Yemi’s Food Stories: quick and easy baking tips to satisfy your sweet tooth

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.

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Harrogate woman competes on MasterChef

A woman originally from Harrogate is competing on this seasons MasterChef.

Abi Kempley, 21, was born and brought up in Harrogate but now lives in Leeds and works in sales for her family’s business.

The BBC One cookery show, which sees UK chefs battle it out to win the MasterChef trophy, is now in its 20th series. It is judged and hosted by culinary duo John Torode and Gregg Wallace.

Abi appeared in this week’s firs episode (Series 20, episode 9) and made her way through to knockout week.

In the episode, Gregg Wallace said:

“In a room full of great cookery we did have two absolutely stand out contestants, and those contestants are going straight through to knockout week.”

He added one of those was Abi, who along with fellow chefs Dinta and Tom was put through to the next round.

At the end of the episode Abi said:

“I definitely want more than knockout week, you can’t just get to knockout week and get knocked out, that would be rubbish.”

In a previous interview with the BBC, she said:

“Food has always been a massive part of my life. My family have always enjoyed eating out, everywhere we went when I was growing up was influenced by where we could eat. I think this has massively impacted my own cooking style – I love to cook what I love to eat. I’ve always loved Japanese and Asian flavours, and this is always what I love to eat when out. In 2020 I started trying to recreate these dishes from home and my cooking has developed from there.”

She revealed her mum pushed her to apply for the show:

“I love cooking and I love food, and wanted a challenge and to see that I really can cook.”

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Yemi’s Food Stories: Post-holiday recipes to re-charge your body

The holiday season usually brings an array of festive treats and indulgent feasts, leaving us feeling undeniably satisfied, but perhaps a tad overindulged.

As we begin a new year, it’s the perfect time to reset and refocus on nourishing our bodies with wholesome and nutritious dishes.

Enjoy a post-holiday recovery with these delicious and comforting recipes, that will leave you feeling revived.

Detoxifying green smoothie

I know the words ‘green smoothie’ can sometimes seem uninviting but trust me when I say this one is delicious and revitalising!

Blend together kale or spinach, cucumber, a pink lady apple, lemon juice, and a handful of mint. Add coconut water for hydration and a boost of electrolytes – and you’re done!

Packed with vitamins and antioxidants, this green smoothie helps flush out toxins, promotes digestion and provides a refreshing start to your post-holiday mornings.

You could also add some ginger for kick and sweeten with a touch of honey.

Soothing spinach and lentil soup

After weeks of festive feasting, a nutritious soup is the perfect winter warmer that will leave you feeling nourished and refreshed.

Try a spinach and lentil soup; a green-packed bowl of goodness that provides essential vitamins and fibre.

Sauté onions, garlic and celery, then add lentils, vegetable broth and a generous amount of fresh spinach.

Simmer until the lentils are tender, season with black pepper and finish with a squeeze of lemon for brightness. Garnish with fresh herbs to finish.

This soup is rich in iron and antioxidants, supporting detoxification and revitalisation. I like to infuse some heat to mine by adding a habanero or scotch bonnet pepper and removing it before serving.

Yemi’s turmeric latte.

Turmeric golden milk latte

Combat holiday fatigue and support your immune system with a warm and golden turmeric latte.

Combine coconut milk, turmeric, ginger, a pinch of black pepper and a touch of honey for sweetness.

The turmeric infuses the drink with anti-inflammatory properties and the cosy flavour makes it an ideal addition to your diet or nightcap.

Quinoa and roasted vegetable buddha bowl

For a delicious and nutrient-dense main meal, treat yourself to a quinoa and roasted vegetable buddha bowl.

Roast a colourful medley of vegetables – sweet potatoes, beetroots, carrots, onions and bell peppers – and toss them with cooked quinoa.

Drizzle with a zesty tahini dressing for a burst of flavour and an extra dose of healthy fats.

You could also swap the tahini dressing with a pomegranate vinegar dressing and some fresh pomegranate seeds for an extra burst of sweetness.

This colourful nourishing bowl is packed with fibre, protein, and essential nutrients.

Chia Seed Pudding with Mixed Berries

If you’re still craving something sweet, a chia seed pudding featuring mixed berries will hit the spot.

