James Mackenzie uses forced rhubarb - a speciality in his native Yorkshire - as a superb accompaniment to liquorice panna cotta. Keeping with the local theme, Mackenzie also includes parkin, a kind of sticky ginger cake. You can get shop-bought parkin if you're short of time, but why not reap the rewards of the recipe and enjoy any leftovers with a cup of tea?
Behind every strong man there’s a strong woman and never has that maxim rung truer than at the Michelin-starred Pipe and Glass, where talented chef-proprietor James Mackenzie resides with his equally capable front-of-house wife, Kate.
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To make the panna cotta, soak the gelatine leaves in cold water. Heat the cream, milk, sugar and liquorice compound together until almost boiling, then add the gelatine. Stir and pour into glasses. Set in the fridge for at least 2 hours
2 gelatine leaves
1 tsp liquorice compound
300ml of double cream
200ml of milk
80g of sugar
Preheat the oven to 160°C/gas mark 3
For the parkin, heat the syrup, butter, treacle and sugar in a large saucepan. Add the flour, oats, eggs and spices and mix until combined
200g of golden syrup
200g of butter
50g of black treacle
200g of dark brown sugar, soft
200g of self-raising flour
150g of oats
4 tsp ground ginger
2 tsp ground nutmeg
2 tsp ground mixed spice
2 eggs, beaten
Pour into a greaseproof paper-lined baking tray and cook for 10-12 minutes. Remove from the oven and cool in the tray
Increase the oven temperature to 180°C/gas mark 4
Cut the rhubarb into 2 inch pieces and place in a deep baking tray. Pour in approximately 100ml of water, sprinkle with caster sugar (depending on how sweet you want it) then pour 4–6 dashes of grenadine over the rhubarb
4 sticks of rhubarb, forced
Cover with tin foil and bake in the oven for about 10-15 minutes until just poached. Remove the tray from oven and set aside to cool, leaving the rhubarb submerged in the poaching liquor
To serve, remove the panna cotta from the fridge and spoon some of the poached rhubarb over the top. Break the parkin into chunks, scatter over the rhubarb and serve