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Miss South2012-01-09 15:16:292012-01-09 18:42:35Sloe cured salmon and slow cooked goose…
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Mister North2012-01-04 12:11:562022-01-05 09:41:29Venison Christmas dinner, and the best leftovers ever…
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Mister North2011-12-31 14:37:282011-12-31 14:37:28Reviewing the best of 2011
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Mister North2011-12-27 17:51:112019-01-07 16:30:16Irish Spiced Beef brings Christmas comfort…
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Miss South2011-12-22 10:42:552015-02-24 20:54:00Candied Bacon Toffee: a new Christmas tradition
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Miss South2011-12-18 00:27:022011-12-18 14:58:00Baked Alaska Mince Pies
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Miss South2011-12-12 12:47:482014-10-28 06:57:56Guinness Pumpkin Gingerbread
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Mister North2011-12-02 10:39:312014-11-05 07:47:57Pasta & cheese part 2: Cacio e pepe
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Mister North2011-12-01 18:29:122022-01-05 14:53:55Pasta & cheese part 1: return of the mac(aroni)…
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Miss South2011-11-29 11:24:262014-11-05 07:21:06Candied Bacon ‘N’ Pumpkin Ice Cream
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Miss South2011-11-21 23:23:102014-10-28 08:18:55Candied Peel
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Miss South2011-11-17 11:09:122014-11-05 08:38:35Polishing off Polish Pierogi…
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!