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.

With summer upon us, we have to be ready to make the most of nicer weather.

Impromptu barbecues and last-minute guests are a reality when the sun begins to shine, so sometimes we need to make desserts in a flash. Baking for (and with) the family can be the perfect way to whip something up quickly, as well as an opportunity to spend time with your family.

The aroma of freshly baked goodies wafting through the house, the joy of working together, and the pleasure of indulging in sweet treats are just a few of the many reasons to bake.

But sometimes we want the end result without the fuss of complicated recipes or a long list of ingredients. In this post, we’ll explore simple baking techniques and some handy shortcuts, including how to navigate missing ingredients and make use of possible freezer items.

Yemi’s currant crumble cake

Baking shortcuts

One-bowl-wonders are perfect for barbecues, unexpected guests and busy days. Opt for recipes that require only one bowl to reduce clean-up time. Cakes, brownies and cookies often have one-bowl versions that come together in minutes.

‘Mug cakes’ can be a life-saver on those nights when your sweet craving isn’t budging. They are the epitome of quick baking. Mix a few ingredients in a mug and microwave for a minute or two. Voila! An instant dessert.

Pre-made pastry used to be frowned upon, but now even top chefs will recommend and admit to using it because the quality is much better. Keep pre-made puff pastry or pie crusts in your freezer. They’re perfect for whipping up quick tarts, turnovers or pies. The possibilities are endless!

Freezer-friendly items are also very useful. You can blend a bag of frozen berries, egg whites and lemon juice to make the lightest and fluffiest mousse, or add frozen berries tossed in flour and sugar, then cover with pastry to form an open turnover tart.

Missing ingredients often stop us in our bid to make desserts – but it doesn’t have to stop us from baking. Here are some common substitutions and tips for making do with what you have:

Eggs – if you’re out of eggs, you can use 1/4 cup of unsweetened applesauce or mashed banana per egg. Yogurt and buttermilk are also good substitutes.

Butter – replace butter with an equal amount of margarine, shortening or even oil. For a healthier twist, you can use mashed avocado or Greek yogurt.

Milk – no milk? Use water, juice, or even coffee. Non-dairy milk like almond, soy or oat milk works well too. Add lemon juice and cream to a recipe to replace sour cream.

Flour – if you’re short on all-purpose flour, you can use a combination of other flours you have to hand. Whole wheat flour, almond flour and even oat flour can work – though textures may vary.

Sugar – substitute granulated sugar with brown sugar, honey, maple syrup or even agave nectar. Adjust the liquid content if using a syrup.

The currant crumble cake

Currant crumble cake

 This week, I relied on a basic sponge cake recipe, crumble recipe and some frozen red and black currants to make a quick cake.

For my sponge cake, I used the 6:6:6 ratio of flour, sugar, butter (ounces) to 3 eggs and made a crumble mix to get some texture.

I layered half of the cake batter with the frozen currants and some crumble mix before repeating it, finishing with a generous crumble topping.

Once cooked, I served it with ice cream and some rhubarb compote.

Embrace the simplicity; family baking doesn’t have to be a complicated affair.

With these shortcuts and substitutions, you can quickly satisfy your sweet cravings and create wonderful memories in the kitchen.

Get creative with what you have on hand and enjoy the process of baking together.

Read more:

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• Yemi’s Food Stories: a culinary exploration in Ireland

A North Yorkshire vineyard is to host its first food and wine fair this weekend.  

Dunesforde Vineyard is a six-acre site in Upper Dunsforth, four miles from Boroughbridge. The vineyard produces cool climate wines in one of the most northerly locations in the UK.

The fair will take place on Saturday (April 20) from 12pm to 6pm. The event is free to attend and will see local artisan food businesses showcasing their products, alongside the vineyard’s wine.

The site was established in 2016 and is owned and managed by the Townsend family. A total of 6,000 vines across four different grape varieties are grown at Dunesforde.

Dunesforde’s head of wine development, Peter Townsend, will host talks throughout the afternoon where visitors can learn about the vineyard and sample wine.

He said:

“Our wines pair excellently with a wide range of foods and it will be fantastic to bring them together with the very best in local artisan food.”

 For more information click here.

The vineyard’s first harvest wines were released in 2019.

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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.

In our busy lives, finding time to cook can be challenging, let alone with a limited pantry. With the increasing cost of living crisis, many people need a helping hand with providing delicious food for their family.

Unhealthy food and microwaveable meals are often cheaper than their healthier counterparts so it can be tempting to fill your shopping trolley with them. This is a time to buy better ingredients in lesser quantity and get more creative with limited ingredients.

Cooking with limited ingredients doesn’t mean sacrificing flavour or nutrition. With a bit of creativity and these helpful tips, you can whip up tasty meals that are both satisfying and easy to make.

