Rhubarb season runs from April through to the end of summer, but it’s a real treat to eat fresh before the hot weather truly arrives. In the UK, it’s best grown in the “Rhubarb Triangle” in West Yorkshire, so we asked two-starred Michelin chef Michael Wignall, who runs The Angel Inn at Hetton, for his favourite ways with the vibrant vegetable. Rhubarb cooked in foil Serves: 4 Ingredients: 400g rhubarb (washed and cut into approx 5cm batons) 5 drops of vanilla extract Zest and juice of 1 lime 100g light brown sugar Aluminum foil Method: Set an oven at 180C. Place a sheet of aluminum foil (approx size of 2 x A4 sheets) on your work top. Lay your rhubarb on one side (ensure they are laid uniform) and leave the other side empty. Mix the zest and juice of lime, vanilla extract and brown sugar together and sprinkle over the rhubarb. Fold the empty side of the foil over the rhubarb to each corner and then fold each side into towards the centre 2-3 times, to wrap the rhubarb tightly, like an envelope (the better the seal the faster the rhubarb will cook, retaining all of its lovely flavour and juices). Place the foil envelope onto a ceramic tray (this is to allow you to use the juices, should any leak out) and cook for approx 25-35 minutes. Remove from the oven, allow to cool for 5 minutes before carefully opening the bag and serve. Serving suggestions: Serve with warm ginger custard, crème fraiche or clotted cream. Or go savoury with roasted duck or chicken. Rhubarb crumble Serves: 4-6 Ingredients: For the crumble topping: 450g plain flour (sieved) 270g muscovado sugar 250g unsalted butter (diced) 170g ground almonds (replace with oats, if nut free) 60g pecan nuts (chopped fine) replaced with pumpkin seeds for nut free) Zest of 1 orange For the fruit base: 800g of rhubarb (washed and chopped into approx 3cm) 200g blueberries (adds a lovely sweetness and colour) 150g light brown sugar Method: For the crumble mixture: Rub together the flour, sugar and almonds, making sure there are no lumps in the sugar (Muscovado sugar can get quite lumpy). Then add the butter in 3 stages and rub together, until you have a breadcrumb consistency. Lastly, add the pecan nuts and stir in thoroughly. For the fruit base: Add the sugar and rhubarb to a large pan and cook on a medium heat, until the rhubarb has slightly softened. Remove from the heat and lightly stir in the blueberries. Place the mixture onto a tray to cool. Preheat an oven to 180C, divide the filling into individual heat proof ramakins or one large heat proof dish. Sprinkle with the crumble mixture (do not press down) and bake for 15-20 minutes or until golden in colour and the filling is starting to bubble at the sides. Serving suggestion: Serve with ginger custard or ice cream. Lemon and ginger posset Serves: 6 Ingredients: 500ml double cream 250ml castor sugar 4 lemons (juice and zest) If you can, source good quality lemons – leafy and unwaxed. Amalfi lemons are the best, if in season. It makes all the difference! 20g root ginger (peeled and finely grated) 2 sheets of bronzed gelatin, soaked in ice cold water Method: Place the cream, sugar and ginger in a medium sized pan and bring to the boil. Remove from the heat, add the lemon juice and then the soaked gelatin. Stir well and pass through a fine sieve, into a pouring jug. Pour into ramakins or glasses and allow to set in the fridge for 5 hours. Serve with the compote of Rhubarb and vanilla. (Recipe below) Rhubarb compote Serves: 4 Ingredients: 1kg rhubarb (leaves and base removed) 350g castor sugar 1 vanilla pod (split and seeds removed) 50ml water ½ tsp of ground ginger Method: Cut the rhubarb into approx 2cm slices, along the length of the stem. Place a wide thick bottomed pan, onto a medium heat and add the sugar, vanilla, ginger and water. Allow the mixture to dissolve. Add the chopped rhubarb, making sure it is completely coated in the sugar syrup. Cook over a medium heat, stirring often, until the rhubarb begins to break down and turns into a thick mixture (there should be no water remaining). Chef’s tip: Forced rhubarb is best for this, as there is no need to peel, you get a lovely colour. Outdoor summer rhubarb can work well but peel before cutting and cooking and replace the water with 100ml of cranberry juice. Read More Love wine but can’t afford it? Here’s how to drink luxury for less Three meat-free dishes to try this National Vegetarian Week How to make TikTok’s viral whole roasted cauliflower Gordon Ramsay: ‘I’m going off the beaten track to become a better cook’ Gordon Ramsay’s coffee-spiced pork shoulder recipe Gordon Ramsay takes on Louisianian gumbo

