Yemi’s Food Stories: Last minute tips to keep your Christmas running smoothly

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 writes on the Stray Ferret about her love of the district’s food and shares 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.

 

As wonderful as Christmas Day is, there’s no denying it can be stressful for the designated cook in the house.

But, we can all still enjoy the festivities – even if we’re cooped up in the kitchen for a while.

Today, I’m running you through a few tips which help me keep Christmas running smoothly.

Breakfast

Breakfast is often a forgotten part of Christmas Day.

We all rush downstairs in anticipation, and everyone is looking forward to the main meal later in the day, but breakfast can still be made special without unnecessary hassle.

I’d recommend buying a lovely fresh loaf – perhaps one you wouldn’t usually splurge on – to make bacon sandwiches, or preparing some pancake batter ahead of time. You could also get some good quality orange juice to make mimosas if that’s your drink of choice!

Another nice addition would be a small pie from the butchers – perhaps a good quality pork one – with some tomato chutney to enjoy it with.

That way, it still feels like a special morning, but people can come down and make what they please in their own time.

The (dreaded) turkey roasting

We’ve all had to avert a Christmas Day kitchen disaster at least once in our lives.

I know turkey can seem quite intimidating – especially for first-time Christmas hosts – but following the cooking instructions really is crucial.

Some recipes call for you to roast the bird uncovered, especially if you are cooking bronze turkeys that are reared for tenderness. They cook quickly, so it can be tempting to take it out once they’re golden but, really, it is undercooked inside.

If you do cook your turkey (or goose) uncovered and the crown shows signs of heavy browning, just move it to a lower shelf in the oven and loosely place some foil on the area that’s browning. This will shield it from the direct heat and help the inside to catch up in the cooking process.

If you don’t already own a meat thermometer, I can assure you it will become your best friend at Christmas. Don’t panic, there’s still time to get one on Amazon.

Gravy mishaps

Everyone has their own gravy recipes, but one thing we can agree on is how easy it is to mess it up.

Over-reducing it can lead to it becoming very salty and grainy, but there are several ways to redeem it.

In this instance, it’s moisture that has been lost, which is easy to get back. You can loosen the gravy by simply adding some warm water and keep checking for the consistency and flavour.

If it’s too runny, you can add some corn starch mixed with water or by making a roux.

To do this, just add equal parts butter and flour in a small pan and cook over a low heat until the raw flour taste is gone. It sounds fancy, but it’s very simple.

Then, just loosen the roux with some warm water before adding it back into your gravy. Fingers crossed, this should solve the problem!

Forgetting a part of the meal

I’d be lying if I said I hadn’t woken up bolt-upright panicking about forgetting an element of the Christmas meal in previous years, which I’m sure many people can relate to.

Firstly, it’s really not the end of the world if you do.

But if you’re worried about forgetting to cook or serve any part of the dish, why not try using a menu planner? It sets out what you need to do and when to cook each element to ensure is served hot.

I use a planner which has a list of all the dishes in one column. Next to it, I write how long each take to cook and the oven temperature required.

In the final column, I put down the time each element needs to go in the oven, so they all finish at a similar time. It really does help!

Also, make sure to consider the rest time of your roasts. I tend to leave the turkey to rest for around 30 minutes after roasting to let the fibres relax and the juice distribute – otherwise you run the risk of having a dry bird.

Just cover it with foil and place a clean tea towel over this.

Managing stress in the kitchen

There is no shame in asking for help, ever.

So, if you’re feeling the heat in the kitchen, don’t be afraid to ask family members to help. Alternatively, if you don’t want to be distracted in the kitchen – which I can empathise with – delegate some tasks to the people around you.

Finally, don’t panic! It’s supposed to be a day of love and happiness, so just enjoy it. Have a drink and a chat and all will be fine – it’s a labour of love, but definitely worth it.

Whether you’re in or out of the kitchen, I hope you all have a very merry Christmas.

