Beef Ragu, or Bolognese as it’s more commonly known, is one of the UK’s most popular pasta dishes and it’s easy to understand why. It’s where a rich beefy, tomatoey sauce, meets silky strands of pasta to create a harmony of flavours and textures that both kids and adults approve of.

It might be a surprise to know that the most authentic recipes use white wine and not red, with the addition of milk added at the end to give the sauce a velvety finish.

The secret of course is to cook your Beef Ragu low and slow, using the best ingredients you can get your hands on; not forgetting the quality of the pasta too.

Classic Beef Ragu – it’s been a family fave for time and that’s exactly how it should be!

Serves 4

Prep time: 15 minutes

Cooking time: 2-3 hours

INGREDIENTS:

• 350g pappardelle, tagliatelle or linguine
• 50g smoked pancetta lardons
• 1 stick of celery, finely chopped
• ½ red onion, finely chopped
• 1 small carrot, finely chopped
• 500g beef mince
• 80g tomato purée
• 1 large bay leaf
• 1 beef stock pot or cube
• 150ml good quality white wine
• Salt and ground black pepper
• A dash of milk (optional)
• Freshly grated parmesan or pecorino to serve

METHOD:

1. In a large sauté pan, fry the pancetta lardons on a medium heat until they start to crisp up. Remove with a slotted spoon and set aside
   
   
2. Use the oil released from the pancetta to cook the celery, onion and carrot and sweat on a low heat with the lid on for 5-10 minutes until soft. Stir halfway through and add a splash of water if the mixture is sticking
   
   
3. Add the beef mince and cook on a medium heat until browned all over. Add the cooked pancetta lardons back to the pan, then stir in the wine and cook for a few minutes to let the alcohol burn off
   
   
4. Add the tomato purée, beef stock pot (or crumble in the stock cube) and bay leaf and pour in 300ml of boiling water. Stir until everything is combined, then season with salt and freshly ground black pepper
   NOTE: Try not to over season with salt as Parmesan and Pecorino are both fairly salty; pecorino more so
   
   
5. Cook the ragu on a low heat with the lid on for 2-3 hours, stirring occasionally. The longer the better, but be careful not to let the mixture completely dry out
   
   
6. When the ragu is almost done, cook the pasta according to packet instructions and reserve a cup of the pasta water before draining. Turn off the heat and if using, add a splash of milk to the ragu to give the sauce a velvety finish
   
   
7. Add the drained pasta to the ragu, making sure that all the pasta is well coated. If necessary, add a splash of the reserved pasta water to loosen the mixture and create a silky finish
   
   
8. Serve into warmed bowls, sprinkle with parmesan or pecorino and enjoy with a crisp green salad on the side

About Coxy’s Kitchen

Coxy’s Kitchen provides a dinner party and private dining service throughout Yorkshire. If you love having dinner parties but don’t fancy cooking, contact Coxy’s Kitchen to cook your next dinner party. To make an enquiry or for an initial consultation, please email coxyskitchen@icloud.com

The post Classic Beef Ragu Recipe appeared first on HN Magazine.

Vibrant, aromatic, and bursting with flavour, this Thai Green Chicken Curry is a delightful balance of spicy, sweet and sour. This aromatic dish combines tender chicken with fresh vegetables in a rich, creamy coconut sauce, infused with a fragrant curry paste to really hit the spot!

Switch it up by substituting chicken for prawns or fish, or if you’re veggie, add meaty vegetables such as aubergine, mushrooms or courgette for a delicious veggie curry.

So, grab your ingredients, get your cook on and bring the fragrant essence of Thai cuisine straight to your kitchen.

