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. Mix the lemon juice with the sugar, some salt and pepper in a medium bowl. Trim the fennel and remove the tough outer stalks. Reserve the fennel fronds. 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. 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. Dip the savoiardi biscuits in the orange orange juice, two at a time. Break a biscuit in half and place the halves in the base of a separate serving glass. Top with 2 tbsp mascarpone mixture, 2 tbsp rhubarb, another 2 biscuit halves and another 1 tbsp of the mascarpone mixture. Repeat with the remaining ingredients to make six. Top each with grated chocolate before serving.

Beatthe egg with the milk, salt and vanilla then add it, stirring gently to bring everythingtogether. 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. 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. 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). Serve the muesli topped with the remainingpoached rhubarb, almonds or pistachios, more Greek yoghurt and a drizzle of honey.

Bred Here

Cook the chops for 2 minutes on each side. Add the remaining butter and orange zest to the pan. Baste the chops, turning once. Add the okra and pineapple, cook for 15 minutes, then sprinkle with the spring onion and coriander. Serve immediately. 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. The Vietnamese Market Cookbook by Van Tran and Anh Vu (Square Peg) Danish rhubarb cake with cardamom and custard 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.

Spoon eight even-sized heaps onto your lined baking sheet, leaving room between each as they spread. Meanwhile, place the rhubarb, 3 tbsp sugar and ground ginger into a large saucepan. Over a medium-high heat, cook the rhubarb until soft – about 10 minutes – stirring occasionally. Cool the rhubarb until lukewarm. First, make the topping. In a saucepan, heat the butter, sugar and spice for the rhubarb mixture. When bubbling slightly, add the rhubarb and stew for a few minutes until completely coated. Take off the heat and leave to cool. This stage can be done the day before you want to eat it.

Ingredients

Put the rhubarb in a large saucepan with the honey and orange juice and poach gently over a low heat for about 10 minutes, until the rhubarb has just softened. Cool and drain the cooking liquor into a jug, then add the rose water or extract. Meanwhile, sift a little more icing sugar on to the brioche, then grill on medium. Once it has started to colour, divide between four plates, then top with the rhubarb and butter. Serve with the cream if you are feeling indulgent. 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.

Recipe supplied by Bronte Aurell, Scandi Kitchen, scandikitchen.co.uk Vanilla-fried rhubarb on sugar brioche With the rhubarb finely chopped, stir together with the 2 tablespoons of caster sugar and set aside. 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.

Preheat oven to 180ºc / gas 4 / 350ºf and line a large baking sheet or two smaller ones with parchment (makes 8)