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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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New York City and much of the tri-state area has been blanketed by smoke caused by raging wildfires in Canada. The poor air conditions have continued to spread throughout the northeastern United States. On Wednesday (7 June), New York City was ranked number one for the worst air quality in the world, with the Air Quality Index (AQI) at 342 and air pollution levels described as “hazardous”. Many officials have since advised people to limit their time outdoors and wear masks to protect themselves from the smoke. Public schools have also cancelled outdoor activities, including recess and gym classes. Follow for live air quality alert updates. Experts estimate that each hour of exposure to wildfire smoke is equivalent to smoking cigarettes continuously for the same amount of time, but that’s just for humans. Imagine how wildfire smoke affects our beloved pets? In fact, poor air quality may pose an even greater risk to animals because of their much smaller size. Here’s how to protect your pets from wildfire smoke as air quality alerts continue throughout New York. The biggest danger to pets comes from the fine particles found in air pollutants, which can get into the lungs and cause a variety of health issues – like eye irritation or respiratory problems. Some of the most vulnerable pets are older animals suffering from heart or lung disease. Certain breeds, such as pugs and bulldogs, may be especially at risk of inhaling too much smoke, according to the American Kennel Club. There are several signs that indicate a pet may be having problems from poor air quality. According to the US Environmental Protection Agency (EPA), some of the symptoms include coughing or gagging (particularly in cats), red or watery eyes, inflammation of the throat or mouth, trouble breathing, fatigue or weakness, and reduced appetite or thirst. The first thing pet owners should do at the sign of wildfire smoke exposure is to call their veterinarian. In the meantime, saturating a cotton ball with lukewarm water and squeezing it over an animal’s eyes can help with irritation and flush them out. In order to protect pets from wildfire smoke, try to reduce their exposure as much as possible. For outdoor pets like horses or livestock, bring these animals into a room with good ventilation, such as a utility room or garage. The EPA also states that smoke is especially tough on pet birds because of the construction of their respiratory systems. Birds that are exposed to too much smoke may act lethargic or struggle to breathe, and may sit in the bottom of their cages. Keeping the indoor air clean can also help protect animals against wildfire smoke. Pet owners should keep their windows closed and their pets in a room with an air purifier. Activities such as frying foods, burning candles, or using a fireplace can also be bad for pets because it adds air pollutants to your home. If necessary, pet owners take short potty breaks with their dog or cat before returning inside. It’s probably not best to go on a long run with an animal when air quality alerts are in effect, either. Read More Air quality – live: New York hits record pollution as Canada wildfire smoke shuts airports and risks millions From masks to AC units: All the dos and don’ts to keep safe from wildfire smoke New York air pollution spikes to hazardous ratings as wildfire smoke plagues East Coast From masks to AC units: All the dos and don’ts to keep safe from wildfire smoke ‘Fearful’ Shannen Doherty reveals her cancer has spread to her brain Fitness fanatic, 26, diagnosed with stage 4 cancer after feeling dizzy