We asked the team at The Tempest Arms to put together their ‘must do’ list of things to see and do locally – all of them making a perfect day out when rounded off with a trip to your favourite Individual Inn! Skipton Castle Boundary Mill Skipton Market and the canal The Pennine Way – 50th anniversary in 2015 Bolton Abbey

Delightful countryside right on our doorstep! Making for the most wonderful walking in the country follow our link! http://where2walk.co.uk/ Or download our Ramble-Inn & around The Tempest Arms walking guide [Page 1] [Page 2]

Wild Mushroom, Baby Spinach & Pea Risotto, Parmesan Cheese & Basil Pesto SERVES 2-4 PEOPLE Risotto Ingredients 200g risotto rice ( Arborio rice ) 2 large finely diced banana shallots 2 x good quality vegetable stock cubes 300g fresh mixed wild mushroom 2 x handful washed baby spinach 1 x handful of garden peas ( defrosted ) 100g cold diced butter 100g parmesan cheese fresh Salt n pepper Easy Pesto Ingredients  1 x bunch fresh basil 1 x handful pistachio nuts 150ml extra virgin olive oil 2 x cloves garlic Salt n pepper a pinch Risotto cooking method Boil the stock cubes in a large saucepan full of water In a separate smaller size pan, soften the shallots and rice in a drizzle of vegetable oil but don’t let it colour Start to gradually add the boiling stock over the rice just enough to cover, stir, stir, stir until the rice absorbs the stock, repeat the process until the rice has softened, just cooked add the mushroom spinach and garden peas to the pan. Add the remaining stock then finish, by stirring in the butter and parmesan cheese, season to taste. Keeping stirring until creamy Plate and drizzle with the pesto Easy Pesto […]

Shortbread Biscuits Easy to make, Our advice, make them quickly! Eat them fast!  It really is only three ingredients and a pinch of salt!  Ingredients 125g/4oz butter 55g/2oz caster sugar, plus extra to finish 180g/6oz plain flour And a pinch of salt This amount makes about 12 biscuits Cooking instructions Set oven at 180c Use softened butter but not runny, add castor sugar and beat till fluffy with a wooden spoon until almost white. Sift flour into another bowl add a good pinch of salt. Now add flour mixture to butter and sugar cream, gently mix together moulding all the mixture together, forming a dough. Flour a clean surface. Place dough in the centre and press down gently with clean hands. Use a rolling pin roll to approx 1cm thick. Cut out rounds and place on a non-stick tray Keep scraps and mould together and repeat till all dough is used. Bake in a preheated oven for about 15 – 20 minutes. Once they have turned pale gold remove from the oven sprinkle with extra castor and cool on a wire rack. Next, eat em fast! Please Note: Many recipes advise on chilling the dough first before rolling, you can if you […]

Apricot, Cashew Nut, Wild Mushroom & Lancashire Cheese Wellington SERVES 6-8  400g wild mushrooms (sliced) 150g raw cashew nuts  150g dried apricots (diced) 250g Lancashire cheese (grated) 250g butter One small onion (diced) Puff pastry (sheet) One egg beaten Rosemary and thyme (chopped) 100g panko crumb One garlic clove (chopped) 50g fresh spinach METHOD Melt butter in a pan, add onion stir and cook until softened add garlic, apricot, rosemary, thyme seasoning. Stir well and mix. Add wild mushrooms stir well then add the cashews, cook through and mix well. Stir in the panko crumb add the fresh spinach and stir well together. Take off the heat and add the grated cheese, mix well and set aside to cool. Preheat oven to 180c Take puff pastry sheet and place on a clean surface, down the middle pile the cooled mixture all along the length of the pastry evenly. Brush all edges of the pastry with the beaten egg, fold over and press down all the edges to seal, decorate by pressing with the end of a fork to seal firmly. Now glaze well with the remaining egg wash. Make a little incision’s along the top to help release steam while […]