Stephen Jackson of T & Cake in Almondbury

Stephen Jackson

Recipes from our food writer Stephen Jackson successfully ran The Weaver's Shed restaurant in Golcar until opening T & Cake in Almondbury

Stephen Jackson's Cèbe De Lézignan Tart is a recipe tinged with sadness

The French name a village after an onion, and dance in its honour.

Forget the new series of Masterchef try our Superchef Stephen Jackson's Black Forest marshmallow sandwiches

Whenever I think of cherries, I think of the classic Black Forest Gateau and its wondrous combination of flavours.

Forget your Chilli Con Carne - throw your Sombrero in the air and try Stephen Jackson's Chicken Mole Poblano

This week I'm continuing my global travels, cooking recipes that are considered classics in their native lands

Food for fires! Stephen Jackson's ginger sponge and whisky mac recipe sounds perfect

I thought it'd be a nice idea to make a dessert for Bonfire Night this week

Celebrate National Chocolate Day with Stephen Jackson's recipes

Today is October 28th - does it mean anything to you?

Stephen Jackson: Tochitură With Mămăligă

Tochitura is a full-on meat stew, prepared a couple of ways depending on where you’re from

Stephen Jackson's Hollandaise biscuits

Hollandaise biscuits: Stephen Jackson's recipe

As the leaves begin to fall, the evenings darkening ever-earlier, and the temperatures beginning to drop, there’s nothing like the comforting warmth of a cosy kitchen and the heavenly scent of something sweet baking in the oven

Stephen Jackson recipes for National Curry Week

National Curry Week: Four Stephen Jackson recipes to spice up your teatimes

From chicken tikka lasagne to bean burgers and vada pav, celebrate National Curry Week with these spicy Stephen Jackson creations

Aubergine and chicken with XO sauce: Stephen Jackson's recipe

We're off globetrotting again this week as my global search for classic recipes I’ve not cooked before continues.

Stephen Jackson's sourdough chocolate cake

This week Stephen shares a new recipe for a cake that's "full of flavours and textures, and deeply satisfying"

Stephen Jackson: Steak Chili Soup, Cornbread & Burnt Tomato Butter

The slow-cooking process really gets the maximum flavour out of\nthe tastiest cuts of meat and helps relax the tougher parts into melting tenderness.

Stephen Jackson: Pear & Blackberry Croustade with Clotted Cream

You know me by now, I can't resist a quick forage, so when I saw a bounteous crop of\nbeautiful-looking bramble-berries I had to liberate them

Stephen Jackson's Smoked Haddock Scotch Eggs with Coronation Slaw

Smoked haddock scotch eggs with coronation slaw: Stephen Jackson's recipe

The scotch egg is making somewhat of a resurgence these days, with many gastro pubs and bistros providing lovely fresh versions, as the welcome revival of classic British dishes continues, says the T&Cake chef

Stephen Jackson's Apricot Cobbler With Tom and Jerry Custard

Apricot Cobbler with Tom & Jerry Custard: Recipe by Stephen Jackson

The cobbler is a dessert most associated with the southern states of the United States, but its origins lie in the first British settlers in the north-east and Canada

Stephen Jackson: Blackened Fish With Dirty Green Rice

This week's recipe, a classic combination of spicy fish and Creole rice

Stephen Jackson recipe: Manchester Tart

I always wonder how Manchester Tart came to be, given its topping of coconut; there aren't many coconut palms in Whalley Range, after all.

Stephen Jackson: Spiced Potato & Cauliflower Latkes With Tomato Chutney & Cucumber Salad

Latkes are one of the world's very oldest culinary creations, originating in Biblical times as small discs of fried dough.

Stephen Jackson's Eton Mess Blackcurrent Bombe

As I mentioned last week, today we’re making use of my very favourite fruit in the world, the blackcurrant

Stephen Jackson: Deep-Fried Goat's Cheese With Cherries and Almonds

This is a great recipe if you have a cherry tree in your garden, because we're ideally after a slightly tart cherry

Stephen Jackson: Tataki Of Tuna With Sesame And Miso

The Japanese have elevated the appreciation of food into an art\nform


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