Embrace staple ingredients

The key to cooking with limited ingredients is to rely on pantry staples that can be used in multiple ways. Ingredients like rice, pasta, flour, canned beans, sweetcorn, eggs, frozen vegetables, and canned tomatoes are versatile and can form the base of many dishes.

One-pot tomato rice and peas

Keeping a well-stocked pantry with these basics ensures you always have something to work with. With flour, eggs and bacon, you can whip up home made pasta with carbonara sauce. Involving the children will create memories of making an elegant dish from basic ingredients.

Use seasonings and herbs

Even the simplest ingredients can shine with the right seasonings and herbs. Invest in a few quality spices like garlic powder, paprika, cumin, and dried herbs such as oregano, thyme, or basil.

A splash of balsamic vinegar, soy sauce or a squeeze of lemon juice can transform a dish instantly. Experiment with different combinations to discover your favourite flavour profiles.

Keep it simple

Remember, cooking with limited ingredients doesn’t have to be complicated. Focus on simple recipes that highlight the flavours of the ingredients you have on hand. Don’t be afraid to experiment and make substitutions based on what you have available.

Potatoes, sausage and tomatoes

Batch cooking and freezing

Simplify your cooking routine by preparing meals in batches. When you have the time, cook larger portions of meals like stews, soups, or casseroles, then freeze individual portions. This way, you’ll always have a homemade meal ready to go on busy days.

In my fridge or freezer, I always have ingredients for my base sauces – pepper, onion and tomato blend; ginger, garlic, and spring onion blend; and ginger, garlic and onion blend.

I also have different types of homemade stocks, roasted or confit garlic, peppers and baby tomatoes and frozen vegetables. This allows me to create exciting dishes. Let’s dive into some recipes that are perfect for busy days or when you’re short on ingredients:

Yemi’s recipe: Sweetcorn fritters

Sweetcorn fritters topped with sautéed peppers

Ingredients

• 1 can sweetcorn
• 1 shallot
• Chilli flakes
• AP or chickpea flour to bind
• 1 large egg
• 2 spring onions if available
• Salt
• Onion

Instructions

1. Finely dice the shallot, spring onion and onion; add to a bowl
2. Add all the remaining ingredients apart from the flour and mix well
3. Add just enough flour to bind the ingredients together
4. Fry in a nonstick pan with a little oil
5. Serve topped with a poached egg and some fried onions or with some spiced or flavoured mayonnaise.

Yemi’s recipe: Udon noodles with tomatoes and onions

Udon noodles with tomato and peppers

Ingredients

• 1 packet of Udon noodles per person
• 1 can diced tomatoes or fresh baby tomatoes sliced lengthwise
• 2 cloves garlic, minced
• Olive oil
• Salt and black pepper and chilli flakes
• 1 shallot or medium onion

Instructions

1. In a large skillet or pot, heat olive oil over medium heat. Add minced garlic, onion or shallot and sauté until fragrant; add the chilli flakes
2. Pour in canned tomatoes with their juices and bring to a simmer
3. Add the Udon noodles and stir
4. Season with salt and pepper; check and adjust seasoning
5. Top noodles with a boiled egg or leftover chicken

By embracing the concept of cooking with limited ingredients, you’ll discover a new level of creativity in the kitchen.

With these tips and recipes, you’ll be able to prepare delicious meals effortlessly, even on the busiest of days. So, grab those pantry staples and get cooking.

Read more:

• Yemi’s Food Stories: a taste of France at Kendell’s Bistro, Leeds
• Yemi’s Food Stories: embracing spring by celebrating seasonal produce
• Yemi’s Food Stories: Rafi’s Spicebox Harrogate

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.

In the world of gastronomy, French cuisine stands as a beacon of excellence, celebrated for its rich flavours, meticulous techniques, and timeless elegance.

As a Nigerian British who lived in the West Indies and whose food is influenced by many cultures including African and the Middle East, I must confess that some of my most consulted books are my French cookbooks. That’s because I love to understand foundational cooking techniques and I adore sauces as they can make or break a dish.

Key defining factors of French cuisine include:

• Quality ingredients: French cooking begins with the finest, freshest ingredients sourced locally and seasonally. From vibrant produce to succulent meats and delicate cheeses, the quality of ingredients is paramount.
• Technique and tradition: French chefs are renowned for their mastery of culinary techniques, passed down through generations. Whether it’s the art of sauce-making, precision knife skills, or the delicate balance of flavours, French cuisine is steeped in tradition and craftsmanship.
• Attention to detail: Every aspect of French cooking, from preparation to presentation, is executed with meticulous attention to detail. From the perfectly chopped herbs to the intricately plated dishes, each element contributes to the overall harmony of flavours and textures.
• Regional diversity: France boasts a rich tapestry of culinary traditions, with each region offering its own distinct specialties and flavours. From the seafood-rich cuisine of Brittany to the hearty stews of the French Alps, exploring French cooking is like embarking on a delicious journey across the country.
• Celebration of seasonality: French cuisine is deeply rooted in the rhythm of the seasons, with dishes showcasing the best of each time of year. From vibrant spring salads to comforting winter braises, French chefs know how to highlight seasonal ingredients.

