In a large frying pan, heat the vanilla butter. As soon as it has melted, add the rhubarb and cook over a low heat until just tender. 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. 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. We have been very fortunate over the years to have some success showing our dogs. We are delighted that our daughter, Mairi, has also shown love for dogs we work in a team.

The Vietnamese Market Cookbook by Van Tran and Anh Vu (Square Peg) Danish rhubarb cake with cardamom and custardPreheat oven to 180ºc / gas 4 / 350ºf and line a large baking sheet or two smaller ones with parchment (makes 8) 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.

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. 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. 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. Add the okra and pineapple, cook for 15 minutes, then sprinkle with the spring onion and coriander. Serve immediately. 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.

Introduction

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. In a bowl, sift the flour, salt, vanilla sugar and baking powder and fold in with the wet mixture. Line a 23cm-diameter baking dish with high sides (minimum 5cm) with baking paper (or grease it well). Add the batter and spread evenly. If using custard, spoon it thinly over the batter. Carefully and evenly add the rhubarb mixture on top. Reserve a little bit of the syrup (a few tablespoons). This is a Greek-inspired muesli with added rhubarb for that delicious colour. You will need to soak the oats overnight. 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.

Spoon eight even-sized heaps onto your lined baking sheet, leaving room between each as they spread. Recipe supplied by Bronte Aurell, Scandi Kitchen, scandikitchen.co.uk Vanilla-fried rhubarb on sugar brioche 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.Heat a frying pan until it is smoking hot. Season the livers with salt and pepper, then add a dash of olive oil to the pan. Add the calves' liver, in two batches if your pan is small, so the meat browns rather than sweats. Sear on both sides for a few minutes, then remove to a warm plate. If you overcook the liver it will turn grey and rubbery and lose its flavour. Beatthe egg with the milk, salt and vanilla then add it, stirring gently to bring everythingtogether.

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. 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. Beat together the butter, the remaining sugar and the orange zest. Add the egg yolks one at a time, beating after each. Gradually mix in the flour, 150ml of the reserved rhubarb juices and the milk, alternating each one and mixing well after each addition. Whisk the egg whites to soft peaks and fold into the batter.Sift the flour, spicesand baking powder into a mixing bowl, stir in the caster sugar then rub in the butter with your fingertips until it all resembles breadcrumbs. 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.