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Yemi’s Food Stories: Spice up your Christmas dinner

People can be frightened by the idea of spice, but spice doesn’t have to mean heat.

In fact, the right spices can elevate any dish and a Christmas meal is no exception.

This week, we’ll look at how to be a little more adventurous this festive season without running the risk of burning your guests’ tongues…

Turkey

As mentioned, spice doesn’t have to equal heat and can often bring a balance of sweet and savoury to your plate.

So, why not try brining your turkey in a spiced solution for a warm and festive flavour?

Just add the meat to water with cloves, star anise, cinnamon, salt and a bit of sugar. Leave to rest and, once cooked, you’ll have a turkey bursting with flavour.

If the sweetness doesn’t appeal to you, you can try something a little more traditional. Add onions, peppercorns, crushed garlic, fresh herbs, grated ginger and salt to the water.

Gravy

To go with your aromatic turkey, you could also add some spices to your gravy for an extra kick.

Begin by using all juices from the meat to make the base of the gravy as flavourful as possible. Then, try adding some grains of selim and grains of paradise to it.

Both have a similar flavour profile to black pepper, while grains of selim have a musky essence which compliments the meaty flavour.

Roasties

I know roast potatoes can be a little polarising in terms of how they’re made; some like a simple olive oil and salt garnish, others like the full-whack with a homemade herb salt and goose fat.

No matter how you like them, I can guarantee a little added spice will take your roasties to the next level.

I like to add some urfa biber chilli flakes to my potatoes — a sweet and smokey chilli with an added kick. This is a simple step that will really elevate your dish.

If you’re wanting to go one step further, try making a spiced oil using a mix of black and white mustard seeds.

I then add shallots and spring onions, chilli flakes, mixed herbs and a pinch of smoked sea salt before grinding it together.

With so many flavours involved, your guests will be begging you for the recipe, I’m sure!

Yemi’s sara saffron and thyme crème brûlée.

Dessert

I’d recommend adding sara saffron to your puddings this year.

It pairs well with cream-based desserts, like panna cotta, ice cream or crème brûlée, and creates a lovely golden colour.

Top any of the above with raspberries and you have a perfectly light but indulgent dessert.

There is no end to the flavours you can create once you start experimenting with spices – and I hope you add a little more spice to your Christmas this year.

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Yemi’s Food Stories: My inexpensive kitchen gadget Christmas wish list

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 writes on the Stray Ferret about her love of the district’s food and shares 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.

 

It’s that time of year again: our bellies are full, but our banks may be less so…

But Christmas presents don’t have to break the bank – even the ones we’d really like.

This week, I’m taking you through my Christmas wish list which will take your kitchen to a whole new level.

Latana 2-in-1 safety can and bottle opener

Christmas is the perfect excuse to stock up on all the kitchen gadgets you need. It’s something of a practical indulgence.

This year, the Latana 2-in-1 Safety Can and Bottle Opener is at the top of my wish list.

It’s safe – which is always handy with children running around – and, better yet, very easy to use.

It doesn’t require any force and the lid can be placed back on the can to keep leftovers fresh. To top it all off, it doesn’t have any sharp edges to worry about.

I first discovered this brand after I got fed up with can openers that weren’t user friendly. I was so pleased with it, I immediately got a spare one and even bought it for others!

It will make a great, affordable gift that every kitchen needs.

You can buy yours here.

A quality kitchen knife

 The right knife will make prepping so much easier – you will wonder why you waited so long to get one.

There’s plenty of great knives out there and, again, they don’t have to dent your bank account.

I’d recommend the Robert Welch Santoku and Chef knives. They’re great quality and make the whole cooking experience so much more enjoyable.

But be careful – with good knives come sharp edges!

Peelers

 I reach for a peeler nearly every day, so I will always happily receive a new one at Christmas.

However, there are different kinds of peelers for different uses. I have one with a serrated blade that is perfect for shredding vegetables, while the straight blades ones are better for peeling root vegetables.

With the fear of sounding like a real adult, they will serve as a great Christmas present and are a necessity in every kitchen.

