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Asian style duck glazed with plum
For the duck
2 duck breast, skin on
salt and freshly ground black pepper
2 tbsp honey
1 tbsp Cherry Yorkshire Drizzle Balsamic Vinegar
2 tbsp soy sauce
1 tsp Yorkshire Drizzle Smoked oil
2 plums, stone removed, chopped
pinch dried chilli flakes
Your favourite selection of salad leaves or noodles
Score the skin of the duck breast with a sharp knife and season all over with salt and freshly ground black pepper.
Place the duck breast skin-side down into a cold frying pan. Turn on the heat and bring up to a medium heat - this will allow the fat to render. Fry the duck for 10-12 minutes, draining off the fat into a bowl from time to time.
Turn the duck breast over. Add the honey, oil, balsamic vinegar, plum and chilli to the pan and simmer until slightly reduced, adding a splash of water if necessary. Cook the duck breast for another 2-4 minutes, or until cooked to your liking.
To serve, place your salad leaves or noodles onto a plate, top with the duck breast and drizzle over the pan juices.
Salmon Skewers with oriental glaze
For the glaze
100ml/3½fl oz soy sauce
2 tbsp honey
2tbsp Fig & Orange Balsamic Vinegar
6 spring onions, finely chopped
2.5cm/1in piece fresh root ginger, peeled, julienned
4 x 150g/5¼oz salmon fillets, cut into cubes
freshly cooked rice, to serve
handful flaked almonds, toasted
Heat the soy sauce, sugar, honey, balsamic, spring onions and ginger in a saucepan until the mixture is boiling. Reduce the heat and simmer for 15 minutes.
Meanwhile, preheat the grill to high.
Strain the glaze mixture through a sieve into a bowl.
Thread the salmon pieces onto wooden skewers, leaving a space between each piece of salmon.
Brush the glaze onto the salmon and grill for 3-4 minutes, or until the salmon is cooked through. Baste regularly with any remaining glaze mixture.
Serve the salmon yakitori with rice and sprinkle over the flaked almonds.
Chorizo & Chickpea Salad
serves 2-3 as a side dish or tapas
200g Chorizo cut to pound coin size
400g canned chickpeas
2 Tbsp Yorkshire Drizzle Cumin & Coriander Oil
2-3 roasted red peppers from a jar
50g feta cheese (crumbled)
Cracked black pepper
Course Sea Salt
Heat up the oil and gently fry the chorizo for 5 minutes
Add the chickpeas including 1 tablespoon of water from the can
Simmer for 5 minutes, then remove from the heat allowing to reach room temperature
Transfer to a serving bowl and add the roughly chopped pepper
Season with black pepper and a generous sprinkling of course sea salt
Chill in the refrigerator for 1 hour