(taken from The Busy Mum’s Vegetarian Cookbook by Mary Gwynn Simon & Schuster). Try it the traditional way for the month – grilled and served with a tartgooseberry sauce
As I am sure you are aware recent chefs / cooks being pounced on included MaryBerry for being so audacious as to put white wine and cream in her Bolognese and Jamie Oliver who nearly bought back the Spanish inquisition when he popped some chorizo in his paella
I also knew that MaryBerry was a big fan. The Time for Tea with AGA demo includes beer bread, finnan haddock frittata, toasted brie and grape sandwiches, rhubarb and almond cake, rose petal roulade and coffee mascarpone meringues
There's also MaryBerry's Winter Crumble Tart recipe here. Trim and peel the rhubarb. Cut the rhubarb into chunks and place into a pan over a medium heat
I was lucky enough to interview Paul Hollywood and MaryBerry at the Bolton Food and Drink Festival. I had the most amazing raspberry meringue cake from Ladurée in Harrods
