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November Newsletter – A Winter Warming Recipe

on November 16, 2020

Another lockdown issue. I hope you are all hunkered down during the autumnal weather, everyone knows the score this time although the weather means our gardens may not be as inviting. Our tasting partners luckily are all ready this time and the vast majority of them are doing delivery or take out. See our webpage for our tasting partners contact details. A couple of worthy mentions: Pairings in York are doing some of their lovely sharing boards to take out and enjoy at home and any of you who have sampled a little something of this on our York Tour will know there is a treat in store. Vanillis on Cold Bath Road is open for takeaway and if Sunday was anything to go by, doing a roaring trade. Those Christmas flavours are starting to show their heads! A must-taste for anyone.
Those worried about their Christmas shopping, worry no more. Harrogate Christmas Market 2020 has gone virtual so by clicking here you can find all the traders from the market with links to their websites so you can shop away from the comfort of your own sofa. York Christmas Market 2020 is virtual too so again, put on the Christmas tunes, pour yourself a glass of mulled wine (never too early), click here and shop away. Plus of course, our own Black Friday offer is still available here for those Yorkshire Goodies!

You can still get out and about in November in between the raindrops. There are plenty of places doing take away coffee and the Christmas window dressing has been done. Betty’s famous Christmas Window display is up and ready for your delight, and while this year there may not be any free mince pies to accompany its launch, it still might awaken that Christmas spirit a little.

It may be a little early to start prepping your Christmas lunch but those winter vegetables are in abundance right now. Inspired by the most delicious soup I have had at Starling Independent Beer and Coffee house, I sought out a recipe to recreate it and here it is for you, thanks to Marie at The English Kitchen.
The holy trinity of soup flavours: Parsnip, apple and thyme!

1 small onion, peeled and chopped
2 tbs olive oil
1 tsp medium curry powder
a few sprigs of fresh thyme
3 large parsnips, peeled and chopped
1 large Bramley cooking apple, peeled and chopped
(If you can’t get Bramley’s use two large Granny Smith apples)
1 1/4 litre of chicken or vegetable stock
125ml of cream
sea salt and freshly ground black pepper
extra virgin olive croutons and some fresh thyme leaves to garnish

Heat the olive oil in a large saucepan. Add the onion and curry powder. Cook and stir over medium low heat until the onion softens. Stir in the parsnips, apple and thyme sprig. Cook and stir to coat in the oil and spice. (You may need to add a bit more oil) Add the chicken stock. Bring to the boil, then reduce the heat to a simmer and simmer for 15 to 20 minutes until the apple and parsnip is quite soft. Puree until smooth with a stick blender. Season to taste with salt and pepper. Stir in the cream and heat through. Serve hot, ladled into heated bowls. Top each serving with a drizzle of olive oil, some croutons and some thyme leaves.


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