Yorkshire Cheddar Cheese Straws MAKES 24

Ingredients Method 2 x 320g boxes of ready rolled Preheat the oven to 180°C/Gas Mark 4. puff pastry Mix the egg yolks and salt together, then brush 3 egg yolks the puff pastry sheets. ¼ teaspoon salt Take both sheets of the puff pastry: 1 teaspoon chopped fresh On one sheet, sprinkle over the thyme leaves, Yorkshire Cheddar thyme leaves grated Yorkshire Cheddar and cracked black Cracked black pepper pepper and place the second sheet over it (egg yolk side facing downwards). There should be Cheese Straws 150g Yorkshire Cheddar approximately a 1cm gap between the layers. (grated) Egg wash the top of the puff pastry and sprinkle Your choice of topping – with your choice of topping. hazelnuts, sesame seeds, poppy seeds, etc. Cut into strips 1cm in width. Taking either end of the ‘straw’, twist it and lay onto a baking tray lined with baking parchment or a silicone baking sheet. Repeat until all straws have been twisted. Place in the oven and bake for 15 mins or until golden and crisp. Leave to cool before serving. You can prepare the Cheese Straws in advance and store in an airtight container for approximately 2 days.

Yorkshire Cheddar Melting Pot Ingredients Method 300ml double cream In a pan, mix all the spices and bay leaf into the ¼ teaspoon garlic granules cream and heat. ¼ teaspoon mild chilli Stir as it heats. powder Gradually stir in the Yorkshire Cheddar. ¼ teaspoon freshly grated Once all melted remove from the heat and it’s nutmeg ready for dipping! ¼ teaspoon mustard powder 1 bay leaf 200g Yorkshire Cheddar (grated) Yorkshire Cheddar & Apple Scones MAKES 6 – 8

Ingredients Method 280g self-raising flour Sieve the flour and baking powder into a bowl. ½ teaspoon baking powder Add the butter and mix until you have a 70g Yorkshire Butter breadcrumb-like consistency. 1 Cox’s or Granny Smith Mix the honey into the grated apple and apple (grated, discard apple mix thoroughly. Yorkshire Cheddar core) Add 100g of grated Yorkshire Cheddar 1 tablespoon Yorkshire and most of the grated apple (just leave honey – thick honey is best a tablespoon to garnish the top of the & Apple Scones scones later). 100g Yorkshire Cheddar (grated) for the mix Make a well in the scone mix and add the beaten egg and a tablespoon of milk. 30g Yorkshire Cheddar (grated) to glaze the scones You may need to add a sprinkle of flour if as they cook the mix is too wet; this depends on the grated apple moisture. 1 medium free range egg (beaten) Take care not to overwork the mix. Once a ball has formed, place onto a floured work surface. 50ml milk plus extra to glaze Using only your fingers, press down the mix to the top a flat top. Using a scone cutter, stamp out the scone shapes and brush with the spare milk mix. Add the grated flecks of apple and top each scone with 30g Yorkshire Cheddar (grated). Bake for 15-20 mins at 180°C/Gas Mark 4 until golden and cooked. Remove from the oven, allow to cool gently and serve whilst warm. Delicious served with an apple compote and crème fraiche. Yorkshire Cheddar & White Onion Soup SERVES 4

Ingredients Method 250g Yorkshire Cheddar - Cook the onions and garlic in a pan with the grated or finely chopped so it Yorkshire rapeseed oil on a medium heat until melts into the soup the onions are very lightly brown and soft 3 medium onions - peeled (approximately 8-10 mins). and evenly diced (approx. Add the chopped leeks and the vegetable stock Yorkshire Cheddar & 500g diced onion) cube and stir well. 1 leek - washed and the root Add the 2 pints of water and bring to the boil. removed. Chop the white of Simmer for 12-15 mins. White Onion Soup the leek only Add the Yorkshire Cheddar and allow to melt 2 garlic cloves - peeled and into the soup. Remove from the heat and blend crushed, or one teaspoon of until smooth. easy garlic Serve with our crispy Yorkshire Cheddar 1 vegetable stock cube croutons for the ultimate cheese soup! 1 teaspoon Yorkshire rapeseed oil 2 pints water

Crispy Yorkshire Cheddar Croutons Ingredients Method 40g Yorkshire Cheddar Preheat the oven to 170°C/Gas Mark 3. (finely grated) Place the croutons, Yorkshire rapeseed oil 4 slices white or wholemeal and chopped thyme on a non-stick tray or bread - crusts removed and a greaseproof paper-lined tray. cut into crouton size pieces Rub all the ingredients together - be gentle 1 teaspoon chopped fresh to ensure the croutons are not damaged. thyme leaves (or dried) Place in the oven for 10 minutes, stirring the 4 teaspoons Yorkshire croutons once during that time. rapeseed oil Remove from oven and shake the croutons gently to one side of the tray and scatter the finely grated Yorkshire Cheddar over them trying to cover the croutons only. Now place in the oven for two minutes longer. Remove from oven and stir, collecting the melted cheese over the croutons so the cheese does not burn on the tray. Place in the oven for a further 2 minutes. Remove from oven and serve. Griddled Yorkshire Cheddar & Spring Onion Cakes MAKES 8 – 10

Ingredients Method 50g Yorkshire Cheddar Add the smoked paprika and freshly ground (grated) black pepper to the self-raising flour and mix. 125g self-raising flour Add the Yorkshire Butter to the flour and mix Pinch smoked paprika until it resembles breadcrumbs. Pinch black pepper (freshly Add the spring onions, Henderson’s Relish, Griddled Yorkshire ground) egg and milk to the mixture and mix together. 3 splashes Henderson’s Add the grated Yorkshire Cheddar and Cheddar & Spring Relish mix gently. 50g Yorkshire Butter Once combined, stop and roll out. 5 spring onions - washed, Stamp into shapes and pan fry in a dry pan on Onion Cakes base removed and finely a medium heat for approximately 6-8 minutes shredded each side until golden. 1 egg (beaten) Serve hot, topped with a little more Yorkshire Cheddar (grated). 1 tablespoon milk Delicious served with tomato relish or cured 20g Yorkshire Cheddar meats and pickles. Alternatively, serve with (grated) to serve smoked salmon and a squeeze of fresh lemon. Cod Bake with Yorkshire Cheddar Crumble Crust SERVES 4

Ingredients Method 80g Yorkshire Cheddar Preheat the oven to 180°C/Gas Mark 4. (grated) Blend the white bread to create breadcrumbs 4 x 160g pieces cod - skin and and mix with the wholegrain mustard, freshly bones removed (ask your chopped chives and grated Yorkshire Cheddar. fishmonger to do this) Melt the Yorkshire Butter in a pan. Using a Cod Bake with 3 chunky slices white bread pastry brush, coat the fresh cod. (remove and discard crusts) Tip the contents of the blended crumb mixture 1 teaspoon wholegrain into a bowl and place the upturned cod into Yorkshire Cheddar mustard the mixture. 1 heaped teaspoon freshly Make sure there is an ample coating of the Crumble Crust chopped chives crumb mixture on each piece of cod. Place 20g Yorkshire Butter (melted) the cod pieces on a tray, lined with greaseproof paper or rubber mat, so that the cod comes off easily once cooked. Place in the oven for 8-10 minutes (depending on the thickness of the cod), until the crust looks golden. Serve with some freshly wilted spinach and lemon.