I love dessert wine and this pudding is a great, simple excuse to open a bottle.
King of Fish ~ Tywi Sewin on April 9th, 2008
The sea-trout (locally known as sewin) from the River Tywi between Carmarthen...
crab apple and sloe jelly glazed ham on December 28th, 2006
I stuck to my usual method for cooking my ham on Christmas...
fresh egg pasta on February 4th, 2007
A time consuming, but always worthwhile process, when time allows the process...
Pudding for (virtually) nothing and it’s tasty as can be …
crab apple and sloe jelly glazed ham on December 28th, 2006
I stuck to my usual method for cooking my ham on Christmas...
nettle soup on May 15th, 2007
We’ve recently been spending much of our time chopping down brambles and...
samphire on June 28th, 2007
I love the other name for samphire: sea asparagus, as to me...
We love them, don’t you? Read more on our opinion of the cooks that shape our eating habits…
We’ve worked hard in the kitchen to come up with some great cookery advice.
On boiled prawns by Jmaya on June 28th, 2008
i seen this on tv so I wanted to see how to make it thank you.
On The Medieval Welsh Diet by Clarissa and the King’s Cookbook | mwnch on May 6th, 2008
[...] my liking of the two fat ladies and all-things-medieval I’m looking forward to Clarissa Dickson Wright’s TV programme ‘Clarissa...
On Cauliflower Purée by King of Fish ~ Tywi Sewin | mwnch on April 9th, 2008
[...] like to accompany with a cauliflower puree. Roasted cherry tomatoes also go well and provide a great [...]
On a new addiction... by blogengage on February 2nd, 2008
Well I'm not a big curry fan but one word of advice you stink really bad after eating it! You...
On Chickens and the gang of three by Hugh Fearnley-Whittingstall | mwnch on January 27th, 2008
[...] recent strange diversions Hugh Fearnley-Whittingstall is one of the pillars upon which my culinary world is [...]
