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Beard Meats Food

Beard Meats Food meets Northern Life

Think you’ve got a big appetite? Can you smash a large Domino’s pizza, demolish a...
Brian Turner

Brian Turner, still Yorkshire at heart

Despite having been based down south for five decades, Halifax-born celebrity chef Brian Turner is...
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Baked Chicken Rice

This dish takes inspiration from combining leftover fried or roasted chicken with a spaghetti sauce base and layering it with rice to make a complete meal.

Traditional potato gnocchi with butter and sage dressing

Gnocchi is something which triggers for me fond childhood memories of clambering on one of gran's chairs, with one of her aprons wrapped a few times around me, to reach her massively long dark oak table and "help" her make gnocchi. Looking back, I cannot imagine I could have been much help to her at all - regardless, I was always rewarded by her turning a blind eye to me stuffing some raw gnocchi in my mouth. With such a rich sentimental value, it will come as no surprise to you, that I love gnocchi more than I love rice. Or pasta. Or meat. Potato gnocchi is not the only type featured in the Italian tradition: you'll find gnocchi made with semolina flour (Gnocchi alla romana), stale bread or pumpkin. But potato gnocchi is what I grew up with, so this is what I decided to share with you all.

A regional leftover cake – the “Macafame”

The name of this cake is a dialect word from the province of Vicenza which literally translates into beat the hunger. The name refers to the fact that this is a rather heavy cake and it WILL stifle your hunger. The beauty of this cake originates from the concept of re-using and using up cupboards ingredients and leftovers, to avoid wastage. For this reason each family has a slightly different version of it, made with ingredients ranging from sultanas, raisins, peel fruit, dried figs, almonds and many more. These are the fancier ingredients - the base ingredients are rather "poor" ones and the staple is really leftover and/or stale bread, alongside some milk and eggs. You don't have to necessarily use stale or old bread - fresh bread will work just as well. As you can see from my photo above, this cake is not really supposed to look perfect or refined - it is a simple, rustic dish, so focus on the taste rather than the looks.

“Lockdown” Prosciutto & Funghi Pizza

Pizza is one of the most iconic Italian dishes and even though getting amazing take-away pizza is pretty inexpensive in Italy, I grew up with mum's home-made pizza being one of my favourite options. Mum's version is a little different from the traditional take-away pizza: a little more bread-like, fluffy and doughy (unless you are lucky enough to have a wood-fired pizza oven in your house!). In my case I have enlisted the help of my loyal bread maker to make the dough - if available it can be a good option for a less floury mess and a practical option if you have other tasks to concentrate on (or are working from home, like so many of us now). But don't despair if a bread maker is not available to you - good old kneading in a bowl will be just as effective.

Lancashire Hotpot

Lancashire Hotpot

Chicken bone broth for the skin and soul

Chicken bone broth for the skin and soul
Lemon and Lime Dal

Lemon and Lime Dal

Serves: 6 Ingredients For the dal: 3 tbsp groundnut oil 1 large onion, finely chopped 2 tsp cumin seeds 1 tsp...
The Nutcracker

The Nutcracker

A rich yet refreshing long cocktail, with sweet vanilla, spice, hazelnut and pear notes. Ingredients: 40ml Glenmorangie...
things to do in Harrogate

5 of the best things to do in Harrogate

Harrogate is one of the most elegant destinations in Yorkshire. A famous spa town, Harrogate...
Blossom Tree Cake Company

Blossom Tree Cake Company discusses 2017’s wedding cake trends

It’s always really exciting as a new wedding season gets underway to take a look...
warm steak sandwich

Warm steak & infused beetroot sandwich with honey & mustard dressing

 Serves: 2 | Preparation time: 10 minutes | Cooking time: 12-15 minutes Ingredients for the dressing 6 tbsp...
Ravioli di Verona

Rachel Watson visits the Foodies Festival at Tatton Park

The historic estate Tatton Park in Cheshire recently played host to the annual Foodies Festival....
parmesan battered broccoli

Antipasti of Parmesan Battered Broccoli with Salsa Rossa

Serves 2 Ingredients For the Salsa Rossa • 1 red pepper • 110g tinned plum tomatoes drained • 2 tbsp...
Matthew Pinsent at Slingsby Gin

Olympic legend Sir Matthew Pinsent formally opens Spirit of Harrogate Gin Experience

Four-time Olympic Gold medal winner, Sir Matthew Pinsent, joined the founders of Spirit of Harrogate...

Mackerel with Herby Tomato and Shallots Salsa on Toast

Serves 4 Preparation time 10 minutes Cooking time 5 minutes Ingredients • 6 shallots, peeled and sliced finely • 1 tbsp...
Birra Moretti Gran Tour

Birra Moretti Brings Authentic Taste of Italy to Manchester

// Post by Northern Life Magazine.   Moretti Gran Tour events brings the UK’s finest street food...
Slow Cooked Shoulder Lamb

Slow Cooked Shoulder of Lamb with Rosemary Scented Shallots

Serves 6 Ingredients • 1 boneless shoulder of lamb • 1 head of garlic • ½ bunch of rosemary •...

Unlock your inner vegan

It’s no secret that vegan is the new veggie. It’s been the buzz of health...
Mulled Champagne

Mulled Champagne

A seasonal champagne cocktail, akin to a Kir Royale with notes of spiced cranberry and...
chicken mozzarella

The Ultimate On the Go Snack

The Ultimate On the Go Snack: Chicken, Watercress and Mozzarella Wrap Lower in gluten content than...
Gurmetti Van

Rachel Watson Visits the Moretti Gran Tour

As I turned the corner to approach the studio building I was greeted by a...

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