Yemi Adelekan is a food writer and blogger who was a semi-finalist in the 2022 series of BBC TV’s Masterchef competition.

Every Saturday Yemi writes on the Stray Ferret about her love of the area’s food and shares cooking tips – please get in touch with her if you want her to review a restaurant, visit your farm, taste the produce you sell or even share a recipe.

As the chill of winter begins to fade and the promise of spring fills the air, it’s time to welcome more sunlight. March marks the transition from winter to spring, bringing forth a variety of fresh produce bursting with flavour.

Many crops reach their peak in May but there are some goodies that start to make their appearance in March, from tender greens to earthy root vegetables.

I love the month of March with its many highlights including International Women’s Day, Mother’s Day – and of course my birthday – so I am always thinking about what to cook to celebrate these events.

Seasonal cooking is championed by many chefs around the world because it is what nature intended, saves the planet with reduction in food transportation and reduces the use of chemicals to preserve food.

Seasonal cooking is championed by many chefs around the world

Embracing seasonal eating allows us to connect with nature’s rhythms and enjoy the fullness of each ingredient’s flavour and nutritional benefits.

I believe in harnessing the flavours of the season to create vibrant dishes that not only tantalise the taste buds but also uplift the spirit.

Create vibrant dishes with spring fruit and vegetables

The main fruit in season in March is rhubarb which is a beautiful ingredient.

I am not the biggest fan of stewed fruits because of the change in texture, but there are many wonderful ways to use rhubarb from making a jam to add to your porridge, chutney, gel and sweet and savoury sauces.

Vegetables available in March include cabbage – savoy and spring green, cauliflower, celeriac, chicory, jerusalem artichoke, kale, kohlrabi, leeks, parsnips, potatoes, purple sprouting broccoli, salsify, shallots and swede.

Kale can be a bland vegetable if we don’t find ways to elevate it

They make this a great month for recipes that celebrate root vegetables in sweet and savoury dishes. Roasted celeriac and jerusalem artichoke work as well in ice creams as they do served with roast lamb or fish.

Celebrate the month of March

March is that delicate period between winter blues and spring hopes so soups are still a welcome sight. One of my favourite soups is made from roasted parsnips, scotch bonnet or habanero pepper (to taste), garlic, shallots, seasoned with curry powder and finished with a squeeze of lemon.

This nutritious soup is a balance of creaminess and sweetness of the parsnips, spice from the pepper and curry powder and tartness from the lemon juice. I adjust the heat depending on the weather.

It’s also wild garlic season which means wild garlic butter on sourdough toast can go with any soups you make.

Kale can be a bland vegetable if you don’t find ways to elevate it, but there is a simple that can transform it into a standalone dish that can hold its own.

It is based on a Nigerian recipe called ‘Efo riro’ which means vegetables sautéed in a red sauce. Typically you would use spinach, meat, and seafood in the recipe, but kale is an excellent replacement.

Yemi’s recipe

• Three large red bell peppers.
• Two scotch bonnet, habanero, chipotle or any type of chilli you like.
• One small onion.
• 30 – 45ml of rapeseed oil
• 1 bouillon cube (optional).
• Salt to taste.
• 650 g sliced kale – remove hard stalks and blanch to soften it; squeeze out excess water.
• 1 medium onion – diced.
• Optional ingredients – smoked mackerel, pre-cooked meat or fish.

You can add pre-cooked fish or meat to make the dish more substantial and flavourful

Instructions

• Blend the bell peppers, scotch bonnet, and small onion, then set aside.
• Dice your medium onion.
• Heat the oil and fry the diced onion until golden brown.
• Add the blended peppers and fry until the sauce thickens up. It can take up to 15 minutes, and you must stir constantly to prevent burning.
• Add the bouillon cube if using, and salt to taste.
• Stir until everything is well blended. Alternatively, add some homemade stock but bring to a simmer to reduce it down.
• Add precooked meat and fish, if you’re making a non-vegetarian version.
• Finally, add the kale and mix well; cook uncovered for about two to five minutes.
• Check and adjust seasoning, if required.
• For a vegetarian dish, serve this as a side with potatoes, rice, quinoa or couscous.
• For fish or meat eaters, add pre-cooked fish or meat to make it more substantial and flavourful, such as pan fried sea bass or salmon.

