Rhubarb and Custard Pie Pudding
I can draw inspiration from anywhere. I think it’s perhaps my strongest quality and truly beneficial to my career as a chef. It does not matter to whom I speak or where I eat or shop I can see potential in each and every occasion. I am always looking to put my own twist and stamp on a recipe as I have my own style and as we all know food and cooking is completely subjective. What works for me might not always work for others, my photography style is unique to me and the British Larder and so is my cooking and recipes. My aim is not to completely destroy classical recipes but to enhance them to suit my style.
Sadly I missed the Wakefield Festival of food, drink and rhubarb on the 26th and 27th of February however I celebrated in my own style by creating this truly
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