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.  

‘Push, push, push; stop and twist’ was the mantra at the end of my day at Bettys Cookery School. Let’s get back to the start of my day so you know how I ended up with a mantra and a tip that you will find useful.

Bettys is a Harrogate institution and thousands of people are welcomed each year for the Bettys experience. As a local, I am not surprised that every guest we have wants to visit Bettys and some repeatedly so.

For lingering memories of your Bettys experience, you can shop at the end of your meal, order Bettys products for home delivery or better still, sign up for their cookery school so you can take that knowledge home with you. 

I signed up for the pastry class which I knew would give me different skills. 

Lisa Bennison, the chef tutor, joined Bettys to gain work experience as part of her training from York Cookery School and never left. She has spent 37 years in different roles with the past 20 years at the cookery school.

She loves teaching basic principles, sharing fail-proof tips on how to get the perfect results whilst encouraging everyone to embrace and learn from any mistakes. 

Our day started with warm chocolate pastries with a choice of coffee or tea before we moved on to the first demo.

The pastry class includes making Bettys signature lemon tart and profiteroles. You learn how to make sweet tart pastry, perfectly roll out your dough, line your tart tin and create your tart cases without any cracks or accidents. You then move on to making the lemon filling before learning about the importance of timing and temperature control to correctly manage all elements. 

Salmon salad

Whilst our tarts were baking, we sat down to a gorgeous meal of salmon salad with garlic roasted potatoes with choice of wine or non alcoholic drinks. The strawberry cheesecake dessert was divine and went well with a hot drink. 

And we were off to the second half of the day after proudly checking out and taking pictures of our lemon tarts. 

Next we learnt how to make a choux pastry, knowing what to look for to ensure we get the perfect glossy consistency to ensure a perfect rise. 

Then came the mantra of ‘push, push, push; stop and twist’. This is how to perfectly pipe out your profiteroles to get the even round shape. Hold your nuzzle down directly on the baking tray and pipe gently moving up whilst thinking of the mantra. 

This easily became a song in my head and we all had a laugh knowing we would be reciting it every time we pipe our choux. 

Off we went to make our choux pastry and then came the piping and mantra with many still a bit scared they would pipe it wrong. My first few attempts were hit and miss but Lisa gave me some tips and using them, I decided to re-pipe all my choux and I was happy with them.

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The crème patisserie and the chocolate ganache were the last two elements that we learnt how to make whilst the choux buns were baking. Other tips include looking for the v-drop of your choux pastry for the right consistency and don’t be afraid to let the choux make contact with the pan when cooking. We are tempted to constantly stir but we don’t need to do that and once it starts to leave a film on the pan base, it’s cooked. 

A great idea for couples

As with all things Bettys, the experience is well crafted starting with a team of people that made you feel welcome, a knowledgeable tutor who loves her job, stunning cutleries for your drinks and meals; plus table setting and food that made you feel like you were in Bettys tea room.

The facilities were top notch with enviable range cookers and adequate work surfaces for all participants. It was obvious they didn’t cut any corners in creating a cookery school to be proud of. 

Participants were across all age ranges, careers, had limited to good knowledge of food and came from as far as London. It was a day to make new friends, learn new skills, surprise yourself with your creations to wow friends and family, enjoy the Bettys experience beyond dining in the restaurant and most importantly take home the skill to occasionally recreate some Bettys signature creations.

A Bettys cookery school experience is a great idea for couples, hanging out with friends or co-workers, a gift for the budding or hesitant cooks in your life and would be perfect alternatives to hen-dos with everyone learning a skill for life. 

The icing on the cake was taking home all your creations after eating the ones made by the chef tutor. 

With classes including three-course meal, chocolate and bread making, patisserie and macarons, there is something to learn. The classes fill up quickly so get booking for a fabulous foodie day. 

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  – 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 have lived in Yorkshire for ten years, and I am still pleasantly surprised when I discover places on my doorstep that I didn’t know existed. Growing up in Nigeria, my mum took my brother and I to look at sculptures and my love for the Arts was born.

So, when a reader, Margaret Smith, suggested I visit the Himalayan Gardens near Ripon to check out the sculptures and the café, I knew I had to go. A chance to be outdoors, get close to nature, see an array of plants was topped off with a promise of a ‘cherry on top’ visit to the café.

Yorkshire weather was on its best behaviour when I visited the Himalayan Gardens, it was sunny without being too hot and cool without being too breezy; sky had the best shade of blue and it was the perfect day to take in the breath-taking beauty of the Garden.

It was a welcome assault on four of my five senses with the array of colourful flowers, buzzing bees, the singing birds, sweet smells and different textured plants. It was lovely to come across loads of locals and tourists and crack a joke with a few.

I couldn’t resist taking a lot of pictures as everywhere I turned, there was beauty waiting to be captured. With 45 acres of woodlands to cover, there were much needed places to sit and catch a breath, enjoy a drink and picnic or perhaps meditate.

My sense of taste had to wait until I was at the café. After three and half hours of exploring, I was ready to join a queue of people at the café to try the highly recommended food.

There was a good selection to choose from including four options of panini, five sandwich options, Gardener’s platter including pork pie and cheese, soup, four options of warm tarts, steak ciabatta, and lamb kofta.

I opted for the Himalayan Space bowl which included Himalayan spiced vegetables, with coconut and lime chicken and naan bread. It was either that or the lentil and chickpea dhal also served with a naan bread.

Poke is traditionally Hawaiian which along with the Korean and Japanese versions tend to include raw fish. The Buddha bowl is usually vegan or vegetarian with a warm or cold base. Most bowls have a base of rice or grains, topped with pulses, a sauce, crunch nuts, some raw or cooked protein and lots of vegetables.

The first time I had a ‘poke bowl’ type dish was at the Wild Plum in Harrogate and I couldn’t wait to get back home to recreate some of the elements.

What I love about poke bowls is the amount of varieties of ingredients and the consequent experience of flavours and textures from sweet, salty, umami, bitter, crunchy, and soft, to spicy and sour notes. With every bite, you can alter your taste bud experience as you mix and match the different elements.

One of my personal rules when I eat out is to never order something I regularly cook or can cook so it was easy to give the dhal a miss even though it sounded delicious.

I didn’t know what to expect with my pot of Yorkshire tea and I was pleasantly surprised by the deliciously creamy coconut sauce with a generous portion of grilled but succulent chicken pieces. The fluffy naan bread cut into perfect mini circles was topped with the chicken and some crunchy salad including pea shoots, cherry tomatoes and brown rice. I ordered a portion of oven baked wedges which was perfect for dipping into the rich and creamy sauce. The sign of an enjoyed food is an empty plate and my plate was definitely licked clean. My compliments to the chef.

The service was fast which is a good thing considering the queue was relentless and unending. The tomato and cheese toasty was popular as they ran out but there were loads more alternatives on offer including little pots of ice cream and a good selection of cakes and bakes with loads of gluten free options.

The catering manager and wait staffs were welcoming and worked efficiently to get the food out quickly.

I had an amazing day at the Himalayan Gardens and agree with Margaret that the café is well worth a visit.

My next stop will be to Hutton’s butchers in Knaresborough on June 3 followed by the Harrogate Food Festival on June 24.

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• Yemi’s Food Stories: Perfect pies in Pateley Bridge
• Yemi’s Food Stories: a porky discovery at Crimple