Fodder

A recipe from Andrew Pern, who is Yorkshire born and bred and won a Roux Scholarship prior to opening the Star at Harome in 1996, aged just 25. The Star held a Michelin Star for 10 years. Andrew is renowned for his robust flavours and love of quality Yorkshire ingredients.

These are like large drop scones. They are quite delicious, easy to make and would be equally good served with smoked salmon, crispy bacon or golden syrup.