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Yorkshire Recipes

Ingredients:
2 Red peppers
2 tbsp Olive oil
2 Cloves of garlic
Sprig of thyme
Salt & pepper
4oz Cooked beetroot
0.25 tsp Dijon mustard
2 tbsp Olive oil
1 tbsp White wine vinegar
4 Sliced spring onions
1 tbsp Chopped parsley
3 eggs
1 tsp Mustard
6 oz/170g Byland Blue Cheese
4 Large floury potatoes
1oz/30g Butter
1oz/30g Flour
0.25 pint Milk
Worcestershire sauce

Method
1. Wash the potatoes and bake in their skins until just tender
2. Cool for 5 minutes and scoop out the potato into a bowl and mash
3. Melt the butter, add the flour and cool for 1 minute
4. Add the milk slowly to make a lump free sauce, add the Worcestershire sauce and mustard and remove from the heat
5. Add crumbled cheese to the sauce and stir in until melted. Season and add to mashed potatoes and stir in
6. Add 3 egg yolks
7. Cut peppers in half through the stalks and take out the seeds, splash with olive oil, add the garlic, thyme, salt & pepper and put in a hot oven 400F/200C/Gas 6 for 8-10 minutes
8. Remove peppers from the oven and drain
9. Whisk egg whites until stiff, and then fold carefully into potato mixture and spoon into the pepper halves
10. Stand the filled pepper halves on a bed of rock salt. Put in oven at 400F/200C/Gas 6 and bake for 20-25 minutes, the mixture should have risen and be golden brown
11. Cut the beetroot into 0.25 inch cubes and mix with mustard and white wine vinegar
12. Add the olive oil and strained olive oil for earlier pepper roasting, mix together and season
13. Serve the pepper on a small dressed salad base with the beetroot dressing around and sprinkle with spring onions

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