Runner starts the Skipton Santa Fun Run as Wendy Lawson ..... but finishes it as Wendy Griffin!Read the full story ›
A plasterer who won £1 million on the National Lottery has thanked a shopper who let him be served first as the draw was about to close.Read the full story ›
Leo Lichtveld had a heart attack at home, and his new son-in-law was on hand to save him.Read the full story ›
International pop icon Britney Spears will be bringing her “Britney: Piece of Me” show to Scarborough this summer.Read the full story ›
Huddersfield Town boss David Wagner and his family have produced a Christmas message to all the club's fans.
Yorkshire's most famous celebrity chef Marco Pierre White is offering his top tips on creating the perfect Christmas dinner.
“The thought of cooking Christmas dinner fills most of us with dread. It’s the crescendo to Christmas Day and everybody wants it to be superb.
"No need to panic, I’ve got a few essential tips for cooking the finest roast potatoes and timing the turkey perfectly.”
The perfect roast potatoes.
For my potatoes, I cook with clarified butter, which is very simple to make. Slowly heat 7oz/200g of chopped, unsalted butter in a pan. Discard the surface liquid (milk solids and water). The remaining golden liquid is clarified butter. Alternatively use duck/goose fat or sunflower oil.
Nine medium-sized potatoes will serve six people comfortably without being wasteful.
An hour before you plan to serve, put the chopped potatoes in a saucepan of unsalted cold water. Place on a high heat, bring to the boil and then reduce the heat to a simmer.
Meanwhile, put the clarified butter/fat into the roasting tin for the potatoes. I also sprinkle in a chicken stock cube– this provides seasoning so there is no need for salt. Heat the fat in the oven at 190C/gas mark 5.
At the first sign of cracks in the potatoes’ edges, remove them from the heat and drain. Remove the roasting tin from the oven and carefully place the hot potatoes into the fat, which should come up the edge of the potatoes. Baste them well with clarified butter or your turkey baste and return to your oven.
Do not touch the potatoes now until they are ready to be served, turning them may break them. Just leave them be.
Timing the turkey perfectly Turkey size matters. A massive one won’t cook evenly. I buy one that weighs about 4.5kg, which will feed six with plenty to spare. Don’t stuff the bird – cook the stuffing separately. It slows down the cooking, so by the time the inner meat is cooked, the white meat on the outside will be overcooked and dry.
Morning: Remove the turkey from the fridge as it will need several hours to reach room temperature – a cold bird takes longer to cook.
11.30am: Set the oven to 190C/gas mark 5, allowing it half an hour to reach that temperature. Baste your turkey.
12noon: Place the turkey in the oven, uncovered.
12.45pm: When the turkey is golden brown, remove it from the oven and cover it in tinfoil (to prevent it from browning further). Return it to the oven and continue to cook at 170C/gasmark 3. In total, the turkey should take between 90 minutes and two hours to cook.
1pm: Chop three onions in half, remove the outer layer of skin and place the halved onions into the roasting tin with the turkey. The onions will caramelise, adding sweetness and colour into the roasting juices.
1.30pm: Check the turkey. Remove it from the oven and insert a skewer into the thickest part of the bird – the breast behind the thigh. The temperature of the skewer represents the temperature inside the turkey; if it’s only slightly warm, it obviously needs longer. Do not be concerned if the juices are a little pink because the bird will continue cooking when it’s wrapped in foil. Return it to the oven.
2pm: By now your turkeyshould be ready. Lift it from the oven and quickly wrap it in tinfoil. During this rest period, the temperature remains high and will continue to cook. Don’t worry about it going cold, once wrapped in tinfoil, it will easily stay warmfor up to two hours. Finish off your trimmings, then carve, and lastly, enjoy.
With the Christmas clock ticking, no doubt millions of trees will be going up in living rooms around the country today.
But with so much choice, how can we make sure we 'spruce' up our homes in the best way possible.
Matt Price has been to a Christmas tree forest in Doncaster.
They join 36 full-sized statues which celebrate 800 years since the Battle of Lincoln.Read the full story ›
The Black Dyke band from Queensbury in Bradford will be rubbing shoulders with rock and roll royalty tomorrow.Read the full story ›
A squad of ex-professionals and veteran amateurs from Harrogate Veterans FC have been crowned football World Champions for the 4th time.
The Harrogate Veterans have represented England at the annual Seniors World Cup in Thailand for the past 10 years - the players are in their 40s and 50s.
They won the World Cup in 2016 and this year proved victorious again, defeating Iran 2-0 in the final in the torrid tropical temperatures of Northern Thailand.
The tournament was first played in 2006 following the devastating tsunami that hit the country.
Authorities hoped the competition, featuring teams from around the world, would help rebuild tourism after the disaster - and provide additional football coaching for underprivileged children.