Recipes to relish

Recipes from some of Yorkshire’s finest chefs feature in a book entitled Relish North East and Yorkshire Volume 3.

Published by Relish Publications, the beautiful, hard-backed book profiles some of the region’s top restaurants and the chefs who run them, but also includes a starter, a main course and a dessert recipe from each of the eateries featured.

The Pipe and Glass at South Dalton and The Westwood at Beverley are among the restaurants featured, and we’ve chosen a recipe from each of them to whet your appetites.

 The Westwood’s loin of Fallow deer, red cabbage, roasted cereal and grains, brassicas, game jus, blackberries.

Serves four.

Wine to enjoy with it: Botrosecco, Le Mortelle, Antinori 2015, Tuscany (Italy).


Red cabbage purée

90g butter 

1 shallot (sliced)

500g red cabbage (thinly sliced)

500ml water 

160ml dry red wine

160ml port 

160ml red wine vinegar 

1 tbsp caster sugar 

70ml chicken stock

Salt and white pepper


Roasted cereal and grains

45g coarse oatmeal 

12g sunflower seeds

5g pumpkin seeds

¼ tsp mixed spice

10g soft brown sugar

½ tsp Maldon sea salt

12g golden syrup

 2 tsp honey

1 tsp sunflower oil


Game Jus

2 tbsp redcurrant jelly 

1 litre game stock

500ml red wine

200g tin chopped tomatoes


Loin of Fallow deer

1kg fallow deer loin (larder trimmed) 

Salt and pepper

Butter (knob of) 

Rapeseed oil (drizzle of)


To Serve

200g turnip (sliced)

Chicken stock

500g kale



1 punnet blackberries

Red chicory leaves



For the red cabbage purée

Heat two-thirds of the butter in a large pan over a medium heat until foaming but not browned. Add the shallot and sweat until soft. Stir in the cabbage and cook for five minutes. Season with salt. Add just enough water to cover the cabbage, then place a lid on the pan. Turn the heat to low and cook the cabbage until very soft – for about 40 minutes. When the water has nearly evaporated, add the wine and port, and bring to a simmer. Reduce the liquid until the pan is nearly dry. Add the vinegar and sugar, reduce until almost dry. Transfer the mixture to a blender and purée on high until smooth. Add the remaining butter and stock. Blend until emulsified. Pass through a fine sieve. Season with salt and white pepper.


For the roasted cereal and grains

Preheat the oven to 160ºC. Combine the dry ingredients in a bowl. Heat the honey, syrup and sunflower oil in a pan, then pour the hot liquid over the dry ingredients and mix well. Place on an oven tray lined with greaseproof paper and bake for 25 minutes, stirring every five minutes for an even colour. This can be made days in advance; store in an airtight container.


For the game jus

Combine the ingredients in a pan and reduce to 500ml. Pass through a fine sieve and set aside.


For the loin of Fallow deer

Preheat the oven to 180ºC.

Cut the loin into four portions. Season and sear on both sides for two minutes in rapeseed oil and butter. Transfer to the oven for five minutes, then leave to rest for six minutes.


Chef’s Tip: Buy the fallow deer from a quality, high street butcher. Wild is preferred, however farmed is a good alternative.


To Serve: Blanch the turnip in chicken stock until tender. Sauté the kale and gently warm the cabbage purée. 


The Pipe and Glass’ dark chocolate honeycomb bites


75g honey

540g sugar

5 tbsp water

20g bicarbonate of soda

300g good quality dark chocolate buttons (54% minimum)

Large tray (lined with greaseproof paper)

Silicone mat



Put the honey, sugar and water into a deep pan (it needs to be deep as the mix will bubble up to the top) and bring to the boil. Continue boiling until the mix turns light golden in colour. Remove from the heat and immediately whisk in the bicarbonate of soda – this is when the mix will really bubble up. Pour onto the prepared tray and allow to cool. When cool, break into bite-sized pieces by tapping with the heel of a knife. Melt 200g of the chocolate in a bowl over a pan of hot water. Remove from the heat and add the other 100g of chocolate, stir to melt. While the chocolate is still runny, dip and coat the pieces of honeycomb in it, then lay onto some greaseproof paper or a silicone mat and allow to set. At the Pipe and Glass, we serve these as a garnish with our cinder toffee ice cream, which has been on the menu since day one and is always a firm favourite with our customers!

Chef’s tip: When the mix turns light golden in colour, speed is of the essence; remove from the heat immediately and add the bicarbonate to prevent overcooking.

Relish North East and Yorkshire Volume 3 is on sale from all of the participating restaurants, leading Waterstones stores and online at Amazon and the Relish Publications website:


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