Yemi’s Food Stories: ‘Deliciously’ Yorkshire produce at the first ever Nidderdale FeastYemi’s Food Stories: My highlights of the Harrogate Food and Drink Festival

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.  

 

Summer is always agog with loads of food festivals and I was looking forward to the Harrogate Food and Drink Festival this year. It’s always exciting to see the range of local artisan products from charcuteries, honeys, chilli jams, chutneys, balsamic vinegars to different bakes and cakes.

I got to sample salt from Yorkshire Sea Salt company and was privileged to get my hands on one of their upcoming products. The salt was quite intense in flavour and a little goes a long way; the texture is perfect for crumbling between fingers, adding to salt grinders or used as a finishing salt. Richard explained their process and how it differs from other companies’ processes. I found someone who was as passionate about salt as I am.

I tasted some incredible balsamic vinegars – original flavour, white balsamic, pomegranate balsamic and apple balsamic – and I could immediately see how they could elevate marinades, salad dressings or be used to finish roasted vegetables.

Highlights from the two day event included the food demonstrations by various chefs including Scott Masey from Leeds Cookery School, Stephanie Moon from All Things Food, Owen Diaram from MasterChef UK 2023, Whaheed Rojan from Round Table Dining, Babna from Babna’s Patisserie, Norman Musa who is a chef, author and TV host, award winning Bobby Geetha from Fleur in Leeds and I get to throw myself into that mix as I did a demo on the Saturday.

What I love most about the demonstrations is the diverse and eclectic range of dishes from summer spring rolls celebrating the produces from Rudding Park Hotel Gardens by Stephanie, surprising Asian prawn noodle dish from Bobby, spicy Malaysian curry from Norman, cooking with whole chicken and chicken curry from Scott, Turmeric rice, Massaman Curry and Salmon rolled in seaweed dish from Whaheed, Mongolian sweet chilli chicken with sticky Jasmine rice from Owen and my Nigerian Jollof rice, fried plantain and Salmon with a red sauce.

The dishes were a celebration of flavours and cultures with surprising twists.

Desserts included Brioche soaked in berries from Steph and show stopping Paris-Brest, a French dessert made from choux pastry and praline flavoured cream from Babna. She created two flavours including the traditional hazel nut and almond version and a more modern one with pistachios and rose petals.

Taking part in the demo gave me an opportunity to talk about some incredible spices that aren’t commonly used such as Grains of Selim and Grains of Paradise.

Grains of Selim known by many names including African pepper, Negro pepper, Guinea pepper is from the seeds of the shrub Xylopia aethiopica and it has a musky flavour. This is toasted to release the aromas and features in Nigerian Jollof rice, pepper soup and other stews.

Yemi’s demo dish – Jollof rice, fried plantain and pepper sauce 

Grains of paradise is an aromatic spice originating from West Africa with notes of cardamom, coriander, citrus, ginger, nutmeg and juniper rolled into one. It looks like black peppercorns but the more complex flavour means it is versatile for both sweet and savoury dishes.

My other highlight was connecting with fellow chefs and foodies whose passions for their crafts have resulted in change of careers, training and competing at the highest levels whilst still being really grounded.

I made some new friends and I can’t wait for next year’s event.

In the meantime, I look forward to sharing some of the recipes, new food ideas and my Jollof rice recipe with you in the coming months.

From left – chef Norman Musa, Babna from Babna’s patisserie, Yemi, and Scot Massey from Leeds School of Cookery at the back. 

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Harrogate Christmas Fair: The perfect place to find unique festive gifts

This story is sponsored by the Country Living Harrogate Christmas Fair.

Many of us are already in full swing with our Christmas shopping and the challenge is well and truly on to find those extra special gifts.

The Country Living Harrogate Christmas Fair, which returns for its tenth year next week, is the perfect place to find that special something.

The four-day event, on December 1-4, will feature more than 200 small UK independent producers, crafters, and artisan retailers under one roof at the Convention Centre.

There will be a host of unique gifts that can’t be found on the high street.

From handcrafted products, stylish decors, soft furnishings to gourmet cheese, Christmas puddings, sweet and savoury treats, tasty tipples and fine wines, visitors can shop to their hearts’ content while soaking in the festive vibes with live music throughout the day from the Fair’s brass band and choirs.

Fiona Fawcett, from Yorkshire brand Plewsy.