Let’s cook…

For the curry paste:

Makes approx: 200 ml

Prep time: 20 minutes

Cooking time: 5 minutes

For the chicken curry:

Serves: 4

Prep time: 20 minutes

Cooking time: 25 minutes

CURRY PASTE INGREDIENTS:

• 1 Tbsp coriander seeds
• 2 Tbsp cumin seeds
• 1 tsp black peppercorns
• 2 tsp shrimp paste
• 8 green chillies, chopped
• 20 Asian (round) shallots – if using banana shallots, use half the amount
• 5 cm piece of fresh galangal, chopped
• 8 medium cloves of garlic
• Approx. 100 g fresh coriander leaves, including stems
• 6 kaffir lime leaves
• 2 stems of lemon grass, finely chopped
• Zest of 1 lime
• 2 tsp salt
• 2 Tbsp vegetable oil

CURRY PASTE METHOD:

1. Add the coriander and cumin seeds to a dry frying pan and toast on a medium heat for 2-3 minutes taking care not the burn the spices

• Add the spices to a spice grinder and blitz until finely ground. If you don’t have a spice grinder, use a pestle and mortar

• Wrap the shrimp paste in a piece of foil and cook under the grill for 3-4 minutes, turning it half way through

• Place the ground spices and shrimp paste into a food processor and blitz for a few seconds. Add the remaining ingredients and pulse the mixture for approx. 15 seconds at a time. Scrape down the sides of the food processor each time until you have a smooth paste. If it feels like it needs more liquid add in a bit more oil, or a splash of water
  
  
• Scrape the paste into a container ready for cooking your Thai Green Chicken Curry

CHICKEN CURRY INGREDIENTS:

• 1 Tbsp vegetable oil
• 1 onion, medium chopped
• 2 Tbsp green curry paste
• 400 ml coconut milk
• 100 ml water
• 500g chicken thighs cut into bite size pieces (use chicken breast for a healthier option)
• 100g green beans or mangetout
• 5 kaffir lime leaves
• 1 Tbsp fish sauce
• 1 Tbsp lime juice
• Zest of half a lime
• 2 tsp soft brown sugar (use honey as a healthier substitute)
• 2 handfuls of beansprouts
• Fresh coriander to serve and garnish

CHICKEN CURRY METHOD:

1. Heat the veg oil in a woke on a medium heat, then add the onion and curry paste and stir for 1 minute
   
   
2. Add the coconut milk and water to the wok with and bring to the boil
   
   
3. Add the chicken, green beans and kaffir lime leaves and stir, then leave to cook on a low heat for 15 – 20 minutes. If using mangetout, add them towards the end of cooking so that they don’t go soggy
   
   
4. Stir in the fish sauce, lime juice, zest and sugar. Taste the curry and balance the flavour to your liking by adding more of either one of these four ingredients
   
   
5. Stir in the beansprouts and sprinkle a small handful of coriander just before serving
   
   
6. Serve into warmed bowls with fragrant jasmine rice and garnish with coriander and a wedge of lime

Coxy’s Kitchen Tip:

Portion the remaining curry paste into ice cube trays, then keep in the freezer to make curry in a hurry.

About Coxy’s Kitchen

Coxy’s Kitchen provides a dinner party and private dining service throughout Yorkshire. If you love having dinner parties but don’t fancy the cooking, contact Coxy’s Kitchen to cook your next dinner party. To make an enquiry or for an initial consultation, please email coxyskitchen@icloud.com

Images supplied

For more delicious recipes from Sarah

The post Thai Green Chicken Curry Recipe appeared first on HN Magazine.

Pea and Ham Orzo with Kale Pesto is one of the easiest dinners you’ll ever make without scrimping on flavour.

With minimal prep, this dish can be served up in under half an hour – and if you make a batch of kale pesto in advance to keep in the freezer, you’ll have it on hand for whenever the mood takes you, ready to stir into pasta, lentils or potatoes, or to serve on top of your favourite meat or fish.

This beautiful spring/summer recipe really packs a punch thanks to the kale pesto which holds the dish together. It’s the perfect speedy meal for to serve at the end of a busy day.

Serves: 2

Prep time: 15 minutes

Cooking time: 20 minutes

INGREDIENTS:

For the pesto: [Approx. 10 servings]

• 90g kale
• 90g pine nuts, toasted
• 90g Pecorino, Parmesan or Grana Padano cheese
• 2 large garlic cloves
• 160ml olive oil
• Juice of one lemon
• Sea salt and ground black pepper

Other ingredients:

• 400ml hot veg or chicken stock
• 175g orzo pasta
• 100g frozen peas
• 100g diced cooked ham
• 60g finely grated pecorino
• Salt and pepper

METHOD:

Step 1: Make the pesto

If you can’t get hold of toasted pine nuts, you can toast them by adding them to a dry frying pan and toasting them until they start to colour and give off a nutty, toastie smell.