Read more:

• Yemi’s Food Stories: Brunch at The Hideaway in Boroughbridge
• 5 things to do in and around Harrogate this weekend
• Yemi’s Food Stories: A taste of Paradise in Killinghall

After the headache of the last few months of 2021, I’m sure we could all use a strong drink when the clock strikes midnight.

Whether you’re isolating and planning to live it up at a virtual zoom party or you’re just chilling out on the sofa watching Jools Holland, we rounded up three simple cocktail recipes from Harrogate bartenders that will help you enter 2022 in style.

So get dressed up (or don’t) and raise a glass to better days ahead.

Pink 75 – Banyan 

Jack Whiting, bar supervisor, said:

“This is a nice one for New Year as it includes prosecco and you serve it in a champagne flute. You can garnish it with orange or put a flower in it, so it looks quite nice. I make it at home with my family all the time. It’s quite easy so anyone can make it.”

Pink 75

Ingredients

15ml Tanqueray gin

15ml Chambord liqueur 

15ml lemon juice 

15ml sugar syrup

Prosecco to top it up

Method

Add all the ingredients, apart from the prosecco, to a cocktail shaker with ice (about half the shaker) and shake. If you don’t have sugar syrup, you can make this by mixing sugar with boiling water and cooling it in the fridge for 30 minutes.

Pour through a strainer into a champagne flute and top up with prosecco.

Garnish with a slice of orange or a flower.

Espresso martini – Foundry Project

Jody Shearer, bookings manager, said:

“It’s perfect for New Year’s Eve as it is easy to make and the caffeine kick keeps you going through the night!”

Espresso martini

Ingredients

25ml Kahlua 

25ml Absolut vodka 

12.5 ml vanilla syrup or vanilla vodka for an extra kick

50ml freshly ground coffee

Method

Measure all ingredients into a cocktail shaker, add ice and shake.

Pour through a strainer into a coupe cocktail glass and serve with a coffee bean garnish.

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White Stray – Three’s a Crowd

Francesco Deleo, bartender, said:

“This is a good one for New Year’s Eve as it’s a nice looking cocktail and it’s easy to make. People love Kahlua and Frangelico. Your friends will be jealous when you make it. You also don’t need a cocktail shaker.”

White Stray

Ingredients

20ml Jack Daniels 

20ml Frangelico hazelnut liqueur 

20ml Kahlua

50ml (approx) double or squirty cream

Large marshmallow to garnish

Method

Pour the ingredients, apart from the cream, into a whisky tumbler, top with ice and stir.

Top-up with the double or squirty cream

If you have a chef’s blowtorch, use this to toast the marshmallow, if not use gas or a lighter, then serve it on top of the cream.

Francesco Deleo, bartender at Three’s a Crowd, makes a White Stray cocktail.

Stray Foodie Lockdown Recipes are written by Michelin-starred chef, Frances Atkins. In 1997, Frances opened the Yorke Arms near Pateley Bridge, where she was the owner for 20 years. During her ownership, she held her Michelin-star status for 16 of those years.

Throughout lockdown, I’ll be bringing you some of my favourite seasonal recipes each week. I’d love to see how you make the recipes your own – let me know by using #StrayFoodie or tagging @thestrayferret in your social media posts.

As we are beginning to get a little Christmasey here at Paradise takeaway (for the moment!) to cheer ourselves up during these quiet November days, the seasonal and warming flavours of this dish produce an excitement on the palate and makes us think of all the good things to come!

This week’s recipe is Chestnut, Yellow Beetroot, Clementine and Sticky Ham.

A large glass of Ginger Wine enhances the earthy, healthy flavours making once more a very versatile dish that can be extended or made more delicate, as required.

For the ingredients, per portion, you will require:

• 2 x Chestnuts
• 1 tsp Oil
• Mixed Herbs
• 1 x Yellow Beetroot
• A Bunch of Watercress
• 1 x Clementine
• 150g Cooked Bacon Chop
• 1 x Tsp Tapenade
• 5g Fresh Ginger
• 20g Maple Syrup
• 50ml Orange Juice
• 2 x Slices of Shallot or 10g

Chestnut, Yellow Beetroot, Watercress, Clementine and Sticky Ham

Method:

Roast the Beetroot at 200c for 30 mins with a little oil, garlic and mixed herbs.

After 15 mins add nipped Chestnuts (with the skins cut to stop them exploding!)

