Forced rhubarb is essentially rhubarb that has been grown in dark conditions, often with the addition of a little warmth, resulting in early growth. The process gives it a sweeter, more tender taste.

"If you follow the recipe of a traditional risotto, if you have the stock hot and don't cook it for over 20 minutes, it should be good. Risotto is easy to make, but you have to pay attention.

Whether you prefer a grill, smoker, or Crockpot, if you want to learn how to cook venison, internalize this message ... Give OL hunting and optics editor Andrew McKean’s osso buco recipe a try. The ...

We cook our rhubarb al dente – having this added bite ... pudding with stewed Yorkshire Rhubarb on the dessert menu. The recipe slowly stews the rhubarb into a jam-like consistency and uses ...

30ml water 150g plain flour 15g sugar A pinch of salt 100g unsalted butter, cut into small cubes 500g rhubarb, cut into three- quarters of an inch pieces 75g caster sugar, plus a tablespoon for ...

When it comes to harvesting forced rhubarb, grasp the stems at the base of the crown and pull them out gently. Discard the toxic leaves in the compost heap and cook the tender pink stems.

Transfer rhubarb mixture to a baking dish set over a baking tray to catch any cooking juices. Top with crumble, then bake for 20 minutes. Increase oven to 200°C and bake for a further 20 minutes ...