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The fifth in a series of Angela Gray’s Cookery School books, Spring Recipes celebrates the time of year with fresh, zesty flavours, vibrant colours and lots of inspiring ways to enhance your day-to-day cooking at home. The book is full
Read MoreShiraz Shiraz will usually bring to mind, a deeply fruity red wine which can pack a punch, but the Shiraz I have in mind relates to the city of poets and literature, and the Persian and Lebanese restaurant on Walter
Read MoreThe fifth in a series of Angela Gray’s Cookery School books, Spring Recipes celebrates the time of year with fresh, zesty flavours, vibrant colours and lots of inspiring ways to enhance your day-to-day cooking at home. The book is full
Read MorePositano There’s a new Italian restaurant in town – Positano has opened in J Shed making this area of SA1 quite the place to come to eat. Positano has made its home in the space vacated by Café Twocann at
Read MoreThe Riverhouse I think I may have found another Swansea restaurant that will be filed under ‘reserve for special occasions’. I have previously said that I like to keep some places just for high days and holidays – otherwise how
Read MoreThe “Oscars of Oriental cuisine” The Golden Chopsticks Awards is back with a bang for the second year running and we want to make sure that Wales’ finest Oriental eateries are included in the line-up. Devised by TV host and
Read MoreLast month, Bay heard the incredibly sad news that photojournalist and cook JON LEWIN had died while surfing in Sri Lanka. You may remember that Jon contributed to our magazine for some years, collaborating with chef Tatiana Bento to provide
Read MoreBolognese ragu is a very versatile sauce, and this version by Rachel Jamison is completely plant based. Ingredients 1 cup brown or green lentils (or use tinned) 3 medium carrots, peeled and cut into 4 large chunks 2 cups water
Read MoreJust because you are following a plant based diet doesn’t mean to say that you can’t have an indulgent treat. Rachel’s recipe for November is raw chocolate which can be used to make truffles or simply moulded into a bar.
Read MoreMosaic Tucked away down an alleyway off St Helen’s Road you will find Mosaic @ the Press House – just follow the twinkling lights. This award winning restaurant provides a haven of elegance and sophistication in an area full of
Read MorePapi’s Pizza, Mumbles I was sad to see CJ’s restaurant close when the Oyster Wharf development started in Mumbles; it had been there for so many years albeit under different owners. So the arrival of a new venture in its
Read MoreOysters have grown and been enjoyed in Mumbles for some 2000 years. A recent archaeological dig on Mumbles Head that was organised by Mumbles Development Trust and funded by the Heritage Lottery Fund found the remains of ancient oyster shells
Read MoreCHICKPEA OF THE SEA Although totally plant based, Rachel’s vegan recipe for this month has a taste of the sea with the addition of kelp. You can use this recipe as an alternative to tuna and add it to salads,
Read MoreWelsh lamb cawl Now that the weather is getting colder, warming soups can be on the menu again, and one of my favourites is a traditional Welsh lamb cawl. Served with a hunk of bread and a wedge of cheese
Read MoreThis is a fab soup to have in the fridge in the summer months. In Spain they eat it every day when the tomatoes are ripe and plentiful. Any type of tomato is good for this as long as they
Read MoreAs an alternative to chicken liver pate, why not use Welsh lamb’s liver instead. It’s cheap and nutritious and can be found in most supermarkets and butchers. This makes a great starter or light lunch. Another great recipe from www.eatwelshlambandwelshbeef.com
Read MoreMILLER & CARTER Joy of joys the Toby Carvery has been replaced with an up-market steak house, Miller & Carter. Gone is the perpetual roast dinner – these have been replaced with succulent prime steaks that have been aged for
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