The second helping of a gourmet sensation

The book celebrates the wealth of top-quality chefs in region and showcases some of their favourite recipes.

Michellin-starred chef Tessa Bramley, who wrote the forward, says: "This is a collection of local recipes from innovative Yorkshire chefs celebrating the best from our county. It offers a fresh, light take on traditional dishes, yet with more than a nod to the past."

ROASTED BREAST OF PHEASANT

The Hepworth, Sheffield Road, Hepworth, Holmfirth.

Serves 4

Soured Cabbage: 50g goose fat, fnely sliced large onion , 1 rasher chopped smoked bacon, 3 cloves fnely chopped garlic, white cabbage fnely sliced, 5 crushed juniper berries, 2 bay leaves, 75ml cider vinegar, 25g sugar, 35cl Riesling wine

Pheasant: 2 whole pheasant, 50g black pudding

Ale Jus: fnely diced onion , clove finely chopped garlic, pint ale, pint pheasant stock (made from carcass), tbsp redcurrant jelly

For the soured cabbage:Melt goose fat in large pan, add onions and sweat until translucent. Add bacon, garlic and cabbage, sweat for 5 minutes. Add juniper berries, bay leaves, vinegar and sugar.Cook until a syrup consistency forms. Pour in white wine and reduce until liquid reduces.Take out bay leaves and season.

For the pheasant: Take legs of the bird, cut breast from carcass. Separate the thigh and the leg at the joint. Bone the thigh and fll the centre with the black pudding, roll and tie with string. Cut the skin at top of leg and pull the skin of, cut meat downwards and pull down, place a cloth on the tendons and pull to remove each one. Push meat down until you have a ball. Place breast, lollipop leg and stufed thigh in a hot pan with olive oil and seal. Season.

Place in a preheated oven (190C). After 6 minutes, take out breast and rest. After another 5 minutes take out thigh and leg. Slice breast and thigh to serve.

For the ale jus: Sweat onions in heavy-bottomed pan until translucent, add garlic and sweat for a further 2 minutes.

Add ale and reduce by a half, add stock and reduce by a half again. Add redcurrant jelly and simmer for 5 minutes.

SEA BASS WITH CHARLOTTE POTATOES, MUSSELS, CHORIZO

El Gato Negro Tapas, Rippondale, Sowerby Bridge

Serves 4

4 x 200g fllets of sea bass with skin on (cut in half on an angle across the fllet), 50ml extra virgin olive oil , 50g butter 50g rock salt , 200g charlotte potatoes (cut into 1 inch thick slices), 150g mini Catalan chorizo, 2tbsp chopped parsley, 12 pea shoots

The Dressing: 150ml extra virgin olive oil, 100ml sherry vinegar, 150g cherry tomatoes, halved, 100g mussels (unshelled weight), 100g peas

Season the fsh fllets with salt and pepper and set aside. Heat the olive oil in a heavy-bottomed, non-stick frying pan. Place the fllets skin side down and cook for 1-2 minutes until the skin becomes crisp and golden. Add the butter to the pan and baste the fsh, turn the fish over and cook for a further minute. Remove the fllets and keep warm but not hot or they will continue to cook.

Using the pan the fsh was cooked in, add a little more olive oil then add the Charlotte potatoes and chorizo sausage.

Carefully cook together until the oil from the chorizo colours the potatoes; regulate the heat to make sure the chorizo doesn't burn. Finally, add the chopped parsley.

For the dressing: Whisk together the olive oil and sherry vinegar. Gently warm in a saucepan but do not over-heat. Add the cherry tomato halves and cook slowly until the tomatoes start to wilt. Add the mussels and warm through. Finally, add the peas and again, warm them through, taking care not to overcook.

To serve: Place the potato and chorizo mix into the centre of the plate, top with the sea bass fllets serving skin side up. Spoon the warmed dressing and peas around the plate and fnish with a drizzle of aged balsamic and the pea shoots.

ROAST BREAST OF WOOD PIGEON

Aldwark Arms, Aldwark, North Yorkshire

Serves 4

Roast Breast of Wood Pigeon: 2 whole wood pigeons, 100g breadcrumbs, 2 eggs, 1 litre of stock (beef will be fne), Beetroot Pure: 500g fresh beetroot, 200g natural yoghurt, dried fruit pure, 50g dried apricots, 50g dried prunes, 100g dried sultanas, 100g dried dates, 2 leaves of gelatine

Pre-heat oven to 200C or a water bath 60C.

For the breast of wood pigeon: Prepare the pigeons by carefully removing the legs and then salting them for 1 hour. Cook the legs very slowly in a pan of the stock until tender. Pick the meat off the pigeon legs, press them in to a small square bearing in mind you will need to cut them into 1cm square cubes.

For the beetroot pure: Peel and wash the beetroot, season and roast in the oven under tin foil until soft, then blend until smooth with the natural yoghurt.

For the dried fruit pure: Boil all the dried fruits in water until very soft and blend in a food processor with the gelatine and refrigerate.

To serve: Cut the pressed pigeon leg into small cubes and coat in breadcrumbs ready to deep fry. Seal the pigeon breasts in a hot pan, roast at 200C for three minutes and rest for five or alternatively vacuum pack on full pressure and cook in a water bath at 60C for 12 minutes. Warm up the beetroot pure, quenelle the dried fruit mixture and serve with the pigeon breasts and legs, as seen in the picture.

Relish Yorkshire: Second Helping. published by Relish Productions (17.99) is available from www.relishpublication.co.uk or from the Yorkshire Post Bookshop call free on 0800 0153232 or go online at www.yorkshirepostbookshop.co.uk. Postage and packing is 2.75.