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Carol Vorderman was well and truly a sun worshipper growing up. “Oh God, yes. I was burning away merrily for many, many years,” she remembers with a groan. The former Countdown presenter, 62, says her generation was the first to really become obsessed with the sun. “I’m of the generation where we started to sunbathe – my mother’s generation didn’t. We were also caught in the formative years, the 60s, 70s, 80s, where we had absolutely no idea of what sun protection was – you just couldn’t buy it. I think it was the 90s that began,” she explains. “So in all of our youth we were encouraging each other to sunbathe doused in cooking oil.” Vorderman remembers the ways people would try and boost their tan – from sunbathing surrounded by metal foil (so you could “get all the rays of the sun” and “burn nicely”) to discovering sunbeds (“we thought they were marvellous”) – and she was particularly keen on soaking up as much of the sun as possible, as she grew up by the sea. She says anyone her age “will remember all that”, but now “we know the dangers”. Vorderman is unsurprised by Cancer Research UK’s latest statistics, showing melanoma skin cancer cases in the UK have reached an all-time high. According to the charity, 17,500 cases are diagnosed every year, with projections suggesting the numbers could increase by 50% over the next 20 years. Research suggests people around Vorderman’s age are increasingly affected, with the probability of people aged 55 and older getting skin cancer almost tripling since the 1990s. Bristol-based Vorderman herself had a scare when she was around 50. She was concerned by some changes in her skin, so went to see a dermatologist – who sent off a biopsy for testing, with results revealing the cells were precancerous. The presenter is at pains to emphasise she doesn’t want people to feel sorry for her – “I had no symptoms, nothing like that” and the cells were removed – but she’s instead trying to highlight how crucial it is to be sun safe. “What I do now is I’ve had a check-up every year, all over, ever since,” she says – and that isn’t the only change she’s made. “I slather myself in SPF at all opportunities. In many ways, the damage is already done, but I don’t sunbathe now, or I cover myself up.” Vorderman has teamed up with Boots brand Soltan and Macmillan Cancer Support on a sun-safety campaign, and her efforts to raise awareness around the issue aren’t just inspired by her own experiences. Her mother died in 2017 after suffering from three types of cancer – the third being melanoma. “Not a single time in her life did she sunbathe – my mum had a different skin to me, she had moles, I don’t,” Vorderman says. “I know that makes you much more prone to melanomas.” Cancer Research UK cites a study that found melanoma risk was higher in people with more than 100 moles compared with people who have fewer than 15 moles. For Vorderman, talking about these issues, whether publicly or among friends, is key. “It’s part of life. The more we talk about it, the better it is – as with everything. It’s like talking about the menopause, talking about women’s issues, talking about all sorts of cancers… As we know with all cancers, the sooner you can have something checked, the better the outcome should be.” Vorderman has in recent years made a name for herself for posting her unfiltered political beliefs on social media, and whether it’s talking about politics or causes close to her heart, she won’t back down. “I’ve always been pretty confident, but now you get to a point in life where you think – I feel strongly about things as they stand in this country at the moment. I’ve never known anything as bad. I think everyone should speak out.” She believes in the old saying: ‘The only thing necessary for evil to triumph is for good people to say nothing’, adding: “I take that with me.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Carol Vorderman: Why my skin cancer scare means I no longer sunbathe This is how often you should actually change your razor Are we working out too hard?

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