Once toasted place all the pesto ingredients in a food processor and blitz until you have a paste consistency. If necessary, loosen the mixture with a splash of water to get the blender going. Once done, season with salt and pepper to taste and further adjust the flavour by adding a bit more olive oil or lemon juice.

Transfer the pesto into an air-tight container and set aside

Step 2:

Add the hot stock to a sauce pan and bring to a boil. Once the stock is boiling, add the orzo and lower the heat to medium.

Halfway through cooking, stir the orzo to make sure it’s not sticking, then add the frozen peas and continue cooking until the pasta has absorbed all the stock; the pasta should be al dente.

Stir in the cooked ham and 2-3 tablespoons of the kale pesto. Stir in the pecorino and season with pepper to taste – you shouldn’t need salt as this will come from the stock, ham and pecorino.

Serve into warm bowls and finish with a final grating of pecorino.

About Coxy’s Kitchen

Coxy’s Kitchen provides a dinner party and private dining service throughout Yorkshire. If you love having dinner parties but don’t fancy the cooking, contact Coxy’s Kitchen to cook your next dinner party. To make an enquiry or for an initial consultation, please email coxyskitchen@icloud.com

Images supplied

For more delicious recipes from Sarah

The post Pea and Ham Orzo with Kale Pesto Recipe appeared first on HN Magazine.

Introducing the vibrant and aromatic Chicken and Prawn Laksa – a culinary adventure through the bustling streets of Southeast Asia right in to your kitchen. Laksa is renowned for its complex layers of taste and texture. This tantalising dish combines the succulence of chicken and the delicate sweetness of prawns, with a balance of heat, creamy coconut milk and depth of flavour.

Whether you’re looking for a weeknight meal or hosting a dinner party, Chicken and Prawn Laksa promises to awaken your taste buds. So, gather your ingredients, prepare your senses, and get ready to savour every spoonful of this delightful fusion of flavours, for it’s sure to become a favourite in your culinary repertoire.

Serves: 4

Prep time: 30 minutes

Cooking time: 45 minutes

INGREDIENTS:

For the Laksa Paste:

• 4-5 dried red chilies, soaked in hot water for 15 minutes, drained
• 4 lemongrass stalks, white part only, chopped
• 4 shallots, peeled and roughly chopped
• 3 red chillies, deseeded and roughly chopped
• 5 cm piece of galangal, peeled and roughly chopped
• 10 candle nuts (or macadamia nuts)
• 2 tsp shrimp paste
• 1 Tbsp turmeric powder
• 2 Tbsps vegetable oil

For the Laksa Soup:

• 400g rice noodles, cooked to packet instructions, drain and rinse under cold water
• 2 Tbsp vegetable oil
• 250 boneless chicken breasts, cut into pieces
• 250g raw king prawns, peeled and deveined
• 250ml hot chicken stock
• 400ml coconut milk
• 1 Tbsp fish sauce
• Juice of half a lime, or to taste
• 200g sugarsnap peas
• 1-2 pak choi, approx. 3 leaves per person
• 150g beansprouts
• Finely chopped red chillies for garnish
• Lime wedges, for serving

METHOD:

Step 1: Make the paste

1. In a blender or food processor, combine all the laksa paste ingredients and blend until you end up with a smooth paste. Use spatula to wipe down the sides regularly to make sure everything is well blended

Step 2: Make the soup

1. In a frying pan, heat 1 tablespoon of the veg oil on a medium heat and gently fry the chicken until it turns white on all sides. Add the chicken stock, making sure that all the chicken is covered, cover with a lid and poach the chicken for 10 minutes on a low heat
   
2. Heat the remaining oil in a large sauce pan or wok, add the spice paste and cook on a low heat for 8 minutes, stirring regularly until fragrant
   
3. Add the coconut milk and fish sauce, bring to the boil, then reduce the heat and simmer for 5 minutes. Taste the soup and squeeze in the lime juice to taste
   
4. Add the prawns to the laksa and continue to simmer for 3 minutes until the prawns are cooked. Turn off the heat, then add the poached chicken and sugarsnap peas, reserving the stock in the frying pan
   
