A Driffield chef will demonstrate how to cook a ‘real Yorkshire’ Christmas dinner – by serving venison instead of turkey.
Ali Bilton, resident chef at the acclaimed Yorkshire Wolds Cookery School in Southburn, is to cook up a regional festive meal for visitors to The Robert Fuller Gallery in Thixendale on Wedneday, November 27.
Ms Bilton, who teaches a cookery course entitled ‘Yorkshire Born and Bred’, said the desire to cook local produce is gaining popularity with aspiring cooks across the region.
Her menu choice, she claims, reflects the region far better than a traditional turkey and roast spuds.
“Venison is a healthy, lean meat and by eating it you are helping to keep deer populations down on Yorkshire estates. This is both a benefit to the environment and to the wildlife of our beautiful county,” she said.
Her demonstration at wildlife artist Robert E Fuller’s gallery in Thixendale begins at 7.30pm.
She will show visitors how to cook an East Yorkshire crab mousse starter followed by venison wrapped in local Parma ham with black pudding and locally-grown celeriac gratin and roasted beetroot.
And to wash it all down she will prepare raspberry compote and honey oat biscuits to be served with liqueur creams made on the Yorkshire Wolds.
“It is really delicious and you can prepare it the night before and then just pop it in the oven on the day.
“It really is so easy my teenage sons cooked it for me last Christmas.”
Ali Bilton will be demonstrating her Yorkshire Country Christmas at The Robert Fuller Gallery at 7.30pm on November 27th. Tickets cost £9.50 and are available online at www.robertefuller.com