of the gelatine liquid, add another quarter of the ham and more gelatine, repeating for two further layers and pouring over the remaining gelatine with the final layer. Stretch cling film loosely over the top, then a layer of foil, and place in the fridge – on a plate, to catch any drips – for 2 hours with a weight or weights pressing on the top.
To serve, take the terrine from the fridge, remove the cling film and accompany with pickled cucumber and crusty bread.
Serves 4
2 sticks of rhubarb (preferably forced variety), cut into lcm (½in) cubes
2.5cm (1in) piece of root ginger, peeled and chopped
4 tbsp caster sugar
50ml (2fl oz) white wine
75g (3oz) mascarpone
250ml (9fl oz) double cream
2–4 tbsp icing sugar
1 piece of crystallised ginger, finely chopped
I wouldn’t be allowed back over the Yorkshire border if I didn’t put some rhubarb recipes in this book. Yorkshire is famous for parkin and puddings, but above all else, it’s celebrated for its rhubarb. The famous ‘rhubarb triangle’ is an area of land between Leeds, Wakefield and Bradford. This is where most of Britain’s forced rhubarb comes from.
Place the rhubarb, root ginger and sugar in a medium-sized saucepan and add the white wine. Set over a low–medium heat and bring to a simmer, not allowing it to boil. Cook for 4–5 minutes, or until the rhubarb is softened, then remove from the heat and set aside.
When the mixture has cooled, remove 2 tablespoonfuls to a separate bowl and mash with a fork. In another bowl, whip the mascarpone and cream together with the icing sugar and when the mixture forms soft peaks, fold in the mashed rhubarb and ginger mixture.
Spoon the rest of the poached rhubarb into bowls or glasses, then spoon over the mascarpone mixture and sprinkle the crystallised ginger over the top.
Orange cheesecake with roasted rhubarb
Serves 4
450g (1lb) full fat cream cheese
Zest and juice of 4 oranges (zest and juice kept separate)
250g (9oz) caster sugar
400ml (14fl oz) double cream
250g (9oz) crème fraîche
200g (7oz) forced rhubarb, or tender pink stems from the garden, cut into 5cm (2in) lengths
50g (2oz) butter, cut into cubes
4 shortbread biscuits
I’ve tried many cheesecake recipes over the years, but this is my favourite. It can be made with different flavours, too, such as vanilla, chocolate, strawberry or raspberry. The cakes look best when made in professional chef’s rings, which can be bought from a good cookshop or over the internet.
To make the cheesecake filling, place the cream cheese in a bowl and combine with the orange zest and 200g (7oz) of the sugar, then in another bowl whip up the double cream until it forms soft peaks.
Carefully fold together the whipped cream, the cream cheese mixture and the crème fraîche – don’t over-mix or the mixture will split. Then spoon into 6cm (2½in) chef’s rings and place on a baking tray in the fridge for 2 hours to firm up.
Preheat the oven to 240°C (475F), Gas 9. Put the rhubarb in an ovenproof dish, cover with the remaining sugar, the butter and the orange juice, and place in the oven for 8–10 minutes. Cooking in a very hot oven should cause the juice to turn to a nice syrup, but don’t overcook as rhubarb turns to mush very quickly. Check to see if it is cooked by squeezing one of the pieces, then remove and allow to cool to room temperature.
To serve, crush the shortbread to fine crumbs and remove the cheesecakes from the fridge. Roll the top and bottom of each cake in the biscuit crumbs and place on a plate. Then, using either a warm tea towel or a cook’s blowtorch, warm the rings slightly and they should just lift off. Serve with the rhubarb on the side and drizzle with some of the juices from the dish.
Crème caramel with strawberries
Serves 4–6
150ml (5fl oz) milk
300ml (11fl oz) double cream
1 vanilla pod, cut in half
4 large eggs
40g (1½oz) caster sugar
400g (14oz) fresh strawberries, hulled
For the caramel
110g (4oz) caster sugar
2 tbsp hot water
Every nation has its own version of crème caramel, using different types of milk and cream. It keeps well in the fridge, so can be made well ahead of time. Although strawberries are recognised as a summer fruit, they do start coming into season at the very end of spring. If you’re making this dessert any earlier
