Joan Ransley

The essential ingredients for making pancakes are confidence and practise. Pancakes are simple, cheap and fun to make.
Traditionally, Shrove Tuesday is a day of celebration and this year it falls on March 8. Pancakes form part of an ancient custom with deeply religious roots. The name is derived from the ritual of ‘shriving’, where Christians confessed their sins and received forgiveness before the start of Lent. Pancakes got involved because they could be made from flour, fat and eggs that had to be used up before Lent, which starts the next day.

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In the dull cold month of February, citrus fruit is at its best, in particular, the Seville orange. When juiced, shredded and cooked slowly with sugar these strange tasting fruits alchemise to rich amber coloured marmalade. continue reading ›

When it is cold outside, it can be hard to think about eating fruit. But if you look carefully, there are some really bright, flavoursome varieties which are at their best at this time of the year. Some can be used in main courses, as well as puddings, or eaten as a snack. continue reading ›

We are in the throes of winter, Christmas is approaching and we need fresh nutritious food to keep us in good shape for the forthcoming festivities. There are plenty of glorious, tasty, locally grown vegetables that can make some of the best meals of the year. In the shops at the moment are Romanesco cauliflowers from Lancashire. Romanesco do not have the snow white curds of the white cauliflower but lime green whorls that look spectacular on the plate. The individual whorls are delicious gently steamed and dressed with a little butter or a warm salad dressing. They have a nutty, slightly sweet flavour.   continue reading ›

Retro foods create a feeling of nostalgia that transport us back to happier times. They make us feel something special when we eat them.

It should, therefore, come as no suprise as we enter and age of what could be austerity that demand for retro food is on the increase once again as we hanker for something which reminds us of happier times.

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What would you do if you could not buy a decent loaf of bread for 20 miles? When Dan and Johanna McTiernan were faced with this situation they started making their own. Not just for themselves but for friends and neighbours too. Dan is now one of the directors of the thriving bakery co-operative, The Handmade Bakery, in Slaithwaite, four miles from Huddersfield. continue reading ›

This year I was determined to grow my own vegetables but to do this I had to turn convention on its head and grow them in the front garden – because it is sunnier there. Now it is time for the harvest. My small urban patch has produced a glut of vegetables and edible flowers, attracted frogs, hoverflies and a buzz of bees. It has also surprised and delighted passers-by. continue reading ›

“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.