Mounds of frosting, mostly cake or an equal cake-to-buttercream ratio? Everyone has their own version of cupcake perfection. With so many different flavours to try and decoration styles to experiment with, why not get the kids involved in a mini bake off this weekend?
With its attractive, vibrant red stalks, raspberry rhubarb is nothing short of mesmerizing. It is certainly some of the most awaited late spring produce here at Natoora.
Our raspberry rhubarb comes from Yorkshire. The rhubarb has incredibly fresh, firm and flavoursome stalks – sweeter than common rhubarb and with only the smallest hint of tartness, all combined with a pleasant earthy note.
It was love at first taste for us at Natoora when we first sourced the beautifully floral bergamot fruit. We had uncovered a phenomenal citrus fruit, which at the time was used almost exclusively in essence form only (particularly known for flavouring Earl Grey tea). Now, in our fifth season, it is in widespread use in the professional kitchens we supply across the country, and through Ocado, an exciting new ingredient for home cooks to experiment with too.
We work with a consortium of growers, which guarantees that the bergamots we source are grown in the calcareous clay soil of the Ionian peninsula. Their flavour is one of a kind – intense, sour but floral, alluringly versatile.
The best way to get to know the bergamot is perhaps to try using it in place of lemon. It works incredibly well in savoury dishes involving fish and bitter salads, it will liven up any fruit salad, and also works wonderfully in creamy desserts and cakes.
We also love it used in place of lemon in cakes and desserts, or to add a twist to a classic Victoria Sponge…
Hop you enjoy it as much as we do!
Follow @natoorauk on Twitter for tips and ideas on seasonal ingredients.