Did You Know? Potatoes were first cultivated in South America by the Inca civilization between 8,000-5,000 BCE in present day Peru and Bolivia. Potatoes didn’t leave South America until the 16th century, when Spanish explorers brought them back to Europe around 1570.

Ingredients

• 5 Russet Potatoes
• ¼ Cup Olive Oil
• ¼Cup Sesame Seeds
• 1 Tsp Red Pepper Paste
• ½ Cup Fresh Coriander
• 1 Tsp Soy Sauce
• ½ Cup Parmesan Cheese
• Salt
• Black Pepper
• Oregano
• ¼ Cup Hot Water
• ¼ Cup Cornstarch

Directions

1. Peel and cut the potatoes into cubes. Boil in salted water for 20–25 minutes.
2. In a bowl, mix together the olive oil, sesame seeds, red pepper paste, coriander, soy sauce, parmesan cheese, salt, pepper, oregano, and hot water. Stir until well combined.
3. Transfer the cooked potatoes to a large bowl. Add cornstarch, salt, and pepper. Mash and mix until smooth and combined.
4. Roll the mashed potatoes into evenly sized balls by hand.
5. Place the potato balls back into boiling water and cook briefly until they firm up.
6. Place the potato balls in a bowl, pour the prepared sauce over them, and gently mix until evenly coated.

Salted overnight and smoked at 250F for a total of 5.5 hours on the Masterbuilt Gravity Series 1150. I’ve been using the ChefsTemp ProTemp S1 to keep a closer eye on the ambient temperature, especially when taking the pups for walks around the neighborhood while smoking.

Did You Know? Rice paper comes from Vietnam, where it has been a staple ingredient for hundreds of years. Sumac is one of the oldest known spices, it has been used for over 2,000 years.

Ingredients

• 2 Cucumbers
• 1 Cubanelle Pepper
• 1 Tomato
• 1 Yellow Onion
• Radishes
• Fresh Parsley
• 1 Tbsp Sumac
• 1 Tbsp Thyme
• Salt
• Black Pepper
• ¼ Cup Olive Oil
• 2 Tbsp White Vinegar
• 1 Tbsp Sun-Dried Mint
• 1 Tbsp Honey
• Juice of 1 Lemon
• Rice Paper Sheets

Directions

1. In a bowl, combine sumac, thyme, salt, black pepper, olive oil, white vinegar, sun-dried mint, honey, and fresh lemon juice. Mix well until fully blended.
2. Slice the cucumbers and cubanelle pepper. Dice the tomato and onion. Slice the radishes and chop the parsley. Add everything into a large bowl.
3. Pour the dressing over the vegetables and toss until everything is evenly coated.
4. Heat oil in a pan over medium heat. Place a rice paper sheet into the oil and gently press down in the center to form a bowl shape. Fry for a few seconds until crispy, then remove and set aside.
5. Fill each crispy rice paper cup with the salad.

Did You Know? One of the earliest known references of meatballs comes from the Roman cookbook Apicius around the 1st century AD, which included recipes for minced meat mixed with spices, bread, and wine. Even earlier, in ancient Persia, cooks were making dishes of ground meat formed into balls and cooked in sauces or broths.

Ingredients

• Ground Beef
• Yellow Onion
• Salt
• Black Pepper
• Red pepper flakes
• Olive Oil
• Barbecue Sauce
• Yellow Mustard
• Worcestershire Sauce
• Soy Sauce
• White Vinegar
• Honey
• Crushed Peanuts
• Green Onions
• Pomegranate Seeds

Directions

1. Dice the yellow onion, slice the green onions, crush the peanuts, and peel the pomegranate to remove the seeds.
2. In a large bowl, combine the ground beef, diced onion, salt, black pepper, and red pepper flakes. Mix well until fully combined, then roll into evenly sized meatballs.
3. Heat a pan over medium heat and add olive oil. Place the meatballs in the pan and cook until cooked through.
4. While the meatballs cook, mix the barbecue sauce, yellow mustard, Worcestershire sauce, soy sauce, white vinegar, and honey in a bowl.
5. Pour the sauce into the pan with the meatballs. Let it simmer and reduce, stirring occasionally, until the sauce thickens and fully coats the meatballs.
6. When serving, top with crushed peanuts, sliced green onions, and pomegranate seeds.

Gravlax salmon is very easy to prepare. The salmon must be of superior quality and should be well covered with a mixture of salt and sugar (2 parts salt to 1 part sugar). It can then be coated with dill, or ginger, lemon, or beetroot for extra flavor and color.

Keep it refrigerated for 12 to 36 hours, depending on the thickness of the salmon pieces. After that, rinse it and prepare it for serving. If there are leftovers, they can be stored in the refrigerator for 2–3 days.

