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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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 inexpensive kitchen gadget Christmas wish list

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.

 

It’s that time of year again: our bellies are full, but our banks may be less so…

But Christmas presents don’t have to break the bank – even the ones we’d really like.

This week, I’m taking you through my Christmas wish list which will take your kitchen to a whole new level.

Latana 2-in-1 safety can and bottle opener

Christmas is the perfect excuse to stock up on all the kitchen gadgets you need. It’s something of a practical indulgence.

This year, the Latana 2-in-1 Safety Can and Bottle Opener is at the top of my wish list.

It’s safe – which is always handy with children running around – and, better yet, very easy to use.

It doesn’t require any force and the lid can be placed back on the can to keep leftovers fresh. To top it all off, it doesn’t have any sharp edges to worry about.

I first discovered this brand after I got fed up with can openers that weren’t user friendly. I was so pleased with it, I immediately got a spare one and even bought it for others!

It will make a great, affordable gift that every kitchen needs.

You can buy yours here.

A quality kitchen knife

 The right knife will make prepping so much easier – you will wonder why you waited so long to get one.

There’s plenty of great knives out there and, again, they don’t have to dent your bank account.

I’d recommend the Robert Welch Santoku and Chef knives. They’re great quality and make the whole cooking experience so much more enjoyable.

But be careful – with good knives come sharp edges!

Peelers

 I reach for a peeler nearly every day, so I will always happily receive a new one at Christmas.

However, there are different kinds of peelers for different uses. I have one with a serrated blade that is perfect for shredding vegetables, while the straight blades ones are better for peeling root vegetables.

With the fear of sounding like a real adult, they will serve as a great Christmas present and are a necessity in every kitchen.

Just think of all the beautifully carrots and parsnips you could dish up on Christmas Day thanks to a good quality peeler!

Of course, many of us would like a piece of jewellery, a new bag or a trip to Paris this Christmas – me included. But stocking up on kitchen staples goes a long way, and your tastebuds will thank you later for it.

This story contains sponsored content and links. 

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Yemi’s Food Stories: Let’s talk oil

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.

 

Oil isn’t always at the forefront of our minds when we think about cooking, but it is an essential ingredient that can infuse flavours into our food. From caramelising onions and roasting peppers, to dressing salads and grilling vegetables, the right oil can elevate most dishes.

Chefs and restaurants have popularised infused oils, which are usually used to finish and dress dishes. For many home cooks, however, their idea of infused oils is to buy a jar of oil with dried chillies…

Herb oils are very simple to make; you just need a good blender, fresh herbs, and a neutral oil. Basil, parsley, dill, coriander and fennel tops all work well to give you a vibrant green oil that can make your dish stand out, whilst giving you a burst of freshness.

Firstly, wash and dry your fresh herbs and add to a blender with some oil. Then, blend until you reach a temperature of 65c and strain through a muslin cloth.

Spring onion oil

One of my favourite oils to make is spring onion oil — it’s delicious and versatile.

To make it, add sliced spring onions (1 – 2 bunches depending on size) to a medium-sized deep pan with a litre of oil and place over low heat. Leave it to simmer until the spring onions turn a pale green colour and become crispy. Then, turn off the heat and leave to infuse.

Once completely cooled, strain the oil through into a container and v-oil-a! This oil is perfect for making omelettes, roasting potatoes and veggies, cooking red sauces, drizzling on flatbread or making stir-fries.

I also make my spring onion mayonnaise and spring onion salad dressing using the infused oil.

Prawns and poached egg dressed with parsley oil and bao buns with rapeseed mayo and chilli oil — both made by Yemi.

Chilli oil

Another favourite oil is chilli oil and, again, it’s super versatile.

To make it, you will need mustard seeds, crispy shallots, crispy garlic, chillies and fresh herbs.

First, make sure you have a clean jar, then finely slice some garlic, and set aside. In a heat proof bowl or pan, add a variety of chillies – I use Korean chilli flakes, Kashmiri chilli flakes, aleppo chilli and regular chilli flakes – with some yellow mustard seeds and a pinch of smoked sea salt.

Place another pot with some neutral oil over a medium heat and once it is hot, fry the sliced garlic until light golden in colour. Make sure to keep an eye on the garlic as it fries quickly and can burn. Remove as soon as it is crispy and the right colour, then set aside.

When the oil is very hot, remove from heat and pour over the chillies. Stir and leave for a few minutes before adding the crispy garlic slices, then finally into your jar.

Once you master this basic recipe, you can experiment. Sometimes I add a sprig of fresh rosemary or thyme to the jar, or grate in some ginger, before topping off with the hot oil.

