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16
Jan 2021
Stray Foodie Lockdown Recipes are written by Michelin-starred chef, Frances Atkins. In 1997, Frances opened the Yorke Arms near Pateley Bridge, where she was the owner for 20 years. During her ownership, she held her Michelin-star status for 16 of those years.
"I’ll be bringing you some of my favourite recipes each week. I’d love to see how you make the recipes your own – let me know by using #StrayFoodie or tagging @thestrayferret in your social media posts."
January is rhubarb time in Yorkshire. The Tomlinson family have been growing forced rhubarb in Pudsey, West Yorkshire for four generations. It is known as the Yorkshire Rhubarb Triangle with excellent growing conditions. The plant is initially grown outside and subject to a specified number of frosts. Each winter acres of Rhubarb plants are transferred into long nursery sheds to be forced. Harvested in the dark by candle light according to an age-long tradition. The stalks are almost fibreless and bright pink in colour and has the most amazing flavour, unlike the rhubarb we get later in the year which can often be green and tough – this is not! It is one of the colourful joys of January.
My Grandmother had a larder and as a child it sticks in my memory and was a source of inspiration. It was full of colour with bottled fruits of every variety, preserved in the summer to be enjoyed in the winter.
Japanese cuisine that is so fashionable contains a lot of preservation of varying sorts. Pickling, fermenting, smoking and drying, all to achieve the wonderful fifth taste, as has other culinary cultures, which brings to mind the preservation of this great January ingredient Yorkshire Rhubarb.
Here is a recipe for a rhubarb dessert and a pickled rhubarb. Sweet and Sour, you have your choice.
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