Shoppers can opt for a special VIP experience, including bottomless prosecco and gift bags worth more than £100.

Over the four-days, around 15,000 people are expected to attend the Harrogate Convention Centre.

Dan Sewell, the event director for Country Living’s Christmas Fair, said:

“It shows there’s a really strong appetite for this special tenth anniversary year, with so many new exhibitors bringing fresh, exciting ideas alongside the traditional, festive favourites who return year-on-year.”

The Christmas Fair will be a foodie’s delight

The Country Living Kitchen Theatre will see some of the country’s finest food and drink producers and culinary experts whip up their ultimate festive recipes and seasonal showstoppers.

Demonstrations offer the chance to ask for tips, interact with the experts, and even try a taster or two.

Stephanie Moon will deliver a workshop on ‘Christmas Canapes to Impress with Rudding Park’. Harrogate’s Three’s A Crowd will also be on hand with ‘A Christmas Tipple’, with some unique festive cocktails.

The artisan foodie brand Charlie & Ivy’s will also be on hand to demonstrate how to create simple party food for the festive season.

Visitors can expect tailored chocolate tasting sessions, as well as hands-on workshops from crafting experts where they can create needle felted baubles to unique Christmas table decorations to take home.

Christmas canapes by Charlie and Ivy’s.

Country Living’s Harrogate Christmas Fair promises gifts you can’t find on the high street, while supporting and championing the country’s independent businesses.

Shoppers can also enjoy a Champagne Bar, cocktails or an Afternoon Tea dining experience.

The Stray Ferret is working with Country Living to giveaway two VIP tickets worth £150 and to offer our readers a special two for one ticket offer.

 

Country Living Christmas Fair will take place on December 1-4, 2022.

Join the mailing list here to be the first to know about Country Living’s Events.
Here’s what you can see and do at the Harrogate Carnival this weekend

A parade featuring music, dancers and colourful costumes is set to wind its way through Harrogate this weekend with the return of the Carnival.

The free event on Saturday will see flag-waving crowds line the streets for the procession, which will snake its way through the town centre and down to the Valley Gardens.

It will include performers from Leeds West Indian Carnival, who will be joined by Houriat Belly Dancing, Sweep of Swallows kite puppets, Chinese dragon dancers, the Bare Brass Band and more.

The party will then continue throughout the day and will feature street theatre, interactive workshops, international street food and two stages hosting music and dance performances.

The event, which was previously held in 2019, has been paid for by Harrogate Borough Council‘s tourism body, Destination Harrogate, and will be delivered by Harrogate International Festivals.

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Sharon Canavar, chief executive, Harrogate International Festivals, said:

“The Carnival is free for everyone to attend and celebrate the diversity, colours, costumes, sounds and flavours from the four quarters of the world, right here in Harrogate.

“With global music and dance stages, themed food zones, art and craft workshops and street theatre, this family-friendly day is a true party in every sense of the word.”

The Carnival Parade starts at 11am at St Peter’s Church, On Cambridge Road, it will head up Oxford Street, along Station Parade, down Cambridge Street, past the Cenotaph and along Montpellier Hill into Valley Gardens.

Within Valley Gardens there will be family-friendly craft workshops, which will include chalking art, spray art graffiti, environmental craft, bunting making, mask making with the Leeds West Indian Carnival, and a dance workshop.

There will be a Global Music Stage, featuring DJ Trev, the Leeds West Indian Carnival, Bare Brass Band, Ajay Karmic Blues, Buffo’s Wake and Fernando Brazil.

And a Global Dance Stage, will feature Annapurna Dance, Houriat Belly Dancing, St. Aelred’s Irish Dancers, and Anonymas Dance.

There will also be a food zone featuring food from around the world.

Harrogate Flower Show will celebrate the mental health benefits of gardening

The mental health benefits of gardening are being celebrated at the Harrogate Spring Flower Show which starts tomorrow.

Designers from across the country will be creating a flash of floral inspiration aimed at showcasing the country’s growing connection with plants and flowers.

The four-day event at the Great Yorkshire Showground will feature ‘Grow Your Home’, a colourful installation created by floral stylists from Leeds-based Leafy Couture.

The display, featuring hundreds of blooms around a central courtyard setting, offers visitors a glimpse of the joys which flowers can bring, which was particularly highlighted during the pandemic.

