Friday night feeling of fine dining re-created by the Harewood Food and Drink Project's eat at home lockdown menus

Dishes are prepped and packed ready for pick up.

But the team behind the Harewood Food and Drink (HFDP) project are hoping to re-create that Friday feeling over the next two weekends with menus that are being prepared on the estate but that you can tuck into at home.

The HFDP has released two menus with a special lockdown bistro menu and a menu that is usually reserved for secret suppers held within the grounds of the Harewood House estate.

They have been prepared by Josh Whitehead, who was crowned Chef of the Year at the Yorkshire Evening Post's Oliver awards last year.

Harewood inspired food to enjoy at home.

This Friday night's Lockdown Bistro menu features, roasted artichokes salad and celeriac with whipped goats cheese, pickled cranberries and crisp rye; Harewood venison meatballs, wild mushroom and chestnut stroganoff or spinach and butternut squash cannelloni with smoked tomato sauce and ginger panna cotta, Yorkshire rhubarb and speculoos crumble to finish.

Diners can choose from two or three courses.

New drive in cinema launched this summer at Harewood House in Leeds

This will be on Friday January 22 and the dishes lined up feature Scots pine cured sea trout, walnut and mulberry leaf oat cake; Aberdeen Angus bridies, pickled walnut; Coineanach-a-leekie, prune, braised leeks and sour neeps; Baked Orkney scallop, cullen skink sauce, bacon and tarragon; Harewood Venison, haggis, clapshot and tatties, Glengoyne whisky sauce with green peppercorns and wild garlic; Peated barley panna cotta, Buckfast black bun, bramble and orange; Glengoyne whisky sour, IRN BRU.

Scottish themed dishes are being served up on Burn's Night.

Also that evening there is a lockdown bistro menu with celeriac and pear soup with Yorkshire Blue garlic bread; Rolled breast of Harewood lamb with a white bean and pancetta stew

or Harissa baked aubergine with lemon cous-cous; a Duke Of Cambridge tart and ginger mascarpone is the dessert.

Food is cooked by on the estate, then chilled and packaged before collection from Harewood at the Hovels. Each menu comes with clear and simple heating instructions on how to finish off the dishes at home.

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