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Food and Drink Fortnight

Yorkshire Coast Radio has teamed up with Deliciously Yorkshire for Food & Drink Fortnight.

We are celebrating with local businesses who are proud to produce and sell the finest Yorkshire products!

Deliciously Yorkshire is a not for profit organisation providing vital support to a diverse range of food and beverage producers, retailers and distinguished hospitality operators in the Yorkshire and Humber region.

Scroll down for some deliscious recipes!

The Plough

The Plough Inn, Sleights

The Plough Inn at Sleights near Whitby is proud to serve locally sourced home cooked food every day. We have a choice of cask beers with a changing guest beer that you can enjoy in our large beer garden with lovely views. Families are always welcome and dogs are welcome in the bar. We have 3 en-suite letting rooms, large car park and BT sports are now being shown. Call us on 01947 810412.

Hare and Hounds

Hare & Hounds, High Hawsker

The Hare & Hounds is a friendly pub set within the beautiful village of Hawsker.

All of our food is sourced as locally as possible, as we believe only the best meals can be served by using the freshest ingredients.  All of our meat is supplied by local butchers and likewise our vegetables and seafood are sourced from local market gardeners / greengrocers and Whitby fishmongers respectively.

Real ales and homemade food, a
mple parking.  Steak night every Wednesday.

Whitby Seafish

Whitby Seafish

Whitby Seafish is an award winning local producer of locally landed fish. All our products are sustainable and smoked goods are prepared on the premises. We offer excellent value with Yorkshire Coast Fish for the folks of Yorkshire to enjoy. Call in for all your fish and shellfish at Whitegate, Staithes near Whitby or call 01947 841236.


Whitby Crab Company

The Whitby Crab Company

The Whitby Crab Company at Whitegate, Staithes near Whitby produce sustainable locally landed shellfish that are prepared by hand. We offer excellent quality with deliveries 7 days a week and welcome new trade customers. Call 01947 841137.

Beverley Food Festival

Beverley Food Festival

Beverley Food Festival is taking place on Sunday 6th October. It’s a free to attend, family day out, with 90 local food stalls, and chef’s cookery demonstrations. Come along from 10am.

Wold Top

Wold Top Brewery

Enjoy a taste of the Yorkshire Wolds with Wold Top Brewery's award winning ales.  Brewed on the family farm using both our own home grown and Wold grown  which is malted locally and pure chalk filtered water from our borehole. Our award winning range of beers can be enjoyed in Yorkshire’s pubs, hotels and restaurants and bought from farm shops, independent retailer.

The Lamp Restaurant, Old Town, Bridlington

Taste the best of british cuisine with a modern twist at The Lamp Restaurant, High Street, Old Town Bridlington.  Telephone 01262 676305.

Overtons Butchers

Overtons Butchers, Filey

Their award-winning shops in Filey and Malton attract customers old and new who seek top quality locally produced value for money Beef, Lamb and Pork products.

Hares Leap

Hares Leap, Scarborough

At Hares Leap we take great pride in sourcing the best ingredients for our menu and look forward to seeing what our local suppliers bring for us…Fresh Scarborough fish, game and seasonal produce gives us lots of inspiration for our menu.  Join us for breakfast, lunch and dinner Monday to Saturday, where we serve our Bistro menu all day. Or join us on Sunday for our fabulous traditional Sunday Lunch.

The Whole Hogg

The Whole Hogg, Malton

The Whole Hogg is a welcoming and fully licensed tearoom serving delicious homemade food and beverages for breakfast, lunch and afternoon tea and is open daily from 9.30 am, closing at 5.30 pm Monday to Friday and 5.00 pm Saturday and Sunday.  With real old-fashioned charm, our Farm Shop boasts a well-stocked butchery and delicatessen and sells a wide selection of traditional farmhouse produce including organic vegetables, jams, chutneys, bread and home-baking.



Slow cooked rabbit with chorizo and mushroom

By Three Little Pigs

Serves: 5


1 rabbit, cut into 8 pieces (have your butcher do this)/ 5 chicken thighs 250g field mushrooms, cleaned and thickly sliced 150g Three Little Pigs hot chorizo, sliced 2 cinnamon sticks 1 onion, finely chopped 1 clove garlic, sliced 2 bay leaves Salt and pepper 11/2 cups dry sherry (or white wine) 1 tin chopped tomatoes Extra virgin olive oil to drizzle 2 tbsp parsley, chopped, to finish


Preheat oven to 175C. Lay the rabbit in a heavy baking dish with the mushrooms, chorizo, cinnamon, onion, garlic and bay leaves. Season, add the sherry and tomatoes, mix well, then drizzle with a little olive oil. Cook for 11/2 hours or until the meat feels soft and pulls away easily from the bone. Finish with a good scattering of parsley and serve with rice or mashed potatoes and greens.

Three Little Pigs are a Beverley based operation who produce a range of chorizo and salamis from rare breed Berkshire pigs. Marrying a modern approach to production with a knowledge of traditional Spanish techniques and overridden by a responsible and sensitive approach to animal husbandry, this is a sensational product that is set to bring a taste of Barcelona to Beverley. Delicious eaten uncooked it also works beautifully in any number of recipes, from pastas to casseroles, and kebabs to risottos, let your imagination run wild! Three Little Pigs products are available to the trade through Hider Food Imports Ltd. 
This is a Yorkshire take on a typically Catalan dish. The rabbit could easily be exchanged for Chicken legs and thighs but rabbit will give a lovely unctuous texture and depth of flavour.


