New food book's one to relish.
Released by Relish Publications, Relish North East and Yorkshire Second Helping, revisits the region where the national collection - which now boasts 24 volumes - started six years ago.
The book profiles over 30 highly acclaimed dining establishments, featuring the creme de la creme of the region's restaurants.
The stellar list of chefs includes renowned North East restaurateur Terry Laybourne and his brand new ventures at the multi-million pound revamped Fenwick Food Hall and Kenny Atkinson - the Geordie chef whose Quayside restaurant House of Tides is now the proud owner of a Michelin Star.
Kenny, who wrote the foreword to the book, says: "We are all passionate about and proud of our area, our food and our service.
"I hope to encourage food lovers in the region to make the most of the fantastic array of produce - and restaurants - available on their doorstep. "I am delighted to give you a taste of what we all have to offer through the pages of this superb book."
The official book launch takes place this month at Wynyard Hall Hotel, County Durham on January 25.
Duncan Peters, publisher of Relish Publications, says: "When we published our first volume in the area, it was extremely well received for proudly placing our region on the culinary map.
"Now we have made a return, this Second Helping compilation is a spectacular 24th edition to The Relish Series.
"Our launch at Wynyard Hall Hotel is a fitting location to bring together the very best in the culinary world, as this is an exceptional venue for exceptional chefs and their executive teams."
The North East restaurants participating in Relish North East & Yorkshire Second Helping includes: Artisan at The Biscuit Factory, Babucho Bar Restaurant and Lounge Club in Newcastle, The Bay Horse, Hurworth, Chez Mal, The Herb Garden, House of Tides, The Jolly Fisherman, Longsands Fish Kitchen, The Lord Crewe Arms Blanchland and Wynyard Hall Hotel.
As well as featuring the details of the chosen restaurants, the 300+ page hardback also serves as a cookery book, and includes menu recipes from many of them.
Here's one from Kenny Atkinson's House of Tides: Lamb, Sprouting Broccoli, Onions, Kohlrabi SERVES 4 Wine: Castello Banfi Brunello di Montalcino DOCG 2010, Tuscany (Italy) Ingredients Lamb rump 1 lamb rump (trimmed), vegetable oil (to seal) 1 sprig rosemary, 3 cloves garlic butter (knob of ), lemon (spritz of ) Braised Shoulder 400g lamb shoulder, 1 tbsp vegetable oil 1/4 bunch thyme, 1/2 bulb garlic (split) 2 fresh bay leaves, 1 tsp black peppercorns 1 carrot, leek, onion (peeled, roughly chopped) 1 stick celery (roughly chopped) 50g tomato puree, 200ml white wine 500ml dark chicken stock To finish the shoulder 20g onion, 20g kohlrabi (both peeled and diced) 20g celery (diced), butter (knob of) 200g braised shoulder (flaked down) 5g mint leaves (chopped) Lamb Sauce 300g lamb belly (cut into 1cm dice) 1 tbsp vegetable oil 80g each carrots, onions, celery (cut into 1cm dice) 3 cloves garlic, 1 bay leaf, 2g white peppercorns 2 plum tomatoes (chopped) 1 tsp tomato puree, 300ml white wine 500ml lamb braising stock (reserved from shoulder) Broccoli Puree 1 head broccoli, salt and ground white pepper Sprouting Broccoli 12 spears sprouting broccoli (trimmed) lemon oil (drizzle of ), salt and pepper (to season) Marinated Kohlrabi Discs 100ml water 100ml Chardonnay or white wine vinegar 100g caster sugar, 6 sprigs thyme 1 kohlrabi (sliced into discs) Garnish grelot onions, sheep's sorrel METHOD For The Lamb Rump Preheat the oven to 180oC. Season the lamb and pan roast in very hot oil on all sides. Add the rosemary and garlic and roast in the oven for 10 minutes. Remove from the oven and finish by basting with a little butter and lemon juice. Rest for 8 minutes in a warm area.
For The Braised Shoulder (Prepare in advance) Preheat the oven to 150oC. Brown the shoulder in a hot pan with the oil, then place into a deep pot. Add the vegetables , herbs and peppercorns to the same pan and colour until golden. Add the tomato puree and cook out.
Transfer to the pot. Pour the wine into the pan, deglaze and reduce by half. Pour over the lamb, add the stock and bring to the boil. Cover and braise in the oven for 4-5 hours. Once cooked, leave to cool in the stock. Remove the lamb and pass the stock through a fine chinois and muslin cloth. Reserve for the lamb sauce.
To Finish The Shoulder Sweat the onions, celery and kohlrabi in the butter until soft. Add the shoulder and mix in, adding a little braising liquor to help bind the shoulder. Finish by stirring in the mint leaves.
For The Lamb Sauce Caramelise the diced lamb in the oil. Add the vegetables to soften, then add the herbs and spices. Stir in the tomatoes and puree. Deglaze the pan with the wine and reduce to a glaze. Add the reserved stock and simmer for 1 hour. Pass through a double muslin cloth. Skim off any residue or fat on the surface and reduce to a sauce consistency.
For The Broccoli Puree Cook the broccoli florets in salted, boiling water. Drain and blitz to a smooth puree adding a little cooking liquid if required. Season.
For The Sprouting Broccoli Blanch in salted, boiling water for 20 seconds, then refresh in iced water. Cut in half and char on top of the stove. Toss in lemon oil and season.
For The Marinated Kohlrabi Discs Bring all of the ingredients, except the kohlrabi, up to a simmer. Add the kohlrabi and bring back to a simmer. Pour into a deep container and leave to marinate for 1 hour.
For The Grelot Onions Wash and peel the grelot onions. Cut in half lengthways and pan fry in oil until golden.
Serve as pictured
House of Tides chef Kenny Atkinson shares his recipe for Lamb, Sprouting Broccoli, Onions, Kohlrabi, which