INCREDIBLY, this marks my 100th set of monthly recipes for the Gazette & Herald.

Together we have cooked our way through the seasons eight times, including Christmases, Easters, Royal occasions, Great British Menus, Yorkshire Days, Mother's Days – and you name it.

Anyway, I thought it was time you had a change, so I am bowing out to give someone else a chance.

I have been having a great time getting my new "small plates" place, Mr P’s Curious Tavern, open and taking its first steps onto the Yorkshire culinary scene.

Harome will always be the "mothership" (and home), but it is great to try something new too. If you are in York, I hope that you will call in and, in the meantime, here is a couple of sample recipes adapted for home use, so that you can feed your curiosity.

Goodbye for now. I’m sure we’ll meet again some sunny day.

Please note all of these recipes are very much dependent upon the quality and freshness of the ingredients used.

Steak Tartare


1 tail fillet, diced

1 shallot, diced

50g cornichons, diced

50g capers

Rock salt and cracked black pepper

1 quail egg


Crème Fraiche


Mix together the fillet, shallot, capers and cornichons in a mixing bowl in a ratio of two thirds fillet to one third shallot, capers and cornichons. Season generously and form into the required shape.

Top with a quail egg yolk and tiny sprigs of thyme. Crème fraiche can be substituted for the smoked bacon and HP ripple ice cream we use in the restaurant (and shown on the picture).

Tomato Burrata


3 Heirloom tomatoes, sliced

Mustard Vinaigrette (3 parts vegetable oil to 1 part white wine vinegar seasoned with English mustard)

Rock salt

Toasted Ciabatta slices


Rapeseed oil

Baby green basil


Toast the ciabatta. Meanwhile, mix the tomatoes with the vinaigrette and season with rock salt. Place the tomatoes onto the ciabatta and top with the buratta. Season with rock salt, and garnish with baby basil.

Lemon Curd


For the raspberry jelly:

300ml of raspberry juice

100ml of water

3 leaves gelatine

For the lemon curd

8 eggs

500ml lemon juice

400g sugar

450g butter

Extra raspberries, good quality vanilla ice cream, grated white chocolate and mint sprigs to serve


First make the lemon curd by melting the butter, then add the eggs, lemon juice and sugar. Cook over a Bain Marie (in a heatproof bowl over boiling water) until 80?C and beginning to thicken. Pour into ring moulds and allow to set.

Serve with a good scoop of ice cream, white chocolate and mint sprigs.