Kendell’s Bistro, Leeds

Recently I was craving the decadence of French food and wanted to wrap up what had been a ‘foodie’ month to celebrate my birthday, so I went to Kendell’s Bistro in Leeds after recommendation from work colleagues.

From the humorous words on the board about tips to the seafood menu on the board, the atmosphere was warm and welcoming.

To start

The menu had the usual suspects, but my choices were inspired by the accompanying sauces. I ordered the Oeuf Aux Meurettes, a starter of poached eggs, red wine sauce, bacon, roast shallots, mushroom, garlic and sourdough croute.

Oeuf Aux Meurettes

I enjoyed the rich and dark sauce red wine sauce, saltiness from the crispy bacon and the sourdough was the perfect vessel to carry the poached eggs and soak up the delicious red wine sauce.

On arrival it almost looked like the size of a main dish but that’s because the sourdough toast underneath the eggs made it look substantial.

The second starter of mussels in a light white wine sauce with garlic and a touch of cream was delicate and perfectly seasoned. A great way to start the meal and prepare us for the indulgence that was to come.

The main course

My main was Pave D’Agneau, roast rump of lamb, aubergine feta mint, charlotte, rosemary jus and dauphinois potatoes. The sauce was glossy with a touch of sweetness, purée was elegant, and the roasted garlic was a nice touch.

Potato dauphinois was indulgent and decadent with the rich cream and it was perfectly seasoned. I could eat this all day. Aubergine with feta was a nice addition with richness of the feta but I needed a touch more salt.

Pave D’Agneau

The other main was the Loup de Mer; boneless and skinless sea bass with sliced lemon and capers cooked on a bed of fennel and tarragon en papillote. Cooking the fish in paper created a light and delicious broth.

Dessert

Ordering dessert was simply because I was too curious to give it a pass. The Ile Flotante Aux Rhubarb aka. vanilla pod custard, poached meringue, toasted almonds and rhubarb was pretty and delicious.

The second dessert of chocolate mousse with raspberry had a mousse that was thick, bitter and not overly sweet. Raspberry coulis was sharp and cut through the richness of the mousse. The brandy basket provided a base for the mousse and the crunchiness that was needed.

Chocolate mousse with raspberry

Price: Starter from £7.90 to £10.90, Mains from £19 to £32, Sides from £4.20 to £4.70 and Desserts £9 and £11.50 for a selection of French cheeses.

Verdict: The meal was well cooked, beautifully plated, delicious and indulgent from start to finish a reminder of why classic french cooking remains well regarded.

Reaching a foodie milestone

This is my 50th post for The Stray Ferret, so I want to thank all readers for your support. Please send me recommendations of places, producers and produces to check out in Yorkshire.

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
• Yemi’s Food Stories: Rafi’s Spicebox Harrogate

Going out for lunch really could be considered a national pastime, but with so many options it can be hard to branch out and try somewhere new.

In January, the Stray Ferret revealed there’s at least 40 places serving coffee alongside cakes, pastries and light lunches in the centre of Harrogate – and that’s not to mention Knaresborough, Ripon and everywhere in between.

If you’re looking for a place with a bit of a difference, the Stray Ferret has compiled a list of some quirky Yorkshire cafés ready to be discovered.

Falling Foss Tea Garden – Whitby

(Image: Falling Foss Tea Garden)

Nestled in the heart of ancient Sneaton Forest, Midge Hall had been derelict for over 50 years before being transformed into the thriving tearoom it is today.

Offering a rustic, al fresco lunch spot with stunning views of Falling Foss waterfall, the menu boasts homemade and locally sourced treats such as sandwiches, cakes, scones, and speciality coffees.

Seasonal opening times are dictated by the elements – so make sure you check the website before setting off on one of the many woodland routes that lead to the waterfall.

The nearest car park is the Forestry Commission Car Park at Falling Foss which is free – but very popular in the summer months.

Falling Foss Tea Garden is located at Midge Hall, Falling Foss, Whitby, YO22 5JD.

 The Winehouse Café – Nun Monkton

The Winehouse Café (Image: Yorkshire Heart)

No, you haven’t crossed the channel to France – you might be surprised to learn that there’s actually a vineyard off the A59, between York and Harrogate.