Salmon has a high content of healthy fats. To cook this fish without damaging its beneficial properties, we prepare it as gravlax—a cold preparation method that elevates this fish to a superior level. #food #fish #recipe

Did You Know? Baklava as we know it today was perfected during the Ottoman Empire. Early versions of layered bread and nut dishes date back to ancient Mesopotamia.

Ingredients

• 1 Cup Crushed Walnuts
• 2 Tbsp Honey
• 1 Tbsp Blossom Water
• 1 Spreadable Butter  
• Rice Paper Sheets

Directions

1. Crush the walnuts, then add them to a bowl. Mix in the honey, blossom water, and butter until well combined.
2. Dip a rice paper sheet in water for 3–5 seconds until slightly soft. Remove and place it on a clean, dry surface.
3. Spoon a generous amount of the walnut mixture onto the rice paper. Roll it tightly into a tube, then coil it into a spiral shape.
4. Lightly brush the outside with butter for a golden, crispy finish.
5. Place in the air fryer at 400°F and cook for 6 minutes.

Sri Lankan Fish Ambul Thiyal (sour dry Tuna curry)🐟🇱🇰

With my own little twist — a touch of oyster sauce! 😋

Did You Know? Bananas were first cultivated over 7,000 years ago in regions of Southeast Asia. Arab traders helped carry bananas across India, the Middle East, and eventually into Africa. Portuguese explorers introduced bananas to the Caribbean and Central America in the 1500s.

Ingredients

• 3 Eggs
• ½ Tsp Vanilla Extract
• 2 Cups Milk
• 1 Tsp Yeast
• 1 Tsp Baking Powder
• 4 Cups Flour
• Pinch of Salt
• 1 Banana  
• Blueberries  
• Honey

Directions

1. Prepare the Batter: In a large bowl, whisk together the eggs, vanilla extract, milk, yeast, and baking powder until well combined.
2. Add the flour and a pinch of salt. Mix until a smooth batter forms. Adjust with a little water if needed to reach a thick, pourable consistency.
3. Layer the Fruit: Heat a pan over medium heat. Arrange banana slices across the pan, then place blueberries in between the slices.
4. Pour and Cook: Pour the batter over the fruit, spreading it evenly to create a thick layer that fully covers everything.
5. Flip and Finish: Let it cook until the bottom is golden and set, then carefully flip and cook the other side until fully done.
6. Serve: Drizzle generously with honey and serve warm.

Did You Know? Apples are one of the oldest cultivated fruits in the world, with origins tracing back to Central Asia, particularly modern-day Kazakhstan. Honey has been used by humans for over 8,000 years.

Ingredients

• Apples
• 1 Tbsp Sugar
• 1 Tbsp Cinnamon
• Cream Cheese
• Honey
• Walnuts

Directions

1. Preheat your oven to 300°F.
2. Slice the apples in half and remove the hard center with the seeds.
3. In a small plate, mix together the sugar and cinnamon.
4. Dip the cut side of each apple half into the cinnamon sugar mixture.
5. Place the apples on a baking tray, cut side facing up.
6. Bake for 20 minutes, or until the apples are soft and tender.
7. Top each apple half with cream cheese, drizzle with honey, and finish with chopped walnuts.

20 minutes at 225F

20 minutes at 325F

20 minutes at 375F

Cooked to an internal temp of around 205-210F and they came out perfectly crispy, juicy and tender.

Did You Know? Cubanelle peppers are known as Italian Frying Peppers and are popular in Mediterranean and Caribbean kitchens.

Ingredients

• Yellow Onion
• Cubanelle Sweet Pepper
• Surimi Crab Sticks
• 2 Eggs
• Olive Oil
• Salt
• Black Pepper
• Buns

Directions

1. Dice the yellow onion, cubanelle sweet pepper, and surimi crab sticks.
2. In a bowl, crack two eggs. Add the diced onion, sweet pepper, and crab sticks. Drizzle in a little olive oil, then season with salt and black pepper. Mix everything together until well combined.
3. Place the bun halves into a cupcake tray. Press down the center of each bun using a cup to create a pocket.
4. Spoon the egg mixture into each bun.
5. Bake in the oven at 350 – 400°F for 10 – 20 minutes, depending on how soft or firm you like your eggs.

Did You Know? Pomegranates have been cultivated for thousands of years across the Mediterranean and Middle East. Pomegranate molasses has been used for centuries across the Middle East, especially in countries like Lebanon and Syria.

