Have yourself a Local Pantry Christmas

Tuesday, 26th November 2013

The Local Pantry, on Harrogate Road near Pool-in-Wharfedale, is counting down the days until its Christmas launch weekend, a ‘Taste of Christmas’, 30 Nov to 1 Dec.  Fast becoming the region’s best Yorkshire food shop, kitchen and café, the Local Pantry is gearing up for the merriest of Christmases, selling all things for the gourmand and the busy family with an irresistible range of foodie gifts, hampers and all the ingredients you may need for your festive feast from the delicatessen, meats, bakery, fruit and veg - all sourced locally and reliably.

Traditionally dressed for Christmas and yuletide fun, head to the Local Pantry and get inspired for your festive feast. Order your fresh free range herb fed bronzed turkey from Edward Wilkinson of Easingwold, or a fresh local white turkey from Shut Nook Farm in Killinghall and all of your favourite trimmings - all ready for collection for a stress free Christmas. Stuff those stockings with gifts and goodies whilst you dig in to Local Pantry favourites, including the all new Christmas Scotch Egg, lovingly homemade with flavours of turkey, cranberry and sage, fit for Santa’s larder.

Gather in the cosy café to meet local suppliers including Sykes House Farm, Guppy’s Chocolate, Sloe Motion and Kendall’s Butchers, taste before you buy, peruse their make-your-own hampers and let the team take care of Christmas supper for you whilst you sip mulled wine and tuck in to mince pies.  

If that still doesn’t satisfy your festive taste buds, why not sit down and enjoy the full delights of the Local Pantry at one of their renowned Supper Clubs with the Christmas Special being hosted on 5 and 6 December with four courses of festive deliciousness, including, Stargazy pie, made with Whitby landed fish, hot water pastry and braised Pudsey leeks, Yorkshire turkey ballantine, stuffed with local game, Pudsey sprouts, chestnuts and York bacon.

Here, Chef Rob shares one of his favourite seasonal recipes - Yorkshire Wolds chicken liver parfait for you to try at home.

You’ll need:

400g of free range Yorkshire Wolds chicken livers

½ white onion, finely sliced

2 cloves of garlic, finely sliced

Sprig of thyme

250g butter – we recommend Longley Farm

A generous slug of brandy or red wine

Method:

Check the livers for sinew and remove

In a frying pan, melt 50g of butter. Add the livers, white onion, garlic and thyme

When livers are sealed and firm, add the brandy or red wine

Transfer the ingredients to a food processor and blend

Whilst blending, add the rest of the butter gradually until emulsified in to the mixture

Pass mixture through a sieve

Divide between ramekins or a terrine mould (a loaf cake tin works just as well)

Leave to set in the fridge for approximately 4 hours

Share with family and friends over the holidays with chunky toast, Old Yorkshire Store rhubarb and onion chutney or chunky piccalilli

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