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We are inspired and committed to using the best fresh local and regional Produce from a range of suppliers based within the North Yorkshire and the North East Region.

When it comes to buying meat, fish, vegetables and dairy we strongly believe we have some of the very best produce on our door step. We hope you will find our page not only informative, helpful and interesting but also inspiring when you are looking for that special menu idea for your Wedding or function.

Best wishes and happy cooking...'

Paul Robinson 

 

Recipe Of The Month

Pannacotta with Yorkshire strawberries

 

Ingredients

 

• 500g good local strawberries
• 500ml double cream
• 150g caster sugar
• 75ml milk
• 1 vanilla pod
• 2 tsp powdered gelatine
• 1 strip lemon zest
• Oil for greasing
  
  

Prep time: 30 min plus 4hr to set

 

Method

 

• Heat half the cream with the sugar vanilla pod and lemon zest in a heavy saucepan over a medium heat , until small bubbles appear around the edge of the pan .Remove from the heat and set aside to infuse for 20 mins . Meanwhile, oil 6 ramekin dishes.
• Place the milk in a small saucepan and sprinkle over the gelatine.
• Remove the lemon zest from the cream and discard. Remove the vanilla pod, split it lengthways and scrape the seeds out into the cream. 
• Heat the milk and gelatine over a low heat until it is dissolved { do not boil }, then stir into the warm cream.
• Place the saucepan in a bowl of iced water to help it to cool,stirring occasionally.
• When the vanilla cream has almost reached setting point,whip the remaining cream until it just holds its shape . Fold together the whipped cream and the vanilla cream, adding whichever is the thinner to the thicker mixture .
• Pour the mixture into the ramekin dishes .Tap them on to the work surface to release any air bubbles and refrigerate for about 4 hours or until set .

 

Serves 6