From cooking up a Full English Breakfast inside a large Yorkshire Pudding to transforming the traditional Rhubarb and Custard dessert, one Yorkshire MasterChef quarter-finalist loves experimenting with local produce.
Chef Chris Hale, who runs Pop Up North Catering Company in the North of England, shares a special dish he has made using locally-sourced Rhubarb, so you can try it at home.
MasterChef Chris lives in Wakefield, part of the Rhubarb Triangle, which is an area of West Yorkshire renowned for producing early forced Rhubarb and a lot of it has been grown by E Oldroyd and Sons.
Pan Fried Mackerel served with Rhubarb Sauce & Pickled Rhubarb: Recipe
Sweat down half an onion on a medium heat until it just starts to brown, then add 400g of sliced rhubarb and cook until it starts to go mushy.
Add in 2 teaspoons of ground ginger and cinnamon, 25ml red wine vinegar and 75g caster sugar. Season to taste. Cook out for 3 more minutes and then blitz.
Put 100ml of water and 100ml of white wine vinegar in a pan with 25ml vanilla essence, 35g caster sugar and a couple of pinches of salt. Bring to a rolling boil, then pull of the heat, add the rhubarb and let steep for 10mins.
Finely slice the fennel, add to some salad leaves, add a squeeze of lemon juice and 2 tablespoons of the pickling liquor and toss together.
Heat up some Yorkshire Rapeseed oil or vegetable oil in a frying pan until it is smoking hot. Rub salt onto the mackerel skin and add to the pan skin side down for no more than 2mins and then turn over for the final 30 seconds.
Plate and enjoy!
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