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…
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…
Apple Crackle Pudding doesn’t exactly have the crack that I was expecting from the name (nor does it have any snap or pop). It does, however, have more bite than you can expect from many apple-based Yorkshire dishes as there’s no stewing involved, which gives it a great texture. Apples are, of course, in season…
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…
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…
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…
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.