Show director Nick Smith said:

“After a difficult time for many of us, this year’s Spring show concentrates entirely on the positives which plants and landscapes can bring to us all.

“Gardening is the great leveller – from sweeping lawns to a simple window box, we can all benefit from the life-affirming pleasure which plants and flowers can make to our own personal space.”

Harrogate Business Improvement District (BID) has chosen the flower show to launch its latest campaign – ‘A Floral Summer of Celebration’.

Between July 15 and August 12, the town centre will be home to a floral trail featuring 10 unique displays, floral-themed shop windows and events starring key speakers from the world of gardening.

Pictured at their art deco-themed flower show stand: From left, Harrogate BID Chair Sara Ferguson, BID manager Matthew Chapman, Blameys florist Fran Addis, BID business and marketing executive Bethany Allen, Blameys owner Ruth Fisher and BID business liaison officer Jo Caswell.

This will be in addition to dozens of hanging baskets outside town centre businesses, the numerous flower beds maintained by Harrogate Borough Council, more than 200 barrier baskets funded by Harrogate BID and some specially commissioned floral street art.

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Matthew Chapman, Harrogate BID manager, said:

“Harrogate is renowned for its floral displays; it’s the home to RHS Garden Harlow Carr, the stunning Valley Gardens, and of course the Spring Flower Show, which is one of the biggest and best in the North of England, if not the whole country.

“This summer, Harrogate Floral Summer of Celebration will see us celebrating our floral excellence and the return of Yorkshire in Bloom after a two-year absence.”

Featuring show garden features, plant nursery displays and floral art, the show will include plenty of colour, style and inspiration.

Local charities will also be showcasing their work, including Jennyruth Workshops in Ripon and Horticap in Harrogate.

This year the programme of live entertainment includes talks and demos across four stages.

A new show, ‘Human Gardener’ will offer a series of fun and engaging sofa conversations with the people behind the plants – from bee inspectors to fungi fanatics.

Over on the Gardener’s Kitchen stage, TV cook and chef consultant Stephanie Moon will create dishes from veg patch produce, with the help of grow-your-own guru Martin Walker. 

Meanwhile, the GROW! Live team will provide answers to  gardening questions, whilst the CREATE! Floral stage will host celebrity floral designer Jonathan Moseley.

Thousands of garden products, handmade crafts, gifts and specialist foods will also be on offer.

Tickets

Pre-booked tickets with a £3 saving on gate prices are available online until midnight tonight.

Thursday to Saturday tickets are £20.50 online, £23.50 on the gate.

Sunday tickets are £18 online, £21 on the gate.

Children under 16 are free when accompanied by an adult. General car parking is free.

Stray Kitchen: Embracing Veganuary, Steph’s recipe to cook for a vegan

Stray Kitchen is our column all about food written by renowned local produce expert, food writer and chef, Stephanie Moon. Stephanie is a champion of food produced in the UK and particularly in Yorkshire and the Harrogate district. 

Over a super Christmas and New Year spent surrounded by family, I did lots and lots of cooking. After a super turkey lunch, big breakfasts and far too much chocolate, like many people I am now trying to be good.

January is the Veganuary month, where more and more people cut meat and animal products from their diets. Whilst January is the worst time of year for ‘in season’ fruits and vegetables, what is around is superb, and there are some simple ways to pimp up your January vegetables to be a truly astounding experience.

I recently had a vegan cake and oat milk latte at Hustle & Co after a big walking session on the Stray. It’s one of the newest cafés in Harrogate, but these guys do vegan very well. My crumbly fruity slice was lip smacking stuff, and the young lady who served us was brilliant too.

In Harrogate we have many places that cater for vegans (and those of us want to bring plant-based food into their diet more often) and our local chefs do it so well.

So when a vegan friend popped round for tea during Veganuary, it was time to try out a new quick, easy meal… and hopefully impress!

Here’s what I cooked.

Buckwheat pancakes

Makes four large pancakes to serve two.

Method

Mix all together in a bowl to form a smooth batter (which it does straight away).

In a non-stick pan, heat some vegetable oil (rapeseed or olive oils are great too,) then tip out any excess oil.

Pour the batter into the pan with a ladle (so you have some control over how much goes in), and use a spatula to spread it around. Unlike normal batter, the spatula is needed to spread the pancake thinly as it doesn’t simply roll around.

Cook for about 30 seconds to one minute, until golden.

