Due to the Covid-19 virus we have sadly had to cancel all Supper Clubs until further notice.  However the deli stays open and our shelves are fully stocked.  Plus we now offer a free delivery service ….

HAMPER 1 £20

HAMPER 2 £20

HAMPER 3 £20

From the Deli Counter
Spicy Samosas £2.15
(Lamb, Beetroot & Feta, Vegetable (ve))
Sausage Roll £1.73 OR ANY 3 FOR £5
(Plain, with Black Pudding & Apple, with Pheasant & Fennel, With Venison)
Scotch Eggs £2.50 OR ANY 3 FOR £7
(Plain, with Black Pudding, with Chorizo)
Leek & bacon or Leek & cheddar £2.50
Steak & Ale Pie £3.50
Pork pie £2
Onion Bahji (ve & gf) £1.75
Mushroom Burger (ve) £2.50
Florentine Fish cakes (gf) £2
200g of roast ham sliced £3.50
200g roast beef slice £4
200g coleslaw £2.50
200g potato salad £2.50
200g roasted veg £2.50
200g olives/SunD tomatoes/pesto £4

From the Fridge
Bacon approx £4
Sausages approx £3
Whole chicken from £9
Chicken fillets from £3
Chicken thighs from £2
Individual tubs of soup £2.50 or any 3 for £7
Tins of pop from £1
200g Chicken Liver Pate £3.60
200g Smoked Mackerel Pate £3
200g Hummus £3
Curry Sauces £3
Chorizo sausages £3
Milk £1.20
6 Eggs, large free range £1.50

From the Freezer
Ready Meals
Individual £3 For 2 people £6
For 4 people £10
Beef Lasagne, Fish Pie, Lamb Tagine, Chicken Curry
Veggie Stew & Dumplings, Black Bean Chilli
Puddings £2.50 per portion
Sticky Toffee Pudding, Bread & Butter Pudding, Apple & Blackberry Crumble

From the Shelves
Sourdough loaves – white or wholemeal £2
Sourdough loaves – wholemeal with seeds, olive & oregano £2.75
Multigrain Triangle £2
Farmhouse Granary £1.60
Farmhouse White £1.40
Hot Cross Buns £1 each
Croissant 60p each
500g packs of pasta £1.50
50g dried yeast £1
Cheese biscuits various
Savoury biscuits – various
Olive oil £15
Mayonnaise and Salad Dressing £4.50
Jars of Yorkshire Honey from £6.10
Malton Relish Jars of Jams and Chutneys all £3.75
Packs of ground coffee £4.95
Yorkshire Tea Bags £3

Cakes all £2
Millionaires, chocolate brownie with nuts, cream egg brownie (no nuts),
Rocky road, Viennese Whirls, Flapjack, Frangipani, Curd Tart, Treacle Tart, Peanut butter Brownie (ve), Nutty Flapjack (gf & ve),
Slice of …
Victoria Sponge, Coffee & Date, Lemon & Poppy seed, Carrot Cake
Cream Egg Scotch Egg £3.50



