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Miss South2013-07-07 00:15:052013-07-28 10:13:02Banking on Food Banks
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Miss South2013-07-04 00:34:202014-10-28 06:40:16Slow Cooked Spiced Pork
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Miss South2013-06-30 00:52:172014-10-28 06:39:15Hibiscus Barley Water
Sichuan Pepper Cured Mackerel
The weather has warmed up just enough and the sun has come…
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Miss South2013-06-10 20:10:162013-07-28 10:16:09Homemade Salad Cream
East meets West – wild garlic, Sichuan-style
This week we went foraging for what'll probably be the last…
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Miss South2013-05-26 00:43:072014-11-02 16:59:28Marmite Rubbed Ribs
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Miss South2013-05-19 00:15:562013-05-19 16:20:46The Perfect Potato Salad
Anything but sheepish at Meat Club Manchester #4
Meat Club Manchester. I'll be honest… they got me at the…
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Miss South2013-05-05 00:15:522014-10-28 07:38:25Malted Milk Crème Brûlée
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Miss South2013-04-21 00:54:062014-10-24 02:06:23Paris Buns
Feijoada – the ultimate pork and pulses dish?
Ah, Feijoada: the national dish of Brazil, straddling the…

Rhubarb rhubarb rhubarb…
/in Favourites, Local/by Mister NorthThe pastel hues of Yorkshire Forced Rhubarb
Great news for those us with access to one of Yorkshire’s finest regional specialities… forced rhubarb has achieved Protected Designation of Origin status this week.
I just picked up my first bunch from the market today (just look at its pale, shy colouring!), and I intend to make the most of this delightfully delicate flavour. This particular bunch is going to get stewed simply and stirred into some creamy full-fat yoghurt for dessert, but next week I’m determined to serve up some more with mackerel, as it’s supposed to be a classic pairing. Roll on the rhubarb!