The chilli oil is a perfect dressing for boiled potatoes as an alternative to roast potatoes. You can elevate your Christmas leftovers by using this oil to stir fry leftover meat and vegetables to make grilled sandwiches, wraps, pies, soups, boiled rice, noodle dishes – whatever works for you.

Flavours from around the world

The beauty of oil is that the recipes are truly endless and can easily draw on international flavours.

For a Mexican flavour, use ancho and chipotle chillies, and for Indian flavours use Kashmiri chilli and spices like cumin.

Some oils include soy sauce to lend themselves to Chinese dishes, while toasted sesame seed oil elevates a Japanese dish beautifully.

Ginger oil is perfect for pouring over steamed fish like sea bass, sea bream or whole snapper, as well as enhancing Thai-inspired dishes. To make this, add slices of ginger with skin on to a pan of oil and simmer gently until the flavours are infused.

I have a wide variety of oils in my cupboards, including red palm kernel oil from Nigeria, avocado oil and traditional olive oils. I’ve found our very own local oil — Yorkshire rapeseed – is best for frying, due to its high boiling point, and makes a lovely golden mayonnaise.

All you need to do now is think about the version that tickles your fancy and get the ingredients to make it! All these oils take just minutes to make, so with a bit of planning, you can easily wow your guests.

Next week, I will be visiting Fodder, in Harrogate, so look out for my piece on that.

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Yemi’s Food Stories: the Yorkshire distillery that makes vodka from apples

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.  

Walking in to Ellers Farm Distillery immediately brought up memories of growing up in Nigeria, as the smell of fermentation reminded me of the Palm wine my grandfather tapped on his farm. It was a happy memory and a great way to start my educational journey into the craft of vodka, gin and liqueur making.

It is one of ten distilleries that make their own alcohol out of 450 distilleries in the UK. The state-of-the-art distillery purposely built near York to be carbon neutral, is one of the largest in the country and its vision is to create incredible drinks with a positive impact on people and the planet.

This ethos shines through as Tabitha, the head of sustainability, was keen to show me the natural habitat they are creating to support nature in and around their orchard.

Yemi and Tabitha (R)

Ellers Farm’s ingredient of choice is apple, and they were the first to make vodka from the fruit –  rather than the traditional potatoes or grains.

Despite the UK being home to 2,600 variations of apple, our country is at risk of losing them as orchards are being re-purposed. For this reason, the distillery is on a mission to preserve the UK’s apple heritage by planting over 28 types of apple in their orchard – with plans for even more.

It is clear the team has given the end products a lot of thought, driven by the farm’s powerful and clear vision to make the world’s best spirits in the most sustainable way.

Great quality produce, copper-finished equipment for a smoother finish and the most-awarded distiller in the world, Jamie Baggott, have all contributed to Ellers Farm’s success so far.

The exceptional front of house team are just as passionate about educating customers on how to use distillery’s products, while creating cocktails with flair and pizzaz.

Fun facts from Jamie included ‘Dutch courage’ coming from British soldiers being given a pint of 60% alcohol to help them fight in the war, and London dry gin is a way of distilling gin – not a brand name.

In addition, he explained that whisky is aged for 3 years, with the 3% lost to evaporation described as the ‘angel’s share’, and the proportion absorbed by the cask is the ‘devil’s benefits’. The rest is for us mortals to enjoy.

I also learnt triple distillation is a minimum requirement, but Ellers Farm distillery don’t do minimum requirements – they go above and beyond with the distillation process…

I was very pleased to discover Jamie uses Rounton’s coffee in the coffee liqueur, as well rare spices, including Vietnamese wild forest or lai chau pepper, herbs and botanicals used in their flavoured gins.

The distillery has created a range of sublime products – which it is extremely proud of –  backed by world-class craftsmanship and minimal footprint and waste thanks to the sustainable practices.

More importantly, its award-winning products are delicious and easy to drink.

Their Dutch Barn Orchard Vodka and Espresso Vodka tasted amazing, and the wide range of liqueurs including Elderflower & Elderberry and Pineapple and Grapefruit, were all fantastic.

I was drawn to the labelling of their Sloe Gin which tasted beautiful, with a jammy sweetness that gives way to complex flavours of piney juniper, cardamom, and a warming ginger – finished with luscious notes of plums, raisins, and a moreish acidic tang.

You can also find their products in Morrisons, ASDA and on Amazon, and can even sign up to be one of the first to own a cask of their whisky.

The company is open to collaboration with chefs, as they have a versatile space, which is perfect for pop up events, where food can be paired with their drinks.

Here is a deliciously beautiful recipe for you to try – please drink responsibly.