Marbled Fruity Porridge

Serves: 1


50g porridge oats
350ml semi skimmed milk
1 tbsp fruit compote or puree 
Fresh seasonal fruit to serve e.g. raspberries


Prep time: 2 minutes
Cook time: 5 minutes

Place the oats and milk in a small saucepan and bring to the boil, simmer for 3-4 minutes, stirring occasionally.

Stir through the puree to create a marbled effect. Top with fresh fruit to serve.

Hints and tips
Try a variety of fruit purees or compotes and mix and match with your favourite fruits and what is in season. For extra sweetness add a little more fruit puree or compote.

Nutrient Per portion Per 100g
Calories 373 84
Protein 19 4
Fat 10 2
Of which saturated fat 3.8 0.8
Carbohydrate 55 12
Of which sugar (all naturally occurring sugars) 18 4
Sodium equivalent Trace: Trace



Stuffed butternut Squash

By Riverford Organic

Serves: 1-2


1 butternut squash
small dash of oil
150g couscous
1/2 onion chopped
1 red pepper chopped (optional)
1 garlic clove, sliced
1/2 tin tomatoes or 200g tomatoes
1 teaspoon sugar
bunch chard/spinach
splash of balsamic vinegar
spring onions
50g toasted pine nuts
50-100g feta crumbled
fresh herbs- chives, parsley, mint, coriander (chopped)


1. Cut the squash lengthways, remove seeds, brush with olive oil, season and put in a baking tray, then place in a medium oven for 30 minutes until cooked through. Scoop out a little of the flesh, dice it and put to one side.

2. Prepare couscous by seasoning in a bowl and rubbing olive oil through it with your fingers. Cover with boiling water then seal the bowl with clingfilm and leave for 5 minutes to steam. Fluff up with a fork.

3. Sweat the onion (& red pepper) in oil for 5 minutes, then add the garlic and cook for a few more minutes. Add the tomatoes and sugar and reduce down for 10-15 minutes.

4. Blanch the spinach/chard for a minute then squeeze out the water, chop roughly and add to the tomato sauce, mix through adding couscous and vinegar, toasted pine nuts, spring onions, herbs and finish by folding through the squash and feta.

5. Season, return to the squash case and bake for 10 minutes. Serve with green salad



Carrot Flapjack

Serves: 4


  • 150g rolled oats
  • 175g finely grated carrots
  • 175g grated cheese
  • 1 egg beaten
  • Pinch of mixed dried or fresh herbs
  • Salt and pepper
  • Bit of butter



  1. In a bowl mix the oats, carrots, cheese, egg and herbs well.
  2. Season and press into a 20cm square flapjack tin that you have base lined with baking parchment.
  3. Dot the butter on top.
  4. Bake for 25 minutes in the moderate oven (180°C/gas 4) until set and browned.


Saucy Roast Sausages with Lentils and Morelle Mushrooms

Serves: 4


  • 5 tsp Rapeseed oil from deliciouslyorkshire member Gold from the Wold Ltd
  • 1tbsp balsamic vinegar
  • 1 knob salted Yorkshire butter
  • 2 red or white onions, thinly sliced
  • 250g Puy lentils
  • 700ml chicken or vegetable stock
  • 8 pork sausages



  1. Heat oven to 220C/200C fan/gas 7
  2. Heat half the oil in a non-stick pan; soften the onion and red peppers for 5 mins.
  3. Stir in the lentils, pour over the stock, then cover and simmer for 25 mins until the lentils are just cooked and most of the liquid has evaporated. If the lentils look dry before they’ve finished cooking, splash in some water.
  4. Meanwhile, put the sausages in a small roasting tin, drizzle with the remaining oil and a splash of balsamic vinegar, roast for 25mins halfway through giving the tin a good shake.
  5. In another pan, melt the butter and a splash of oil and cook the mushrooms for 3-4 minutes until soft.
  6. Season the lentils, then spoon onto plates and top with the sausages, mushrooms and any juices.
  7. Enjoy!


Grandma Abson’s traditional baking


Flan base Shortcrust Pastry Use 8oz /225g flour or Meryl’s tip You can use 7oz/200g flour and 1oz/25g of ground almonds and 4oz/110g butter

3oz/75g butter
3oz/75g sugar
½oz/10g flour
2 eggs beaten
3 oz/75g ground almonds
1 lb/450g plums


Roll out the pastry to a 9 inch or 23cm flan dish and allow it to ‘relax’ for around 30 minutes. Cream the butter and sugar. Then add the beaten eggs. Fold in the flour and ground almonds into the mixture. Pour the mixture into the pastry case. Cut the plums into halves and remove the stones. Arrange the plums on top of the almond filling. Bake in a preheated moderate oven 190C, 375F Mark 5 for about 25-30 minutes until the top has browned.

If you wish, you can glaze the top by boiling 2 tablespoonful of any dark jam or jelly such as redcurrant, raspberry, bilberry or plum with 1 tbsp of hot water. Brush this on top of the flan.