The Halifax Food and Drink Festival offers up a feast of delights as it moves into its second day.
Thousands of people flocked to Halifax town centre yesterday for the event taking in more l than 70 stalls.
Producers of culinary delights have come from across the country to tempt the public with delightful roast meats, chutneys and curry treats.
There are also a host of cookery demonstrations throughout the day to give you hints and tips using the local produce from the festival at home.
The running order looks like this:
11am - Phil Leverington, known as The Demo Chef is a passionate advocate of local produce. He only cooks with ingredients available from the festival on the day and will be creating a number of imaginative dishes that everyone can make at home.
12pm - Andrew Colwill, farmer and butcher from Coddy’s Farm will be demonstrating how to make simple tasty meatballs, delicious served with crusty bread.
1pm - Two time Yorkshire Pudding Champion, Christopher Blackburn, will be sharing his winning recipe from ITV’s Food Glorious Food of Chinese Style Yorkshire Pudding with Duck and Hoisin Sauce.
2pm - Renowned local chef Lee Marshall of Design House Hospitality is joined by Ben Varley, Head Chef at The Rock Hotel and former contestant on BBC’s Masterchef: The Professionals, to offer two very different versions of a well known dish.
3pm - Chef Jason Main from The Cooking School at Dean Clough will begin by pairing temptingly tart gooseberries and refreshing elderflower in his Yorkshire Gooseberry & Elderflower Crumble. This delicious dessert is followed by pure summer indulgence in the form of an irresistible White Chocolate and Yellisons Buttermilk Bavarois with a Nectarine and Lavender Compote.