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.

January News

Happy New Year!

I hope you have had some time off and a chance to celebrate something with some excellent food.  Relish turned 9 just before Christmas so we are all looking forward to planning a party for you this year and lots of excuses to throw open the doors and offer some tasty food and possibly a glass or two of something bubbly!

Many of you will have heard that we will no longer be catering for Malton Golf Club come the end of January.  We are sure going to miss that lovely big kitchen but it turns out we’re just not into golf as much as we are into food and we all want the deli to remain our top priority.   So we are currently sourcing a unit on the industrial estate and 2017 is looking like it’s going to be a great year for the team, the skies the only limit with our own prep kitchen for back up.

Supper Club is going to be amazing this month, I’m so excited!  It’s a big step up in Indian cooking for me but tasters and trial runs have been flying out of the kitchen over the past few days and all met with eager anticipation and good reviews; there’s nothing better to eat on a cold winters day than something light, bright and full of flavour.  However we are only going to be running supper club on the 11th and 18th of this month as yours truly is going to take a week off at the end of the month.  Mainly to recharge the somewhat slowing batteries but also to get to London on a one women crusade to locate and tick off the bucket list as many Persian/Far Eastern/Moroccan/Generally a bit different Delis as she can find.  Let’s face it I’ve been talking about them for so long, it’s about time I sampled them.  Any recommendations or favourite hangouts that you think I should experience let me know.


January Supper Club

This world renowned curry house is from Bradford and started off as a deli.  The restaurant began having global success when they appeared in Ramsay’s Best Restaurant TV Show in 2010.  We’ve made this whole meal Vegan, and its definitely not missing any meat!  Join us for a healthy fun start to the Relish Supper Clubs ’17.

Wednesday 11th & 18th
7pm start £22.50

Prashads world famous Spring Rolls with a Coriander & Garlic Relish

Lemon & Coriander Potato Pakora with Kacha Tomato

Lentil Dumplings with cumin yoghurt & Imli Chutney (tamarind)

Garlicky curried purple Yams with Mura Raitu (radishes)

Pea & Cauliflower curry with Mushroom Palak, Sorghum (GF soda bread), Baath (boiled basmati rice) & Dhal

Rose Almond Milkshakes with Vanilla Ice cream & Vermicelli

accompanied by Sesame Jaggery Squares

Friday … Pie day.

Just when you thought things were settling down here at Relish we thought we would shake it all up again!

The forecast for the day is a shocker and it’s the end of a long hard week for most so we thought we should make lunchtime a bit more of a treat time.

Steak Pie, Chicken & Leek, Cheese & Onion or Butternut Squash  all these lovely pies that we have on offer 7 days a week will be doing a quick turn in the limelight.

Any Pie with Chips and proper Mushy Peas £8.50 

But don’t think that the Curries won’t be ready to take home too!

This weeks selection includes…
Masala Channa – chickpeas that taste better than anything
Chicken in Green masala – really mild with lots of fresh mint and apple
Bombay Potato – more mustard seeds than chilli
Roasted Auberguine – medium on the spice scale but super super tasty

This months beer from Brass Castle is called Heritic.  At 6.4% its a strong wheaty larger – just perfect for a curry (in fact just perfect!)

We have a few boxes of best mum chocolates left beside the till if your quick.
We are open till 6pm and as usual 9-5.30 Saturday and 10-4 Sunday so pop in and see us, macaroons and sticky lemon drizzle cake will be the specials.  Salads will be from Angela Hartnett – my new Bessie in the cook book world and possible batch of bread if all goes to plan!

Hope you have a good weekend
Love Soph & the team