Recipes: Yorkshire pulled pork buns, Smoked trout fishcakes, Honey & mustard stuffed chicken and ale brownies

British Food Fortnight is the perfect time to celebrate the rich culinary heritage of the UK, and there's no better way to do it than with delicious recipes that highlight the best of British produce.

This year, from 20th September to 6th October, Yorkshire Rapeseed Oil has teamed up with local Yorkshire producers to bring you four mouthwatering recipes that showcase the versatility of rapeseed oil and the vibrant flavours of the Yorkshire Wolds. Whether you're cooking for a family dinner or a casual get-together, these recipes are sure to impress.

Image source: https://www.awarenessdays.com/awareness-days-calendar/british-food-fortnight/

Pulled pork buns with apple & fennel slaw: A hearty Yorkshire twist

Pulled pork buns are a crowd-pleaser, and when paired with a refreshing apple and fennel slaw, they become a show-stopping dish that everyone will be asking the recipe for. The secret to this succulent pulled pork lies in slow cooking, which allows the meat to become tender and full of flavour. This recipe uses British pork shoulder marinated in Yorkshire Wolds Braeburn Apple Juice and Fennel Seed Dressing from Yorkshire Rapeseed Oil, making it a true celebration of Yorkshire produce.

Ingredients

• 1kg boneless British pork shoulder
• 75ml Yorkshire Wolds Braeburn Apple Juice
• 3 tbsp Fennel Seed Dressing, plus extra to serve
• Coarse sea salt to taste
• ¼ red cabbage
• 1 apple
• 1 red onion
• ½ tbsp Yorkshire Wolds Braeburn Apple Juice
• ½ tbsp Fennel Seed Dressing
• ½ tbsp fennel seeds, toasted
• 3 tbsp Classic Yorkshire Mayonnaise (other flavoured mayos can also be used)
• Salt & pepper to taste
• 8 brioche buns

Method

1. Place the pork shoulder and marinade ingredients into a pot, ensuring the pork is covered. Cook in a slow cooker or oven (130C / 110C Fan / 250F / Gas Mark 1) for 4-5 hours until the pork is fully cooked and ready to shred.
2. Prepare the slaw by finely slicing the red cabbage, apple, and red onion. Mix with apple juice, toasted fennel seeds, and mayonnaise.
3. Once the pork is cooked, remove it from the oven, drain the marinade, and shred the meat. Gradually add the marinade back to the pork until it’s moist. For extra flavour, add more Fennel Seed Dressing to taste.
4. Serve the pulled pork on toasted brioche buns, topped with the apple and fennel slaw and a dollop of mayonnaise.

This dish, enhanced by the unique flavours of Yorkshire Wolds Apple Juice Co. products, brings a delightful Yorkshire twist to a classic favourite.

Smoked trout, chilli & coriander mini fishcakes: Perfect for a party

For an appetiser that packs a punch, try these smoked trout, chilli, and coriander mini fishcakes. The combination of smoked trout from Staal Smokehouse and the heat from Yorkshire Rapeseed Oil's Smoked Chilli Dressing creates a flavourful bite that's perfect for any occasion.

Ingredients

• 150g Staal Smokehouse Roast Trout Fillet, flaked
• 1 tsp Yorkshire Rapeseed Oil with Chilli (adjust to taste)
• 1 tbsp Smoked Chilli Dressing, plus extra for dipping
• 500g mashed potato
• 3 finely chopped spring onions
• A handful of coriander leaves, finely chopped
• Freshly ground black pepper
• 100g fresh wholemeal breadcrumbs
• A drizzle of Oak Smoked Yorkshire Rapeseed Oil

Method

1. Preheat the oven to 200C / 180C Fan / Gas Mark 6.
2. Combine all ingredients except the breadcrumbs in a bowl. Mix well and shape into 24 small bite-sized balls.
3. Roll each fishcake ball in breadcrumbs and place them on a baking tray lined with baking paper.
4. Drizzle with Oak Smoked Yorkshire Rapeseed Oil and bake for 15 minutes, until golden brown.
5. Serve the fishcakes with extra Smoked Chilli Dressing for dipping.

