other things to try here, so I must visit again to sample other menu items.

Chocolate ice cream at Vanilli’s

Next up was Vanilli’s – an ice cream parlour on Cold Bath Road that has been running for 12 years.

We tasted a variety of lovely ice creams, including some gluten free ones.

Alex, the owner, is passionate about making great ice cream with no artificial flavourings, and I could certainly taste the difference. I have never ordered a chocolate ice cream but was an instant convert when I tasted Alex’s.

I am heading back for his Christmas flavours, so look out for my post on that – I might even save you a job of looking for a quality dessert.

Before heading to Hales Bar – the final leg of the tour – we ventured through Valley Gardens to learn about the town’s rich spa history. We finished the tour with a drink, a slice of parkin and Farrah’s sweets.

The tour is designed to give insight into Harrogate and its history, as well as enjoying a four-course meal from local businesses. I found it eye-opening and discovered lots of new places I’d like to try.

If you’re like me, you can lose sight of what is around you because you are a creature of habit. It’s time to see our gorgeous town through a fresh pair of eyes and to look at both sides of the road.

We need to walk through doors to see the foodie jewels that are lurking behind them.

I am certainly going to be more present as I continue to explore the vibrant food scene across Harrogate and the rest of Yorkshire.

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Yemi’s Food Stories: Let’s ‘mise en place’ this Christmas

Yemi Adelekan is a food writer and blogger who was a semi-finalist in last year’s BBC TV’s Masterchef  competition. Every Saturday Yemi will be writing on the Stray Ferret about her love of the district’s food  and sharing cooking tips– please get in touch with her if you want her to review a restaurant, visit your farm, taste the produce you sell or even share a recipe.

This summer, I did many demos at food festivals across Yorkshire and Manchester. At every food festival, there is a scramble for ingredients because a chef has left a key item at home or forgotten a gadget; this happens to everyone which means we sometimes have to improvise or hope that another chef or food vendor can bail us out.

For one cook, I forgot my oil by the door as I packed all the ingredients and equipment into the car and this happened on the day when what I was cooking needed to be fried. Thankfully a food vendor came to my rescue.

If you’ve ever watched a cookery show, you will be familiar with the term ‘mise en place’, which is a French term for getting things ready or putting things in place before you start cooking to make it a speedy and stress-free experience.

The concept helps you to organise and prepare the ingredients and all the other components needed before cooking, but ultimately it helps you to also get your space ready to support you.

You will need to anticipate what is needed for all your dishes and get them ready, which will save time and ensure that no ingredient or seasoning is forgotten when cooking. As part of mise en place, you must consider kitchen utensils, cookware, tools for plating, and ingredients.

As home cooks, we don’t always think of mise en place because most things are within reach. However, there are some dishes that can be easily destroyed if we overlook the prep – like an omelette, soufflé and desserts.

Pancakes can get cold while we are faffing about sorting out the toppings, and a self saucing chocolate pudding will keep cooking and turn into a cake if we forget to take the ice cream out at the right time. Sticky toffee pudding batter will have to wait until we have soaked the dates, so knowing the order to prep our ingredients and cook our dishes matters.

I do my food prep in two stages: firstly I get out all the ingredients I need and set them out, then I move onto the ones that need to be prepped, like peeling or chopping onions for example, or grating the garlic and ginger, or whipping the cream. This improves my chance of cooking the dish I set out to make.

Christmas is a time when there is a lot going on in the kitchen with Christmas dinner having many components. There is a reason some shops open on Christmas day for the last minute dash for cream, butter, milk and spices. The season is already stressful enough for most people – we need to find ways to make it less so.

Also, good planning helps us to reduce overspending and food wastes during the season.

We need to ‘mise en place’ our Christmas by putting things in place to ensure we have a stressless celebration with family and friends.

Over the next few weeks, I will be sharing ideas for Christmas hampers, cheese boards, gadgets I can’t do without and tips that get me through the Christmas season when I am mostly confined to the kitchen.

There will be restaurant recommendations if you prefer to dine out for Christmas and, if like me you are not super keen on sprouts, Christmas pudding or mince pies, I will recommend alternatives for you.

And what about those leftovers? They either get used or buried in the freezer until they get freezer burn. So, in the lead up to Christmas, I will share some recipes that might even prove to be more popular than the dinner itself.

Look out for tips from the region’s chefs about how to make your celebration a tad more special.

This Saturday, I will be joining  Yorkshire Appetite Food Tours for a Harrogate Food tour. You can also join me at the Afghan Kitchen Pop up in Harrogate on Saturday 21 October. I will be at Fodder on Friday 27 at 3pm; come say hi if you’re in the area.

More importantly please share your own tips, wine and cheeses that you want me to consider for my recommended lists, hamper ideas, alternative roast ideas and venues you want me to check out.

