Stephanie Moon


Whitby Mackerel and Pulse Salad


2 medium sized mackerel (filleted and pin boned)

Yorkshire rapeseed oil

Sea salt and black pepper to season

Pulse salad

250g pulses (your choice, but we are using a mix of spelt, pearl barley and lentils)

1 lemon, zest and juice

1 tbsp white wine vinegar
3 tsp of Yorkshire rapeseed oil

½ tablespoon of local runny honey

1 bay leaf
a few sprigs of your favourite herbs (we are spoilt at Rudding Park with so many kitchen garden herbs but today we are using flat parsley, dill, basil and some foraged wood sorrel leaves, keeping a few chopped leaves back for the garnish)

a pinch of sea salt

Apple and fennel mayonnaise

2 tbsp mayonnaise
2 Granny Smith apples

1 fennel

1 lemon, zest and juice


vegetables of your choice, thinly sliced (we are using baby carrots and red radishes)

5 tbsp white wine vinegar for cooking vegetables

3 tbsp caster sugar for cooking vegetables

fennel pollen to garnish (optional – you can buy online or take from a fennel plant)


Served with pickled Rudding Park kitchen garden vegetables, apple and fennel mayonnaise

Serves 4

Salad dressing

Grate lemon zest into a bowl and add the honey, lemon juice and white wine vinegar. Then whisk in the rapeseed oil and freshly chopped herbs.

Pulse salad

Ideally soak the pulses overnight. Add them to a pan and cover with cold water. Season with a little salt and a bay leaf and cook until soft. This will usually take around 30 mins on a simmer – top up with water if necessary, until the pulses are soft and tender. Then refresh under a cold tap and mix with the dressing together with the chopped fresh herb leaves. Check the seasoning of the pulse salad and serve hot or at room temperature.


Simply bring the vinegar up to the boil with the sugar and add the thinly sliced vegetables. Cook for a minute until softened. Remove from the heat and allow them to go cold in the pan, draining before serving.

Apple and fennel mayonnaise

Peel and core the apples before slicing into fine matchsticks. Add to the zest and juice of one lemon (helps to prevent the apple turning brown). Cut the fennel in half, removing the core stem area, then finely slice and combine with the apple and lemon.

Finally add the mayonnaise and stir through well. The addition of a little pinch of fennel pollen here will enhance the dish.


Rub the mackerel fillets with a little rapeseed oil and lightly season.

Now place the fish on a piece of baking parchment in a hot pan. The baking parchment and light rapeseed oil rub will stop the skin from sticking. Remember to always cook fish presentation side down. Cook for 5 minutes.

To Serve:

Delicately place the fish onto the pulse salad in the centre of the plate. Place some pickled baby vegetables on top and add the chopped fresh herbs to garnish. Spoon the apple and fennel mayonnaise onto the edge of the plate and finish with a sprinkle of fennel pollen.

Smoked Paprika and Lemon Thyme Roasted Monkfish

250g monk fish tail cut into medallions

1 tbsp lemon thyme leaves, chopped

1 teaspoon sweet smoked paprika (use sweet dulce version)

2 tbsp olive oil for the marinade

20-24 pieces of preprepared artichoke (in olive oil or brine)

juice of 1 lemon

1 bay leaf

80g butter

12 cherry tomatoes

2 tbsp olive oil

pea shoots for garnish

rock salt and ground black pepper


Served with artichoke puree and tomato bon bons

Serves 2

Cut monkfish into medallions, allow 3 per person. Combine the lemon thyme leaves, paprika spice and olive oil. Use this mixture to marinate the monkfish and then leave to rest.

Warm the preprepared artichokes in a pan with the lemon juice and bay leaf. Remove the bay leaf and blend the artichokes to a smooth puree with a stick blender. Add the butter and mix well.

Blanch the cherry tomatoes in boiling salted water after you have scoured the base with a cross, and refresh straight away in cold water. Now peel off the skins, leaving the little ‘bomb’ shaped tomatoes to marinate in olive oil and rock salt on a tray.

Heat a shallow pan with a little olive oil and butter. Pan fry the monkfish medallions sprinkled with lemon thyme, paprika and oil, for 1 minute on each side and allow to rest for a few moments before serving.

To Serve:

Place the 3 monkfish medallions onto a bed of artistically placed artichoke puree. Add the  cherry tomato bon bons and garnish with pea shoots.

Smoked Turkey, Bacon, and Avocado Salad
 with sweet mustard dressing

350g of smoked local turkey, sliced into cubes
6 rashers of local smoky bacon, diced
2 ripe avocados peeled, de-stoned and cut into pieces
a selection of your favourite salad leaves
4 small cooked beetroots peeled and cut into wedges
1 tbsp wholegrain mustard

1 tbsp tangerine juice freshly squeezed
1 tsp Harrogate honey
1 tbsp white wine vinegar
2 tbsp vegetable oil

2 tbsp local rapeseed oil
salt and pepper to taste


Serves 4

To make the vinaigrette, simply place the mustard and honey into a bowl and whisk in the vinegar and the tangerine juice. Next add the oil, slowly whisking in both the vegetable and rapeseed oil and season with salt and pepper. Place on one side until required.

Wash the salad leaves and drain, then place in a clean tea towel and spin it around to dry the salad before mixing with the vinaigrette.

Fry the diced bacon, when it is half cooked add the turkey and finally when cooked toss in the avocado briefly to warm. Remove ingredients from the pan, then add the beetroot on its own to warm through (it would make other ingredients pink if warmed together).

To Serve:

Place the tossed salad in the centre of the plate, spoon over the smoked turkey mixture and add the beetroot wedges. Serve warm.

Yorkshire Wensleydale, Watermelon & Beetroot Salad

200g Wensleydale cheese

½ small watermelon, skin and seeds removed and diced into small chunks

300g steamed beetroot, cut into cubes

2 tbsp pumpkin seeds, lightly toasted

4 sprigs of fresh basil

2 little gem heads, washed and gently broken into bite size pieces

2 tbsp Yorkshire rapeseed or olive oil

Sea salt and cracked black pepper


Serves 2-3 people

Place the cubed cooked beetroot and watermelon into a bowl.

Pour over the oil and lightly season with sea salt and freshly cracked black pepper.

Sprinkle the pumpkin seeds onto a baking tray and place into a hot oven (180°C) for a few minutes until lightly toasted.

To Serve:

Place the little gem salad leaves on the base of the plate and spoon the beetroot and watermelon on top of the leaves to form a mound in the centre of the plate.

Sprinkle the salad with the toasted pumpkin seeds and gently tear the basil leaves over.

Finish by crumbling over the Yorkshire Wensleydale cheese and serve.