5. Add the pak choi leaves to the reserved chicken stock and simmer for 1-2 minutes
   
6. Divide the laksa into warmed bowls, add the noodles into the soup and garnish with the pak choi leaves and top with the beansprouts. To finish, sprinkle with chopped red chilli and a wedge of lime

About Coxy’s Kitchen

Coxy’s Kitchen provides a dinner party and private dining service throughout Yorkshire. If you love having dinner parties but don’t fancy the cooking, contact Coxy’s Kitchen to cook your next dinner party. To make an enquiry or for an initial consultation, please email coxyskitchen@icloud.com

Images supplied

For more delicious recipes from Sarah

The post Chicken and Prawn Laksa Recipe appeared first on HN Magazine.

Embrace the enchanting but short lived season of wild garlic as spring sets in and starts to fill the air with its fleeting and intoxicating aromas. Take a step into your local woods between February and June to uncover the green treasure that you are in search of. Once you recognize its distinctive smell, you’ll find yourself immersed in its magical scent at every turn. This remarkable plant, with its culinary virtues and captivating flavours, it is nothing short of a chefs and amateur home cooks best friend. 

Down below, you’ll find two flavoursome packed recipes that are very simple to and effective to make at home. feel free to play around with different ingredients and combinations as see where your imagination takes you. 

Wild garlic herb oil: 

250 ml good quality light olive oil.

100g Wild garlic.

Equipment: 

Medium saucepan 

Food Thermometer 

Blender

Fine mesh sieve 

Cheese cloth

Mixing bowl 

Piping bag

Butchers twine 

Method:

Start by giving your garlic a good wash to remove any dirty and debris, pat dry the garlic very gently and thoroughly and leave it to one side until you’re ready to use.

Next you’ll want to add your oil to a sauce pan and slowly bring it up to 90 Degrees celsius, when your oil has reached the desired temperature, be very careful and cautious and add your wild garlic to the pan. It may splatter slightly but this is normal. Make sure your garlic is fully submerged and bring the oil back up to 90c degrees Celsius.

When the oil has reached the temperature, remove the pan from the heat and slowly add everything into a food processor. You’ll now want to blitz everything together for around 5 minutes making sure everything is fully incorporated. 

Line a fine mesh sieve with a cheese cloth and slowly pour your oil into the sieve, it’s important to let everything drain naturally, stirring occasionally to help everything pass. 

When all of your oil has passed, and cooled down, discard of the left over wild garlic and transfer the oil to a food piping bag, next tie a knot at the top of the bag and leave it to hang for the next 24 hours. You’re oil will have some water which will have fallen to the bottom of the piping bag, to remove this, snip a small hole at the bottom and drain that water away. This will  leave you with a beautiful emerald green wild garlic herb oil. You can store this at room temperature for up to 5 days and enjoy as a finishing garnish or in a delicious spring green salad. 

Wild garlic and miso mayonnaise:

120g wild garlic 

500g Good quality mayonnaise 

5g White Miso paste 

1tbs Yuzu juice 

Salt to taste 

Equipment:

Food processor 

Food container 

Method:

Start off by washing your wild garlic thoroughly to remove any dirt or debris, and pat dry gently making sure not to bruise any of your herbs. Add your wild garlic, miso, mayonnaise and yuzu juice to a blender, if you can’t source any yuzu, regular fresh lemon juice will work just as well. Blitz everything together on a medium setting until everything is incorporated and silky smooth. At this stage you can add any salt to taste, leaving you with the a perfect fresh Wild Garlic Mayonnaise, the perfect spring condiment. 

Images supplied. Feature image courtesy of unsplash.com

For more Food & Drink and Recipes from H&N Magazine

The post Delicious Seasonal Wild Garlic Recipes appeared first on HN Magazine.

Pushing the boundaries and norms, experience the whimsical fusion of flavours with my playful and creative twist on this inventive Wensleydale and Cranberry Panna Cotta.