These mini fishcakes, with their smoky flavour and chilli kick, are sure to be a hit at your next gathering.

Honey & mustard stuffed chicken with spinach & goat's cheese: a classic with a twist

For a main course that impresses, try honey and mustard stuffed chicken breasts wrapped in streaky bacon. This recipe uses Yorkshire Rapeseed Oil's Honey & Mustard Dressing and Soanes Poultry's chicken to create a dish that’s both simple and sophisticated.

Ingredients

• 4 British chicken breast fillets, skin off
• 3 tbsp Yorkshire Rapeseed Honey & Mustard Dressing, plus extra for glazing and dipping
• Drizzle of Yorkshire Rapeseed Oil
• 225g goat's cheese
• 200g baby leaf spinach
• 12 rashers of British streaky bacon
• Salt & freshly ground black pepper

Method

1. Preheat the oven to 200C / 180C Fan / Gas Mark 6.
2. Wilt the spinach in a pan with a drizzle of Yorkshire Rapeseed Oil and a splash of water. Cool slightly, then squeeze out any excess moisture, chop finely, and mix with goat's cheese, 3 tbsp of Honey & Mustard Dressing, salt, and pepper.
3. Lay three rashers of bacon on a board, place a chicken breast on top, and cut a slit into the side of the chicken. Stuff with the cheese mixture, then wrap the bacon around the chicken.
4. Place the chicken in a baking tin and roast until cooked through and the juices run clear (about 25-40 minutes, depending on size). In the last 5 minutes of cooking, glaze the chicken with extra Honey & Mustard Dressing.
5. Serve with a seasonal salad or vegetables, and a drizzle of dressing on the side.

This dish highlights the quality of Yorkshire-reared chicken from Soanes Poultry, complemented by the tangy sweetness of the honey and mustard dressing.

Ale brownies with ale & marmalade frosting: A Yorkshire-inspired dessert

End your meal on a sweet note with these indulgent ale brownies, made using Wold Top Brewery’s Marmalade Porter. The rich, dark chocolate combined with the deep flavours of the ale creates a decadent treat, perfect for sharing with friends over a cup of coffee—or even a pint.

Ingredients

For the brownies:

• 70ml Yorkshire Rapeseed Oil
• 70ml reduced Wold Top Marmalade Porter
• 200g dark 70% cocoa chocolate
• 85g plain flour
• 1 tsp baking powder
• 225g caster sugar
• 2 large free-range eggs, plus 1 large egg yolk, beaten

For the frosting:

• 50g salted butter, softened
• 2 tsp marmalade
• 150g icing sugar
• 25g cocoa powder
• 25ml reduced Wold Top Marmalade Porter

Method

1. Start by reducing the Marmalade Porter in a pan over medium heat until reduced by half. You’ll need 95ml for the recipe.
2. Preheat the oven to 180C / Fan 160C / Gas Mark 4 and line a 20cm square baking tin with baking paper.
3. Melt the chocolate, then mix in Yorkshire Rapeseed Oil and 70ml of the reduced Marmalade Porter. Allow to cool slightly.
4. In a separate bowl, sift together flour, baking powder, and caster sugar. Add the eggs and chocolate mixture, stirring until smooth.
5. Pour the batter into the tin and bake for 25-30 minutes. Let the brownies cool completely before frosting.
6. For the frosting, mix softened butter with marmalade, then stir in icing sugar and cocoa powder. Gradually add the remaining Marmalade Porter until the desired consistency is reached.
7. Spread the frosting over the cooled brownies and cut into 12 squares.

These ale brownies, with their rich flavour and marmalade frosting, are a true taste of Yorkshire, perfect for those with a sweet tooth.

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Celebrate British Food Fortnight with these Yorkshire-inspired recipes, and enjoy the best of British produce from the comfort of your own kitchen. Each dish showcases the unique flavours of Yorkshire Rapeseed Oil and its local partners, bringing a taste of the Yorkshire Wolds to your table. For more information on where to purchase these products, visit www.yorkshirerapeseedoil.co.uk.