Articles in Category : Food & Drink

Hunting Morels

Tatiana Bento, Marmalade Cookery School and Gower Mushrooms. Photography by Jon Lewin

Hunting Morels on Gower with The Marmalade Cookery School and Gower Mushrooms. Photography by Jon Lewin The morel mushroom (Morchella esculenta)is one of the tastiest mushrooms around and next to the elusive truffle is the second most expensive. Morels are

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Venison with wild Morels

Tatiana bento cooks Venison medallions topped with wild mushroom sauce and served with Yorkshire puddings

Venison medallions topped with wild mushroom sauce and served with Yorkshire puddings Serves 4 Ingredients for the Yorkshire puddings: (Makes 8) 50g plain flour 1 large free range egg 50 ml of full fat milk Vegetable oil Sea salt Ingredients

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Croissants

Cookery Masterclass with Tatiana Bento

Croissants (Makes16) What better start to the weekend than a cup of good coffee and a fresly baked croissant. TATIANA BENTO from MARMALADE COOKERY SCHOOL, has the perfect recipe to make these delicious buttery pastries – they may be a

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Going Wild on Gower Part 2 – Creamy Wild Garlic Soup

Tatiana from the 'Marmalade Cookery School' shares her recipe for Creamy Wild Garlic Soup.

Creamy Wild Garlic Soup serves 4 Ingredients: 400g wild garlic, washed and chopped 2 onions, roughly chopped 2 sticks of celery, roughly chopped 1.4 L of good chicken stock 300ml of double cream 2 Tbsp olive oil Sea salt Freshly

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Rabbit pie

Gower businessman Mark Mead persuades us to eat more rabbit with his delicious recipe for home made rabbit pie

Gower businessman Mark Mead persuades us to eat more rabbit with his delicious recipe for home made rabbit pie Rabbit is a great food source, low in fat, wholesome and inexpensive, and is both under-rated and under-used here in the

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Christmas Eve in Portugal

Christmas is done a bit differently in Portugal...

To start the night Portuguese are the biggest consumers of Bacalhau in the world with an average of 7 kg per person, per year. We love it so much that we have around 1000 known recipes for it, varying from

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Fresh Tuna Nicoise

This month’s recipe calls for the freshest ingredients available. Tuna steaks are available from your fishmonger – get him to cut thick steaks for this dish as it needs only to be seared and served rare

This month’s recipe calls for the freshest ingredients available. Tuna steaks are available from your fishmonger – get him to cut thick steaks for this dish as it needs only to be seared and served rare – like good fillet

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The Dolphin Inn, Llanrhidian

The Dolphin Inn, Llanrhidian A truly local pub  

Are you fed up of super-smart pubs with fancy restaurants? Are you looking for a watering hole that is unpretentious and yet full of natural character? Then I’ll see you at the Dolphin in Llanrhidian, where simplicity and robust local

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Cod Loin with Chorizo Tomatoes and Basil

The subtle flavour of the cod is a perfect foil for the spiciness of the chorizo; combined with the cherry tomatoes and basil this dish is perfect for a light lunch. 

The subtle flavour of the cod is a perfect foil for the spiciness of the chorizo; combined with the cherry tomatoes and basil this dish is perfect for a light lunch.   Ingredients 4 Cod Loins4 spring onions (sliced on

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