I don’t mind admitting that when I first set out to bake these milk rolls I didn’t feel super inspired. I’d been planning on making teacakes, but time was against me and I needed to bake. But, actually, now they’re done and (the remaining six) are waiting to be slathered in butter, I’m quite pleased with…
‘Vegetarian’ isn’t a word that springs to mind when you think of traditional Yorkshire food, but there’s plenty for non meat eaters to tuck into if you have a rummage around. I think that these vegetarian stilton, walnut and celery fritters might be my favourite so far. I came across the recipe for the…
Wondering what to do with your leftover chili parkin (or traditional parkin, for that matter)? Don’t worry. Putting aside the fact that any leftover parkin will be perfectly delicious for a while yet, I’ve got you covered with this Parkin Ice Cream Sandwich. I love leftovers. You’ve already done the hard work, and right there in…
Toffee Apples complete our trinity of essential Bonfire Night foods. According to Dorothy Hartley in Food in England, toffee apples would have been (understandably) expensive before we started importing large quantities of plantation sugar. “Probably small windfall apples dipped in a toffee of honey and beeswax bedabbled the fairs of St. Batholomew even before sugar, as we…
Somewhere in the world (the US, but also everywhere because of Twitter) it’s National Sandwich Day and somewhere else (Leeds) this Yorkshire Meatloaf Butty is about to be eaten. Leftovers are glorious, guys. Celebrate them. I love having something like half a Dead Ringer for Yorkshire Meatloaf (to be known simply as ‘meatloaf’ for the rest…
There are certain foods I get a weird pleasure from making because they seem like things you buy rather than make. Foods that just seem to arrive in the world fully formed – that capitalism has just got so good at making for us you wouldn’t ever bother to create them yourself. Scotch eggs, sausages, ketchup, bonfire toffee….
Parkin, it turns out, is barely available beyond the borders of our magnificent county. (Well, Lancashire makes some scurrilous claims on it, but we’ll ignore them for now.) Here in Yorkshire, though, parkin is firmly associated with Bonfire Night for reasons that probably stem from Celtic paganism hidden deep in the bedrock of our culture. It’s…
Love-love-love this Crusty Cheese Bake. Although it’s not all that rustic, it really feels like it epitomises traditional Yorkshire food in a lot of ways to me. This dish takes affordable, homely carbs, smothers them in cheese and gives even the greenest cook the option to improvise with it however they like. Crusty Cheese Bake is, I suppose, Yorkshire’s…
These Whitby Cheese and Potato Whirls are a great chintzy little pastry snack and an excellent way to use up leftover mash, which brings a pleasing weight to the dish.
Eight recipes in to Yorkshire Grub and I’ve used the word ‘simple’ approximately 1,082 times. But, honestly, these cheese muffins from Keighley are about as simple a bake as you could humanly expect to exist. These little pillows of joy (via Joan Poulson’s Old Yorkshire Recipes, 1974) take about 20 minutes from getting out your mixing bowl to slathering…
