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Green lentil, mushroom and sweet potato lasagne with cashew nut cheese RACHEL JAMISON OF NUTRI BALANCE SWANSEA IS A NUTRITIONIST WITH OVER 10 YRS EXPERIENCE INGREDIENTS Lasagne sheets 2 sweet potatoes- chopped into small chunks
Read MoreCulinary Causerie with Sarla Langdon Examining Culinary Connections In this column last month, I mentioned Professor Sandra M. Gilbert’s new book ‘The Culinary Imagination—From Myth to Modernity’ (published by W.W.Norton £17.00) and have since been prevailed upon to review this
Read MoreSquid’s In Squid isn’t often seen on British menus in any other form than deep fried or salt and peppered, so I’m going to show you how to serve it in my favourite way – stuffed. Stuffed squid are soft,
Read MoreRACHEL JAMISON OF NUTRI BALANCE SWANSEA IS A NUTRITIONIST WITH OVER 10 YEARS EXPERIENCE To find a Christmas recipe that pleases both meat eaters and vegans is a pretty tall order, but this is a tried and tested winner Mushroom
Read MoreThis month Tatiana Bento of the Marmalade Cookery School shares her love of figs. Originating in Asia, figs are now grown across the Mediterranean. There are hundreds of varieties but are grouped into four colours, green, white, black and red.
Read MoreEasy to follow recipe Tatiana always advocates cooking fish and meat on the bone wherever possible. Here she cooks sea bass whole in a salt crust. SEA BASS BAKED IN A SALT CRUST with poached new potatoes and balsamic mayo
Read MoreSummer time…. Summer is here and in the cookery world that equals barbecues During our classes we are asked all sorts of questions, however there is one that keeps on popping up…. how do you cook the perfect steak? It’s
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TATIANA BENTO of the Marmalade Cookery School brings us an interesting recipe using laverbread. This month we are going Welsh again but we are also going veggie. This is a brilliant recipe so veggie or not – give this a
Read MoreEaster 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
Read MorePan 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
Read MorePaella 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
Read MoreAs 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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Curing meat and fish sounds very cheffy and possibly a bit challenging but in fact it is a very simple process which has been practised for hundreds of years. Here TATIANA BENTO of the MARMALADE COOKERY SCHOOL demystifies the process
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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 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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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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Roasted Leg of Salt Marsh lamb with Wild Garlic Pesto Serves 4 Spring is here and that means Spring Lamb. Now, Wales is well known for its high quality lamb, but we decided to take it a bit further and
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