Put the softened rhubarb in a blender and process until smooth. In another mixing bowl, whisk together the eggs, lemon juice, and remaining 3 tbsp sugar. Gradually add the processed rhubarb and continue whisking until fully mixed in. Whisk in the cornflour. Add 1 tbsp olive oil to the pan along with the rhubarb, sugar, balsamic, salt and pepper to taste. Fry for a minute. Put the chard on the warm plates topped with the liver, horseradish cream and the rhubarb plus its juices, then eat at once. Mix the mascarpone, icing sugar, marsala and orange zest until smooth. Fold through the whipped cream.

To give them some crumbly crunch I’ve sprinkled demerara sugar over them before baking. Not only does that give them great texture, it sparkles like golden crystals next to the pink rhubarb. First, make the topping. In a saucepan, heat the butter, sugar and spice for the rhubarb mixture. When bubbling slightly, add the rhubarb and stew for a few minutes until completely coated. Take off the heat and leave to cool. This stage can be done the day before you want to eat it. With the rhubarb finely chopped, stir together with the 2 tablespoons of caster sugar and set aside.We actually ended up having them for an eclectic breakfast too! A few were left,a friend came over for (well, it was supposed to be for morning coffee but I was running terrifically late) a late breakfast and we ate themwith some Aga hot plate scotch pancakes and a cafetière of coffee. Recipe supplied by Bronte Aurell, Scandi Kitchen, scandikitchen.co.uk Vanilla-fried rhubarb on sugar brioche In a saucepan, heat the oil and stir in the garlic, cooking until fragrant. Stir in the tomatoes with ½ tsp gia vi. Pour in enough of the water to cover, then bring to the boil. Melt 15g butter with the oil over a medium heat. The fryingpan should be large enough to hold the pork and rhubarb fairly snugly. Put the pork in the pan, rind side down. Cook for 2-3 minutes until nicely browned.

Beatthe egg with the milk, salt and vanilla then add it, stirring gently to bring everythingtogether.Mix the lemon juice with the sugar, some salt and pepper in a medium bowl. Trim the fennel and remove the tough outer stalks. Reserve the fennel fronds. Mix the cooking liquor with the oats, cinnamon, yoghurt, half the almonds or pistachios and half the rhubarb. Stir to combine and refrigerate overnight, allowing the oats to soak.

My aim , and always has been, is to produce and keep Labradors of good breed type, with beautiful heads, excellent temperament and good sound movement. They are all health tested.Self-saucing puddings are magical: what goes in to the oven as a dish full of batter transmogrifies into a golden-topped sponge with a deliciously saucy, gooey bottom.