Yorkshire Heart is a family-run vineyard and winery, overlooking the countryside surrounding Nun Monkton. Customers can enjoy panoramic views of the vineyard, or on warmer days sit amongst the vines themselves to have a bite to eat.

The café itself serves hot drinks, light lunch options such as sharing platters and sandwiches, an assortment of cakes, and a wide range of beers and wines.

Yorkshire Heart also offer afternoon tea packages, vineyard tours and even on-site glamping for those looking for a unique place to stay.

The Winehouse Café is located at The Vineyard, Pool Lane, Nun Monkton, YO26 8EL.

Gatehouse Coffee – York

(Image: Pixabay)

You’re certainly surrounded by history in York, but never more so than when enjoying a cake or a coffee in one of the medieval gatehouses of the city walls.

Despite being part of one of the city’s main tourist attractions, the Gatehouse Coffee is something of a hidden gem, tucked away behind a thick wooden door, up a stone flight of stairs.

Once inside, customers can enjoy a selection of hot and cold drinks, cakes, and toasties, in a relaxed and cosy environment.

On sunny days, you can even venture out onto the rooftop terrace for spectacular views across the historic walls.

Gatehouse Coffee is located at Walmgate Bar, Walmgate, York YO10 2UB.

High Paradise Farm – Sutton Bank, Thirsk

A view across Sutton Bank

Accessible only by foot, bike or horse, High Paradise Farm certainly makes a case for being one of the most remote cafés in North Yorkshire, but that doesn’t mean it isn’t worth a visit.

With a large outside seating area that customers can enjoy the North York Moors scenery from, it’s a well-known pit stop for walkers and cyclists attempting one of the Sutton Bank bike routes.

The tearoom prides itself on serving locally sourced food – so local in fact, much of its produce is taken directly from the farm.

However due to its isolated location High Paradise Farm opens seasonally, so it’s definitely worth checking beforehand to avoid disappointment.

The tearoom at High Paradise Farm is located in Boltby, Thirsk, YO7 2HT.

The Stripey Badger – Grassington

(Image: The Stripey Badger)

 The picturesque village of Grassington in the Yorkshire Dales plays host to The Stripey Badger, an award-winning café and bookshop all rolled into one.

Well-known for an array of breakfast options, homemade cakes, traditional cream teas and its very own rarebit recipe, customers can pop next door afterwards to peruse the books.

If you think the shopfront looks familiar there might be a reason – in the 2020 reboot of All Creatures Great & Small the shop was transformed into grocers G.F Endleby.

The Stripey Badger is located at 7 The Square, Grassington, BD23 5AQ.

Scarlett’s Vintage Tea Room – Knaresborough

Scarlett’s Vintage Tea Rooms

Scarlett’s Vintage Tea Rooms is a themed café located in Knaresborough, bringing a touch of vintage charm to the historic waterside town.

The décor is an eclectic mix of eras, with a 60s and 70s theme upstairs, and a 1940s feel to the downstairs area.

Known especially for its vegetarian, vegan, and gluten-free options, the menu boasts sandwiches, soups and a large range of cakes – all served on vintage crockery.

 Scarlett’s Vintage Tea Room is located at 3a Green Dragon Yard, Knaresborough, HG5 8AU.

The Wild Plum – Harrogate

The Wild Plum (Image: Ben Bentley)

Homed above boutique dress shop Snooty Frox which is located opposite Oatlands Play Fields, being further out from the town centre hasn’t done The Wild Plum any disadvantages.

The shop staff have to call up to the café to make sure there’s a seat available, and on weekends, it can be so popular that the queue often snakes out of the front door.

Once seated, customers can expect to tuck into a frequently rotating seasonal menu of breakfast, brunch and lunch options, with ingredients sourced from local suppliers but inspired by dishes from around the world.

The Wild Plum is located at 34-36 Hookstone Road, Harrogate HG2 8BW.

Read more:

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• 7 places to see spring flowers in Yorkshire
• ‘Reading an actual book is a welcome change’ – are people returning to print?
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An Italian restaurant has opened in the former Lucia Harrogate site.

Divino opened at 3 Ripon Road last Friday, March 29. The restaurant “is a testament to the rich heritage and impeccable flavours of Italy”, according to its website.

The restaurant’s à la carte menu offers Italian classics with ‘a French twist’, including pasta, pizza and steak starting at around £14.

Lucia wine bar and grill closed on March 10 after trading at the site for 10 years. At the time Lucia operations manager, Darioush Shahidi said the restaurant wasn’t facing difficulties “it was a case of the right buyer with the right offer”.

Giuseppe Gentile, general manager of Divino, said:

“The main changes are that the restaurant has a completely new menu, authentic Italian style with a French twist and the restaurant has been rebranded.

“We decided to open here because we loved the building, loved the interior and loved the Harrogate area.”

Traditional pizza spinning in Divino kitchen

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