To give you a taste of just what our great Yorkshire food can produce, SALLY FLETCHER enlisted the help of Michelin Star winning chef Kenny Noble, executive chef at the Blue Bicycle on Walmgate, York.

Why not try hosting an Eat Local dinner party? Here's a great menu full of fresh, simple, local goods, to celebrate the best of the region. Kenny from the Blue Bicycle devised our main course and dessert.

To keep everything simple, try beginning your meal with an easy dish. Duck pate from Yorkshire Game is a great option. The rich dish is made from Yorkshire-produced game before being carefully created by the North Yorkshire firm.
Serve with freshly-baked bread rolls from any of our listed bakery favourites, with brown bread for an authentic feel.



Roast loin of Whitby cod, Yorkshire pudding and horseradish creamed potato with leek gravy.
175/225g Cod loin (skin-on)
salt and ground black pepper
1 teasp extra virgin olive oil
Yorkshire pudding batter
4 large desiree potatoes
2 tblsp fresh grated horseradish
2 tblsp double cream
knob of butter
2 leeks
10fl oz fish stock
5 fl oz veal stock
1/2 glass red wine

For the striking horseradish mash, first peel and boil the potatoes, cut up the potatoes into smaller pieces for a shorter cooking time. When they are nice and soft, drain, return to heat and mash until they take on a smooth, dry texture.

For the rich texture and extra flavour, add cream, a knob of butter and the grated horseradish.
While the potatoes are boiling make Yorkshire puddings to the traditional method - or however you like them best.

Chop the leeks into one-centimetre lengths, then gently fry in the olive oil.

For the gravy begin by reducing the red wine until it forms a syrup, then add fish stock and reduce by half.

Add the veal stock and reduce again, until the mixture coats the back of a spoon.
This is a rich sauce, full of flavour, but is not too heavy so it will complement, not overpower, the flavour of the cod.

To cook the fish, place cod loin skin side up on baking tray, then brush the skin with olive oil & season with salt and pepper.

Place the dish in the oven for 10 minutes depending on thickness of cod loin.

When cooked, serve the mashed potato onto the plate, pour the sauce around the mash, place the leeks on the sauce, the loin on the leeks and the Yorkshire Pudding on top of cod, and enjoy.




150g plain flour
100g butter
30g sugar
1 lime - zest only
1 egg yolk

50ml lime juice
zest of 1 lime
4 eggs
50g caster sugar
1 leaf gelatine.

Begin with the pastry. Rub the butter into the flour, then stir in the sugar and lime zest.

Make a well in the middle of the mixture and stir in egg yolk, adding a little at a time so as not to make the mixture too wet.

Then roll the mixture into a ball and wrap in plastic film, and leave in the fridge for 3 hours.

Once cooled, roll out the pastry. Line the four individual tart cases and bake blind for 10 minutes.

Remove from the oven, take out the beans and egg-wash the pastry, then place back in oven for 5 minutes to crisp up the pastry.

For the filling, place the sugar and eggs in mixing bowl over pan of hot water and whisk until it is of a ribbon consistency.

Heat the lime juice & zest with the gelatine leaf until all is dissolved. Cool slightly, then fold the lime mixture into the egg and sugar mix.

Pour into pastry cases and leave in the fridge to set.

Serve with Yorvale vanilla ice cream and enjoy