Fodder: The top recipes using Yorkshire produce from chefs at Great Yorkshire Showground

Serves 4. Ingredients. For the meatballs; 650g lamb mince; 1 tbsp ancho chilli powder; Generous pinch of salt and black pepper; 1 tbsp thyme -finely chopped; 1 tbsp mint -finely chopped

For the sauce: 2 tins chopped tomatoes; 1 smoked garlic clove; 2 shallots; 2 red onions; 2 tbsp thyme – very finely chopped; 1 tbsp smoked paprika; 100g goats cheese; Salt and pepper

Finely chop your shallots and onions and add to a heavy bottomed pot. Drizzle generously with your rapeseed oil and fry the onions for 5-10 minutes on a medium heat until soft.

Grate a garlic clove over the onions. Allow to fry for 1-2 minutes before adding the rest of the ingredients for the sauce (except the goat’s cheese). Allow to bubble away for 20 minutes, stirring occasionally.

In a mixing bowl, add all the ingredients together for the lamb meatballs. Mush together with your hands to fully combine and roll into golf balls.

Drizzle some more oil into a frying pan and turn the heat to medium/high. Fry the meatballs for 5-8 minutes until browned and crispy.

Add the meatballs into your tomato sauce, stirring so they are coated in the rich sauce. Add the goat’s cheese and crumble with your fingers. Cook for a further 10-15 minutes and serve with your chosen carb.

Pork Chops in a Sticky Cider, Bramley Apple and Tarragon Sauce with Parsnip Mash

Serves 4. Ingredients: 4 Bone in Pork Chops – generously seasoned with salt and pepper; 4 Garlic Cloves – crushed; 1 Tbsp Thyme – finely chopped

For the sauce: 400ml Cider; 300ml Chicken Stock; 50ml Madeira or Cognac; 2 Large Bramley Apples – very finely chopped; 3 Garlic Farm Garlic Cloves; 1 Tsp Fodder Wholegrain Mustard; 2 Tbsp Fig Jam; 2 Tbsp Tarragon – finely chopped; 1 Tbsp Butter; 1 Tbsp Apple Cider Vinegar; Salt and Pepper to taste

For the mash: 2 Large Parsnips; 4 Large Potatoes; 1 Tbsp Wholegrain Mustard; 90g Butter – cut into small cubes; 110ml Double Cream; Salt and Pepper to taste

Start by making your mash. Peel your parsnips and potatoes and cut into equal chunks to guarantee an even cooking time. Add to cold salted water and boil until fork tender. Drain and add the butter.

Mash and add the cream a little at a time to loosen the mash. Add the wholegrain mustard, then season to your own personal taste with salt and pepper. Set aside.

Meanwhile, pan fry your seasoned pork chops in a little olive oil and add the crushed garlic cloves and thyme. Fry for 5 minutes a side on a medium heat.

Once they are cooked, place onto a plate and cover in aluminium foil.

Using the same frying pan as your pork chops, add the finely chopped apples and garlic. Make sure this is on quite a high heat.

Fry until soft then deglaze the pan with the madeira or cognac. Add the rest of the ingredients except the butter, salt, and pepper.

Reduce by more than half, until the consistency is slightly sticky. Season with salt, pepper and butter. Stir in to evenly combine and add the pork chops and the juices back into the sauce.

Heat the mash and serve immediately. Add extra finely chopped tarragon. This pairs beautifully with a crisp Yorkshire cider.