Cook for a further 15 mins and remove the beetroot and chestnuts from the oven.

Peel the clementine and remove pith and segment.

Cut the fresh ginger into thin strips.

Slice the bacon into 1cm thick strips.

Put the orange juice, maple and shallot in a pan and bring to the boil.

Add bacon and ginger.

Cook until nicely caramelised, approx. 15 mins.

Add the beetroot and chestnuts.

Arrange on a plate with lots of dressed watercress and the Tapenade.

A dollop of Sour Cream or Yoghurt adds a touch of luxury.

A Recipe for the dressing:

• 15g Honey Cider Vinegar
• 1 tsp English Mustard
• 30g Olive Oil

Mix together.  This will make a great dressing for the watercress and will stand you in good stead kept in the fridge for future use.

Once again, adding fresh herb such as rosemary, coriander and basil will always enhance further.

Read More: 

• Stray Foodie: an autumn surprise for the taste buds
• Stray Foodie: Lockdown recipes to cheer us up

Stray Foodie Lockdown Recipes are written by Michelin-starred chef, Frances Atkins. In 1997, Frances opened the Yorke Arms near Pateley Bridge, where she was the owner for 20 years. During her ownership, she held her Michelin-star status for 16 of those years.

Throughout lockdown, I’ll be bringing you some of my favourite seasonal recipes each week. I’d love to see how you make the recipes your own – let me know by using #StrayFoodie or tagging @thestrayferret in your social media posts.

This week’s recipe is Wild Mushroom, Coconut Rice, Celeriac, Kale, Turmeric & Humous.

Designed to be a starter, vegetarian main course or a side dish, the quantities are for 1.

For a special occasion I recommend it being partnered with a fabulous quality sparking wine, such as Brut Dunesford Pinot Gris 2018; made just outside of York, it has a refined dryness, is slightly sweet on the palate and well balanced. With the turmeric in this dish, it makes a huge sensation in the mouth. How exciting it is to be able to produce local food partnered with local wine? It is rare and quite special.

The ingredients for this dish

For the recipe I have taken:

• 35g Mixed Wild Mushrooms
• 50g Cooked Rice – either Jasmine or Brown
• ½ Lime, Zest and juice
• 1 x Celeriac with 4 discs cut out, approx. 12g each
• 20g Humous
• 15g Variegated Kale
• 10g Fresh Turmeric, finely grated
• 10g Fresh Ginger
• Chopped Fresh Mixed Herbs and flowers for garnish
• 1 Tbsp White Balsamic
• Salt / Pepper to taste
• ¼ Green Chilli
• 10g Coconut Milk
• Tsp Olive Oil
• 20g Butter

The finished dish

Method:

Peel the Celeriac and with a medium size cutter cut out 4 discs.

Poach in a little water (or stock or your choice), butter, salt and pepper until cooked.

Sauté off the mixed mushrooms in a little oil, salt and pepper.

Finely chop the green chilli, taking care to remove the seeds.

Stir the chilli in to the rice with the coconut milk, grated ginger and a sprinkling of chopped herbs.

Mix the grated turmeric in the white balsamic.

Pour the lime juice over the kale.

Build the celeriac, rice and mushrooms on a plate, finishing with the humous and placing the turmeric on top.

Garnish with the remaining ingredients.

This is delicious and can also be prepared in advance which always helps a busy cook!

Read More: 

• Stray Foodie: a lockdown recipe to cheer us up
• Stray Kitchen with Stephanie Moon: It’s Apple Time

Stray Foodie is a monthly food review written by Michelin-starred chef, Frances Atkins. In 1997, Frances opened the Yorke Arms near Pateley Bridge, where she was the owner for 20 years. During her ownership, she held her Michelin-star status for 16 of those years.

Usually my role at the Stray Ferret is to bring you a monthly review of a local restaurant or café. With the news that restaurants have once again been forced to close, these usual monthly reviews have been put on the back burner.

That doesn’t mean we can’t still support local restaurants. Like so many others in the area, my own business, Paradise Foods, is continuing to provide takeaway food – just come along, see what you would like to eat, and take home that special dish. We also have bespoke hampers for your dinner parties at home.

Hampers by Paradise Foods

Whilst we are all spending more time at home, I will be bringing you a new feel-good recipe each week to hopefully inspire you to try something new.

