Recipe of the Month

Cranberry & Pistachio Flapjack 7oz/200g butter or oil 3oz/75g honey 4oz/110g golden syrup 10oz/275g porridge oats 5oz/150g dried/frozen cranberries 3oz/75g pistachios 2 tsps cinnamon 2 tbsps Lemon juice Pre heat the oven to 180C (Fan 160c)/Mark 4/350F. Melt the butter (or warm the oil) gently in a pan over a low heat with the honey and golden syrup. Mix the porridge oats with the cranberries, pistachios and cinnamon.  Pour the mixture from the pan onto the dried ingredients. Add the lemon juice and mix well. Spoon the mixture in to a tin or foil case (approx 23cm x 23cm). Press down with a spatula to make a flat surface. Bake in the oven for about 25 minutes. Allow to cool before cutting into bars with a sharp knife.  Meryl says :  This is a really versatile recipe which you can vary to your own taste. Cranberries are a seasonal choice but you could use dried apricots, raisins or sultanas. Walnuts, almonds, brazils, hazelnuts, cashews, macadamias or pecans work just as well instead of pistachios. These bars are packed full of flavour and make a healthy seasonal treat with no additional sugar. You’ll find they don’t last long!                                       And here are more of

Grandma Abson’s Yorkshire Recipes 

Yorkshire Brack

Doncaster Butterscotch Cake

Yorkshire Curd Tart

Yorkshire Drop

Fat Rascals

Yorkshire Parkin 

Rhubarb Crumble

Rhubarb Tart/Rhubarb Lattice Flan