Cook the rhubarb and brown sugar in a saucepan over a low heat, covered, for 15 minutes, until very soft. Transfer to a container and chill.

Meanwhile, place the rhubarb, 3 tbsp sugar and ground ginger into a large saucepan. Over a medium-high heat, cook the rhubarb until soft – about 10 minutes – stirring occasionally. Cool the rhubarb until lukewarm. My aim , and always has been, is to produce and keep Labradors of good breed type, with beautiful heads, excellent temperament and good sound movement. They are all health tested.

Meanwhile, sift a little more icing sugar on to the brioche, then grill on medium. Once it has started to colour, divide between four plates, then top with the rhubarb and butter. Serve with the cream if you are feeling indulgent. Pour the marsala into the pan and bubble for a few seconds, then add the orange juice and bring to a simmer. Dot the rhubarb around the chops, drizzle with honey and cook for 4-5 minutes or until the pork is just cooked and the rhubarb is softened but holding its shape. Turn the pork once and don't stir but gently swirl the sauce as it cooks. Heat a frying pan until it is smoking hot. Season the livers with salt and pepper, then add a dash of olive oil to the pan. Add the calves' liver, in two batches if your pan is small, so the meat browns rather than sweats. Sear on both sides for a few minutes, then remove to a warm plate. If you overcook the liver it will turn grey and rubbery and lose its flavour. Beatthe egg with the milk, salt and vanilla then add it, stirring gently to bring everythingtogether. With the rhubarb finely chopped, stir together with the 2 tablespoons of caster sugar and set aside.

We have been very fortunate over the years to have some success showing our dogs. We are delighted that our daughter, Mairi, has also shown love for dogs we work in a team. I judge Labradors at Open Show level, again, business commitments at the time curtailed the progression of my judging career, and I am a Life Member of The Labrador Club of Scotland, previously serving on the committee. Mix the cooking liquor with the oats, cinnamon, yoghurt, half the almonds or pistachios and half the rhubarb. Stir to combine and refrigerate overnight, allowing the oats to soak.Mix the mascarpone, icing sugar, marsala and orange zest until smooth. Fold through the whipped cream. First, make the topping. In a saucepan, heat the butter, sugar and spice for the rhubarb mixture. When bubbling slightly, add the rhubarb and stew for a few minutes until completely coated. Take off the heat and leave to cool. This stage can be done the day before you want to eat it.

Wash the chard and run a knife along the chard stalks to remove the leaves. Slice the stalks into finger-size strips, leaving the leaves whole. Plunge the stalks in salted boiling water for a few minutes until they are soft but still have some bite. Whisk them out with a slotted spoon and repeat with the leaves. Drain well and season both the stalks and leaves with a good glug of olive oil, salt, pepper and the parmesan. Set aside in a warm place. I can't imagine life without Labradors and I hope the next 37 years are as fulfilling as the last. Our Dogs Spoon eight even-sized heaps onto your lined baking sheet, leaving room between each as they spread. Add 1 tbsp olive oil to the pan along with the rhubarb, sugar, balsamic, salt and pepper to taste. Fry for a minute. Put the chard on the warm plates topped with the liver, horseradish cream and the rhubarb plus its juices, then eat at once. A very moist vanilla sponge with a fresh, tart rhubarb topping, spiced with vanilla and cardamom. The custard adds a lovely creamy texture, but can be left out if you prefer a firmer cake. Serve hot or cold, with or without cream.Put the softened rhubarb in a blender and process until smooth. In another mixing bowl, whisk together the eggs, lemon juice, and remaining 3 tbsp sugar. Gradually add the processed rhubarb and continue whisking until fully mixed in. Whisk in the cornflour. Snip the rind of each pork chop at 1.5cm intervals. Crush the fennel, coriander seeds, peppercorns and salt until well bruised, but not ground to a powder. Rub into the pork. In a large frying pan, heat the vanilla butter. As soon as it has melted, add the rhubarb and cook over a low heat until just tender.

To give them some crumbly crunch I’ve sprinkled demerara sugar over them before baking. Not only does that give them great texture, it sparkles like golden crystals next to the pink rhubarb. Recipe supplied by Bronte Aurell, Scandi Kitchen, scandikitchen.co.uk Vanilla-fried rhubarb on sugar brioche This is a Greek-inspired muesli with added rhubarb for that delicious colour. You will need to soak the oats overnight. Melt 15g butter with the oil over a medium heat. The fryingpan should be large enough to hold the pork and rhubarb fairly snugly. Put the pork in the pan, rind side down. Cook for 2-3 minutes until nicely browned.

Breeder of:

We have never been what you would call �big breeders" but our dogs have won over 100 CC�s & Res CC�s for us over the years. In this process we have made up 17 Show Champions, are the breeders of Sh Champions owned by others, and have also made up two overseas Labradors in the UK to Show Champions. Self-saucing puddings are magical: what goes in to the oven as a dish full of batter transmogrifies into a golden-topped sponge with a deliciously saucy, gooey bottom.