Combine chia seeds with almond milk, a touch of vanilla extract and maple syrup.

Set in the fridge, then layer it with berry compote and a vibrant mix of berries like strawberries, blueberries and raspberries.

Top with some crunchy granola for texture.

Chia seeds are rich in omega-3 fatty acids and fibre, making this dessert both yummy and healthy.

Adding these recipes into your weekly routine will support your body’s recovery and introduces a variety of flavours and textures to keep your meals exciting.

Remember to stay hydrated, prioritise whole foods and savour the joy of nourishing your body from the inside out.

As you embrace these delicious and wholesome recipes, you will rediscover the pleasures of balanced and nutritious eating.

Here’s to a vibrant and rejuvenated start to the new year!

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.

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Yemi’s Food Stories: Cheers to a yummy new year

Christmas festivities are over, with many still getting creative with their leftovers, but our attention is now on ringing in the new year with loved ones.

As we say goodbye to another year, what better way to welcome 2024 than with a celebration that comes with lovely food and drink setting the stage for a year of delicious adventures?

Your new year celebrations can be as simple or elaborate as you’d like. Some people opt for a second Christmas-style evening, while others keep it simple with drinks and nibbles – either way, just do what works for you.

Appetisers

A simple crowd pleaser is always some variation of crisps and dip. I’d recommend a vibrant beetroot hummus paired with tortilla chips. Of course, you can buy these but they’re super easy to make too. Just cut a tortilla into small squares or triangles and warm in the oven until crunchy.

Cucumber discs topped with pâté and cranberry sauce also goes down a treat and take just minutes to prepare.

Caprese skewers are a great option too. Simply thread cherry tomatoes, fresh mozzarella balls and basil leaves onto small skewers. Top with a drizzle of balsamic glaze and a sprinkle of black pepper and you’re done!

Bao buns are also great when hosting and look impressive. You can buy the buns pre-made at most supermarkets and then get creative with the filling. My favourite is a chicken bao bun topped with saffron mayo and pickled carrots (pictured below). They’re light and fluffy, but taste amazing.

Yemi’s chicken bao buns.

To make your own tartlets using bought tortilla wraps, short crust, puff or sweet pastries, simply cut to shapes, tuck into mini cupcake trays and bake until golden.

Fill with sweet and savoury ingredients like brie and raspberry compote, beetroot hummus topped with roasted and diced carrots, or smoked salmon, diced cucumber and dill infused cream cheese.

Elevating your cheeseboard

If you’re stuck on which cheeses to include in your cheeseboard, fear not. It can be daunting to know which ones to buy – especially without knowing what your guests might like – but I’ve whittled it down to a few variations that will cover all bases.

Generally, I’d include a blue cheese – like a Swaledale blue or stilton – two soft cheeses, such as brie, camembert or burrata, manchego for the hard cheese, and a semi-hard cheese such as emmental or a classic cheddar.

You can elevate the platter by pairing artisan cheeses with exotic preserves.

A ripe tamarillo conserve is sour, but the undertones of berries and passion fruit make it a great accompaniment for a blue.

Balinese tangerine marmalade goes perfectly with brie. It has a distinct but soft citrus flavour.

You could also try adding a touch of spice, like black cardamom, to your leftover Christmas preserve to create a unique flavour.

Include a selection of good quality charcuterie and crackers for a savoury contrast to the sweet notes of the preserves.

The main course

For the main course, consider a show-stopping dish that captures the essence of celebration.

A perfectly roasted prime rib served with truffle butter glaze is an indulgent and timeless choice.

Alternatively, a side of salmon finished with a lemon brown butter sauce, lobster tails, succulent prawns and buttery scallops bathed in a citrus-infused beurre blanc will undoubtedly wow your guests.

Drinks

No New Year’s Eve feast is complete without a touch of bubbly.

Create a DIY drinks bar and invite guests to customise their own drinks with an array of fresh fruits, aromatic herbs, and flavoured syrups.

Encourage experimentation, and let the clinking of glasses echo the excitement of conversations and new friendships.

A simple but certainly effective touch.

Dessert

Put on a dessert spread that leaves a lasting impression.

Create a charcuterie board featuring miniature pastries, artisan chocolates, citrus curds, crushed meringues and fruit coulis for dipping. It’s quick and easy to do, yet looks impressive and offers a little bit of everything to your guests.

