In Season - Forced British Rhubarb

I was delighted to read this morning that forced rhubarb has recieved EU protected status officially making it a jewel in the crown of British foods.

The North of England has long been known amoungst chefs as "The Pink Triangle" as this is where this humble vegetable (yes, vegetable) is still grown in darkened sheds and harvested by candlelight.

Now is the best time both to eat and to sow a crown or too. A great option for anyone seeking a guaranteed high-return for the bargain price of the occasional bucket of manure.

- Orange braised rhubarb with cool ginger soufflé
- Cardamom scented panna cotta with rhubarb coulis
- Rhubarb crumble and fresh vanilla ice cream

Winter Feasting

Food is a winner in the winter and there is possibly never a better time in the year for a foodie to wed. The cold compels us all to seek solace from our plates, to gather with other like minds, to feast, indulge and celebrate.

If you are seeking inspiration for a winter menu, think British and focus on seasonal. Winter is the time when the tastiest of ingredients come to fruition and markets groan with fabulous and inspiring ingredients ready to be transformed into comforting feasts.

Whilst most foods are available all year round, they can taste awful when eaten out of context with the season. Never trust a caterer who wants to serve you strawberries in December!

My advice when planning a winter or late autumn menu is to go for a hot starter with homemade bread, a deep and rich main and a nostalgic favourite for desert. Mouthwatering and delicious.

IDEAS: Forest mushroom soup, dark venison, local game, Cumberland sausages, braised red cabbage, sticky toffee pudding, molten chocolate fondant, fruit crumbles, jugs of hot chocolate...