Articles in Category : Food & Drink

Sausage Making

a pastime for the patient.

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

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Graveyard Goulash

With Tatiana bento

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

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Herring, 3 ways

Kipper paté, herring escabeche and crispy herring roe on a blini By Tatiana Bento of Marmalade Cookery School

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

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Thai Roasted Duck Curry

With Tatiana Bento from Marmalade Cookery School

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

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Piri Piri Pork

A spicy pork dish ideal for a summer barbeque

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

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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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