Just think of all the beautifully carrots and parsnips you could dish up on Christmas Day thanks to a good quality peeler!

Of course, many of us would like a piece of jewellery, a new bag or a trip to Paris this Christmas – me included. But stocking up on kitchen staples goes a long way, and your tastebuds will thank you later for it.

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Yemi’s Food Stories: My festive favourites from local suppliers

Food often takes centre stage at Christmas, but there are so many elements to the Christmas meal, it can become overwhelming in the kitchen.

So, this week I thought I’d share some of my festive favourites from local suppliers which will be sure to wow all your guests.

Wine: Ake & Humphris

The turkey may be the main attraction of the table, but we all know the value of a good glass of wine on Christmas day.

Ake & Humphris, in Harrogate, has the perfect accompaniments for you: Kovacs Nimrod Monopole 777 Pinot Noir.

This comforting red has gentle notes of fragrant cherry, wild strawberry and raspberry, as well as exotic spices. The savoury characters add complexity to this intriguing pinot with moderate tannins and good body.

It feels like a warm fire on a crisp evening, and has become a staple in my house every Christmas.

The wine, which has aged for more than 4 years in oak barrels, has a velvety and round finish, making it very moreish!

Luckily for Stray Ferret readers, this beautiful wine is available on your doorstep at Ake & Humphris, on Leeds Road.

You can even get 10% off by quoting code GREATWINEFERRET or by ordering it from their website.

Ake & Humphris also offers a six-bottle hamper, specially curated to compliment the entire Christmas meal.

Enjoy!

Ake & Humphris Christmas wine selection.

Cheese: The Cheeseboard

When the post-dinner lethargy kicks in, many of us just reach for a packaged selection of cheese for our Christmas cheeseboard, but why not make it a talking-point of the meal?

The Cheeseboard, on Commercial Street in Harrogate, will make all your dairy dreams come true…

One of my personal favourites, the Stonebeck, is made locally in Nidderdale by Stonebeck Wensleydale Farmhouse.

The cheese is made from the milk of Northern Dairy Shorthorn cows, a rare breed native to the Yorkshire Dales, and is hand pressed and bound in calico before maturing.

The taste and texture are an expression of the farm: soft and creamy with long, complex and layered flavours.

It’s delicate and rich and is guaranteed to put a smile on your guests’ faces.

Blue cheese is probably the most polarising of the cheeses, but I can guarantee you’ll fall in love with Swaledale Blue.

This pasteurised cheese, which is made by the Swaledale Cheese Company in Richmondshire, has a soft, melting texture that dissolves to cream on the tongue and a taste that is mild with gentle, herbal sharpness.

It is certainly full of flavour, but the peppery hints take the classic Swaledale cheese to a whole new level.

I cannot recommend these cheeses enough and both can be bought at The Cheeseboard. Make sure to get them before they sell out!

Appleton’s Butchers: Pies

I know many of us devote ourselves to one particular butcher, but Appleton’s Butchers has become a local institution for a reason.

Pork pie is something I look forward to every Christmas and the premium quality meat on offer at Appleton’s has me dreaming of it from summertime.

The standout medium lattice pork pie, which is even loved by King Charles II and Phil Tufnell, is a testament to Appleton’s commitment to quality, with a perfect balance of pork and pastry.

It also offers the highest quality locally-sourced beef, poultry and Yorkshire lamb.

It may seem a risk trying a new butcher, but this one will pay off when you taste Appleton’s Butcher’s meat!

You can find them in Harrogate, Ripon, Boroughbridge and Wetherby, or order online here.

Appleton’s medium lattice pies.

Chutney

 Christmas isn’t complete without condiments – and chutney is no exception.

Fodder, in Harrogate, stocks a wide range of flavours that will accompany your cheeseboard brilliantly.

The Christmas Chutney is made from plums, apples, onions and sultanas, while the Boxing Day chutney offers flavours of caramelised onion and cranberries.

Find them in store, just off Wetherby Road.

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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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