How to create the perfect cheese board

Relish Style



As the daylight hours begin to lengthen and my garden begins to show the first few tentative signs of new life, I start to daydream about what I’m going to grow this summer and how I want the garden to look. I should probably point out that my garden is a tiny south-facing courtyard, with the main priority being the BBQ and hammock. But every year I’m up for the challenge of what can I plant that might not die! Being a cook, l like a large variety of herbs and vegetables. Rarely do tomatoes make it as far as the kitchen table as they’re usually munched before I’ve got to the back door. Peas & beans usually get some space because I like them growing up a wigwam. Cherry tomatoes trail from hanging baskets all along the gutters whilst cucumbers creep up the house wall, loving the sunshine and the protection from the wind. An enormous passionflower runs along the length of the garden fence, screening the neighbours and fighting for space and light with honeysuckle, clematis and jasmine. Roses and night scented stock are spread amongst the lavender and an olive tree greets visitors at the garden gate.
Many an evening is spent out in the garden; suppers cooked, wine drunk and cups of tea precariously balanced on the wall beside the hammock. But for now the garden furniture remains securely wrapped up in a rainproof jacket, the containers hold only standing water and the garden fence sways precariously as another storm batters it.
So the garden must wait along with any thoughts of alfresco dining, as I’ve no inclination to spend more than half an hour out there. But the kitchen is the heart of my house and now that the marmalade is made and I’m bored of thinking up new ways to eat pheasant or how to make the most of the slow cooker. It’s fresh clean flavours that come to the forefront of my mind again. I’m the type of person that happily eats salad 12 months of the year and just now chicory, purple sprouting broccoli, pomegranate and rhubarb are my favourites.
I don’t have a sweet tooth, so other than a crumble you’ll usually be offered a cheese board here at number 12. Sometimes it’s to nibble on instead of canapés – after all who can resist a sliver of gorgonzola on a slice of pear – possibly as a starter of baked camembert and a pile of toasted sourdough or instead of pudding a chunk of cheddar or gooey Delice with some fruit and homemade biscuits. Occasionally the cheese board becomes the whole meal as I get totally carried away with a new supplier or simply because an old favourite has come back into season. Barncliffe Brie is back on the shelf today having been missing for several months.
All of which made me think; how do you create the perfect cheese board? And is there really anything that shouldn’t be on it? (*yes! Cheese with bits in it!)
Start with the Cheese:
This might seem a ridiculous thing to point out, but first of all have a think about what you’re serving through the evening and that will help you decide on how many types of cheese you’d like to go with. Old school thinkers will tell you there should be a hard cheese, a blue, a soft and at a push a quirky, seasonal or local variety.
Sometimes I just serve one cheese, something that just looks too perfect to cut down in size. It can be a bit of a gamble, some people just don’t like blue or goats cheese no matter how amazing you tell them it is. And do be careful about unpasteurized cheese if any of your guests are pregnant. But if it’s just personal preferences, more often than not they’ll give it a try and often be pleasantly surprised. On Christmas Eve we ate Stinking Bishop with truffle honey, a pairing I would never have thought of. Honestly I thought I’d died and gone to heaven! It was totally delicious and I’m not much of a fan of stinky cheese.
Once you’ve chosen your cheeses put them on the plate, even still wrapped in paper, I’m not being daft here but it will help you see how much room you have left to fill in with biscuits, fruit etc. And then it’s just down to personal likes. How many types of biscuits or bread you want to serve. Are you going to add fresh fruit or a fruit jelly? Have you got an amazing jar of truffle honey that really needs to play centre stage, or perhaps a bottle of homemade liquor with great legs? The best cheese boards have something for everyone. From different types of cheese to sweet and savoury snacks to crackers and cured meats, the best cheese boards leave no one behind.
Start with the board. Cheese boards are typically assembled on a slate or wooden tray, which may be square, rectangular, or round. But if you don’t already own one, don’t feel like you need to go out and buy one. You can also use a plate, a cutting board, or even a baking sheet. Any flat surface will work.
Select the cheeses. Try to include a variety of flavours and textures by selecting cheeses from different families.
Add some charcuterie…aka cured meats. Prosciutto, salami, chorizo, or mortadella are all good options.
Add some savoury. Think olives, pickles, roasted peppers, artichokes, tapenades, almonds, cashews, or spicy mustards.
Add some sweet. Seasonal and dried fruits, candied nuts, preserves, honey, chutney, or even chocolate.
Offer a variety of breads. Sliced baguette, bread sticks and a variety of crackers in different shapes, sizes, and flavours.
Finish it off with some garnishes. This is a great way to give your cheese board a seasonal touch. Use edible flowers, fresh herbs, or additional fruits to give your board the look and feel.
The Cheeses
Offer a variety of savoury and sweet ingredients. The truth is everyone likes their cheese a little different. Some like it savoury, some like it sweet, and some like a combination of both. The best cheese boards have something for everyone.
Offer a variety of textures. Because eating is such a sensory experience, a variety of textures makes any cheese board more interesting. Consider ingredients with various textures such as creamy, crunchy, crumbly, gooey, and crisp.
Use cheese markers to label cheese so everyone knows what they’re getting.
Bring cheeses to room temperature before serving in order to bring out their true flavour.
Don’t forget the knives, spoons, toothpicks, etc.

And if it all seems just too much … pop in and see us, we’ll happily create it all for you!  Sx

How to beat the February Blues

If you’re suffering from a cold, it can seem that the only thing keeping you going is a bag of lozenges and an ever increasing stack of tissues. But there is actually quite a lot that we can do to help shorten these troublesome times.

Apple Cider Vinegar Tea
2 tablespoons of ACV
1 tablespoon of honey
A little lemon juice for taste
A little hot water to dilute (but the more potent it is the better it works!)
Sip and/or Gargle with the tea 3 or 4 times a day
ACV has been around for many, many years. Traditional uses include cleaning, disinfecting, treating nail fungus, lice, warts and ear infections. It can lower blood sugar levels, fight diabetes lower cholesterol and help improve heart health. Some even say it may have positive effects against cancer. I’m not so sure we can believe everything we read on the internet but it certainly helps cure a cold; even if it is one of the worst things I’ve ever gulped and gargled my way through.

Ginger Tea
2 teaspoons of freshly grated ginger steeped in a mug of hot water.
Ginger is brilliant for clearing an inflammation, clearing congestion and supporting the immune system.

Vitamin C & D
Vitamin C has long been known to support the immune system and help to fight off colds. Fruits and veggies high in vitamin C include oranges, kiwis, bell peppers, strawberries, dark leafy greens, and broccoli and of course those winter favourites – sprouts. Vitamin D will help you not get a cold in the first place – sunlight and fish oils are the best for this.

