Pretty in pink

Every Spring I forget how much I adore the taste of rhubarb & while this year was no different it was in a most spectacular style. Last weekend I had THE most delicious dessert at No Man's Grace, of vanilla creme brulee, rhubarb doughnuts & rhubarb sorbet. Of course there is no photo as it was eaten far too quickly.

Obviously the next day I hit the local green grocers & purchased an armful of Yorkshire's finest. So far it's been roasted with vanilla to have with yoghurt or icecream...

Chopped up & added to gin

Helpfully the only jar I could find was pink, so it's a bit difficult to see the gin turning colour! Recipe based on this one, minus the sugar which I'll add when the fruit is taken out.

Cooked, whizzed up & frozen for sorbet..

I made the mistake of starting this off late at night & so couldn't do the mixing hence why it looks a bit strange. It doesn't make it any the less tasty though. Recipe source

And while I was on a rhubarb kick, I saw this in the local supermarket & snapped it up. It's very tart & very delicious.

The Ethicurean

It was a special mans special birthday this week, so on the hottest day of the year we cycled off into the depths of Somerset to the one of the most beautiful restaurants settings you'll ever see, The Ethicurean.

View of restaurant & walled garden

And in celebration, here is my first ever GIF.

Somerset Affogato

City foraging

Wild garlic patches, Brandon Hill  My stash has since been turned into a number of glorious dishes as well as a huge pot of wild garlic pesto.  Top tip for pesto: use walnuts instead of pine nuts in the recipe, this discovery was a delicious accident when I couldn't find what I was after in the supermarket!

Sensory herb garden, Castle Park Bed after bed filled with beautiful smelling herbs, not too sure on the etiquette of picking these so only took a cheeky sprig of dill to spruce up a fish dinner.