Roscommon Rhubarb Tart
This delectable tart is an adaptation of a traditional recipe which was originally cooked in a bastable over the open fire - everyone adores it.

One could also add a couple of teaspoons of freshly grated ginger to the rhubarb, but try it unadorned at first, its seriously good.
Serves 8-10
In season: late spring
900g (2lb) red rhubarb
255-285g (9-10oz) granulated sugar
Topping
310g (11oz) flour
20g (3/4oz) castor sugar
1 heaped teaspoon baking powder
pinch of salt
55g (2oz) butter
1 egg
175ml (6floz) full cream milk, approx
egg wash
granulated sugar
23x5cm (9x2inch) round tin

We use a heavy stainless steel sauté pan which works very well, if you don't have a suitable pan, par cook the rhubarb slightly first.

Preheat the oven to 230C/450F/ gas mark 8

Trim the rhubarb, wipe with a damp cloth and cut into pieces about 2.5cm (1inch) in length. Put into the base of a tin or sauté pan, sprinkle with the sugar. We put the stainless steel sauté pan on a low heat at this point while we make the dough.

Sieve all the dry ingredients into a bowl. Cut the butter into cubes and rub into the flour until the mixture resembles coarse breadcrumbs. Whisk the egg with the milk. Make a well in the centre of the dry ingredients, pour in the liquid all at once and mix to a soft dough. Turn out onto a floured board and roll into a 23cm (9inch) round about 2.5cm (1inch) thick. Place this round on top of the rhubarb and tuck in the edges neatly. Brush with a little egg wash and sprinkle with granulated sugar.

Bake in the fully preheated oven for 15 minutes then, reduce the temperature to 180C/350F/ gas mark 4 for a further 30 minutes approx. or until the top is crusty and golden and the rhubarb soft and juicy.

Remove from the oven and allow to sit for a few minutes. Put a warm plate over the top of the sauté pan, turn upside down onto the plate but be careful of the hot juices.

Serve warm with soft brown sugar and cream.

Oven-Roasted Winter Root vegetables
About equal volume of:
Parsnips
Swede Turnips
Celeriac
Carrot
Onions, red or white, quarters
Pumpkin, optional
Extra Virgin olive oil
Salt and freshly ground pepper,
a few cloves of garlic, optional
freshly chopped winter herbs - Thyme, Rosemary, Chives and Parsley

Preheat the oven to 200C/400F/gas mark 6.

Peel the vegetables and cut into similar sized pieces - 11/2 inch (4cm) cubes are a good size. Put all the vegetables into a large bowl. Drizzle generously with olive oil and season well with salt and freshly ground pepper. Spread them in a single layer on one or several roasting tins. Roast, uncovered, stirring occasionally until they are fully cooked and just beginning to caramelize. Be careful, a little colour makes them sweeter, but there is a narrow line between caramelizing and burning. If they become too dark they will be bitter.

Serve sprinkled with freshly chopped Winter herbs, eg. Thyme, Rosemary, Chives and Parsley.