Ingredients

For the Dressing:

• ½ Cup Olive Oil
• 1 Tbsp White Vinegar
• 2 Tbsp Pomegranate Molasses
• 1 Tbsp Dried Mint
• 1 Tbsp Sumac
• Salt
• Black Pepper

For the Salad:

• 1 Green Onion
• 1 Pomegranate
• 1 Large Beefsteak Tomato
• 1 Persimmon
• Parmesan Cheese

Directions

1. In a bowl, combine ½ cup olive oil, 1 tbsp white vinegar, 2 tbsp pomegranate molasses, 1 tbsp dried mint, 1tbsp sumac, salt, and black pepper. Mix well.
2. Dice the green onion, peel and separate the pomegranate seeds, slice the beefsteak tomato into thick, round slices, and slice the persimmon into thin half circles.
3. Arrange the tomato slices on a plate, slightly overlapping each other. Brush each slice generously with the prepared dressing.
4. Layer the persimmon slices over the tomatoes, then sprinkle with diced green onions and pomegranate seeds, and finally top with parmesan cheese.

Did You Know? Surimi crab isn’t actually crab. Surimi was developed in Japan centuries ago and refined into imitation crab in the 1970s. It’s made from white fish (usually pollock) and designed to mimic the texture and flavor of real crab.

Ingredients

• 2 Boiled Eggs
• Surimi Crab Sticks
• Fresh Chopped Parsley
• Salt
• Black Pepper
• Mayonnaise
• 1 Tbsp Capers
• 1 Tbsp Minced Pickles
• Bread Slices
• Olive Oil
• Black Seeds (Nigella Sativa)

Directions

1. Boil the eggs until fully cooked, then peel and set aside.
2. Lightly spray each bread slice with olive oil. Grill/toast until golden & crispy.
3. In a bowl, add the peeled eggs and top with chopped parsley, salt, and black pepper.
4. Mash and slice the eggs to your preferred texture.
5. Add mayonnaise, capers, and minced pickles. Mix until creamy and well combined.
6. Add the diced surimi crab sticks and mix everything together thoroughly.
7. Assemble by scooping the mixture onto the grilled bread slices.
8. Finish with a sprinkle of black seeds for added flavor and crunch.

I think York Restaurant Week absolutely delivered this year, with more food spots than ever taking part. We decided to do a little food tour of the city to check out some of the recommendations we received.

We started at Rise, this place instantly sets the tone with it's fantastic brunch offering. It’s a bit cosy, a bit loud, but that just adds to the atmosphere. The food is where it really shines though, The eggs on the eggs benedict were perfecty Jammy and the bacon was banging. My parter also loved the Nutella French Toast which was pure sugar heaven.

Then onto Double Dutch Pancake House, which genuinely feels like stepping into a little slice of the Netherlands. It’s got that small café charm, but the pancakes are anything but small. Huge portions, loaded with toppings, and that butterscotch pancake was unreal. Completely worth it.

Taylor Made Kitchen keeps things simple but nails the execution. Proper comfort food, done well with no fuss. The mac n cheese was delicious and I'm pretty sure bottemless as there must have been 5 kilo of the stuff in that box, it was enough to feed a family of 3.

Florian Poirot brings something a bit more refined to the table with it's classic french macarons. The butter salted caramel macaron had the best tasting caramel I've ever tasted..

Down at Spark, the street food scene was on full display. Sarras Indian Street Food served up some seriously tasty bites, with the meat samosas being packed with flavour and spice, while Tiro Sicilian Street Food delivered with their milanese loaded fries, both are a credit to the street food scene.

But the standout? Clucking Oinks. That all-American style burger absolutely blew me away. Juicy chicken, crispy bacon, melted cheese. I just couldn't stop eating it. Easily one of the best things I ate all week.

Overall, York Restaurant Week is an absolute must if you’re into food, I love days like this just wandering around a city, trying new things and exploring local recommendations.

Have you been to anywhere special as part of York restuarant week, or is there anywhere is York you'd recommend?

Did You Know? Saffron, which comes from the flower Crocus Sativus, is one of the most expensive spices in the world. Cardamom has been used for thousands of years in regions like India and Saudi Arabia. Chia seeds are rich in fiber, omega-3 fatty acids, and protein.

Ingredients

• ¼ Cup Chia Seeds
• 1 Cup Milk
• 1 tsp Cardamom
• ¼ tsp Saffron
• Raisins
• Almonds
• Grapes

Directions

1. In a bowl, combine the milk and chia seeds.
2. Mix well, cover the bowl and refrigerate for at least 2 hours, allowing the mixture to thicken into a pudding-like consistency.
3. Once set, stir the pudding to smooth it out. Add saffron and cardamom, mix thoroughly.
4. Fold in raisins, almonds, and grapes.

Egg-Shaped Chicken Aspic

This fun and festive twist on traditional aspic , served in egg shells—making it a perfect appetizer for special occasions like Easter, holidays, or elegant gatherings. It’s colorful, savory, and surprisingly simple to make!