Hero Serve

2 shots of Dutch Barn Orchard Vodka

2 dashes of orange bitters

Loads of ice

Slice of red grapefruit

Sprig of rosemary

Next week, I will bring you some highlights and recipes from the RHS Festival of flavours.

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Yemi’s Food Stories: Dining at Bar & Restaurant EightyEight at Grantley Hall

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. 

 

I was excited to try out head chef Samira Effa’s new menu at Bar & Restaurant EightyEight at Grantley Hall near Ripon.

I first knew of Samira from the Great British Menu competition where she was my choice to win. She suggested the eight-course tasting menu.

The first course of fragrant Tom Kha Gai with rice crisp topped with chilli miso ketchup and sorrel was a silky-smooth and well-balanced soup with high notes of lemongrass, citrus, subtle heat level, the right amount of sweetness and great depth of flavour.

With a great mouth-feel, flavours that thankfully lingered on, I couldn’t help licking my lips to capture every last sensation. The rice wafer dissolved on the tongue and the heat from the addictive ketchup started as a slow burn that crept up on you. This course was a ‘smack you in the face’ kind of flavour and a wonderful start to the dinner.

The second course of Warrendale Wagyu beef tataki with sesame ponzu, daikon, onions and shiso had a calming effect on the tastebuds, almost as though it was gently courting you. The toasty and spiced notes from the sesame seeds and oil were beautiful.

The slightly pickled daikon, light and fresh with the right amount of crunch, was served with lightly seared and dressed tender beef. The emulsion was like a great mayonnaise on steroids and the magic happened when you put everything together, as it resulted in a taste sensation that was light, elegant and delicious. This course took your tastebuds in a completely different direction, which made it impossible to compare with the earlier course.

Photo of Warrendale Wagyu steak at Restaurant and Bar EightyEight, at Grantley Hall.

The Warrendale wagyu beef tataki.

The third course of grilled diver-caught king scallops with smoked kimchi butter sauce, leek and oyster leaf was a sight for sore eyes, with the lightly seared scallops proudly sitting on a stunning sauce speckled with finely chopped herbs.

The kimchi butter gave body and character to the dish and the sweetness of the scallop married well with the delicate but yummy sauce with subtle notes of lemon and a hint of chilli that popped up at the end of each bite. The sauce was so delicious that I wished I had a piece of bread to mop it all up; it felt criminal to leave any of it on the plate.

Photo of the scallops on the eight-course tasting menu at Restaurant and Bar EightyEight at Grantley Hall, near Ripon.

The king scallop with smoked kimchi butter sauce, leek and oyster leaf.

The fourth course of roast cauliflower satay, coconut, kafir lime, and coriander made me see the vegetable in a whole new light. Who knew cauliflower could be sexy?

Cauliflower delight

Cauliflower roasted in masala spice nestling on a bed of silky-smooth purée that was as light as air, topped with a drizzle of light satay sauce. The stunning lime gel brought everything together with a burst of sweetness and sharpness that awakened your taste buds. I had a ‘happy laugh’ in my belly as this course made me smile with joy. I scraped my plate clean which is really something for someone who doesn’t usually like cauliflower. Like Oliver Twist, I wanted more.

The fish course of robata grilled halibut, fragrant shell bisque, Whitby crab gyoza, pak choi and sea herbs had perfectly charred yet juicy fish. The bisque had a great lobster-shell flavour with notes of lemongrass and coconut cream, and the micro herbs lent an aniseed flavour to complete the balance of sweet, salty, sour and umami. The accompanying dumpling had a skin that melted away leaving one to enjoy the delicate crab filling with the pak choi bringing in a juiciness that cleansed your palate, allowing you to experience the flavours all over again.

I was in love with the five-spiced Thirkleby duck breast, crispy confit leg, celeriac and umeboshi plum before I’d even tasted it. The accompanying sounds from my friend and me were all that was needed to confirm the yummy-ness of the dish. Juicy five-spiced duck meat in a crunchy coating, tender and pink duck breast, rich and delicious yet light plum jus and celeriac was a well-executed dish and a perfect way to end the savoury courses.

I couldn’t decide on out my favourite course; I had been taken on a culinary roller coaster journey with each stage as exciting as the previous one. I was eager for the dessert courses.

The glazed Yorkshire strawberry, mint and jasmine dessert was a visual and flavourful triumph. The strawberry sphere with the thinnest shell housed a sublimely light mousse with a mint centre. The meringue shell dissolved as soon it landed on your tongue and before you could say ‘Jack Robinson’, the strawberry shone through this dessert.

