LEEDS
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SHERBURN IN ELMET
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HALIFAX
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HOPE VALLEY
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DONCASTER
ROTHERHAM
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OTLEY
ILKLEY
And many many more.
Cheese and Parsnip Savoury
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From Alison Hartley Cook 3-4 medium parsnips, cut in chunks or sliced, in a large pan with water. When soft, drain and mash with a knob of butter and a pinch of sea salt.Stir in 2 well beaten eggs and a generous handful of grated Lancashire cheese.Put mixture in an oven proof dish and sprinkle with grated cheese. Cook in a medium oven for 20 minutes or so. Serve with green vegetables or salad.Enjoy!
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