Yorkshire Pudding

Growing up in North Yorkshire, this was always served as a starter with thick gravy, before the meat course. Ingredients plain white flour – 4 tablespoons pinch of fine salt one egg, beaten milk – 8 tablespoons (use 50:50 with water if full fat milk) goose fat – 1 tablespoon Method Preheat oven to 240degC…

The Warré beehive

Beekeepers who use Thorne or Paynes for their beekeeping supplies may have spotted a new addition to the types of hive they offer over the last couple of years: the Warré hive. So what is it, exactly, and why all the interest? Émile Warré was a French local priest and beekeeper who, responding to a…

New Zealand Pie

I have no idea why it is called New Zealand Pie. Every autumn it was a firm family favorite when we were kids and my sister found the recipe in my mother’s cookery folder. My version is only slightly modified and runs as follows: Ingredients 60g unsalted butter, soft 120g sugar 1 large egg 2…

Cheesy Biscuits

Ingredients softened unsalted butter – 150g extra mature cheddar cheese, grated – 180g parmesan cheese, finely grated – 40g plain flour – 180g dijon mustard – 1 tbsp Method Preheat oven to 170degC In a large bowl combine the softened butter with the grated cheeses and mustard. Sieve the flour into the bowl and combine…