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A Festive Treat


It’s that time of year again. The time I have many good intentions then Christmas kicks in and time runs out. This year’s good intention was to develop a stream of new festive recipe ideas, well – I have managed one, and it is cake based so no surprise there! Fingers crossed a few more manage to come out of the kitchen and onto paper for next year!

Things really are full steam ahead at the moment. Luckily the farm can take a little of a back seat at this time of year and our shepherd Rob is in charge of the sheep so they are not to worry about either. The YRO team mind are full on. Christmas orders come in thick and fast so our little oil elves are busy packing boxes ready for delivery to our fabulous retailers. In addition to that we have been luckily enough to have a stall on the York St Nicks fair for three and a half weeks, on top of our regular markets and shows so that keeps a few of us out of trouble! Saying that it is just wonderful to see our independent retailers doing well, people seem to be really embracing the idea of Christmas shopping at smaller local independent shops and for us as you know that is something we are really passionate about.

So, for now here is my festive offering, I hope you enjoy it we certainly have! If you can’ have nuts then just leave them out of the recipe – they will still be delicious!

Cranberry, While Chocolate and Hazelnut Muffins

Makes 10

225g self-raising flour 225g golden caster sugar 1 heaped tsp baking powder 40g chopped hazelnuts (plus a little for finishing) 100g dried cranberries (plus a few chopped for decoration) 150g white chocolate 70ml milk 145ml Yorkshire Rapeseed Oil 4 med eggsA little golden granulated sugar


Pre heat your oven to 180C or 170C fan.

Leaving the chocolate in its wrapper use a rolling pin to smash up the chocolate. When all smashed into chocolate chip size pieces then add to a large mixing bowl. Add the remaining dried ingredients and stir through until mixed thoroughly. Add in the oil, milk and eggs and mix until all the ingredients are combined into a smooth batter. Spoon into the muffin cases and sprinkle over the remaining chopped hazelnut’s, cranberries and a little granulated sugar. Bake In the oven for 25-0 mins until cooked through. Leave to cool a little and enjoy warm or cool. Delicious…… whenever!