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.

“I’ll be bringing you some of my favourite 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.”

 

Since outside hospitality has been allowed, Harrogate has got back it’s great vibe!

There are so many small hospitality businesses popping up, exciting delis with pavement seating springing up everywhere. On a grander scale, astro turf is making an appearance as never before.

Don’t forget with the amenities that are locally offered, takeaways are also still a safe option to be enjoyed within your bubble in this lovely weather. It has been a saving grace giving hospitality a kick start back in to life again and I think we are all looking forward to 17 May when we can safely enjoy what we do so well locally, with all our super hostelries and eat indoors.

For the moment outside dining can be enjoyed by us all, and in warmer climates lighter food is favourite. This week’s recipe is a Spring Vegetable and Herb Delice. I like to think all my recipes are versatile and this dish is great to go with a BBQ when entertaining. You essentially make the base cake and pile it high with vegetables with a little chilli aioli to finish off. It suffices as an accompaniment or a dish in its own right.

Spring Vegetable & Herb Delice

You will need:

• 1 x Medium size Hispi, pointed cabbage


• Olive Oil


• Salt & Pepper


• 120g Sourdough Crumb


• 15g Parsley


• 10g Tarragon


• 500g Philadelphia Cheese or Goats Curd


• 1 x Egg


• A Pinch of Chilli Powder (optional)


• A Grating of Nutmeg