Articles in Category : Food & Drink

March 2015

BAY Food & Drink

With chef Neil Thomas of Brew Stone

GUEST CHEF RECIPE 24 HOUR LAMB SHOULDER with white beans, chorizo and salsa verde This month TheBAY is pleased to welcome guest chef Neil Thomas of Brew Stone on board to demonstrate how to use local ingredients to make a

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March 2015

BAY Food & Drink

With Rachel Jamison of Nutri Balance Swansea

Green lentil, mushroom and sweet potato lasagne  with cashew nut cheese RACHEL JAMISON OF NUTRI BALANCE SWANSEA IS A NUTRITIONIST WITH OVER 10 YRS EXPERIENCE INGREDIENTS Lasagne sheets 2 sweet potatoes- chopped into small chunks          

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March 2015

BAY Food & Drink

with Sarla Langdon and Lesley Williams

Culinary Causerie with Sarla Langdon Examining Culinary Connections In this column last month, I mentioned Professor Sandra M. Gilbert’s new book ‘The Culinary Imagination—From Myth to Modernity’ (published by W.W.Norton £17.00) and have since been prevailed upon to review this

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February 2015

BAY Food & Drink

Cooking with Tatiana Bento – Marmalade Cookery School

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,

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September 2014

It’s Fig Season

With Tatiana Bento From The Marmalade Cookery School

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.

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June 2014

How to cook the perfect steak

Cooking with Tatiana Bento – Marmalade Cookery School

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

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April 2014

Portuguese Easter Cake

With Tatiana Bento – Marmalade Cookery School

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

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March 2014

Easy to follow Recipe with

withTatiana Bento Marmalade Cookery School

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

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October 2013

La Paella…. Olé

Tatiana Bento explains in detail, her version of the traditional Spanish dish – Paella.  

 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

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October 2013

Fish Chowder Recipe

GUEST CHEF

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

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La Pizza Vera Napoletana

with Tatiana Bento

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,

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Crab Masterclass

With Tatiana Bento of Marmalade Cookery School

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

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The Gower Kitchen Burger

Stuart Calder

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

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