A BUDDING young cook has made it through to the final of a culinary contest run by Ryedale chef James Martin, writes Nikki Mitchell.

Nathan Bates, a pupil at Lady Lumley’s School in Pickering, has been named among the finalists in a national search to find the next young cooking talent.

The 14-year-old wowed the judges of the Red Tractor beef and lamb Make it with Mince Challenge 2012, with his proper mince pie with roasted potatoes, parsnips and carrots.

The competition is in its seventh year and is aimed at 11 to 16-year-olds who want to have their culinary skills and talents recognised.

Judge and Saturday Kitchen chef James Martin grew up in a farmhouse on the Castle Howard estate and his father was a catering manager at the Ryedale stately home.

He said: “The quality of entries we have received this year has been very impressive.

‘‘It has been a real challenge choosing our finalists from such a creative and talented group. There has been a huge variety in the recipes submitted, from modern versions of traditional dishes to innovative, new recipes. “I am really looking forward to the cook-offs and I can’t wait to try the finalists’ beef and lamb mince recipes.

‘‘This competition is something that I passionately support as it is vital that we encourage young people to experiment in the kitchen and develop their understanding of how to purchase, prepare and cook quality food.”

Nathan will now compete in a cook-off against other finalists from Yorkshire in the regional final in Harrogate on November 12. Each regional winner will then go on to compete against each other for the chance to be crowned the national champion.

The national champion will win the opportunity to spend the day with James Martin and go behind the scenes of Saturday Kitchen.


Nathan’s recipe

200g minced beef
100g eating apples
20g butter
1 tablespoon oil
1 teaspoon mixed spice
Pinch of nutmeg
25g finely chopped ginger
1 lemon
1 clementine
50g chopped cranberries
50g raisins
50g currants
50g almonds
25g brown sugar
1 tablespoon brandy
120g plain flour
30g lard
30g butter
1 egg
3 potatoes
2 carrots
2 parsnips
Bunch of thyme
100g cranberries
25g sugar
Juice and rind of an orange
Half a Savoy cabbage