“Chocolate has always fascinated me” says Claire Gallagher, Bettys new chocolate specialist. “To work with chocolate is to work with one of the most delicate substances in the kitchen. It’s a simple, natural food which delivers complex flavours. I also love making something small and exquisitely beautiful.” continue reading ›
IN the 19th century, French chefs used to cross the Channel to spy at the tables of the rich and famous to discover the secrets of how to produce magnificent jellies. Jelly, both sweet and savoury, used to be made into spectacular shapes which amazed diners. At the heart of all jelly is a setting agent. The best is gelatine which is melted and added to a liquid. On cooling, it sets to form a gel which is strong enough to be turned from a mould. continue reading ›
Its mid-morning at Kirkgate Market, Leeds and trading is in full swing. The quality is good and the prices keen. This is an ideal place to stock up on fresh ingredients and a fitting place for the third Jamie Oliver Ministry of Food Centre.
In the past cooks knew how to cook all kinds of meat from silverside (hind quarter of beef) to brisket (shoulder of beef). They could make a decent meal out of a pair of pigs’ trotters and they knew what to do with “pigs’ pluck” or offal. continue reading ›
Spring is a glorious time of the year to cook fresh, wild and gathered food. Take a walk in the woods and there are swathes of wild garlic leaves to gather. Its lush, tender green leaves are topped with a globe of tiny white flowers. Wild garlic grows close to bluebells and nettles in the shade. Brush a hand across the leaves and it sends up the unmistakable aroma of garlic. continue reading ›
“Bees make the first honey of the year from the nectar gathered from spring flowers like dandelion, crocus, apple blossom and oil seed rape. We call this our Spring honey ” says Liz Joyce of Denholme Gate Apiary, the only remaining commercial honey farm in West Yorkshire. “It’s thick, creamy, has a mild flavour and is ideal for spreading on toast. ” continue reading ›
This is not the time of year for dieting and deprivation but for eating well - a good breakfast, a sustaining lunch and a wholesome evening meal to provide our bodies with the warmth to withstand this cold weather. continue reading ›
Charcuterie is back in fashion. Rare hams, smoked sausages, pâté and terrines are finding their way into our meals from across Europe. Closer to home, Yorkshire butchers and chefs are making fine produce too. Joan Ransley talks to award winning butcher David Lishman and top chef Joe McDermott. continue reading ›
It is just after nine in the morning when I enter The Bondgate Bakery in Otley and I am greeted by its baker in chief and owner Stephen Taylor and his partner Sally Hinchcliffe. continue reading ›