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Yemi’s Food Stories: Three’s a Crowd pleaser in Harrogate

Yemi Adelekan is a food writer and blogger who was a semi-finalist in last year’s BBC TV’s Masterchef  competition. Every Saturday Yemi will be writing on the Stray Ferret about her love of the district’s food  and sharing cooking tips– please get in touch with her if you want her to review a restaurant, visit your farm, taste the produce you sell or even share a recipe.

 

I finally got a chance to visit Three’s A Crowd in Harrogate and for a weekday evening, the venue was buzzing with diners having a great time. People popped in for quick meals with friends and family; it was obvious the venue is popular with locals.

I started with Bonne Maman cocktail which had sea buckthorn – a new flavour for me – apple juice, lemon juice and strawberry jam. This was a delicious surprise with the slight bitter edge perfectly balancing the sweetness of the strawberry jam. This is definitely a mocktail to check out.

With two menus to choose from and the daily special which included beef wellington, crispy pork tonkatsu and Ramsden house made sausages with pomme puree, red onion gravy and bacon jam cabbage, there were enough options for all.

My starter was braised pork cheeks which was tender as can be, Bury black pudding, pearl barley stew and confit egg yolk with pickled shallots to cut through the dish.

This is a welcome autumn dish that is generously portioned with a good balance of richness, umami and sharpness from the rich dark sauce and pickled shallots which had some sweetness. The vegetables in the stew still had the right bite to them.

My main was the wild stone bass, chargrilled courgette, pickled mussels, fennel, and roast shellfish espuma. This dish had great smokiness to it that was reminiscent of cooking on open fire which I love. The char from the fish skin and courgette was beautiful; on the fish, you had the slightest bitterness and from the courgettes, you got the juices bursting with sweetness. The shellfish espuma was light and had the sweetness you would expect from it.

Wild stone bass, chargrilled courgette, pickled mussels, fennel, and roast shellfish espuma

This was a dish with character and imagination with the slow roasted caramelised tomatoes bringing in sweetness and tartness.

The lamb Henry would be right up the street of those who love classical cuisine with delicately sweet and juicy hispi cabbage, goats cheese croquettes with tang and crunchiness, rich dark sauce, smoky piquillo peppers and a sweet red pepper puree.

The lamb was tender with the fat well rendered and the exterior was crispy in a good way. The whole experience was reminiscent of eating a barbecue dish paired with classical flavours and techniques.

Dessert is meant to be the highlight of a meal as it is often the final and lingering memory the diner has and the saffron and wildflower honey crème brulee with malt crumble and Raspberry sorbet was a true highlight.

The sorbet was refreshing with malty notes that reminded me of the malt drinks of my childhood. I couldn’t resist sniffing the aroma of saffron coming from the crème brûlée and the taste of the wild flower honey could only be matched by the vibrant yellow colour. With a hint of bitterness, this is a dessert I can’t wait to eat again and attempt to recreate.

Saffron and wild honey creme brûlée

The restaurant features crowd pleasing menus such as fish and chips which was popular with diners and desserts including choux bun, sticky toffee puddings, panna cotta, chocolate mousse and cheese boards.

Three’s a Crowd was welcoming and I had a great time there. The manager on duty, Karol and his team offered prompt and friendly service and all hands were on deck as they made sure everyone was looked after.

Want a good value meal out? Restaurants across the Harrogate district will be offering discount deals this coming week, when Visit Harrogate Restaurant Week returns.   The deals run from Monday, October 9, to Sunday, October 15. 

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Yemi’s Food Stories: The Harrogate coffee shop that puts quality and community first

Yemi Adelekan is a food writer and blogger who was a semi-finalist in last year’s BBC TV’s Masterchef  competition. Every Saturday Yemi will be writing on the Stray Ferret about her love of the district’s food  and sharing cooking tips– please get in touch with her if you want her to review a restaurant, visit your farm, taste the produce you sell or even share a recipe.

If you’re looking for a friendly and welcoming coffee shop, Folk Coffee House in Harrogate is the place for you.

As the name implies, it is designed to be the heart of the community. Whether you prefer outside seating for (rare) sunny days or a cosy interior, it is a perfect hang out space for friends, colleagues, or families.

When my boys were growing up, one of the things I looked forward to each day was meeting up with other mums for coffee. This coffee shop took me right back to that time; I could see myself unwinding there with friends and sharing ideas.

Folk Coffee House serves great coffee, homemade cakes, and light bites.

I ordered the carrot cake – as it was apparently the best cake a customer had ever had — and with such endorsement, I had to give it a go. The cake was packed full of nuts with a comforting toasty-ness and lovely plump raisins. The topping, which was made from a mixture of cream cheese, whipped cream, and icing sugar, was delightfully light.

It’s safe to say I was not disappointed!

There is also wide range of delicious gluten free options available, including a Bakewell blondie, double chocolate brownies and sugar free breakfast muffins.

Owner Sally proudly told me she focusses on balancing the cost and the quality of the in-house baked goods. She added she is passionate about zero waste and uses a daily ordering system to support this.

