Happy Yorkshire Day!
Happy Yorkshire Day!
Each year on the first of August, Tykes come together to celebrate God’s own county. This day is a particularly special occasion for all of us at Dibor, as our small family business was founded in Yorkshire. Throughout the years, we’ve grown and developed, but we’ve always stayed true to our local roots. In fact, our journey has taken us all over the county.
Our humble beginnings were in Harrogate, that beautiful spa town in North Yorkshire, and soon after we moved west to a historic mill set right at the heart of an industrial town, with rolling hills on the horizon. More recently, we’ve come to call South Yorkshire our new home, following our relocation to bigger premises in Sheffield to house our growing family.
We’re so proud of our Yorkshire heritage, and think there’s plenty of reason to celebrate this stunning part of the country. After all, what do we picture when we think of Yorkshire? We’re famous for our gorgeous Dales, and it’s no wonder that this Area of Outstanding Natural Beauty is what immediately comes to mind. The lush green fields, rugged moors and wide open skies call plenty of visitors each year to spend time walking among nature. It’s been a huge inspiration for plenty of our products, from traditional boot brushes to vintage accessories you might find in a cosy old cottage nestled among the hills. The earth tones and floral prints you will find throughout our seat pads and bench cushions boast a colour palette which conjures up images of the picturesque dales.
Beyond this pastoral landscape, another aspect of Yorkshire which puts on the map is our array of picture-postcard seaside towns, reminiscent of by-gone days and simpler times that we all remember from our childhood holidays to the coast. Whether blessed with a sunny day or bringing out our famous stubborn spirit to make the most of things when skies are grey, we can all agree that there’s nothing more joyful than a picnic on the sand, and playing with your family in the waves.
There’s also lots to be said about our local food, with plenty of now-world-famous dishes originating in our little corner of the globe. Hearty food that fills you up and is good for the soul – that’s what Yorkshire food promises, and always delivers. Think a well-used scrubbed wooden table in a cosy farmhouse kitchen; the heart of the home where families come together to share a meal and spend quality time. Rustic linen in vintage patterns is the perfect backdrop to enjoy our fare, and you can find all of these things here at Dibor. We’ve even included a classic Yorkshire recipe for you to try at the end of this blog, so be sure to try your hand at it!
With all of this and so much more associated with Yorkshire, at the end of the day, we think there’s one thing above all the rest that makes this county a really special place to live, and that’s the friendly, down-to-earth people who make up our close-knit communities – by ‘eck, we’re a lovely lot, tha’ knows!
Yorkshire Forced Rhubarb Fool – perfect for summer days!
Ingredients:
- 400g forced rhubarb, cut into 3½-4cm pieces
- 80g caster sugar
- 3 cardamom pods
- 1 blood orange or pink grapefruit, zested and juiced (you’ll need about 125ml juice)
- ½ lemon, juiced (you’ll need about 35ml juice)
- 100g condensed milk
- 2cm piece ginger, peeled and finely grated
- 300g double cream
- 2 tbsp chopped pistachios
Method:
- Heat the oven to 180C/160C fan/gas 4. Line a roasting tin and arrange the rhubarb in a single layer. Scatter over the sugar, cardamom, blood orange zest and juice, and the lemon juice. Cover and roast for 20 mins. Remove from the oven, uncover and leave to cool in its syrup.
- Scoop out and discard the cardamom pods, then use a slotted spoon to transfer half the rhubarb into the bowl of a food processor. Add a couple of spoonfuls of the syrup and blitz to a purée.
- Combine the purée with the condensed milk and a pinch of salt. Stir in the ginger. Whip the cream to medium peaks in a bowl, then carefully fold in the rhubarb mix.
- Spoon the mousse into glasses and chill for a few hours or overnight until set. Top with the remaining rhubarb, along with its syrup and scatter over the pistachios.