Using a flipper, turn the pancake over so that both sides cook.

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Topping

You could place anything on top but here I have opted for a mix of roasted veg.

Method

Slice the aubergine, rub with a little olive oil and place on a roasting tray.

Rip the stalks off the curly kale and discard, then rub the leaves in the olive oil and add a splash of balsamic vinegar. Place on the same roasting tray.

Rub the cherry tomatoes with the olive oil and place on the same roasting tray.

Bake at 170°C for 10 minutes, until the kale is crisp and the cherry tomatoes are cooked.

Remove the aubergine slices from the roasting tray and finish them in the same frying pan you used for the pancakes to get some golden-brown colour on them (they should take 1-2 minutes on each side).

Place the pancakes in the oven for a few seconds to warm in the residual heat from the roasting of the vegetables – there’s no need to turn the oven back on again.

Serve all items on the top of the Buckwheat Pancakes and add a dollop of Oatly crème fraiche.

The whole thing took about 15 minutes to prepare and cook, and was surprisingly delicious and fun to prepare.

Steph x

 

Rudding Park launches programme for young aspiring chefs

Rudding Park in Harrogate has launched a new chef development programme for young people aspiring to become a chef.

The 12-month programme is open to graduates, school leavers and entry-level commis chefs or those simply looking for a career change.

The programme teaches students core and advanced culinary skills to allow them to progress in their career as a chef.

The training will be provided by the hotel’s senior head chefs, the executive chef and consultant chef Stephanie Moon.

Kate Robey, head of learning and development at Rudding Park, said:

“In order for us to thrive as a hospitality business and continue to provide our guests with exceptional experiences, it is crucial we invest in the talent of tomorrow – today.

“Matthew Wilkinson, our executive chef and I approached consultant chef Steph Moon, who has a wealth of experience in tutoring in a number of colleges and is a familiar face on the Yorkshire cookery scene. We are extremely excited to launch the programme and nurture budding chefs so they can fulfil their passions, goals and dreams.”

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The trainees will work full-time and earn £21,870 through the year.

Students will work across all aspects of food production and delivery, spending three months in each of the hotel’s kitchens. Areas such as menu inspiration, planning and costing, butchery and supplier visits and food safety and hygiene are covered.

Stray Kitchen: freezing flower show, but the chefs keep cooking

Stray Kitchen is our column all about food written by renowned local produce expert, food writer and chef, Stephanie Moon. Stephanie is a champion of food produced in the UK and particularly in Yorkshire and the Harrogate district. 

The Harrogate Flower Show had bad weather this year, but in spite of the rain, it was a blooming marvellous success! Those of us who were cooking at the event were just so happy to (finally) be let out..

The plants took a battering in the rain but even the soggy ground seemed not to mind. My role this year was to cook alongside expert gardener Martin Walker, former Head Gardener at York Gate Garden and his partner Sue. We ran the cookery theatre and did 40 demonstrations in four days. Every cookery demo was coupled with expert gardening tips from Martin and his encyclopaedic knowledge of gardening.

Our gardening tips and cookery demonstrations took inspiration from salads, asparagus, courgettes, beetroots and some seasonal sweet treats. I found the tips on growing fascinating and it gave me more confidence to have a go in the garden. My potatoes now are looking great, along with a piece of guttering which Martin and Sue filled with “Cut and Come Again Lettuce”. It’s had three close shaves so far, and is still going strong…

My cookery demos where showcasing the Yorkshire produce available to buy on the day at the show. Tasked with what to do with a glut of courgettes, we demoed a courgette, beer and cheese soup – using Isaac Poad‘s sell out beer and Coverdale Cheese.

‘Feast over the Fence’ garden was great fun and Martin and Sue won the President’s Choice Award

All agreed the garden Martin and Sue so expertly made up was a beautiful thing to behold and it really had it all… raised beds full of cabbage and brassicas, pots of rhubarb and beetroots, a wheelbarrow spilling over with vegetables and fruits, a garden shed and guttering filled with salads and herbs- really the finest stage I have ever had the pleasure to cook on and with such a marvellous fun and humble couple we had a great time.

Now that events are back, I cannot wait for the Great Yorkshire Show and Harrogate Food Festival.

See you there and hopefully if the weather is better than it was for the Flower Show, we will have some fun in the sun!

