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.

Easter season is here which means it’s time to make a mess and bake with the little ones, from hot cross buns to no bake creations.

Many of us have a bit more time on our hands and often need to entertain adults and children during the holidays. You might find yourself wondering what to cook or bake during the school holidays or when you have guests without having to go to the supermarket.

I love looking through my cupboard and fridge to see what is available there. Ingredients that I usually can always find include canned pineapple chunks – I use Del Monte –  oats, flour, butter, sugar, almond flour, chocolate chunks and coconut milk.

With these staples, I can create my favourite drinks or bake some goodies from cookies to cakes.

Here is a recipe using ingredients that most of us should have at home. It’s cheap, cheerful and delicious – costing only 56p per serving, the recipe will be enough for 16 servings and ready in just over an hour.

Pineapple white chocolate cake with salted brown sugar glaze 

Preparation: 20 mins      

Cooking time: 45 mins

Before baking

Ingredients:

 Cake:

• 200g unsalted butter
• 200g golden caster or granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• 200g ground almonds
• 100g plain flour
• 1 tsp baking powder
• 100g white chocolate chips
• 1 x 435g tin pineapple chunks in juice, drained (reserve the juice)
• A few sprigs of fresh thyme  

Salted brown sugar glaze:

• Reserved juice from 435g tin of pineapple chunks s in juice
• 2 tbsp light brown sugar
• ¼ tsp sea salt

Instructions:

• Preheat the oven to 170c and line a round, 20cm-diameter loose-bottomed cake tin with baking parchment.
• Cut the butter into chunks and place in a large bowl with the sugar. Whisk with an electric whisk (or in a stand mixer) until fluffy (about 3-4 minutes).
• Add in the vanilla extract, then whisk again whilst adding in the eggs, one at a time.
• Fold in the ground almonds, flour and baking powder.
• Stir in the white chocolate chips then spoon the mixture into the prepared cake tin. Level the mixture with the back of a spoon.

After baking

• Arrange the drained pineapple chunks on top of the cake and push in very slightly.
• Place the cake in the oven to cook for 35-40 minutes – until an inserted skewer comes out clean.
• While the cake is in the oven, make the salted brown sugar glaze. Pour the reserved pineapple juice from the drained pineapple into a small saucepan.
• Bring to the boil, then simmer for 8-10 minutes until reduced by half and slightly thickened.
• Add the brown sugar and stir together until the sugar dissolves, then stir in the salt.
• Turn off the heat and leave to cool to room temperature. It will thicken further as it cools.
• When the cake is done, remove from the oven and leave to cool in the tin.
• Remove from the tin and remove the baking parchment. Brush or drizzle the salted brown sugar glaze on top (you can warm the glaze back up if it’s thickened too much).

Read more:

• Yemi’s Food Stories: Brunch at The Hideaway in Boroughbridge
• Yemi’s Food Stories: A taste of Paradise in Killinghall
• Yemi’s Food Stories: embracing spring by celebrating seasonal produce

Many of us whip out the mint sauce for our lamb roast over Easter but if you are on the hunt for something extra special this year then these three Harrogate restaurants have got you covered.

Get your chops around these – some of our featured restaurants have a more traditional offering while others have used inspiration from cultures around the world for their own take.

Spice Culture: Patiala Shahi Lamb Chops

Shahi Jeera (Royal Cumin) flavoured lamb chops marinated with ginger, garlic, yoghurt, mace and cardamom.

Spice Culture marinates its lamb chops for more than eight hours before cooking them in the Indian Clay Oven (The Tandoor) at a very high temperature.

The chef then serves the sizzling lamb with a salad mix and mint yoghurt chutney. This popular dish is a winner with the chef’s own mix of special Indian spices which he blends and grinds in the kitchen.

This Shahi Jeera is Spice Culture’s best selling dish – a real customer favourite perfect all year round but particularly at Easter.

West Park: Slow Cooked Leg Of Spring Lamb

Served with Tomato, Mint & Pea Fricassee, Creamed Potato, Spinach, Lamb Sauce.

West Park Hotel’s Leg Of Lamb dish is part of its seasonal spring menu that helped win it the ‘Best Food Offer’ at The Publican Awards 2022.

Freshly made to order, the flavours of this mouthwatering lamb are enhanced by creamed potato and fresh spinach. This is the perfect spring dish.

Papa’s: Lamb Souvlaki

Onion, garlic, oregano and a touch of mint marinade with side salad.

Papa’s Lamb Skewers are a real taste sensation. The chef marinates them for hours in herbs and spices before chargrilling them for that signature smokey flavour.

Enjoy the skewers with flatbreads, Mediterranean salad, or any other their other authentic dishes. This is not a dish to be missed.