Eucalyptus Oil
4 or 5 drops of eucalyptus oil in a bowl filled with boiling water and a tea towel draped over the head is one of my reoccurring nightmares of boarding school. But repeated twice a day it definitely helps you breath better.

Honey is most definitely a super-food. Full of antioxidants, honey has antiviral and antibacterial properties. It can boost your immune system, sooth a sore throat and clear a cough. It’s also brilliant for hay fever sufferers, but again it must be local. The theory being that the bees need to have been feeding on the local pollen that is causing your hayfever to help your body build up a resistance to your local pollens.

As cooks we can take this on to another level by the introduction of spices to our cooking.

All spice, clove & nutmeg all contain essential oils that act as a mild antimicrobial agent, good for the good bacteria in the gut. Chillies contain more vitamin C than an orange. Garlic is well known to help maintain a healthy circulation, balance blood sugars and improve resistance to infection. Turmeric is traditionally known for its anti-inflammatory effects, but it also has antibacterial and digestive properties, killing yeast and parasites within the gut.

The list goes on and on, but it’s safe to say that eating a rainbow of colours will most defiantly be beneficial to your health.


Did you know that you can more than double the benefits of a tomato if you choose baby plum over beef and leave them on your counter top rather than in the fridge? It all comes down to the level of phytonutrients which are just under the skin and need sunshine.

Leafy Greens
Kale has 40 times the level of vitamin C and 30 times the level of vitamin K than an iceberg lettuce! Why? Because dark green leafy veg are packed with antioxidant pigments which act as a kind of sunscreen and help protect the plant from harmful free radicals, helping protect the plant cells from damage … however … when we eat these dark green leaves the same antioxidant pigments are transferred to our bodies and continue to do the same job, helping mop up the free radicals and shield our eyes from UV damage.

The cabbage family are nutritional superstars, providing calorie for calorie more vitamin A & C and Folic acid than any other fruit or veg. Brussels sprouts have 5 times the potentially cancer fighting glucosinolates than cauliflowers, and whilst broccoli doesn’t score very well on this type of glucosinolates, it’s one of the best heart-healthy crucifers alongside kale.

When buying spuds from the supermarket they will probably have been stored for many months, sometimes almost a year – but, this isn’t a bad thing – the phytonutrients in a potato actually increase dramatically over time as the spuds start churning out these protective compounds to defend themselves against the chill of a cold store. Add to this that 50% of the polyphenols come from the fibre rich skin then the smaller the potato the more skin they have. So by choosing new potatoes over bakers and then eating the skin, technically an indigestible fibre, the speed at which our bodies can absorb the carbohydrate slows significantly and so lowers the GI of the Potato.

Did you know that mushrooms are biologically more closely related to animals than they are to plants? Fungi have a huge range of nutritional benefits – they are a rare non-animal source of selenium and vitamin D2, whilst also being rich in specific types of fibre, which have a profound effect on our immune system and blood pressure. However doing one simple thing can transform these beauties. Just leave them on a sunny windowsill for an hour or two and the vitamin D level skyrockets by over 800% as they defend themselves from UV. Placing them gill side up (their most sensitive side) will trigger the strongest spike.

I could go on and on with this topic as I find it totally fascinating, but usually by now the deli girls’ eyes are starting to glaze over, or they discreetly check their watches so I’ll stop for now and leave the fruits etc for another day.

What to Cook in January

Sometimes we all need a little help with some cooking inspiration when its cold and miserable outside.  The new year starts with good intentions of cooking healthyish, flavourful food but it can be hard to keep the ideas coming after the first week or two.  Planning and painting are my prioritise through January, neither or which are my forte  and both of which create in me a longing to grab a cookery book, light the fire and shut the world out; but if I’m honest, its fresh flavours and bright colours that appeal.  I keep the slow cooker for making bone broths and the over night cooking of shoulder joints that end up as pulled meat in a zingy salad, often scattered with Pomegranate seeds.
Salads are not just for summer days!  I eat just as many through the winter months as through the summer. the deli counter at Relish will usually boast at least 5 salads on any one day.  Fennel Bulbs grilled, brussel sprouts sliced to within an inch of their lives, root vegetables roasted, brassicas steamed.  To eat a rainbow of colours is still possible through these grey months; we just have to use our imagination!

