Articles in Category : Food & Drink

April 2014

Portuguese Easter Cake

With Tatiana Bento – Marmalade Cookery School

Easter is the perfect time to have a little get together with your loved ones and eat cake! All over Portugal you can find different versions of this Easter cake, but if you’ve ever been to the Algarve during Easter

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March 2014

Easy to follow Recipe with

withTatiana Bento Marmalade Cookery School

Pan Fried Trout with Creamy Leeks, Cockles and Bacon sauce THIS MONTH TATIANA GIVES INSTRUCTIONS FOR FILLETING AND SCALING A TROUT, HOWEVER, YOU CAN ASK YOUR FISHMONGER TO DO THIS FOR YOU. TROUT SCALES ARE VERY FINE AND ARE OFTEN

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October 2013

La Paella…. Olé

Tatiana Bento explains in detail, her version of the traditional Spanish dish – Paella.  

 Paella is a controversial dish as there is no ‘original’ paella recipe. So what exactly is Paella? Well this dish actually takes its name after the pan it’s cooked in and although there is no strict recipe, there are a

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October 2013

Fish Chowder Recipe

GUEST CHEF

As the weather gets chillier, a bowl of piping hot soup served with a hunk of bread satisfies even the most voracious appetites. Luke Rees, chef at Chai Tearoom and Delicatessen in Newton Road serves his fish chowder all year

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La Pizza Vera Napoletana

with Tatiana Bento

This month’s recipe from Tatiana is influenced by her recent trip to Naples, Italy on her quest to discover the best pizza in the world. Here she tells us about not only her journey but also reveals all she learnt,

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Crab Masterclass

With Tatiana Bento of Marmalade Cookery School

CRAB MASTERCLASS With Tatiana Bento of Marmalade Cookery School All too often the instructions for preparing a fresh crab are brief and not detailed enough, and tell of scary things like “dead man’s fingers” that must be removed at all

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The Gower Kitchen Burger

Stuart Calder

Stuart Calder of The Gower Kitchen in Uplands brings you an exciting recipe for a veggie burger in addition to the original beefburger. Makes 1 1/2 Onion, finely sliced Olive Oil A splash of Gower Gold, or other strong ale

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Sausage Making

a pastime for the patient.

Sausage making – a pastime for the patient. Sausages make an economical meal at a time when most people are trying to cut their weekly shopping bill. Sausage and mash, toad in the hole, sausage casserole and that great British

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Graveyard Goulash

With Tatiana bento

As summer seems a far distant memory and the mornings turn crisp, one’s mind wanders to the warm colour and spicy flavours of autumn. October is the month for the humble pumpkin to shine. Growing to sometimes monstrous proportions, much

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Herring, 3 ways

Kipper paté, herring escabeche and crispy herring roe on a blini By Tatiana Bento of Marmalade Cookery School

Kipper paté, herring escabeche and crispy herring roe on a blini When you hear the word ‘herring’, roll mops or smoked kippers come to mind, but herring is much more versatile than that. They are in season now and really

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Thai Roasted Duck Curry

With Tatiana Bento from Marmalade Cookery School

INGREDIENTS FOR THE RED CURRY PASTE: 1 Tbsp of coriander seeds, toasted until brown 2 cardamom pods, toasted until brown 1/2 Tsp of black peppercorns 1/2 Tsp of salt 10 big dried chillies, seeds removed and soaked in warm water

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Piri Piri Pork

A spicy pork dish ideal for a summer barbeque

Piri Piri Ty Siriol Belly Pork It’s great when a plan comes together isn’t it. I recently introduced Tatiana Bento of the Marmalade Cookery School to Suzy and Martyn Williams of Ty Siriol Pork and there was an instant connection. Ty Siriol raise

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