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Two of the county’s favourites combined, this apple flapjack crumble is a perfect pudding for when you want a little sweet treat! The oats are from shop favourites, J Stringer & Sons, who have been supplying Fodder with quality porridge oats from their organic farm in the Yorkshire Wolds since we opened the doors on our Harrogate farm shop, for more on these versatile oats, read this blog post.


Start by preheating your oven to 200°C/180°C fan. Prepare your cheeses by grating them –
except the Harrogate Blue.

Add butter into a medium heavy bottomed saucepan and turn heat to medium. Stir until
completely melted, and allow to cook for a further 1-2 minutes. By browning the butter
slightly you will achieve a gorgeous nutty background flavour. Immediately add flour, and
whisk together until you have achieved a thickish paste, cook for a further 2-3 minutes.
At this point fill a separate large pot with water and add 1 tbsp fine salt. Bring to a boil.

Add 200ml milk at a time, whisking to evenly combine. You should be left with a thick
white sauce at this point. Add the wholegrain mustard, Hendersons Relish, smoked
paprika, garlic powder, grated cheeses and stir again. Season with salt and pepper to taste.

Crumble in your Harrogate Blue, add spinach and stir again. Set aside. Your water should
be boiling at this point, add the Conchiglie. Cook until al dente, as this will be cooked
further in the oven (10-12 minutes should do).

Drain the pasta, and add to a large casserole dish. Pour your cheese sauce over the pasta,
and gently stir to combine. Add your sourdough chunks onto a baking tray and pop into
the oven for 5-8 minutes until crunchy, then remove from the oven.

To make the basil crumb, add crunchy bread, basil, thyme, lemon zest & juice with a
generous pinch of salt and pepper into a food processor. Blitz together until you have
achieved a good crumb texture. Scatter over the cheesy pasta, and pop the dish into the
oven for 20-25 minutes.

Once out of the oven, allow to stand slightly for 3-5 minutes before serving with peppery
micro greens and extra spinach.

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