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Recipes

Top tips for cooking with rhubarb

10 February 2017

As Yorkshire-folk we feel a special affection for rhubarb so we always look forward to the seasonal arrival of Yorkshire Forced Rhubarb. Visit our Café Tea Rooms to try treats which celebrate this winter speciality, such as Rhubarb Frangipane, but should you wish to try cooking it at home, we have some expert advice, courtesy of our Bettys Cookery School Tutors.

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​Spooky bell peppers with sticky chicken

17 October 2016

A fun and easy-to-make savoury snack that's ideal for Halloween parties.

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​Pear & ginger tray bake

17 October 2016

Try this warming seasonal tray bake for a simple Halloween after-dinner treat everyone will love.

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How to make the perfect Yorkshire Pudding

1 August 2016

Psst: would you like to know how to make the perfect Yorkshire Pudding? Come closer ... closer still. *Whispers*: we have a special secret recipe, but you're going to have to keep it to yourself, okay? Great - come this way...

Inspired by Wimbledon: our Strawberry, Cherry & Rose Tisane mocktail

27 June 2016

What’s that thwack we hear? It’s the gratifying sound of tennis ball on racket – Wimbledon is here!

To mark the occasion, we set Bettys Cookery School genius Lisa Bennison the task of devising a Wimbledon-inspired mocktail based on our new Strawberry, Cherry & Rose Tisane. After all, Wimbledon and strawberries go together like Bettys and afternoon tea.

Here’s how you can make your own.

(Makes 10 potions of cordial)

Ingredients

5 Strawberry, Rose & Cherry Tisane tea bags

500ml boiling water

50g icing sugar

5 crushed black pepper corns

Dash of raspberry vinegar (optional)

Dash of vanilla extract

Spring of mint

5 strawberries (cut into quarters)

Quarter of a cucumber (finely diced)

Ice cubes

Serve with either mineral water, lemonade or Prosecco

Method

Place the tea bags in a jug along with the icing sugar, crushed black pepper, vanilla, vinegar and the stalks from the mint.

Pour over 500ml of boiling water. Leave to cool for a minimum of 2 hours.

Strain the cordial through a fine sieve.

To serve, pour 50ml of the cordial into an ice-filled glass. Top with 50ml of sparkling mineral water or your favourite fizz.

Add diced cucumber, strawberry and a chopped mint.

Sit back, relax and hope for no rain delays.

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Croquettes Aux Crevettes Grises

16 July 2014

This delicious dish featured on our Where the Dales Meet the Alps Cookery School course. We created a menu that included recipes from locations along the 2014 Tour de France route, including specialities from Yorkshire, France and, in this case, Flanders in Belgium.

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How to make the world's best milkshake from the world's best hot chocolate

25 April 2014

Our award-winning Swiss dark chocolate creates the most delicious and velvety hot chocolate, but now that spring is here and the sun is making the occasional appearance, our thoughts have turned from winter warmers to summer refreshers.

So we set Chris Taylor from Bettys Cookery School a challenge: take our hot chocolate granules and see if you can use them to create a thick, creamy chocolate milkshake ready for the summer.

Dear reader, he succeeded. Oh my goodness, he succeeded.

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How to make your own vanilla pod ice cream

4 April 2014

Our Cookery School tutors are culinary wizards and are keepers of the secrets of Bettys craft. But occasionally, just occasionally, they reveal one of those secrets to the world.

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