Joan Ransley

Shirley Goode – the Leeds-based queen of the leftovers is back with more tips and advice on how to save money on food in these hard times.  Joan Ransley reports. continue reading ›

When frost grips the autumn landscape it brings an end to gathering mushrooms from fields and woods.

Mushrooms like damp weather but wither and die when it gets too cold – with one notable exception – the delicious field blewit or blue leg which has a creamy brown cap, perched on a thick violet flecked stalk. I have found troops of these beauties high on the moors early in December. continue reading ›

From traffic lights to pillar boxes, hacksaws to beautiful table cutlery, David Mellor’s designs still fill our everyday lives. continue reading ›

The intoxicating smell of spices hang in the warm air with the citrus notes of lemon and orange zest. These smells are the essence of Christmas and I love them like a favourite perfume. I am making this years Christmas cake under the watchful eye of a Darren Platt, a master craftsman at Bettys, Harrogate. continue reading ›

Getting children to cook is vital to improving their diet. The Government’s view is that no child should leave school without being able to cook, but schools can’t do it all. continue reading ›

Chocolate is not only delicious to eat but intriguing to work with. It can be made into intricate shapes, decorated beautifully and used in the most luxurious sweet and, surprisingly, savoury dishes. continue reading ›

‘Mutton should be hung for five and half weeks…..Yorkshire has always been renowned for baking. The even temperature of coal used in the ranges was much better than wood.’ Clarissa Dickson Wright knows a lot about traditional cooking.  She favours local, seasonal ingredients and is delighted by the Wharfedale Game Pie, served at the Ilkley Moor Vaults where we are having lunch. ‘It’s beautifully cooked and topped with very good pastry.’ The chef, Joe McDermott looks relieved. continue reading ›