Nutrition key to sound health
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Unveiling the forced rhubarb.
Our students have been checking on the forced rhubarb, carefully grown in the dark to produce these tender, vibrant pink stems.
Forcing rhubarb encourages the plant to grow without photosynthesis, resulting in a sweeter flavour and delicate texture—perfect for everything from crumbles to compotes.
A true seasonal treat.
ballymaloecookeryschoolanddarina_allenBallymaloe Cookery SchoolLiked by rachelallencooks and others
Happy Women’s Little Christmas… 👩🏻🍳
To celebrate today, all our lady customers get a free cup of coffee and a sweet treat in the Ballymaloe Cookery School Farm Shop. ☕️ 🍪 #
Open 9.30-5.30pm#
Look forward to seeing you soon.
#littlewomenchristmas#littlewomenchristmasday#ballymaloecookeryschool
and
Liked by annette.costello.549 and others
ballymaloecookeryschool
Foodaware 
Serves six.
You will need:
6 x 175g (6oz) pieces of haddock
Salt and freshly ground black pepper
225g (8oz) Irish mature Cheddar cheese, grated
1 tablespoon Dijon mustard
4 tablespoons cream
Ovenproof dish 8½ x 10 in (21.5 x 25.5cm)
Pre-heat the oven to 180°C, 350°F, Gas 4.
First season the haddock pieces with the salt and freshly ground black pepper. Arrange the fillets in a single layer in the ovenproof dish (it should be a dish that is posh enough to bring to the table). Mix the grated Cheddar cheese together with the Dijon mustard and the cream and spread carefully over the fish.
The fish can be prepared ahead and refrigerated at this point. It will keep in the fridge for a day.
To cook, place in the pre-heated oven for about 20 minutes or until the fish is cooked and the top is golden and bubbly. If the fish is cooked but the top is not yet golden, place under a hot grill for just a few moments to colour the cheese.