As Yorkshire-folk we feel a special affection for rhubarb so we always look forward to the seasonal arrival of Yorkshire Forced Rhubarb. Visit our Café Tea Rooms to try treats which celebrate this winter speciality, such as Rhubarb Frangipane, but should you wish to try cooking it at home, we have some expert advice, courtesy of our Bettys Cookery School Tutors.
Psst: would you like to know how to make the perfect Yorkshire Pudding? Come closer ... closer still. *Whispers*: we have a special secret recipe, but you're going to have to keep it to yourself, okay? Great - come this way...
To mark the occasion, we set Bettys Cookery School genius Lisa Bennison the task of devising a Wimbledon-inspired mocktail based on our new Strawberry, Cherry & Rose Tisane. After all, Wimbledon and strawberries go together like Bettys and afternoon tea.
Here’s how you can make your own.
(Makes 10 potions of cordial)
5 Strawberry, Rose & Cherry Tisane tea bags
500ml boiling water
50g icing sugar
5 crushed black pepper corns
Dash of raspberry vinegar (optional)
Dash of vanilla extract
Spring of mint
5 strawberries (cut into quarters)
Quarter of a cucumber (finely diced)
Serve with either mineral water, lemonade or Prosecco
Place the tea bags in a jug along with the icing sugar, crushed black pepper, vanilla, vinegar and the stalks from the mint.
Pour over 500ml of boiling water. Leave to cool for a minimum of 2 hours.
Strain the cordial through a fine sieve.
To serve, pour 50ml of the cordial into an ice-filled glass. Top with 50ml of sparkling mineral water or your favourite fizz.
Add diced cucumber, strawberry and a chopped mint.
Sit back, relax and hope for no rain delays.
This delicious dish featured on our Where the Dales Meet the Alps Cookery School course. We created a menu that included recipes from locations along the 2014 Tour de France route, including specialities from Yorkshire, France and, in this case, Flanders in Belgium.
Our award-winning Swiss dark chocolate creates the most delicious and velvety hot chocolate, but now that spring is here and the sun is making the occasional appearance, our thoughts have turned from winter warmers to summer refreshers.
So we set Chris Taylor from Bettys Cookery School a challenge: take our hot chocolate granules and see if you can use them to create a thick, creamy chocolate milkshake ready for the summer.
Dear reader, he succeeded. Oh my goodness, he succeeded.