Steph x

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Stray Kitchen with Stephanie Moon: How a chef tries to get thin

Stray Kitchen is our column all about food written by renowned local produce expert, food writer and chef, Stephanie Moon. Stephanie is a champion of food produced in the UK and particularly in Yorkshire and the Harrogate district. 

 

 

Never has it been more important to wish someone a Healthy and Happy New Year than at the start of 2021.

A new year and a fresh start and most of us are glad that 2020 has long gone and have an opportunity to make some great plans for the New Year. After a Christmas of too-many-good tidings and lots of socially distanced good cheer, now is the time many of us focus on being happy and healthy in the months to come.

Can you still fit into those pre-lockdown jeans? Or is it that we are all thinking it is time to go on that diet? As a Chef I am surrounded by food and I love food, so it is a constant battle. For me, the key is to get a balance right and not beat yourself up if you fancy eating something you perhaps should not!

How can we get fit? The old adage “never trust a skinny chef” just does not cut it these days; we are watching our weight and being sensible with our fitness – I know some chefs obsessed with fitness and a pastry chef who is now a personal trainer, thinking more about being body-beautiful than he does about his Choux Buns.

I am a far cry from that! But for me, it has always been a balance of dog walking and eating a plate laden with vegetables. Don’t get me wrong, I do fall off the wagon many times.

January is also Veganuary. As a young schoolgirl I once remember saying to my Dad (now retired, but then a busy farmer) that I wanted to became a vegetarian as one of my friends had just done. His curt reply was “over my dead body!”. The truth is I now love vegetarian and vegan food and relish the challenge of cooking this, but I personally enjoy meat too. It is about buying good quality local meat but less of it. Quality and less quantity are, in my opinion, the way forward.

So, I shall stop drinking alcohol this month, eat more vegetarian meals and eat smaller portions of locally sourced meats and fish. Importantly keep exercising and just do what I think most of us did last year too – try our best to get through it!

Happy New Year, much love for 2021 and happy cooking!

Steph x

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Stray Kitchen: Last minute Christmas tips

Stray Kitchen is our column all about food written by renowned local produce expert, food writer and chef, Stephanie Moon. Stephanie is a champion of food produced in the UK and particularly in Yorkshire and the Harrogate district. 

 

 

As Christmas is a reindeer’s breath away, here are some quick ways to bling up your Christmas dinner with some simple store cupboard staples that can really enhance your Christmas meal.

In a year where many people are having a smaller Christmas than planned, I’ve also included some ideas for how to use up the rest of your turkey – as sadly, turkeys do not come in small sizes!

Add some sparkle to your food

Turkey – why not give your stuffing a twist this year? Smokey bacon and roasted shallots, sage and onion with apricot, you can choose whatever you like

Roast potatoes – try cooking in goose fat… once you try it, you’ll never look back, especially with the addition of some garlic and fresh thyme on the roasting tray

Brussel sprouts – some say balsamic, some say cut into four and roast with chestnuts. Vegans swear by Yeast Flakes (which are particularly good, I must say), but I love sprouts with chestnuts and redcurrant jelly, so they are glazed and nutty.

Yorkshire puddings… or no Yorkshire puddings? Let’s not open the door to that discussion, or we will be here all day!

Proper gravy – it’s delicious and I always add lashings of it

Christmas pudding –flambéing the pudding is a brilliant idea. Make sure you place it on a strong dish to withstand the heat and warm the alcohol gently before igniting. One ladle will do, light it on the ladle then spread the liquid over the pudding and it will look amazing- dim the lights for extra effect! Rum or brandy are the best kind of alcohol for this, but others work too. If you are adding a shiny penny to your Christmas pudding, remember to warn people!

Jazz up your drinks

For ice with a difference, add some pomegranate seeds to your ice tray and fill them up with water or cranberry juice – even simply freezing your lemon/ lime segments instead of ice is great.

Mulled wine is very tasty with an extra shot of Cointreau or Grand Marnier and it really gets the party started! If you have drivers celebrating with you, mulled cranberry or apple juice is a nice touch, so they can feel part of the party

For curing that Boxing Day hangover… a smoothie! Bananas, milk, a few porridge oats, and a splash of maple syrup is delicious!

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What to do with the extra turkey

Here are a few tips for going international with your leftovers…

Enjoy this festive time as best you can and always remember… let your turkey rest well before carving!

Happy Christmas
Steph x