pork belly and rhubarb suggests, it also works nicely with rabbit, duck, mackerel and tuna. So give it a go, experiment with pies, crumbles, preserves, chutneys and enjoy it whilst it is in season. If you are not much of a cook try it dipped in sugar, it is much healthier than Haribo!
About the author: Rupert Titchmarsh used to work for Northfields meat suppliers – an institution at London’s famous Borough Market. He loves everything about food including cooking, growing your own, truffle foraging and raising pigs!