INGREDIENTS

4 x 180g Cod Loin pieces

4 Tbsp of fresh White Breadcrumbs

4 Tbsp of fresh chopped herbs such as Parsley, Chives or Coriander

3 Tbsp of Yorkshire Drizzle Garlic Oil

Salt & Pepper

 

METHOD

Pre- heat the oven to 200C/400F/Gas mark 6

 

Mix the breadcrumbs, garlic oil, herbs, salt and pepper and pile the mixture on top of each piece of fish.

 

Place on a lightly greased baking tray, then place in the centre of the oven and bake for 10-15 minutes depending on the thickness of the fish.

 

Serve and enjoy!

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INGREDIENTS

4 Pork Loin Steaks

3 Tbsp Yorkshire Drizzle Garlic Oil

150g Sugar Snap Peas

1 head of Chicory

150g Radishes, sliced into matchstick size pieces

20g Fresh Coriander

2 tbsp Yorkshire Drizzle Original Rapeseed Oil

2 tbsp Sesame seeds, roasted

Grated zest and juice of 1 Lemon

2 tbsp Clear Honey

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METHOD

Place the garlic oil in a pan over a high heat, add the pork and fry each side for 4-5 minutes or until cooked through. 

 

Place on a plate and keep warm.

 

Place the radishes, sugar snap peas, shredded chicory and chopped coriander in a bowl. 

 

Mix together the rapeseed oil, juice and zest of the lemon, honey and toasted sesame seeds to make a dressing. Pour over salad and mix well.

 

Divide salad between four plates and top each with a pork steak, cut into thick slices

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INGREDIENTS

2 tbsp Yorkshire Drizzle Garlic Oil

250ml Chicken or Vegetable Stock

200g Broccoli Florets

Salt and freshly ground Black Pepper

A little Cream to garnish

 

 

METHOD

Heat the oil in a saucepan 

 

Pour the chicken or vegetable stock into the pan and add the broccoli florets. 

 

Bring to the boil and reduce the heat and simmer gently for 10-12 minutes, until the broccoli is tender. 

 

Season to taste, then transfer to a liquidizer. 

 

Blend until smooth. 

 

Ladle the soup into serving bowls and drizzle with cream to serve.

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