Rhubarb Rock - 227g (half pound))

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Lower the oven temperature to 160C/325F/gas mark 3. Pour the filling over the cooked crust and bake for another 25-30 minutes, or until the filling has set and no longer moves when the pan is jiggled. The bars will be easiest to cut after being chilled (but there's no shame in sneaking a few bites when they are warm). Serve warm or chilled, with a dusting of icing sugar. 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. 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. 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. Beatthe egg with the milk, salt and vanilla then add it, stirring gently to bring everythingtogether.

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. To give them some crumbly crunch I’ve sprinkled demerara sugar over them before baking. Not only does that give them great texture, it sparkles like golden crystals next to the pink rhubarb. Serve the muesli topped with the remainingpoached rhubarb, almonds or pistachios, more Greek yoghurt and a drizzle of honey.

Rainbow Bridge

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. 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. Wash the chard and run a knife along the chard stalks to remove the leaves. Slice the stalks into finger-size strips, leaving the leaves whole. Plunge the stalks in salted boiling water for a few minutes until they are soft but still have some bite. Whisk them out with a slotted spoon and repeat with the leaves. Drain well and season both the stalks and leaves with a good glug of olive oil, salt, pepper and the parmesan. Set aside in a warm place. 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. Recipe supplied by Bronte Aurell, Scandi Kitchen, scandikitchen.co.uk Vanilla-fried rhubarb on sugar brioche

Cook the chops for 2 minutes on each side. Add the remaining butter and orange zest to the pan. Baste the chops, turning once.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. 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. Spoon eight even-sized heaps onto your lined baking sheet, leaving room between each as they spread.

I judge Labradors at Open Show level, again, business commitments at the time curtailed the progression of my judging career, and I am a Life Member of The Labrador Club of Scotland, previously serving on the committee. I can't imagine life without Labradors and I hope the next 37 years are as fulfilling as the last. Our Dogs 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).

Essential kit

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. This is a Greek-inspired muesli with added rhubarb for that delicious colour. You will need to soak the oats overnight. 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.