I didn’t think the strawberry dessert could be topped until the caramelised white chocolate and cherry, white sesame and tonka came out looking even more visually striking. The mousse, sat on crunchy bits, was like eating an elegant cheesecake, cherry ice cream brought a slight bitterness and the cherry compote was sharp enough to reengage your brain after you went to dessert heaven. The delicious sesame crisp was a sensational nod to an ingredient that popped up in different guises.

We ended the meal with salted caramel dark chocolates with a hint of liqueur. The mocktails were excellent, staff were so attentive they spotted a napkin that had slipped to the floor and brought a clean one.

Overall it was a belter of a meal and we left floating on a gastronomic cloud. Samira has created an eight-course meal that is a delight to eat and easy to fall in love with. Shout out to the incredible head pastry chef (@stefthepastrychef) for doing things with pastry that many of us can only dream of.

I highly recommend you go check out Bar & Restaurant EightyEight at Grantley Hall, where your mind-blowing experience starts as you drive onto their glorious grounds before eating in a fairytale-like dining space.

Next week, I will be writing about my visit to Dutch Barn Orchard Vodka.

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Yemi’s Food Stories: Cooking the perfect steak

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 my favourite things to eat is a rib eye steak which has to be tasty, juicy and tender; topped with a sauce like chimichurri or flavoured butter.

Growing up in Nigeria, meat was broiled with spices and seasoning before frying and adding to a pepper and tomato based sauce, boiled in a soup, slow cooked to make stews, roasted or grilled over open fire.

Our cooking methods meant that I grew up with meat cooked well done.

Decades ago on a work trip to London, I ordered a well done steak; I was warned that it would be tough to eat and it was. It was my first appreciation of how different cuts of meat react to heat and different cooking methods.

I started to ask for my steak as medium well and slowly began to work my way to medium. I love cooking steak but I’m always tempted to leave it slightly longer than it needs to be.

It’s no surprise that learning how to cook a perfect steak remained high on my wish list next to making great sauces. A few years ago, I watched a steak cooking masterclass by Heston Blumenthal on the Australian MasterChef competition.

He suggested using a heavy-bottomed frying pan over a high heat, with a thin layer of oil that is heated until the oil is smoking hot. Cooking the steak involved seasoning it with a little salt before placing in the hot pan for 15–20 seconds. The steak is turned over and cooked for 15 – 20 seconds and this process is repeated for 2 – 3 minutes before it is removed and rested over a wire rack.

Letting the pan heat up between each turn results in a good caramelisation and juicy steak.

During the Yorkshire Dales Food and Drinks Festival, I signed up for the Tomahawk cooking class (main image) as I was eager to pick some pointers for steak cooking.

Yemi’s tips on cooking steak:

  1. Choose the right cut: opt for well-marbled cuts like ribeye or filet mignon for the best flavour and tenderness
  2. Let it come to room temperature: take the steak out of the fridge and let it sit at room temperature for about 30 minutes before cooking to ensure even cooking. If you’re short on time, leave steak in original water tight packaging and place in slightly warm water to quickly bring the temperature up.
  3. Season generously: remove excess moisture and generously season the steak with salt and pepper or your favourite dry rub to enhance its natural flavours
  4. Preheat the cooking surface: make sure your grill or pan is preheated to a high temperature before placing the steak on it.
  5. Get a good sear: sear the steak over high heat to lock in the juices and create a flavourful crust. Depending on the thickness of the steak, sear each side for 1-3 minutes. Turn every minute.
  6. Sear all the edges of the steak to kill off any bacteria which can be on the surface. Add some butter or oil with garlic and fresh herbs; baste the meat for extra flavour
  7. Always use a meat thermometer: for precise cooking, use a meat thermometer to check the internal temperature. For medium-rare, aim for 130-135°F (54-57°C), medium 140-145°F (60-63°C), and medium-well 150-155°F (66-68°C).
  8. Let it rest: once cooked to your desired doneness, remove the steak from the heat and let it rest for as long as possible. This allows the juices to redistribute and keeps the meat juicy and tender.
  9. Add flavoured butter or finishing sauce: for an extra touch of richness and flavour, add some melted butter or your favourite finishing sauce to the steak while it’s resting.

My most important takeaway is to always use my meat thermometer.  I use Thermapen gifted to me by the company during my MasterChef UK competition.

No one should call the shots on how your steak should be cooked, so eat your steak the way you like it. Remember to use the right cuts of meat and a well done steak needs longer resting time.

I am at Yolk Farm and Minskip Farm shop today. Drop by and come say hi if you’re in the area.

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For more stories on food and drink locally why not check out our Lifestyle section.