Beef · Cooking · Rhubarb

Roast rump of beef…

I’ve spent the last four days enjoying everything our little slice of Norfolk has to offer.

Instead of getting on with farm chores (apart from the essential, every day chores), I have spent lots of time catching up with friends, laughing, drinking, cooking, gardening, walking and eating out, it’s been idyllic and has felt like a proper break.

When you have times like that, you really appreciate the little things in life.

Yesterday afternoon, as the long weekend drew to a close I took a walk round the garden in the sunshine to admire all the new plants in bloom, it really was cathartic after such a full on weekend.

…delicate cowslips
…blossom lining the drive

We ended the weekend with a belated Easter supper, cooking one of our Highland Rump Joints – enjoying it with thyme roast potaotes, honey glazed parsnips, caramelised carrots and garlic and chilli cavolo nero.

Cooked rare, it really was a treat. Roast beef isn’t something we have very often so this made a wonderful change.

Rump of beef marinating…

To finish it off I’d spent time earlier in the day preparing Elderflower and Vanilla Panna Cotta with Rhubarb Sorbet and Poached Rhubarb.

It was a recipe I’d seen in Feast magazine by Galton Blackiston and had wanted to give it a go for a while.

It look a bit of time to pull together but was fairly straight forward and looked pretty good too. The dish really brought out the gorgeous pinkness of the fruit.

Rhubarb goodness…

It was a nice change to use rhubarb in a light, refreshing dish – all too often it is presented in heavier desserts like crumbles and cakes.

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