Recipe

Yorkshire Stories - Smoked Chilli Squeaky Cheese Flatbreads

Soundbite

A simple veggie friendly meal using Yorkshire Rapeseed Oil Dressings and Yorkshire Dama Halloumi Squeaky Cheese as the stars of the show.

These flavour loaded flatbreads stuffed with halloumi, pickled red onions and a minted yoghurt dressing are an easy way to impress family and friends. You'll never buy shop-bought flatbreads again!

Availability

Yorkshire Rapeseed Oil is available from independent retailers nationwide and online atwww.yorkshirerapeseedoil.co.uk. Yorkshire Dama Cheese is available in similar outlets and online atwww.yorkshiredamacheese.co.uk

Serves

6

Ingredients

2 packs (220g) of Yorkshire Dama Halloumi Squeaky Cheese, traditional

Yorkshire Rapeseed Oil Smoked Chilli Dressing

½ iceberg lettuce, shredded

For the minted yoghurt dressing

2 tbsp Yorkshire Rapeseed Oil Mint and Balsamic Dressing

½ cucumber, grated

150g natural yoghurt

For the pickled red onions

1 medium red onion, finely sliced

100ml white wine vinegar

1 tsp sugar

½ tsp fennel seeds

Twist of salt and freshly ground black pepper

For the flatbreads

2 tbsp Yorkshire Rapeseed Oil, plus a little extra for frying

250g natural yoghurt

250g plain flour, plus extra for rolling out

1 tsp baking powder

A pinch of salt

Method

Slice the Squeaky Cheese into 1cm slices and then cover in a generous coating of Smoked Chilli Dressing. Leave to marinade whilst you prepare the rest of the dish.

Make the pickled red onions by taking a clean, lidded jar and adding the sliced red onions, white wine vinegar, sugar and fennel seeds, along with a pinch of salt and pepper. Place on the lid and shake, then leave to one side for the flavours to infuse.

Combine the minted yoghurt dressing ingredients in a bowl and stir through. Add more dressing to taste.

For the flatbreads, combine all the ingredients in a mixing bowl until a dough starts to form and then turn out onto a floured surface.

Bring together into a ball and divide into six pieces. Using a well-floured rolling pin (the dough can be quite wet), roll out each piece until it is about 12cm in diameter and a few millimetres thick. Place each piece on a plate using baking paper to separate.

Heat a frying pan on a high heat with a little Yorkshire Rapeseed Oil and when it is hot, cook each flatbread, one at a time, for a few minutes on each side. The flatbread will start to puff up slightly when cooked.

The last step is to fry the marinated Squeaky Cheese in the frying pan with a little Yorkshire Rapeseed Oil and cook until golden on both sides.

To assemble the flatbreads, cover half the flatbread with the minted yoghurt dressing, layer up the half with Squeaky Cheese, pickled red onions, shredded iceberg lettuce and then a good drizzle of Smoked Chilli Dressing to finish. Fold your flatbread and enjoy!

Image (a selection of high res images are available on request)

Photo credit: Jennie Palmer/Yorkshire Rapeseed Oil

Recipe

Yorkshire Stories - Baked Ricotta with Chilli and Spice

Soundbite

This recipe features Yorkshire Dama Ricotta Cheese. With its smooth and creamy texture, it's perfect for a simple appetiser. Full of flavour and a perfect side for your summer barbecues. Paired with in season British asparagus, we're making this simple recipe on repeat!

Availability

Yorkshire Rapeseed Oil is available from independent retailers nationwide and online atwww.yorkshirerapeseedoil.co.uk. Yorkshire Dama Cheese is available in similar outlets and online atwww.yorkshiredamacheese.co.uk

Serves

6 as an appetiser

Ingredients

400g of Yorkshire Dama Ricotta Cheese

2-3 tbps Yorkshire Rapeseed Oil with Chilli & Spice

100ml milk

Bunch of British asparagus, we source ours locally from Sand Hutton Asparagus

A drizzle of Yorkshire Rapeseed Oil with Lemon

Method

Pre-heat the oven to 190C / 170C Fan / 375F / Gas Mark 5.

Roughly chop the ricotta cheese and pop into a food processor and then blitz until crumbled. Whilst continuing to blend the ingredients in the food processor, pour in the Chilli & Spice Oil and the milk, a little at time. You will be looking for a spreadable consistency. You may need more or less milk to get the desired consistency.

Smooth the ricotta mixture into an ovenproof bowl and bake for 20 minutes. Whilst baking, take the asparagus spears and toss in a little of the Lemon Oil, and pop in the oven on a baking tray for the last 2 minutes of the baking time for the baked ricotta. Serve together.

Top tip from the kitchen

Yorkshire Dama Cheese Ricotta is a very fresh and firm product. If buying shop bought ricotta this may behave and bake in a different way.

Image (a selection of high res images are available on request)

Photo credit: Jennie Palmer/Yorkshire Rapeseed Oil

Recipe

Yorkshire Stories - Labneh Topped Spiced Carrot Cake

Soundbite

This Carrot Cake recipe is a favourite of the team, and a great way to use up those over ripe bananas in the fruit bowl. Baking is easy with our cold pressed rapeseed oil - the one bowl method is the quick and easy way to get a cake on the table, and less washing up too! Topped with Yorkshire Dama Cheese Labneh, which is a spreadable yoghurt, it makes for a healthy replacement for cream cheese. It's a delicious bake.

Availability

Yorkshire Rapeseed Oil is available from independent retailers nationwide and online atwww.yorkshirerapeseedoil.co.uk. Yorkshire Dama Cheese is available in similar outlets and online atwww.yorkshiredamacheese.co.uk

Serves

6 - 8

Ingredients

150ml Yorkshire Rapeseed Oil

275g self-raising flour, sifted

150g light brown sugar

100g carrots, grated

2 tsp baking powder

½ tsp cinnamon

½ tsp nutmeg, freshly grated

1 tsp mixed spice

2 ripe bananas, mashed

2 large eggs

Zest of an orange

To decorate

2 tbsps of marmalade

1 pack of Yorkshire Dama Cheese Labneh

2tbsp icing sugar

Runny honey and pistachio nuts, optional

Method

You'll need two 20cm round cake tins, both greased and lined and preheat the oven to 180C / 160C Fan / 350F / Gas mark 4.

In a large bowl place the dry ingredients - flour, sugar, carrots, baking powder, cinnamon, nutmeg and mixed spice and mix to combine. To this add the mashed banana, eggs, orange zest and Yorkshire Rapeseed Oil and fold together until fully combined.

Evenly divide the mixture into the prepared cake tins and bake for 30-35 minutes.

Test when baked by inserting a skewer - if it comes out clean, it's cooked. Leave to cool in the tin for 10 minutes and then remove and cool on a wire rack.

For the topping, place the labneh cheese and icing sugar in a bowl and mix together. Sandwich the cakes with a spread of marmalade and one third of the labneh topping, and finally top the cake with the remainder of the labneh and decorate with a good sprinkling of pistachios and a drizzle of runny honey.

Image (a selection of high res images are available on request)

Photo credit: Jennie Palmer/Yorkshire Rapeseed Oil