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Yemi Adelekan is a food writer and blogger who was a semi-finalist in the 2022 series of BBC TV’s Masterchef competition.

Every Saturday Yemi writes on the Stray Ferret about her love of the area’s food and shares cooking tips – please get in touch with her if you want her to review a restaurant, visit your farm, taste the produce you sell or even share a recipe.

Yemi’s Food Stories was a year-old last week and it’s a perfect time to reflect on my journey since pitching the idea for a food column.

There have been many highlights over the past year, and I have been privileged to meet amazing chefs and independent food retailers. I have loved dining out and writing about my experiences and enjoyed sharing my recipes and stories.

Readers have been supportive with many of you sending in recommendations of places to go, pointing out the odd mistake and giving feedback that have made me a better writer. Some readers, like Ann Townson, have become friends and others have dropped my name when visiting places to encourage the food retailers.

A fruity entrement made by @babnaspatisserie to celebrate the anniversary milestone

I want to take this moment to appreciate everyone of you for coming along with me on this journey and taking time to read my posts.

After taking part in MasterChefUK 2022 competition, where I finished in the top six as a semi-finalist, I wanted to give back by recognising those behind the scenes of our food and drink: from farmers, producers to retailers by championing their produces, products and events.

More festivals

Despite having lived in Harrogate for over ten years, I never made it to the Great Yorkshire Show until last year when I was covering the event for my food column. This was a brilliant opportunity to meet those I wanted to write about, and I can’t wait to see them again this year and discover new products.

This year, I will be doing a chef demonstration on the main GYS cooking stage and covering the event.

A standout cauliflower dish

I visited many food festivals including the RHS Festival of Flavours, Harrogate, Wetherby, Ripley and Yorkshire Dales where I did food demos and covered the events.

This year I am going further afield to East Anglian Game & Country Fair, Manchester food festivals and Mountainview food and wellness festival at Kilkenny in Ireland so I will be bringing you any fabulous food and product finds.

More experiences

Some of my highlights stand out for reasons over and above the food and drink. For the scenery and scenic drives, the Himalayan Gardens, Bar & Restaurant EightyEight at Grantley Hall and Cocoa Joe’s in Boroughbridge were memorable.

For behind the scenes, visiting Rudding Park Kitchen Garden, baking at Bettys Cookery school and spending time with Chef Mehdi Boukemach at Fodders were fun and educational.

A dessert made by Samira Effa of Bar & Restaurant EightyEight

Some places have become the heart of the community where great food, drinks and friendly faces are waiting for you; visiting Folk Coffee House along Leeds Road was fantastic and felt like hanging out at a friend’s place.

More fine dining

For fine dining and exceptional classical cookery, Bar & Restaurant Eighty-Eight at Grantley Hall was a definite highlight for me along with Paradise Café at Daleside nursery, Kendell’s Bistro Leeds and Rhubarb Harrogate. Check out Ake & Humphris along Leeds Road for excellent wine selections and expert advice.

For great experiences and wonderful gifts ideas for your ‘foodies’, Yorkshire Appetite Food Tours, Yolk Farm & Minskip Farm shop and a tour of Ellers Farm Distilleries with a tasting of stunning cocktails are perfect.

Dining at Rhubarb

The Afghan and Syrian kitchen experiences are fantastic values and the perfect way to learn about new cultures and food whilst listening to people’s stories.

I had a fantastic brunch at the Hideaway in Boroughbridge where chef Ben Keightley is delighting the locals who would actually like to keep the place hidden in plain sight – but their secret is out, and we can all enjoy the brunch experience.

More future stars

Meeting cake designer, Kean Ong from Blossom Tree Cake Company was special. From the sublime flavours of cake, the intricate handmade flowers to their timeless and elegant designs, I can see why they are chosen by many couples.

At Harrogate Ladies College

Speaking of future stars, spending the day mentoring some students at Harrogate ladies College was a brilliant experience.

More to come…

There is more to come in this new year, so please get in touch if you want me to check out your restaurant, shop, coffee house, products, produces or events. Keep sending in your recommendations and thank you for your continued support.

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Yemi’s Food Stories: making healthy eating delicious and irresistibleYemi’s Food Stories: making healthy eating delicious and irresistible

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.