With the richness of the Wensleydale cheese and tangy cranberries, this dish offers a delightful sensation on tradition, providing six perfectly portioned 50g servings of sweet and savoury indulgence. Served as a starter, its harmonious blend of flavours is sure to captivate guests and leave them craving more. Feel free to unleash your creativity by experimenting with different cheese varieties and flavour combinations, making each rendition uniquely your own. Embrace the playful spirit of culinary exploration with this crowd-pleasing dish that promises to impress and delight with every bite.

Ingredients:

Prepare the following ingredients:

                •              150 ml of high-quality double cream

                •              150 ml of rich Jersey milk

                •              100 g of Wensleydale & Cranberry cheese

                •              2 gelatine sheets

                •              12 blackberries, halved for garnish

                •              5 g of Maldon sea salt

Equipment:

Gather the necessary equipment:

                •              Medium-sized saucepan

                •              Spatula

                •              Small bowl

                •              Measuring jug

                •              Silicone mould

                •              Flat baking tray

Method:

Begin by softening the gelatine sheets in cold water for around 5-10 minutes. This will rehydrate and soften them ready for use.

Next, in a medium-sized saucepan, gently heat the milk and cream until just below boiling point, ensuring careful attention to prevent burning and becoming too hot.

Once the mixture is heated, you’ll want to crumble the Wensleydale cheese into the mixture, stirring continuously with a spatula until fully melted and fully incorporated.

Once everything has come together, be careful and remove the saucepan from the heat and add the softened gelatine sheets, ensuring excess water is squeezed out beforehand.

Transfer the cheese mixture to a measuring jug and pour the mixture into your desired silicone moulds. Place the moulds onto a flat tray and leave to semi-set; this will take approximately 20-25 minutes. Monitor regularly to prevent over-freezing and frostbite.

If you’re planning on serving immediately, gently remove them from the moulds and allow the panna cottas to sit at room temperature on a plate for approximately 5-10 minutes to soften slightly and warm up. Otherwise, cover with clingfilm, refrigerate and use them when you are ready; they’ll keep for up to 3 days.

Garnish each portion with the halved blackberries and a tiny sprinkle of Maldon sea salt before serving.

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Yorkshire Ham and York-style ham are all variations of the classic English York Ham. The origins of the York ham can be found in medieval Yorkshire, when it was highly prized — the curing technique has changed little through the ages.

Yorkshire ham is traditionally a dry cured gammon that is then cooked to be enjoyed, unlike its European counterparts, such as Parma ham. The process involves rubbing dry salt onto the hams before being hung to cure in our curing chamber.

The ham’s notoriety is partly due to the history of fine pigs coming from Yorkshire, with the county enjoying the reputation of developing and farming the Large and Middle White pigs, both excellent at providing well-rounded hams with superb depth. We focus on supporting farmers working with the Middle Whites and Tamworth pigs. These free-range pigs have an incredibly active life, helping produce a wonderfully flavoursome ham.

We offer three cuts of York Style Ham — a ham rump weighing around 1.6kg for smaller parties, a boneless joint weighing on average between 2.2-2.6kg, and an impressive 7-8kg ham cured on the bone for larger gatherings. All options are perfectly served warm on boxing day, or any other day, to be honest — the generous size with a good covering of fat means they cook perfectly and stay moist.

How long do you cook an uncooked ham?

Depending on the size of your uncooked ham, it needs to be simmered gently for the following times:

between 45 minutes to an hour for the 1.6kg joint, an hour and a half for the 2.2-2.6kg option, three to four hours for the larger bone-in ham.

After cutting the outer layer of the skin off (leaving as much as fat as possible), you then finish it off either under a hot grill, or, for the larger option, a hot oven to achieve a wonderfully enticing glaze.

How to cook Yorkshire Ham

Cover your ham entirely with cold water, a few cloves, black peppercorns, one bay leaf, and some black treacle.

Slowly bring the pot to a simmer and skim off any scum that forms on the water.

This simmering process should take an hour to an hour and a half if using a larger joint.

Once the ham has reached an internal temperature of 66℃, remove it from the liquid and set it aside to cool slightly. DO NOT throw away the cooking liquid (see Top tips below).

Once cooled, carefully remove the outer layer of the skin, keeping as much of the fat on the ham as possible.  Now make a diamond pattern across the ham fat with a knife.

