Paul Heathcote's Rhubarb and Black Pudding

Paul Heathcote's Rhubarb and Black Pudding by Fort, Matthew. hardcover edition. ISBN: 9781857025002.

In Rhubarb and Black Pudding, Paul Heathcote and award-winning food writer Matthew Fort have gathered together the best of Heathcotes recipes. Arranged by seasons, they include dishes as varied as Pressed Ham Terrine; Fillet of Red Bream Marinated in Whisky and Dill; Roast Rack of Spring Lamb with Hot-pot Potatoes, Braised Lentils, Roast Shallots and Rosemary Juice; Compote of Caramelized Rhubarb with Elderflower Cream; and Creamed Rice Pudding Scented with Hazelnut. Matthews colourful introductions to each section also vividly convey the changing seasonal landscape and the creative processes as they unfold in the kitchen. With stunning colour photography of the food, clear black-and-white reportage of the kitchens, portraits of the suppliers in their milieu and evocative landscapes of the Ribble Valley through the changing seasons, Rhubarb and Black Pudding provides a unique picture of a great chef at work.