FOOD NOTES TAKE THE CAKE
If you’re looking for a tempting teatime treat to take home, you’ll love browsing the new cake counter in the recently extended Food Hall at Mainsgill Farm Shop near Scotch Corner (mainsgillfarm. co.uk). The tearoom at Mainsgill has always had a loyal following, and surveying the goodies on offer it’s easy to see why. The mouthwatering cream cakes, strawberry tarts, Victoria sponges, choux buns, trifles, cheesecakes, iced fancies, cup cakes and brownies are all freshly made on site by the Mainsgill team using local ingredients and traditional Yorkshire farmhouse recipes. Perfect for a family tea party in the garden on a sunny spring afternoon!
FOREST RANGERS
Passionate about animal welfare, Edward and Lexi Staveley of Masham-based Yorkshire Woodland Pork had the inspired idea of reviving the age-old practice of allowing pigs to forage freely in local woods. Their herd of traditional outdoor breeds lives a natural, freeroaming life whilst producing tender, flavoursome meat that makes supermarket meat taste positively bland. Now the pair have broadened their range of delicious pork products to include burgers, sausages and mince alongside the traditional cuts that have won them such enthusiastic feedback ever since they set up in business last year. You can browse the Yorkshire Woodland Pork range, and order online, at ywpork.co.uk
LUSCIOUS LAMB
GATHERING GARLIC
Fancy foraging for spring greens? Right now the damper corners of Dales woods and hedgerows are bristling with the lush green leaves of wild garlic – just remember to ask the landowner’s permission before gathering them! Despite their pungent smell, wild garlic leaves are much milder than ordinary clove garlic. Add them directly to a salad or whizz them up together with olive oil, pine nuts and Parmesan to create a scrumptious wild garlic pesto. Alternatively, make a delicious, vibrant green wild garlic soup. Simply soften onions in butter, add diced potato and stock, and cook until the spuds are soft. Throw in generous handfuls of wild garlic leaves, simmer for two minutes, then blitz.
Yorkshire spring lamb is renowned the world over for its taste and quality. And rack of lamb – the tenderest and most sought-after cut – makes the perfect centrepiece for a special meal. The refined flavour of rack of lamb means it’s best cooked simply. Marinating it with olive oil, garlic and herbs for several hours is the best way to start. Then sear in a moderately hot pan to seal before roasting in an oven preheated to 220ºC. A meat thermometer will help ensure the rack is cooked precisely to your liking. You can find Yorkshire spring lamb – and a fine selection of other Dales meats – at Campbells of Leyburn, campbellsofleyburn.co.uk Dales Life | SPRING 2021 |
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