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Travel around Yorkshire through the pages of this book and discover a selection of the delicious traditional food of the area, as well as stories and fascinating facts behind the recipes. Your journey is given added flavour by the delightful historical images from The Francis Frith Collection, showing the people and places of Yorkshire in the past.

A Taste of Yorkshire includes 29 recipes, some traditional, some reflecting local products that Yorkshire is famous for, some linked to characters or historical personages or events, some versions adapted to suit modern tastes.

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A delicious journey through our culinary heritage

Rediscover 29 traditional locally-inspired dishes. Some recipes are modern interpretations using some of the fine local produce that Yorkshire is famous for - we hope that this unique book provides you with a true taste of Yorkshire!

  • Apple Fritters
  • Bacon and Egg Pie
  • Bilberry Pie
  • Buttered Crab
  • Cable Cakes
  • Cod, Lemon and Lime Fishcakes
  • Ginger Sponge Pudding
  • Gooseberry and Elderflower Cream
  • Herrings in Oatmeal
  • Meat and Potato Pie
  • Moggy
  • Mustard Sauce
  • North Sea Fisherman's Pie
  • Panacalty
  • Parkin
  • Poor Man's Goose
  • Savoury Lamb Pie
  • Summer Pudding
  • Treacle Toffee
  • Wakefield Rabbit
  • West Riding Pudding
  • Wilfra Tarts
  • Yorkshire Apple and Honey Pudding
  • Yorkshire Bun Loaf
  • Yorkshire Cheesecake Tarts
  • Yorkshire Curd Tart
  • Yorkshire Fat Rascals
  • Yorkshire Old Wives' Sod
  • Yorkshire Rarebit
History, folklore and fascinating facts

A Taste of Yorkshire is peppered with topic boxes of additional snippets and information about regional dialect, words and phrases, traditional customs and local trivia, to convey a true flavour of Yorkshire. Read on for a just a few of the fascinating facts from the book.

    • The moors and dales of Yorkshire are grazed by sheep, which for centuries provided the raw material for the county's important textile industry. However, sheep have also played a part in Yorkshire's food history – it was sheeps' milk which was first used by the monks of Jervaulx Abbey to produce Wensleydale cheese, and a special cut for a lamb chop is named after the Yorkshire town of Barnsley – a Barnsley chop is cut from the centre of the loin across both chops, producing a butterfly shape.
    • In 1904 Bradford City Council decided to provide free school meals for all local schoolchildren, a move initiated by Councillor Fred Jowett in response to the hunger and illness that the city's working-class schoolchildren were perceived to be suffering. By doing this, the city council was breaking the law of the time, which forbade such expenditure from local council funds. Bradford City Council argued that if the law made it compulsory for parents to send children to school, then the council had an obligation to feed them whilst they were there. In 1906 Fred Jowett was elected Bradford’s Member of Parliament, and was responsible for the implementation of an Education Act which empowered local authorities nationally to provide free school meals for those children in need.
    • Roast Goose was traditionally eaten at Michaelmas at the end of September, and was often served with a savoury suet pudding. In many parts of Yorkshire it was the custom to make Goose Pies on St Stephen's Day (better known now as Boxing Day, 26th December) and give some to needier neighbours who could not afford to make their own.
    • The Calder Valley of Yorkshire is famous for its Dock Pudding, which is fried in bacon fat and eaten for breakfast or supper. The plant used is not the common dock, however, but bistort, or sweet dock, which is similar to spinach. It grows in the early spring, and so in former years it was a useful food plant as it provided some fresh greens during the time of the year known as the "hungry gap", when winter food stores were running out and not much else was yet ready to harvest. A traditional Dock Pudding also contained nettles, wild garlic and oatmeal. The tradition is remembered in the World Dock Pudding Championships which are held every April or May in Mytholmroyd in the Calder Valley.
    • Knaresborough stands above the River Nidd on a sandstone cliff. It is said that Mother Shipton was born in a cave in the cliff here in the 15th century, and the Mother Shipton Inn, formerly a farmhouse, stands in front of that cave. Mother Shipton was renowned as a prophetess; she wrote her prophecies in verse, and among other things foretold Sir Walter Raleigh's discovery of tobacco and potatoes in America:
      "‘From whence he shall bring
      A herb and a root
      That all men shall suit,
      And please both the ploughman and the king".
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