Food | STYLE


Rhubarb ketchup By Phil Gi lbraith, Inns of Distinction


I love rhubarb, it must be the Yorkshireman in me. The first forced pale pink fingers from the famous ‘Rhubarb triangle’ are among the highlights of my eating year!


T


his is the perfect recipe for using up the last of the summer season's rhubarb crop - whose stalks can be larger, a bit tougher, greener


and more acidic than the early season pink and tender incarnation.


The bright and acidic rhubarb flavour will be there, but don’t expect a bright pink condiment, this is a much darker deep green - even brown - but with an intense autumnal flavour. It matches well with quite a few dishes: crisp-skinned roast duck or goose benefits from its tartness, as does slow-roasted pork belly. However, we like to use it as an accompaniment to oily fish such as salmon or herring. In this case it is a match for another seasonal treat fast approaching the end of its season, Mackerel.


Fi l let of mackerel, wi lted chard, hazelnuts and rhubarb ketchup


A wonderful early autumn starter or a light lunch, perhaps eaten outside to enjoy the last of the sun before winter takes hold. The rich oiliness of the mackerel really enjoys the tartness of the ketchup and some earthy chard or other late summer greens lightly cooked with sherry. A sprinkling of toasted hazelnuts adds a little texture.


For more on Inns of Distinction visit www.innsofdistinction.co.uk


See the full recipe at www.styleofwight.co.uk September and October 2018 71


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