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- IT’S IN SEASON 💖
Still obsessed with rhubarb. It’s in peak season now—tart, sturdy, and showing up in everything. We made a classic rhubarb tart today, no frills, just letting the fruit do its thing & omg it was delish!!
Also practiced French omelettes (the kind where one second too long ruins everything) and made a fresh chicken stock that’s going to carry half the meals this week.
#ballymaloe #rhubarb #culinaryschool
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.