A New Book!

Cooking with Yorkshire Rapeseed Oil

September has been such a lovely if not slightly manic month for us.  The long late summer we seemed to have was ideal for getting harvest tidied up, but also much kinder on the team standing outside at the shows and food festivals this month. Mainly though, the craziness for me has revolved around one Yorkshire Rapeseed Oil’s biggest projects to date. The production of our very first recipe book!

‘Cooking with Yorkshire Rapeseed Oil’ has long been a dream of both mine and my parents. This book I am proud to say demonstrates a great deal of hard work on their part. Not only have they developed the majority of the recipes themselves, but they have also put together, photographed and designed and published the whole thing too! I think we will all struggle to know what to talk about now it is complete as the production of it became such a major part of our lives.

Adam and I have taken great delight in being taste testers for the recipes over the last year. If I recommend that you try only one from the book it is the Chilli Chocolate Ice-cream, it leaves me speechless (those who know me will appreciate this is very rare!) The book is an ideal tool to use when cooking with our products, offering you a bit of inspiration where it is sometimes needed.

Chilli Chocolate Icecream

On a different note September saw us being awarded our 3rd Award for our Oak Smoked Yorkshire Rapeseed Oil. We were crowned ‘Best Condiment’ at the 2014 East Yorkshire Food Network and Beverley Food Festival Awards. We had a lovely evening at Tickton Grange (a first time visit for us) and Adam and Justin were very pleased to collect the award!

So roll on with autumn - and a host of events both new and old for us, and let the countdown to Christmas begin...!

Oak Smoked Yorkshire Rapeseed Oil

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