Food & Drink

Selby Food & Wine Festival 2014

Selby Food & Wine Festival 2014The all new Selby food and Drink Festival will be taking place outside Selby Abbey on Saturday 12th July

This will be the third Selby Food & Wine Festival, the first two having been much smaller affairs than what's planned for this year. Previously the event was held at Selby Town Hall and hosted by Richard Sharp of Mollie Sharp's Cheese & Deli, a local shop in Selby. This year, with the formation of the Selby Food Festival Committee and the great cooperation of Selby Town Council and other sponsors, it has been possible to expand the event to the town centre. We are working hard to bring as many exciting, quality food outlets to the town on the day and look forward to a great turnout from the people of Selby and those from future away.

With confirmed exhibitors including Yorkshire Ales, Ultimate English, Chilli Jam Man, Yorkshire Rapeseed Oil, Osteria 23 Delicatessen, Raisthorpe Manor, Masons Yorkshire Gin, Davill's Bakery, Salt's Catering, Round Green Farm Vension, Ostrich Direct, Mrs Shah's Food Company, Lymn Bank Farm Cheese, Rose Cottage Pantry and Saints & Sinners Preserves – this years festival promises to be a great day out for all the family.

In the afternoon the food gives way to the wine, as it were...

The Wine Festival - Wine Tasting Event

Come and try some excellent wines from across the globe. The event will run from 4pm onwards at Selby Town Hall. Many wines on offer by the glass - you get to taste a range of great value everyday styles to premium examples. Entry is just £5.

Cheese and Antipasti platters will be available and there will be live music and entertainment. From 4pm until 10pm. A great evening guaranteed.

Selby Market,
Outside The Abbey,
North Yorkshire

Cheshire Pork Pie

Cheshire Pork PieSubmitted by Mary J.


1 lb. Pork tenderloin
2 tbsp. butter
¼ tsp.salt
¼ tsp. nutmeg
1 tsp. pepper
2 large Granny Smith apples
2 large MacIntosh apples
2 Tbsp. sugar
½ cup white wine


Preheat the oven to 350°.
Remove one piece of dough from refrigerator and let stand until soft.
Lightly flour your work surface and roll out dough into a 12-inch circle. Then, wrap the dough around the rolling pin to transfer into a 9-inch pie pan. Unwrap the dough from the rolling pin into the pie pan, making sure the dough is form-fitted to the pan. Allow the dough to overhang the lip of the pan. Return pie pan with dough to the refrigerator until it is needed.

Slice the tenderloin into round slices that are ¼ inch thick. Season with salt, nutmeg and pepper. Sear the slices in a frying pan with butter and set aside.
Peel, core and quarter the apples. Cut the quarters into slices that are ¼ inch thick.

Retrieve the pie pan from the refrigerator. Fill the pie by alternating layers of pork, apples and sugar. When the pie is filled, lay the butter over the filling. Pour in wine.

Lancashire Cheese, Pork and Black Pudding Tart

Lancashire Cheese, Pork and Black Pudding TartSubmitted by Mary J.



500g plain flour
250g salted butter
1 large egg
1 tsp of water


300g pork mince
200g Lancashire black pudding
2 large potatoes
500g grated Lancashire cheese
Chopped sage about 6 leaves
Clove of chopped garlic
5 eggs
Salt and pepper
200ml full fat milk
150ml double cream
Butter for tart case


1. Cube the butter and add to the flour.
2. Rub the butter and flour together through your fingers to create bread crumb texture.
3. Add the egg and water and roll into a ball and place in the fridge to rest for at least an hour.
4. Preheat the oven to 160c.
5. Take the pastry and roll out the pastry to fit an 8 inch tart case.
6. Rub butter around the tart case and sprinkle with flour to avoid the pastry sticking.
7. Place the pastry into the case and press the pastry into the edges making sure there are no holes.
8. Place some grease proof paper in the centre and fill with baking beans and blind bake for 30-40 mins.
9. Whilst the case is in the oven put a pan of salted water on the stove and bring to the boil.
10. Slice the potatoes very thinly and blanch until tender in the water then take them off and drain.
11. Place the pork mince in a bowl and add the garlic and chopped sage leaves with a little seasoning.
12. Slice the black pudding thinly and mix the eggs with the milk and cream.
13. When the case is out of the oven spread the pork mince along the bottom of the case.
14. Then put a layer of potatoes and follow with a layer of black pudding seasoning each layer.
15. Then pour over the egg mixture into the tart filling till almost to the top and put the grated cheese on top of the tart.
16. Place the tart in the oven on 160 degrees for about an hour till the egg is cooked and the centre is piping hot.

Tea loaf - An Oldham Classic

Tea loaf - An Oldham ClassicSubmitted by Mary J.


4oz butter
1 cup of strong tea
8oz Dried mixed fruit
1 tsp bicarb of soda
1 tsp mixed spice
8oz self raising flour
4oz sugar
1 egg


1. Preheat oven to 160c and grease and line a 2lb loaf tin.
2. Melt your butter in a large pan, then add your tea and mixed fruit, bring to a gentle simmer for 2 minutes, so as to swell the fruit. Allow to cool for about 5 minutes so as not to curdle your egg.
3. Once cool add the flour, sugar, bicarb and spice.
4. Finally add the egg and mix well.
5. Pour into you tin and bake for approx 1 hour until well risen and golden brown, test with a skewer to ensure it’s cooked through.

Griddle Pan Waffles - Jamie Oliver

Griddle-pan waffles - Jamie OliverThere's no need to buy a waffle iron for these bad boys. These are made straight in a griddle pan and they're delicious!


2 free-range eggs
300 ml milk
225 g self-raising flour
2 teaspoons baking powder
¼ teaspoon salt
100 g unsalted butter, melted and cooled, plus about 1 tsp extra


I'm a little in love with this. I was trying different ways of cooking waffles, and looked at a griddle pan and thought… Aha! You know what, it works like a charm.

Crack the eggs into a bowl, add the milk and whisk to combine. Sift in the flour, baking powder and salt then whisk until fully combined. Add the cooled melted butter and gradually stir it through the mixture. It's important not to stir the mixture any more after this or your waffles may be tough.

Place your griddle pan over a high heat, add the extra teaspoon of butter and as soon as it's melted pour in the waffle batter and spread it around to fill the pan. You could also make smaller waffles, if you prefer – you'll need to do 2 at a time.

Lower the heat to medium-low and cook the waffles for around 6 minutes, or until lightly golden on the bottom. Flip over and continue to cook for around 6 minutes, until golden and cooked through. (It can be tricky to flip a whole waffle, but be bold and go for it – if it breaks, don't worry, you can rock the rustic look.)

Give the waffle an extra couple of minutes on each side to crisp up, then serve them with your toppings. I like mine with bacon, egg and maple syrup, but you can serve them with berries and yoghurt, or whatever you like.



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