DCSIMG

Curry idea really is a load of rhubarb!

Prett Tejura from Curry Cuisine with some of the products using locally grown rhubarb in their chutneys and jams. (d630b307)

Prett Tejura from Curry Cuisine with some of the products using locally grown rhubarb in their chutneys and jams. (d630b307)

It’s the food that was produced by hardy farmers in West Yorkshire throughout the 1900s.

But now Yorkshire’s famous rhubarb has joined the hallowed ranks of Europe’s protected foods – it has the same status as champagne and Parma ham.

And Dewsbury-based food and cookery company Curry Cuisine has fused the flavours of the East with West (Yorkshire) to celebrate all that is great about rhubarb.

Curry Cuisine’s founder, Prett Tejura, has created a range of rhubarb-inspired products, including rhubarb and mango pickle and Yorkshire rhubarb chilli jam.

And she will be exhibiting the products, including a new Indian-themed rhubarb dessert at the Wakefield Festival of Food, Drink and Rhubarb, which celebrates the traditional links with rhubarb growing in the city.

Curry Cuisine uses only locally sourced Yorkshire forced rhubarb from the ‘Yorkshire triangle’ to produce its award winning handmade chutneys.

Mrs Tejura said: “I thought to myself that we’ve got an opportunity to support the local produce and give it a twist.

“We didn’t think it would work but when I took some samples to the festival last year it sold out within the first three hours.

“The pickle works brilliantly – it’s great for dipping with a samosa or spring rolls. Sometimes I just spread it on a cheese sandwich. It’s something a bit different.”

The festival takes place from February 22 to 24 and Mrs Tejura will be giving her demonstration on Saturday February 23 at 1.30pm.

 

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