Folk Coffee House is proudly Yorkshire; it patronises local businesses for their produce and serves award-winning teas and coffees.

When it comes to tea, nothing but Canton Tea will do! The tea is served at many high-end venues including The Savoy, The Ritz, and The Mandarin Oriental. Now, it’s available to you right here in Harrogate! I had the berry and hibiscus tea with notes of rose hip which was delightful.

Local artists also display their work on the walls, and a new artist is featured every month. It creates a gallery-like space and no doubt contributes to the community feel.

Customers were also keen to recommend their favourites on the menu, so I will be heading back to check them out.

Folk Coffee House embraces the local community and wants people to feel welcome with a coffee in hand.

The tag line – ‘a place for all folk to meet, eat, drink, and create’ — says it all.

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Yemi’s Food Stories: A ‘sweet day’ at Bettys Cookery School

Yemi Adelekan is a food writer and blogger who was a semi-finalist in last year’s BBC TV’s Masterchef  competition. Every Saturday Yemi will be writing on the Stray Ferret about her love of the district’s food  and sharing cooking tips– please get in touch with her if you want her to review a restaurant, visit your farm, taste the produce you sell or even share a recipe.  

 

‘Push, push, push; stop and twist’ was the mantra at the end of my day at Bettys Cookery School. Let’s get back to the start of my day so you know how I ended up with a mantra and a tip that you will find useful.

Bettys is a Harrogate institution and thousands of people are welcomed each year for the Bettys experience. As a local, I am not surprised that every guest we have wants to visit Bettys and some repeatedly so.

For lingering memories of your Bettys experience, you can shop at the end of your meal, order Bettys products for home delivery or better still, sign up for their cookery school so you can take that knowledge home with you. 

I signed up for the pastry class which I knew would give me different skills. 

Lisa Bennison, the chef tutor, joined Bettys to gain work experience as part of her training from York Cookery School and never left. She has spent 37 years in different roles with the past 20 years at the cookery school.

She loves teaching basic principles, sharing fail-proof tips on how to get the perfect results whilst encouraging everyone to embrace and learn from any mistakes. 

Our day started with warm chocolate pastries with a choice of coffee or tea before we moved on to the first demo.

The pastry class includes making Bettys signature lemon tart and profiteroles. You learn how to make sweet tart pastry, perfectly roll out your dough, line your tart tin and create your tart cases without any cracks or accidents. You then move on to making the lemon filling before learning about the importance of timing and temperature control to correctly manage all elements. 

Salmon salad

Whilst our tarts were baking, we sat down to a gorgeous meal of salmon salad with garlic roasted potatoes with choice of wine or non alcoholic drinks. The strawberry cheesecake dessert was divine and went well with a hot drink. 

And we were off to the second half of the day after proudly checking out and taking pictures of our lemon tarts. 

Next we learnt how to make a choux pastry, knowing what to look for to ensure we get the perfect glossy consistency to ensure a perfect rise. 

Then came the mantra of ‘push, push, push; stop and twist’. This is how to perfectly pipe out your profiteroles to get the even round shape. Hold your nuzzle down directly on the baking tray and pipe gently moving up whilst thinking of the mantra. 

This easily became a song in my head and we all had a laugh knowing we would be reciting it every time we pipe our choux. 

Off we went to make our choux pastry and then came the piping and mantra with many still a bit scared they would pipe it wrong. My first few attempts were hit and miss but Lisa gave me some tips and using them, I decided to re-pipe all my choux and I was happy with them.

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The crème patisserie and the chocolate ganache were the last two elements that we learnt how to make whilst the choux buns were baking. Other tips include looking for the v-drop of your choux pastry for the right consistency and don’t be afraid to let the choux make contact with the pan when cooking. We are tempted to constantly stir but we don’t need to do that and once it starts to leave a film on the pan base, it’s cooked. 

A great idea for couples

As with all things Bettys, the experience is well crafted starting with a team of people that made you feel welcome, a knowledgeable tutor who loves her job, stunning cutleries for your drinks and meals; plus table setting and food that made you feel like you were in Bettys tea room.

The facilities were top notch with enviable range cookers and adequate work surfaces for all participants. It was obvious they didn’t cut any corners in creating a cookery school to be proud of. 

Participants were across all age ranges, careers, had limited to good knowledge of food and came from as far as London. It was a day to make new friends, learn new skills, surprise yourself with your creations to wow friends and family, enjoy the Bettys experience beyond dining in the restaurant and most importantly take home the skill to occasionally recreate some Bettys signature creations.

A Bettys cookery school experience is a great idea for couples, hanging out with friends or co-workers, a gift for the budding or hesitant cooks in your life and would be perfect alternatives to hen-dos with everyone learning a skill for life. 

The icing on the cake was taking home all your creations after eating the ones made by the chef tutor. 

With classes including three-course meal, chocolate and bread making, patisserie and macarons, there is something to learn. The classes fill up quickly so get booking for a fabulous foodie day.