Squid’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 MoreArticles in Category : Food & Drink
Mushroom and chestnut Wellington with red wine gravy
RACHEL 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 MoreIt’s Fig Season
This 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 MoreCOOKING with Tatiana Bento – August
Easy 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 MoreHow to cook the perfect steak
Summer 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
Read MoreLaverbread vegetarian Burgers with crunchy seasonal salad
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 MorePortuguese Easter Cake
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
Read MoreEasy to follow Recipe with
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
Read MoreLa Paella…. Olé
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
Read MoreFish Chowder Recipe
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
Read MoreDuck Prosciutto – With Fig, Honey & Balsamic Salad
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
Read MoreLa Pizza Vera Napoletana
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,
Read MoreCrab Masterclass
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
Read MoreThe Gower Kitchen Burger
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
Read MoreRoasted Leg of Salt Marsh lamb with Wild Garlic Pesto
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
Read MoreBraised Blade of Beef, Horseradish Mash, Fried Shallots and Oyster Mushrooms
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
Read MoreVanilla Panna Cotta layered with Pink Champagne Jelly
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
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