Eating Out

Eating Out

Leek and potato soup

The weather doesn’t know what it’s doing at the moment, writes Alasdair Nunn and RachAls Kitchen, the Halifax-based caterers.

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Pam Lloyd PR Asparagus Recipes (30th November 2010)

Asparagus and pea risotto

Risottos are great because the core ingredients in it can be easily pulled together from the fridge or store-cupboard. .

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Rhubarb frangipane

Rhubarb frangipane

Whether you use forced rhubarb, which is grown in the dark chiefly in the famous Yorkshire triangle (Wakefield district) and which is in shops now, or the type grown outside (available April on) this is a fabulous recipe, courtesy of our friends at the Shibden Mill Inn.

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Food and drink

Time to celebrate Calderdale's finest pubs and eateries

It is no longer a secret - Calderdale is the place to be.
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Roasted cauliflower

Roasted cauliflower

It’s that time of the year when a lot of people seek to repair the “damage” caused by the over

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Pam Lloyd PR Shallots (18th April 2017)

Shallot Soup & Cheese Crouton

This delicious soup is slow cooked to bring out the sweet caramel flavours of the shallots. Topping

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Pam Lloyd PR Celery & Radish Recipes (24th July 2017)

Slow cooked beef brisket

Melt in the mouth beef that you have let cook slowly all afternoon? What could be easier. Here celery, shallots and carrots form the basis of a rich, flavourful gravy.

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Vegan and gluter free Tiffin

Vegan and gluter free Tiffin

If your friends and family are anything like mine then you will have a real mix of dietary

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Katie and Giancarlo Caldesi.

Food & Drink: Bring a taste of Tuscany to your home - how to make pork tenderloin

Here’s a smart and tasty week-night supper option during December from Katie and Giancarlo Caldesi’s new cook book....
Eating Out
Katie and Giancarlo Caldesi.

Food & Drink: Bring a taste of Tuscany to your - how to make pork tenderloin

Here’s a smart and tasty week-night supper option during December from Katie and Giancarlo Caldesi’s new cook book....

Eating Out
Chef Rick Stein.

Food & Drink: Five minutes with... Rick Stein

Rick Stein, the celebrated seafood authority, famous chef and restaurateur extraordinaire – a man who’s travelled the world eating and collecting traditional cooking techniques, magpie-like– claims to be “only a very, very enthusiastic amateur when it comes to Mexican food”.

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Pam Lloyd PR Asparagus Recipes (26th January 2016)

Asparagus Mac ‘n’ Cheese

Serves 4.

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Pam Lloyd PR British Leafy Salad (15th March 2017)

Herby lemon chicken wrap

Cooking time: 1 ½ hrs

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Mincemeat pies

Mincemeat pies

I know it’s a little early but I love mincemeat pies and as such I can’t help but share the recipe for these festive favourite says Alasdair Nunn of RachAls Kitchen Ltd, the Halifax based caterer.

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Yorkshire's most dog-friendly pubs revealed

Yorkshire's most dog-friendly pubs revealed

Want a warm welcome for your furry friend when you're out on a walk?

News
RECIPE: Celery, chorizo and bean stew

RECIPE: Celery, chorizo and bean stew

Feast on this hearty stew which gets a background flavour from crunchy celery.

Lifestyle
South Indian Chicken Curry

South Indian Chicken Curry

This fiery curry is softened by the sweetness of the shallots and the coconut milk and is perfect for Bonfire Night. Shallots do not need to be cooked thoroughly like onions and lend themselves extremely well to Indian spices.

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Lamb Henry & creamy potatoes

Lamb Henry & creamy potatoes

I think we can all agree the nights have drawn in, the weather has not been kind and it’s getting colder by the day.

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