I also love to make Nigerian puff puffs. They’re soft, spongy and fluffy, but the beauty of them is that they can be made sweet or savoury. I like to serve them as a dessert, but they’re also often eaten as a side dish or snack with a savoury sauce.

There’s plenty of recipes online and they’re very easy to make.

Yemi’s Nigerian puff puffs.

Some extra hosting tips

Personalisation is always appreciated – and it doesn’t have to take hours to pull together.

Add little touches like custom table cards or signature cocktails named after your guests or the year ahead.

Why not get your guests to paint a picture of something they are excited about in 2024? It’s a lovely way to appreciate what’s coming and share excitement with friends and family.

Later in the night, activities like karaoke or a tasting game are bound to keep the energy high and the laughter flowing.

Finally, don’t forget to enjoy yourself – it’s your celebration too. Cheers to a happy and yummy new year!

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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 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.

This story contains sponsored content and links. 

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Masterchef star Owen Diaram to have stall at Harrogate Christmas Fayre

Owen Diaram, a quarter-finalist on BBC MasterChef UK 2023, has won a competition to have a stall at this year’s Harrogate Christmas Fayre.

He was named as the winner of a competition organised by the market operators to give free trading opportunities at the town centre festive market, which begins on December 1.

The winners of Market Place Europe and Destination Harrogate’s  Jolly Big Business Boost competition also receive business mentoring and PR opportunities.

Mr Diaram, who was yesterday named as this year’s winner, uses his South African Indian heritage to create traditional spice packs that only need to be mixed with two ingredients to produce tasty bhajis.

Mr Diaram said he was “blown away” by being selected, adding::

‘’Harrogate has now been my home for the past eight years and I am so excited to trade at what is a truly fantastic event that will allow me to achieve my goal of bringing South African Indian cuisine to mass audiences.’’

Market manager Nick Rhodes said:

‘’The Jolly Big Business Boost is a fantastic way for local, ambitious entrepreneurs to get their foot in the door and has proven to be very successful.’’

The fayre’s opening hours are Monday to Saturday 10am to 7pm and Sunday 11:00am to 430pm.

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Yemi’s Food Stories: a lesson on plot-to-table cooking and food waste at Harlow Carr

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.  

One of the upsides of British summer is the opportunity to go to festivals, and I love that there are so many food festivals in Yorkshire.

Each one has a different vibe, and you can never quite anticipate what the experience will be with Yorkshire weather. Luckily, this year, the weather was fantastic.

The RHS launched The Festival of Flavours in 2022 to celebrate the produce from its gardens and encourage us to grow some of our own food. It was a huge success and this year’s festival offered even more traders and chef demonstrations.

Both seasoned and amateur gardeners and foodies turned out in their droves for the event, which included children’s cooking classes, kitchen garden tours, live music performances and a wide variety of food to try.

The festival was backdropped by the colourful grounds of Harlow Carr and I was excited to be on stage cooking two dishes alongside many other local chefs.

Fig and raspberry clafoutis

A personal highlight for me was using seasonal ingredients; I used white currants as part of my sweet dish, which was fig and raspberry clafoutis, with a white currant and raspberry whipped cream. It was my first time using the berry and I was excited to learn about the flavour profile.

The clafoutis.

Traditionally made with cherries, clafoutis is a French classic that is a staple in many homes. Methods behind the dessert can be varied – some simple and others much more complicated.

The former calls for all ingredients to be mixed in a blender before pouring over the fruit in an oiled dish.

The more complex recipes, however, call for the egg whites to be beaten separately – to form soft peaks – before being added to the yolks which have been beaten with sugar. Melted butter is also drizzled into it before folding in the flour.

Having tried different recipes, I have concluded it doesn’t make much difference to the end result, so I would recommend keeping it simple!

I sometimes use brown butter (beurre noisette) to get a nutty taste and add some almonds for a bit of crunch.

The cooking stage

The cooking stage featured some incredible chefs, including 2022 MasterChef winner, Eddie Scott, and contestants Afsaneh Kaviani and Owen Diaram. The RHS’s own Joe Lofthouse was also there, as well Gilly Robinson from The Cook’s Place in Malton, Ian Wilkinson from Yolk Farm, and Bobby and Minal Patel from Prashad, Leeds.