All of the recipes will be versatile for you to tailor it to your own personal taste. I’d love to see how you make the recipes your own – let me know by using #StrayFoodie or tagging @thestrayferret in your social media posts.

This week’s recipe is Broccoli, Cashew, Parsnip, Maple, Mixed Kales and Crouton.

This dish works well on its own or as a great accompaniment to smoked haddock in a pesto cream, hot smoked salmon or parma ham – or even a lime-based cocktail!

For 1 generous portion you will need:

• 20g Piccolo Parsnips, washed, peeled and steamed until they have a bite (approx. 6 mins).
• 1 x Tablespoon of Olive Oil
• 20g Unsalted Cashew Nuts (not roasted)
• 60g Broccoli Tenderstem, steamed for 1 minute
• 20g Mixed Kale, steamed very lightly
• 12g Julienne (fine strips) of Spring Onion
• 30g Herb Pesto (oil and a bunch of fresh herbs whizzed up in a blender)
• 15g Maple Syrup
• 15g Mixed Herbs
• Handful of Croutons

I also used the last of the season’s Nasturtium seeds, flowers and leaf. These can be substituted with coriander, basil or mint flowers for flavour.

Method:

Place the olive oil in a pan with the parsnips and cook for 2 minutes.

Add the Cashews for 1 ½ minutes.

Add the Broccoli and Kale, Herb Pesto and stir well.

Season with salt and pepper to taste and add the Maple Syrup.

Garnish with the Mixed Herbs, Spring Onion and Croutons.

If you would like to be a little adventurous with the croutons, you can always add Marmite, cream cheese and a squeeze of Lime for that umami taste!

Paradise Foods is open Tuesday to Sunday from 10am until 2pm, at Daleside Nurseries, Killinghall HG3 2AY. 

Read More

• Stray Foodie Review: The Wild Plum, Harrogate
• Stray Foodie Review: Grantham Arms, Boroughbridge

Stray Kitchen is our monthly column all about food written by renowned local produce expert, food writer and chef, Stephanie Moon. Stephanie studied at Craven College, Skipton. She then did a work placement at London’s five-star hotel/restaurant, The Dorchester. Stephanie was offered a full-time job, where she worked for world-famous chef, Anton Mosimann. 

In the spirit of Autumn and Halloween, Stephanie’s first column will be talking about the delicious ways of using apples in various dishes.

I love this time of year. Our region has a real history with the Great British Apple. Did you know the Ribston Pippin was grown back in 1708 from apple pips which were sent to Henry Goodricke of Ribston Hall? This was the runner up of the Cox’s Orange Pippin.

In Little Ribston, there is still a Ribston Pippin tree growing in the grounds. Nick Smith, the Director of the Harrogate Flower Show, took me along to cook the apples under the tree years ago. This was filmed for Look North. I created my version of an 18th Century recipe ‘A Fraze of Pippins’ (basically a batter-like pancake, heavy on the spices with lots of apples). It was great fun.

Do you have an Apple glut?

My advice is to invest in an ‘apfelschaler’; a plastic contraption (you can get metal ones too) that peels an apple in seconds whilst you wind the handle. When you literally have kilos to peel it really helps.

The apfelschaler peeling an apple.

My Dad gets given boxes of apples and I help him to cook through an apple mountain (not even an exaggeration). We peel, cook the apples and place them in take away pots, lots of apple sauce, and freeze them. I now have a whole shelf of apple sauce in my freezer that is not mine.

Chutney made with apples is mind-blowingly good and great for Christmas gifts. If you make batches it becomes easy (just watch out for apple volcanos), then you cook the chutney as a hit with some boiling hot apple chutney will smart.

But perhaps you have no apples?

If you are lucky enough to look around villages surrounding Harrogate, they give them away for free by the side of the road. Local farm shops and fruit and vegetable shops have fruit racks that are groaning under the strain with every variety – much better than the supermarket fruits that can sometimes be months old.

Stephanie cooking.

There is always the plan to let someone else do the work. Nothing beats an Elite Meat pork and apple burger, a Taylor’s apple cinnamon tea or a Rosebud Preserves wild crab apple jelly.

Can you Adam and Eve it?

Till next time!

For more information on Stephanie Moon’s career in food click here.

Read More:

• Stray Foodie: Frances Atkins reviews the Grantham Arms, Boroughbridge
• Harrogate man cooks incredible 6,000 charity meals