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The Three Ps - Peppered mackerel and pink pickled onion salad (serves 6)
240g pack peppered smoked mackerel torn into pieces
100g bag watercress
250g ready cooked beetroot
100g sweet-roasted mixed nuts
1 small red onion, very thinly sliced
3 tbsp sherry vinegar
Pinch sugar
4 tbsp Yorkshire Rapeseed Oil

1. Mix together the onion, vinegar, sugar and a pinch of salt. Leave to pickle while you dice the beetroot and roughly chop the nuts.

2. Divide the watercress and mackerel between six plates. Scatter over the beetroot and nuts, then top with a cluster of pickled onions. Whisk the oil into the pickling vinegar then drizzle the dressing round the outside of each plate.

Pan-seared turkey breast with herbs and cranberry sauce (serves 6)

6 thinly sliced pieces of fresh turkey breast
Salt and pepper
1 tbsp Yorkshire Rapeseed Oil
1 tbsp mixed fresh herbs (rosemary, thyme and sage), chopped
Cranberry sauce

1. Bash the turkey breast pieces with a meat mallet until they are of even thickness. Heat afrying pan over a medium high heat. Season the turkey pieces with salt and few grinds of pepper.

2. Add the oil to the pan and tip to coat the base. Place the turkey pieces in a single layer (you may have to cook in batches and keep the meat warm) and sear until golden, about 2minutes.

3. Flip the turkey over and sprinkle with the chopped herbs. Cook for an additional 2 minutes until the slices are golden brown and serve with a dollop of cranberry sauce.

Oven top ‘roasties’ (serves 6)

6 potatoes, peeled and quartered
Salt and pepper
Yorkshire Rapeseed Oil
1. Par-boil the potatoes until just cooked. Drain and shake in the pan to fluff up the edges. Heat the oil in a sauté pan and add the potatoes, cooking into golden brown and crunchy. Season with the salt and pepper and serve.

Stuffing sprouts

50g butter
1 onion, finely chopped
3 rashers smoked streaky bacon, finely chopped
Small bunch sage, finely chopped
3 good quality sausages, skins removed 
500g sprouts, trimmed and halved
150g cooked chestnuts, roughly chopped
3 tbsp breadcrumbs

1. Melt the butter over a low heat in a large non-stick pan. Add the onion and cook for 10minutes until soft. Increase the heat and add the bacon, sage and sausage meat. Cook for 6-8 minutes breaking up the sausage with a wooden spoon, until starting to brown.

2. Tip in the sprouts and chestnuts, cover with a lid and cook for 10 minutes until the sprouts are tender. Keep them warm over a low heat until ready to serve. Just before plating up, take off the lid, season, stir in the breadcrumbs and fry on high to toast them and colour the sprouts.

Black Forest Christmas fool (serves 6)

500ml double cream
½ tsp vanilla extract
2 tbsp icing sugar
250g Christmas cake or rich fruit cake
390g jar of black cherries in kirsch, drained, reserving the liquid for drizzling
50g dark chocolate, grated.

1. Whisk the cream with the vanilla and icing sugar until it just about holds its shape. Crumble the cake into 6 glasses, then top with a few cherries, a dollop of cream and a drizzle of the kirsch. Grate over the chocolate and serve.

Stuffing sprouts and Black Forest fool recipes courtesy of Â鶹Éç Good Food