In each intersection, add a clove for important flavour and decoration!

Create a glaze of your choosing. Mustard and something sweet (honey) is usually a winning combination. Alternatively, try chilli rum, sherry vinegar, and brown sugar.

Place the ham in a foil-lined roasting tray and cover it with your chosen glaze.

Roast in a pre-heated hot oven (220℃) for 25 minutes, basting the ham as you go.

Allow to cool slightly before serving.

Top tips

The cooking liquid has many uses, from a simple soup made with split or fresh peas, depending on the season, to a jambalaya made with Texan-style hot links sausages and prawns, or perhaps the classic Italian risotto risi e bisi, made with smoked bacon lardons and peas.

It would also make an excellent white sauce, with the inclusion of some leftover diced ham, and perhaps some diced, cooked chicken, to be baked under a pastry lid for a comforting pie. Please note the cooking liquid will contain some salt, and this should be taken into account when adjusting seasoning for any recipe, particularly if using in place of chicken stock.

What to serve with a Yorkshire ham

The French admire the York Hams (known as jambon d’york) and often use them in omelettes or cheese and ham sandwiches such as the Croque Monsieur.

Closer to home, each household in the UK will use their hams slightly differently, with some favouring a cold pickle-focused lunch, whilst others might enjoy their ham alongside eggs and chips. Perhaps serve alongside a seasonal slaw and a jacket potato, the options are many.

About Swaledale Butchers

Yorkshire based and proud of it, we’re a family run, whole-carcass butcher, working in partnership with the finest small-scale, sustainable farms on The Dales. Specialising in heritage breeds of cattle, sheep and pigs, wild venison, and native game birds, our meat is slow-grown and free roaming, just as nature intended.

The Swaledale philosophy of whole-carcass butchery, and nose-to-tail eating sets us apart; our meat is nutrient-dense, grass-fed and dry-aged, with immense flavour and a heritage worth protecting. Always Fresh Never Frozen®, our meat is expertly butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.

Images supplied

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The post How to Cook The Perfect Yorkshire Ham appeared first on HN Magazine.

Christmas without Christmas ham is Christmas without The Two Ronnies, Kermit without Miss Piggy, it just isn’t Christmas!

Oh, the happy memories of sneaking into the larder to saw away at the sugary glaze only to then witness an exasperated and furious mother giving chase. Marmite is not the best disguise for patching up such thievery! A ham out of reach on the highest shelf, however, would still see the use of a step ladder.

Next to the goose all confused in bread sauce, Cumberland sauce and gravy or as a continuous lure for phantom hunger and the ham is a yuletide and well-visited foundation stone… even a vegan one, I guess.

I like my ham cold for Christmas lunch and so by getting it ready one or even two days before can take a lot of stress out of Christmas.

Ingredients

7-8 kg Dry-cured York-style Ham, Bone-in

1 onion

2 sticks of celery

small bunch of fresh parsley

8 peppercorns

4 fresh bay leaves

6 tbsp English mustard powder

juice of two small oranges

a good handful of whole cloves

125g demerara sugar

225g dark runny honey

80g muscovado sugar

Directions

Take a large pan, big enough to accommodate the ham.

Lower the ham in, making sure it is covered with at least 2 inches of water.

Add in the parsley, celery, peppercorns and bay leaves.

Bring to a slow simmer and put the lid on but remembering the heat will need to be checked as it will rise with the lid. A wobble is ideal as the ham should cook slowly.

Using a probe and when the ham reads 66°C at its core, take it out of the stock and allow it to cool. The thermometer is the most reliable guide, however, expect this to take between three and four hours.

Remove any string from the ham and cut the rind away whilst still warm (easier) but leaving as much fat attached as you can.

Using a knife and cutting into the fat (but never the flesh) cut a criss-cross through the fat with a large diamond pattern. No need to go too deep.

On a chopping board sprinkle the mustard powder so that it is covered well.

Preheat the oven to 200°C

Roll only the fat of the ham in the mustard powder. Do this thoroughly. The mustard should look powdery and dry. Make sure to cover ALL the fat. Do NOT be tempted to rub it in deeply as the point is that it mop up the glaze and prevent it sliding off. I repeat…the skin should be well-powdered and yellowed.

