As I type this a loaf of sourdough bread is crackling cheerfully at me. I think it’s the crust settling down as it sheds heat and the loaf’s insides stop trying to shove their way out into my kitchen. A baking loaf is a slow-moving explosion of flour, water and gas and the cooling period…
An in-depth journey through the history of British pudding might seem like an odd project for a Belgian writer, but by the time she was eight Regula Ysewijn was already such an anglophile that her parents took her to Canterbury for a day trip. It spurred on a lifelong obsession with British food that would…
Behind the Yorkshire Pudding and (maybe) parkin, rhubarb is Yorkshire’s most famous food export and it’s in season right now. And, because here at Yorkshire Grub when we see something sweet and tangy we think ‘ketchup!‘ below we have a recipe for Yorkshire Rhubarb Ketchup. Yorkshire’s got what’s known as the Rhubarb Triangle, placed roughly between…
As I mentioned last time, this January is about resetting a few eating habits and trying to rebalance slightly away from ‘belly-enhancing’ and towards ‘nutritious’. To that end, here are some herby wholemeal scones. They’re dead simple, good for your digestive system and an easy fit for any number of healthy meals. They’re still nice…
While part of me knows that the point in our planet’s orbit around the sun that we have decided marks a new year is pretty arbitrary, midnight on December 31st still means something to me. There’s something enticing about a blank slate, a new opportunity. While I’m not big on the idea of new year’s…
Christmas leftovers – a one-day blessing, seven day curse. Boxing day: you’re quite looking forward to your turkey and stuffing sandwich. New year’s day: you’re wondering why on earth you consigned yourself to this endless leftover sandwich diet and when this food purgatory will end. Don’t worry, Yorkshire Grub has your back with these slightly…
“It is a great pity more raised pies are not made. They are not so difficult as they sound, they keep well, and are substantial and wholesome,” writes Dorothy Hartley in Food in England. She does, I must say, make me feel a bit bad that we’re inverting the method for this pork pie with black…
Meat and Potato Pie is a hearty Northern classic. If you’re cooking a meat and potato pie you’re looking to fill your belly, so we’re going all in here with a big thick suet crust. We need to talk about pie, though. I know that there are some cooks and eaters who are very militant…
Yes, yes, this recipe has ‘Scotch’ in the title and it’s on a website called Yorkshire Grub. But, while this savoury treat’s origins are a bit murky, one thing that seems clear is that it’s unlikely to have actually originated in Scotland and Yorkshire is, in fact, a possible candidate. In any case, the idea for this…
It’s taken a couple of months, but with these oatcakes we’ve finally got to a recipe that I can use as running fuel without lying to myself. In essence oatcakes are a slightly-leavened bread that you can cook in a pan without a quarter of the effort that goes into baking proper bread. Much as…
