Ian & team from Napier’s Restaurant cooked up a fantastic Christmas Lunch in under an hour on a wood burning stove today at Skipton Stoves & Ranges in Skipton.

The event was part of a Fresh Radio promotion, Julian & gang were reporting live into the studio and the finished meal was rushed down to Steve Joy to eat “on air”.

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Fiercely traditonal and very tasty, Beef Brisket and Carrots is an old favourite and an old school “Frugal Food”.  Simply braise or roast in a casserole for melt in your mouth rich beef flavours.

I used the Aga casserole with beer & root veg.  Easily feeds four (4) with meat leftover for tomorrow cold.

Ingredients:-

• 2kg Beef Brisket joint, your butcher will string it to keep it all together during cooking
• can of bitter/ale
• root vegetables, carrot, parsnip, swede, turnip, a selection of whatever you have
• bulb of garlic split into whole cloves
• water

Method:-

1. place brisket joint into your casserole
2. pour over a full can of beer, bitter or ale
3. roughly chop carrots and any other root veg and throw into the pot
4. roughly chop 2 onions into quarters will be fine
5. split a bulb of garlic and throw the cloves in
6. add a little more water, salt &... Read more

Perfect for an easy starter that you can prepare and dish up before you finish off the main course, Black Pudding Salad with cherry tomatoes and soft boiled egg and a classic vinaigrette dressing.

Ingredients:-

• Black Pudding, allow 1 x 1cm thick slice per person
• Mixed green salad, e.g. lettuce, watercress & rocket
• Cherry tomatoes (the small vine cherry tom’s are great)
• Small free range eggs (Bantam eggs are perfect)
• Seasoning, salt & pepper to taste

Method:-

1. Fry the black pudding slices for approx 2 mins on each side or pop in the oven for 10 mins and allow to cool.
2. dress a side plate for each person with the green salad leaves
3. crumble the cool black pudding onto middle of salad leaves
4. add half a soft boiled egg and a few cherry vine tomatoes to side of each plate
5. just before serving drizzle with dressing or serve with a jug of dressing to pou... Read more