Yemi Adelekan is a food writer and blogger who was a semi-finalist in the 2022 series of BBC TV’s Masterchef competition.

Every Saturday Yemi writes on the Stray Ferret about her love of the area’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.

There’s something magical about Christmas in Yorkshire given the incredible produces and products that we have in 'God’s Own County'.

From Christmas lights across town centres and villages, snow-dusted moors to bustling local markets, the festive season is a celebration of tradition, community, and exceptional local produce. 

What better way to embrace the spirit of the season than by crafting a Christmas dinner that highlights the best of Yorkshire’s culinary heritage?

Whether you’re planning a hearty feast or an elegant soirée, this guide will help you create a menu that highlights the flavours of Yorkshire. From meats and cheeses to fish and sweet treats, there’s something for every table and every budget.

Step one - sourcing the best Yorkshire produce

When you have great ingredients, you don’t need to do too much to create incredible dishes, and Yorkshire has some of the finest farms, dairies, and markets in the UK. For your Christmas menu, focus on sourcing ingredients locally to guarantee freshness and support local producers.

For meats: Look to North Yorkshire farms for grass-fed beef or free-range goose and many local butchers are happy to talk you through the different cuts and prepare them to order.

For vegetables: Head to Malton’s Food Lovers Market, Knaresborough market or Ripon Farmers’ Market to pick up earthy root vegetables like carrots, parsnips, and potatoes—all perfect for roasting or mashing.

For cheese: No Yorkshire feast is complete without Wensleydale. Try the creamy, crumbly cheese with cranberries, sourced directly from the Wensleydale Creamery in Hawes. Many farm shops carry good range of cheeses too.

For fish: For a pescatarian twist, visit Leeds and Whitby’s fishing markets or your local fishmonger for fresh smoked haddock or a side of salmon, perfect for festive starters. Staal smoked fish is available in many shops.

Step two - starters

For those on a budget: ​​Since you are already cooking loads of veggies for Christmas dinner, any of them can morph into a soup starter.

Double your roast parsnips and save half for a spiced parsnip soup finished with chillies and curry. 

For a milder version, use coconut cream or cream to make a creamy soup. Beetroot or carrot soup would be a colourful addition to any table and roasted cauliflower or Yorkshire pea and mint soup, served with crusty bread from a local bakery is fuss-free.

For fine dining: Smoked Whitby haddock pâté served with beetroot relish and artisanal crackers. Confit and shredded duck legs topped with butter, or a liver parfait would be excellent on malted soda or sourdough bread.

For a veggie option: Yorkshire blue cheese and caramelised onion tartlets. I love beetroot and caramelised onion topped with a cheesy mousse for a touch of elegance.

Step three - the main event

The classic Yorkshire Roast: Serve grass-fed beef with Yorkshire puddings, goose fat-roasted potatoes, and a red wine jus.

​For a traditional throwback: Try free-range goose with a stuffing of Bramley apples and chestnuts, accompanied by roasted parsnips and Brussels sprouts. 

I tried Brussels sprout cooked in Nduja butter at Sykes House farm and it was really delicious. I’m not usually a fan of sprouts but the recipe made me a convert.

For a great veggie alternative: What I find goes down a treat is savoury Wellington filled with local mushrooms, kale, and Wensleydale cheese, served with a creamy mustard sauce. 

A large beetroot, carrot and caramelised onion tart on puff pastry can be a centrepiece with wedges of soft beetroots brushed with balsamic-honey glaze and carrots finished with some cumin seasoning.

Looking for a fish option?: Serve wild-caught salmon en croûte or baked salmon with a dill and lemon cream sauce, accompanied by buttered Yorkshire new potatoes.

Step three - sides

The most debated item on the plate?: Not everyone agrees but Yorkshire pudding, paired with rich gravy, is a popular choice.

Vegetables - but make them fun: Have you tried hasselback root vegetables: carrots, parsnips, and swede roasted with a drizzle of Yorkshire honey and thyme?

For a tangy twist: Try pickled red cabbage, made with cider vinegar and local apples.

​Of course, you can’t forget the roast potatoes or for more indulgence, look to the French classics of fondant, boulangère, duchess potatoes, croquettes, aligot, pommes ana and dauphinois. Many of these can be prepped in advance.

Step four - desserts

In my house a sticky toffee pudding is almost a given for Christmas, but I elevate the sauce by adding tamarind, baobab or other spices to introduce a bit of tartness or complexity to it.

For the traditionalists: Serve a rich fruitcake soaked in local ale or whisky, topped with marzipan and icing. 

If you are into fruitcake and cheese, don’t forget to get the right hard cheese. If like me you can’t be bothered to make your own, then Bettys, and many other local shops stock amazing Christmas cakes.

For something uniquely Yorkshire: Yorkshire Parkin might be the answer, a sticky spiced ginger cake that’s perfect with a dollop of clotted cream or custard. 

Mix it with brioche to make a festive bread and butter pudding with cranberries and pecan nuts for some texture.

For a savoury/sweet balance: I reccomend whipping up a festive Wensleydale cheesecake. It's a unique blend of crumbly Wensleydale cheese with a biscuit base and cranberry compote.

Yemi's verdict

This Christmas, by sourcing local ingredients, experimenting with regional flavours, and supporting Yorkshire farmers and artisans, you’ll not only create a feast to remember but also honour the people and places that make this region so special.

So, as you gather around the table, raise a glass to the heart and soul of Yorkshire—and the joy of sharing its flavours with loved ones.