Growing up in Nigeria, vegetables were part of every meal as most dishes were based on a core selection of tomatoes, onions, peppers, ginger, garlic, garden eggs, aubergine, peas, sweetcorn, leafy greens and chillies.

Many meals were plant based with meat or fish added; that is how most of my dishes evolve making them suitable for vegetarians with the meat or fish being an optional extra.

I didn’t grow up eating steamed vegetables, so I struggled to incorporate some vegetables into my diet until I found ways to make them delicious and more worthy of being centre stage.

I can’t say that I have been completely successful as I am yet to find a way to enjoy Brussels sprouts despite trying many recipes from roasting and frying, to adding lemon, spices, cream, cheese, bacon, pancetta, honey, or chestnuts.

Vegetables can take centre stage and tease our tastebuds whilst nourishing our bodies but convincing fussy eaters to embrace vegetables can be a challenge.

Beetroot pasta in a tomato and pepper sauce

They’re also essential for a balanced diet and healthy lifestyle because they are packed with essential nutrients, vitamins, and antioxidants that support overall health and well-being.

They offer a rainbow of flavours and textures, making meals more exciting and satisfying. From crunchy bell peppers to tender spinach leaves, each vegetable brings its unique magic to the table.

Tips for winning over fussy eaters

Blend and hide

For those who are hesitant about vegetables, try blending them into sauces, soups, or smoothies. Carrots, spinach, or cauliflower can easily disappear into a tomato sauce or creamy soup, adding nutrition without altering the flavour significantly.

I replace bananas with avocado in my smoothie as it gives me a smooth and thick consistency without the overpowering smell and sweetness of banana.

Roast to perfection

Roasting vegetables caramelises their natural sugars, enhancing their sweetness and creating irresistible flavours. Try roasting broccoli, carrots, or cauliflower with olive oil, garlic, and a sprinkle of parmesan for a delightful side dish.

Cauliflower with honey and crispy chilli oil

My current favourite way to eat cauliflower is to roast them until caramelised and add home made chilli oil and a drizzle of honey in the last few minutes creating a sweet, spicy and crunchy experience. The crunch comes from the crispy garlic and ginger.

Get creative with shapes and colours

Presentation matters! Use cookie cutters to transform vegetables into fun shapes or create colourful veggie skewers. Kids (and adults) are more likely to enjoy vegetables when they look visually appealing.

A drink made using beetroots, blackberries and currants is delicious and beautiful to look at.

Beetroot, currant and blackberries cocktail

Add cheese, spices or sauce

A bit of cheese or a flavourful sauce can work wonders in making vegetables more enticing. Think creamy cheese sauce over steamed broccoli or a tangy dressing over a mixed salad.

I tolerated cauliflower until I fell in love with it after eating it at Grantley Hall’s Restaurant & Bar 88; it was paired with a satay sauce and a lime gel resulting in a divine dish.

I love enhancing boiled potatoes by finishing them in finely chopped spring onions, onions, mustard seeds, salt and chilli flakes fried in a tablespoon of oil for 90 seconds.

Toss the potatoes in and coat with the seasoning. If you are not into spice, mix ground black pepper, salt, lemon juice and olive oil with chopped parsley to make a dressing for your boiled potatoes. Alternatively toss in onions sautéed with sun or semi dried tomatoes with some fresh basil.

Sweetcorn fritters in a red pepper purée with spiced potato

Involve fussy eaters in cooking

Let fussy eaters participate in meal preparation. When children have a hand in cooking, they are more likely to try new foods and develop a positive attitude towards vegetables.

Ask how they would like it; I am not a fan of raw tomatoes or peppers even though I would eat them. I swap them for the sun-dried version, or I part cook my veggies before adding them to salads.

Finally, be adventurous

For every vegetable you don’t like, there is another ten you can try. To make homemade pasta more special, add blended beetroot to the dough to get a beautiful hue and pare this with a simple pesto or red sauce garnished with fresh basil for a beautiful and elegant dish.

It’s time to experiment with flavours and spices to help us fall in love with vegetables. Let me know if you have a recipe that will make me fall in love with Brussels sprouts and I will cook it and share it in a future post.

Read more:

Yemi’s Food Stories: top tips for cooking with limited ingredients