Poke a single clove into the centre of each diamond of fat.

In a small pan melt the orange juice, honey and sugars together.

Lay the ham, fat side up, on top of the oranges on a rack placed within an oven tray or a dutch oven.

With a glazing or pastry brush drizzle and disperse some of the glaze over the ham and place in the oven.

Check after about 5 minutes, then heavily drizzle, brush and daub with more marinade, so that all fat starts to be covered, building up with layers of the dark glaze.

Keep on repeating every 5-8 minutes. Just don’t let the sugars burn.

Soon enough the layer will be beginning to build but the sugar in the pan will be darkening.

Tilting the tray to get at the melted sugars, start spooning this over the ham fat too. When the initial glaze supply is finished up then continue with what drips back into the tray. Take care that you revisit the glazing enough that it doesn’t burn whilst you add on more layers.

In the end after 4-5 visits and the ham glazing will be done.

Let it stand whilst the glaze cools and sets.

There will be sugar waste but this can be bought to a simmer with water and cleaned from the tray.

About Swaledale Butchers

Yorkshire based and proud of it, we’re a family run, whole-carcass butcher, working in partnership with the finest small-scale, sustainable farms on The Dales. Specialising in heritage breeds of cattle, sheep and pigs, wild venison, and native game birds, our meat is slow-grown and free roaming, just as nature intended.

The Swaledale philosophy of whole-carcass butchery, and nose-to-tail eating sets us apart; our meat is nutrient-dense, grass-fed and dry-aged, with immense flavour and a heritage worth protecting. Always Fresh Never Frozen®, our meat is expertly butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.

Images supplied

For more Food & Drink and Recipes from H&N Magazine

The post A Whole Christmas Ham with Honey & Mustard: The Recipe appeared first on HN Magazine.

It’s safe to say autumn has well and truly arrived – but that’s ok, because the season brings with it an abundance of delightful ingredients from nature’s larder to these Autumn Eats recipes.

Carrots, cabbage, kale and cauliflower are all at their best during the autumn season, not forgetting beetroot, which is delicious roasted and added to stews. Of course then there’s squash, of which there are over 100 types not less, with the most popular being the sugar pumpkin, most commonly used for halloween pumpkin carvings, shortly followed by butternut squash.

With so many fantastic autumnal ingredients to choose from, we’re spoiled for choice. Try some of my favourite autumn eats, then cozy up and enjoy.

Chilli Con Carne with Smoky Chorizo, Served in Roasted Squash

At this time of year pumpkins and squashes are everywhere, but their uses go much further than the Halloween pumpkin.

When you tuck into this dish, make sure you get some of the delicious squash with every few mouthfuls, for that food-hug feeling.

Get the recipe

Pot-Roast Chicken with Pearl Barley

This Pot-Roast Chicken with Pearl Barley recipe has it all going on, it’s budget friendly, quick to prep, super nutritious, super delicious – and with only one pot to wash up, you can’t go wrong.

Get the recipe

Comforting Cottage Pie

Autumn food doesn’t get much better than this comforting cottage pie – savoury minced beef, submerged in rich gravy, topped with fluffy mashed potatoes.

Get the recipe

Roast Beetroot Risotto with Wensleydale Cheese

This risotto recipe showcases the ‘not-so-humble’ beetroot – hard to miss thanks to its vibrant pink colour; all part of the fun of making this dish. Fresh beetroot is often overlooked, but it needn’t be. When roasted in the oven it releases its natural sweetness; a stark contrast to the pickled beetroot you find in jars.

Get the recipe

Beef Stew with Roast Butternut Squash and Roast Beetroot

This hearty comforting beef stew, is one that all the family can enjoy. This recipe uses seasonal ingredients such as butternut squash and beetroot; sure to put a smile on even the scariest Halloween faces – the perfect meal for a Halloween night in with your nearest and dearest…and the ghouls.

Get the recipe

Foxy Coxy’s Fish Pie

This traditional British dish is a family favourite in many a loving home. It’s easy to make but it delivers on flavour every time – and, it gets the kids eating fish!

Get the recipe

Coxy’s Kitchen Tip:

Always try and buy seasonal produce for the best quality and flavour.

