Articles in Category : Food & Drink

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

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,

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

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

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

Stuart Calder of The Gower Kitchen in Uplands is a very generous guy. He believes in sharing his recipes and we are delighted to introduce him as our guest chef this month. Blade of beef comes from the shoulder area

Vanilla Panna Cotta layered with Pink Champagne Jelly served with Rose Petal Jam Serves 6 This time we are tackling a classic and spinning it around to transform it into a dessert worthy of a special occasion such as Valentine’s

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

Boxing Day Game Morel and Chestnut Pie For this year’s Christmas edition we asked Tatiana to come up with a prepare ahead recipe – and here it is a fabulous game pie that can be frozen – ideal for Boxing

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

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

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

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

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

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

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