Enter stage left the wonderful world of Ottolenghi, Sabrina Ghayour & Anna Jones.   Ottolenghi recipes often read like an essay and can turn take a very long time to create but it’s a great excuse to explore some unusual ingredients whilst dreaming of hotter climes.  Sabrina Ghayour is the newest member of my “Yorkshire Women that should be Gods” Group.  Having been to stay at Tommy Banks pub, The Black Swan, at Oldstead, she decided to leave London and move up here, buying a house near Easingwold.  Her Instagram account is now equally full of gorgeous views in Yorkshire and produce that she has come across up here as it is the Persian Feasts she is famous for around the world.  Anna Jones writes for the Observer Food Monthly, in my opinion the only reason worth buying a Sunday Newspaper.  She worked for Jamie Oliver for many years, starting out as a chef then joining his Creative Team, before striking out as a Food Stylist, and with two best selling cook books, this in one veggie girl who we should all be paying attention to.  Her recipes are simple and delicate, often using fresh herbs which I absolutely adore, always vegetarian and often very quick, letting the quality and freshness of the vegetables do all the work.

Brussel Sprouts with Burnt Butter and Black Garlic, by Ottolenghi

450g Brussel Sprouts, trimmed and halved
1 tbs Olive Oil
1 tsp Caraway Seeds
20g Black Garlic (available from Relish!)
2 tbs fresh thyme leaves
30g Unsalted Butter
30g Pumpkins Seeds
1.5 tsp Lemon Juice
1 tbs tahini

Black Garlic has a highly concentrated taste: liquorice meets balsamic meets the absolute essence of garlic. It’s a quick way to inject a huge amount of flavour into a dish. Best to get everything chopped and ready so you can eat the sprouts fresh from the pan.

1.Preheat the oven to 220C

2. Mix the sprouts with the olive oil and a grind of salt. Spread on parchment and bake in the Oven for 10 mins until golden brown but still crunchy.

3. Meanwhile in a pestle and mortar, lightly crush the caraway seeds. Add the black garlic and thyme and crush to form a rough paste.

4. Put the butter in a large pan and cook on a medium heat for 3 mins until melted and dark brown. Add the crushed garlic paste, sprouts, pumpkin seeds and another grind of salt. Stir for a few seconds and then remove from the heat, stir in then lemon juice and drizzle with tahini. Serve up immediately.

Food Festival Menu 2017

Coffee, freshly squeezed orange juice, warm croissant & jam £4.50

Breakfast Stack £7.50
Sausage, bacon & black pudding stacked on toast with fried eggs & beans (GF available)

BLT with a Frothy Coffee £5
Toasted ciabatta with bacon, lettuce, tomato & mayo with a coffee or tea of your choice (GF available)

Coffee & Cake £3
York Coffee Emporium roasted coffee beans and a slice of homemade cake
(VE & GF available)

Tea & a toasted tea cake £3.50
A Pot of tea for one with a toasted tea cake, butter & jam

Yorkshire Cream Tea £4.50
Freshly baked scone, with local clotted cream, our best jam & fresh Yorkshire Strawberries, with Tea or Coffee

Asparagus & Pea Soup (VE) with chunky bread & butter (DF & GF available) £4

Broccoli, Pancetta & Yorkshire Blue or Caramelised Onion, Horseradish & Thyme Quiche with side salads £7

Steak sandwich with coleslaw and chips £7.50
Flash fried Yorkshire beef steak with onion marmalade in a toasted brioche bun
(GF Bun available) with coleslaw and curly fries

Burger & Chips £7
Beef, Vegan or Bahji (GF) burgers in a toasted brioche bun with lashings of chipotle, hummus & guacamole   (GF & VE bun available)

Charcuterie Board with Salads £9
A Selection of cold meats and cheeses presented alongside some crisp salads, crusty bread & pickles  (GF available)

Paninis £4.15
Brie, bacon & cranberry or Ham & cheese or Cheese & tomato or Tuna Melt
(GF available)

Fantastic Cheese Board £8.50
Five of Yorkshire’s finest cheeses biscuits, butter, chutney & quince paste (GF available)

Warm chocolate brownie with Yorkshire Ice Cream £4
Hugh FW’s recipe makes a fabulous brownie, served with ice cream and local Strawberries (GF available)

Vegan Brownie with dairy free Ice cream £4
Deliciously gooey brownie with peanut butter topping and vanilla ice cream (VE)

February News

The wind still whistles at the door, a draft trying to creep in under the curtains but there’s a crackling fire in the grate which is winning the fight whilst my snoring lurcher keeps one ear up as a radar – for what I’m not too sure.  Happy days these whilst we can make the most of the cold crispness that seems to ebb and flow almost as regularly as the tide.  January saw Smudgie Dog and I take to the hills of Northumbria  for a few days of R&R.  A lovely little cottage beside the sea was ours for too short a time but time that was spent well.  A day spent on holy island, another spent being Romans and one spent up on the moors with what should have been the most stunning of views – I’m sure that they were but it was soooo very cold that a blue haze shrouded the countryside.  So now we are all systems go for the Year, lots of new ideas, trying to keep things fresh and zingy with our usual little twist, so keep checking the deli counter.