A POOL-IN-WHARFEDALE farm shop and cafe is hoping to encourage folk to celebrate Yorkshire Day tomorrow, by sampling some of the county’s delicious produce.

The Local Pantry, on the A658 towards Harrogate, has especially produced a rhubarb and custard recipe to mark the occasion (see right for the recipe).

Head chef Rob Black re-created the family classic, with a twist, which he says is suitable for a tantalising teatime treat or for entertaining friends Yorkshire style.

He said: “We pride ourselves in serving and selling the best Yorkshire produce and when searching for a recipe to celebrate Yorkshire Day – I knew it had to be inspired by Yorkshire’s fascination with, and history, of growing rhubarb. At this time of year it is abundant in gardens and with specialist growers across the county.”

The Local Pantry rhubarb is supplied by B Whitely’s Farm and Nursery in Pudsey. Vicky and Brynn now run the farm that has been in the family since the 1960s and they grow seasonal vegetables all year round ranging from summer salads to winter roots and brassicas.

Rob and his team will be showcasing local ingredients at The Local Pantry tomorrow, with a Yorkshire Day set menu, with two courses for £10 and three courses for £12.50.

Local Pantry owner Suzannah Hepworth said “Since opening The Local Pantry nearly three years ago, with the idea of giving local producers somewhere to sell their goods at a fair price, we have seen a genuine desire from customers to want to buy local.

This year we are on target to see our turnover increase by 25-30 per cent on last year and we are constantly taking on new and interesting suppliers such as Yorkshire Heart Winery (www.yorkshireheart .com.)

“We are very proud to celebrate Yorkshire Day and to promote the fantastic achievements of our local suppliers and growers.”

THE Local Pantry’s Yorkshire Day Rhubarb and Custard:

For the rhubarb:

500g Whitley Farm, Pudsey, rhubarb

300g icing sugar

Pinch ground cinnamon

Method:

Chop the rhubarb into 1 inch pieces and place in an oven proof dish and cover with the icing sugar and cinnamon and bake for 20 mins at 130 degrees Celsius, until soft and leave to cool

For the custard:

500ml Michael Heron full fat milk, Bramhope

1 vanilla pod-split

6 David Bedford of Rothwell egg yolks

125g sugar

40g Shepcotes plain flour

250ml Longley Farm double cream

Method:

Bring the milk up to the boil with the vanilla pod. Mix all other ingredients together in a separate bowl. Gently add the milk to the egg yolk mix and return to a low heat and stir until it has thickened to custard. When the custard has cooled lightly whip the cream and fold through the custard.

For the cinnamon palmiers

1 sheet of ready rolled puff pastry

1 egg yolk

1 tablespoon of icing sugar

Pinch of cinnamon

Method:

Lay the pastry out and brush with the egg yolk and sprinkle with the sugar and cinnamon and roll up in to a sausage like shape. Pre heat oven to 170 degrees c and cut the palmiers into 1/2 centimeter slices and arrange on a lined flat baking tray, Top the palmiers with another piece of baking parchment and another flat tray on top, Bake in oven for 15-20 mins until golden and crisp.

Arrange so the rhubarb compote is in the bottom of the glass and top with the custard. Repeat this process until you have filled them up and serve with the palmiers.

l Palmiers are a French pastry in a palm shape or a butterfly shape, sometimes called palm leaves, elephant ears, french hearts, shoe-soles or glasses.