(L) Yolk Farm’s Ian Wilkinson and Yemi

David Atherton, who won the Great British Bake Off in 2019, taught a masterclass on scones. I am still dreaming of his lemonade scone, but we still don’t know if the cream or jam should go first.

Lots of local businesses were also there, including the district’s own Harrogate Tipple and Jack in a Box, as well as The Yorkshire Pasta Company which is based in Malton.

How to reduce food waste

I left with some fantastic tips on reducing food waste. These include always writing a shopping list; never go shopping when hungry; avoid going shopping too frequently; do a weekly fridge raid; get creative to use what you have at home and store your ingredients in the right way to extend their shelf lives.

9.5 million tonnes of food are wasted annually in the UK alone – despite 8.4 million people being in food poverty.

We all need to try and grow some of our own food, have an appreciation for ingredients and reduce waste as much as possible.

Next week, I will be visiting Baltzersens Café and Coffee shop.

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Yemi’s Food Stories: Making the most of honey

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.  

 

The past couple of weekends have been full of food adventures involving honey which is always a staple in my kitchen, given its many health benefits.

From having lemon-ginger-honey drink to stave off a chest infection, drinking honey and balsamic vinegar water before bed, to replacing sugar in many savoury and sweet dishes.

Louisa’s honey has been a feature in my past two weekends as I got to work with other chefs to create dishes using their many varieties of honey including the Acacia Ginger, Coriander, Lime, Citrus, the award winning Bosco, Acacia and Chestnut honey.

Food allows one to be creative and there’s nothing better than creating on the fly without recipes. The first event required the chefs including Gennaro Contaldo,  of ‘Two Hungry Italians’,  to create dishes from a range of different vegetables and meat with access to wood fired pizza oven, multiple wood fired grills and stoves.

The beetroot immediately caught my eye. I put some beetroots on the open fire and while they were roasting, I finely sliced some red onions and cooked them in olive oil with grated ginger and some pink Himalayan salt. Once the onions were deeply caramelised, I grated and added the roasted beetroots and finished this with black pepper, whiskey balsamic vinegar and ginger honey.

This is a simple and quick relish to make and goes really well with grilled meat, burgers, hummus and flat bread.

I then cooked a spatchcock quail dish using a simple marinade of Bosco honey which has a woody and intense flavour mixed with fresh oregano and thyme, lemon juice, grated habanero chilli, salt and olive oil. This was a real crowd pleasing dish ( see image below) and all it took on a really hot grill was about 9 minutes depending on the size of the quail.

My final savoury dish was squid cooked with some shallots, roasted peppers, Louisa’s lime honey, chilli, lime juice and fresh herbs. This was a really quick dish and one that I would recommend for a mid week dinner. Squid is a protein that needs to either be flash cooked in 2 – 3 minutes or slow cooked for hours.

This would be perfect as a side dish, topping for salad, couscous, rice, or an appetiser whilst waiting for the main meal. It’s a healthier alternative to battered squid rings.

The following weekend found me and a few other chefs at the BBC Good Food show in Birmingham,  where I created a couple of honey inspired savoury canapes – toasted sourdough topped with prosciutto, drizzle of acacia honey, fresh thyme and micro herbs. The second one was toasted sourdough  topped with labneh which is a strained cheese, sundried tomatoes, a drizzle of acacia honey and micro basil. I find the saltiness of the tomatoes and the sweetness of the honey make for one of those marriages made in heaven.

My dessert creations included carrot, ginger and coconut cake using Bosco and Ginger honey, strawberries and cream canape with ginger honey and chestnut honey crumb, whiskey balsamic and citrus honey macerated strawberries served with mascarpone on sourdough cracker.

My final creation inspired by middle eastern flavours was sourdough cracker topped with mascarpone, roasted pistachios, citrus honey and rose petals and this was tasted and complimented by Katy Truss from Fabulous Food Finds.

I hope you do more with the honey in your cupboard and you don’t just relegate it to being a drinks sweetener or toast topping. Try some of the amazing honey products that our local shops have to offer and have a go at making marinades, cocktails, sauces and bakes.

If  you want to catch Yemi in action she will be giving a demonstration at The Harrogate Food Festival today at 4pm. 

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