About Coxy’s Kitchen

Coxy’s Kitchen provides a dinner party and private dining service throughout Yorkshire. If you love having dinner parties but don’t fancy the cooking, contact Coxy’s Kitchen to cook your next dinner party. To make an enquiry or for an initial consultation, please email coxyskitchen@icloud.com

Images supplied

For more delicious recipes from Sarah

The post Coxy’s Autumn Eats Recipes appeared first on HN Magazine.

Autumn calls for comfort food such as a hearty stew or maybe a cottage pie, but in the lead up to Christmas I try and fit in some healthy dishes too, to prepare for overindulgence during the festive season such as salmon.

To create an extra fresh dish, why not grow your own courgette? We recommend using domestic polytunnels to create the perfect environment for your crop.

This Salmon with Courgette Spaghetti, Kale Pesto and Roasted Artichoke recipe is not only delicious, but it is jam packed with nutrients and good fats too. It’s low carb because it uses only half the amount of pasta per person, the rest is made up with tasty courgette spirals for extra green goodness.

Serves: 4

Prep time: 15 minutes

Cooking time: 20 minutes 

INGREDIENTS:

For the pesto: [Approx. 10 servings]

• 90g kale
• 90g pine nuts, toasted
• 90g Grana Padano cheese
• 2 large garlic cloves
• 160ml olive oil
• Juice of one lemon
• Sea salt and ground back pepper

Other ingredients:

• 4 medium courgettes
• 180g dried spaghetti
• 4 x salmon fillets
• Sea salt and pepper
• 1 Tbsp olive oil
• 1 can artichoke hearts, drained and patted dry
• ½ lemon
• 140 frozen peas
• Grana Padano cheese

METHOD:

Step 1: Make the pesto

1. If you can’t get hold of toasted pine nuts, you can toast them by adding them to dry frying and toasting them until they start to colour and give off a nutty, toastie smell.

• Once toasted place all the pesto ingredients in a food processor and blitz until you have a paste consistency. If necessary, loosen the mixture with a splash of water to get the blender going. Once done, season with salt and pepper to taste and further adjust the flavour by adding a bit more olive oil or lemon juice.

• Transfer the pesto into an air-tight container and set aside

Step 2:

• Using a spiraliser, spiralise all the courgettes and set aside for later. Put the pasta on to cook according to packet instructions, then add the frozen peas halfway through cooking. If you don’t have a spiraliser, you can buy spiralised courgette in most big supermarkets    
  
  
• On a high heat, heat a non-stick frying pan and add a tablespoon of olive oil. Season the salmon fillets with salt and pepper, then place the salmon skin-side down and cook for 3 minutes, lower the heat and turn the salmon and cook for a further 3 minutes, then set the salmon aside to rest
  
  
• Using kitchen paper, wipe away most of the oil from the salmon pan. Heat the pan on a medium-high heat and then add the drained and dried artichoke hearts and cook on both sides until golden. Season with a little salt and pepper and a squeeze of lemon. Turn off the heat, then add the salmon back to the pan and cover to keep warm

• One minute before the pasta is done, add the spiralised courgette, then drain the pasta, peas and courgette combo and return to the pan. Stir in as much or as little pesto as you like, making sure that each strand is coated

• To serve, divide the spaghetti combo between four warmed bowls, followed by the artichoke hearts. Sprinkle with shavings of Grana Padano and finally top each dish with the salmon

Coxy’s Kitchen Tip1:

1. Not a fan of courgette? No problem, just use normal spaghetti or any pasta of your choice. Alternatively, for an even healthier dish leave out the spaghetti and just use the spiralised courgette spaghetti
   
2. Kale pesto is perfect for freezing, but you can keep it in the fridge for up to a week

About Coxy’s Kitchen

Coxy’s Kitchen provides a dinner party and private dining service throughout Yorkshire. If you love having dinner parties but don’t fancy cooking, contact Coxy’s Kitchen to cook your next dinner party. To make an enquiry or for an initial consultation, please email coxyskitchen@icloud.com

Images supplied

For more delicious recipes from Sarah

The post Salmon with Courgette Spaghetti, Kale Pesto and Roasted Artichoke appeared first on HN Magazine.