Rhubarb Rock - 227g (half pound))

Product Information

Our main breed is Labradors but we have also had success with our 3 Pointers, making up two Show Champions, one a Gundog Group Winner, the other a Gundog Group 3 Winner & the third winning his Stud Book Number. We have been fortunate enough to win well with our two Beagles, one a Champion & Hound Group Winner & the other a CC & 2 RCC winner. 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. This is a Greek-inspired muesli with added rhubarb for that delicious colour. You will need to soak the oats overnight. Put the rhubarb in a large saucepan with the honey and orange juice and poach gently over a low heat for about 10 minutes, until the rhubarb has just softened. Cool and drain the cooking liquor into a jug, then add the rose water or extract. Serve the muesli topped with the remainingpoached rhubarb, almonds or pistachios, more Greek yoghurt and a drizzle of honey.

Preheat oven to 180ºc / gas 4 / 350ºf and line a large baking sheet or two smaller ones with parchment (makes 8)

Introduction

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. Add the okra and pineapple, cook for 15 minutes, then sprinkle with the spring onion and coriander. Serve immediately. Place the rhubarb in a heavy pan with the orange juice and 3 tbsp of the sugar. Stir and simmer gently for 5–10 minutes until the fruit is partly cooked but still holds some shape, and has released lots of juice. Place a sieve or colander over a large jug. Pour in the rhubarb and juices and set aside to cool.

Spread the rhubarb into the base of the prepared dish and spoon the batter on top. Bake for about 30 minutes, or until the top is firm and golden. Leave to settle for 10 minutes, then serve immediately with cold cream or ice cream. Mix the mascarpone, icing sugar, marsala and orange zest until smooth. Fold through the whipped cream.We have never been what you would call �big breeders" but our dogs have won over 100 CC�s & Res CC�s for us over the years. In this process we have made up 17 Show Champions, are the breeders of Sh Champions owned by others, and have also made up two overseas Labradors in the UK to Show Champions. Snip the rind of each pork chop at 1.5cm intervals. Crush the fennel, coriander seeds, peppercorns and salt until well bruised, but not ground to a powder. Rub into the pork. Wash the chard and run a knife along the chard stalks to remove the leaves. Slice the stalks into finger-size strips, leaving the leaves whole. Plunge the stalks in salted boiling water for a few minutes until they are soft but still have some bite. Whisk them out with a slotted spoon and repeat with the leaves. Drain well and season both the stalks and leaves with a good glug of olive oil, salt, pepper and the parmesan. Set aside in a warm place.

I can't imagine life without Labradors and I hope the next 37 years are as fulfilling as the last. Our Dogs The Vietnamese Market Cookbook by Van Tran and Anh Vu (Square Peg) Danish rhubarb cake with cardamom and custard To make the cake, cream the butter and sugar until fluffy. Add the eggs one at a time, making sure each one is incorporated before adding the next. With the rhubarb finely chopped, stir together with the 2 tablespoons of caster sugar and set aside. 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.

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. Meanwhile, sift a little more icing sugar on to the brioche, then grill on medium. Once it has started to colour, divide between four plates, then top with the rhubarb and butter. Serve with the cream if you are feeling indulgent. Beatthe egg with the milk, salt and vanilla then add it, stirring gently to bring everythingtogether. Cook the rhubarb and brown sugar in a saucepan over a low heat, covered, for 15 minutes, until very soft. Transfer to a container and chill. A very moist vanilla sponge with a fresh, tart rhubarb topping, spiced with vanilla and cardamom. The custard adds a lovely creamy texture, but can be left out if you prefer a firmer cake. Serve hot or cold, with or without cream.

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. 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. I judge Labradors at Open Show level, again, business commitments at the time curtailed the progression of my judging career, and I am a Life Member of The Labrador Club of Scotland, previously serving on the committee.Showing dogs is a hobby for us but sometimes it can be challenging. Especially on a cold morning when you need the skill of an Olympic Skater to remain upright on the icy paving stones in the kennels. Although the worst part must surely be the heartache when you have to say goodbye to an old dog who has given you so many wonderful years. 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. 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.