End of summer, the veggies come flying in. Tomatoes, peppers, green beans. There’s no end. Thankfully, Welsh parents are more outdoorsy than we give them credit. So, with a more diverse crop of vegetables to plow through, it’s only natural that we start the chutney talk. Chutney, to me, is a very broad world, mainly …
Got pasta? Make pesto. If you’ve got five minutes, a pestle and mortar in need of a little love, and a basil plant that’s taking over the kitchen window, then pesto’s your answer. There’s no better, or quicker meal, than some fresh pasta, smothered in even fresher pesto. With that, let’s dive in to the …
The crispy part of the lasagne. The cause of many century of family feuding and so highly valued that it features as it’s own dish in one of the world’s greatest restaurants – Osteria Francescana. Today, we’ll be channeling our inner Massimo Bottura, attempting to create an all-crispy lasagne. Here, there’s no room for stodgy …
As a pizza chef, cheese is my canvas. It holds within it, the potential to transform bread and tomato into a universally loved foodstuff. Our pizza cheese of choice has the power to transport us, from the streets of Parma to the caves of Roquefort-sur-Soulzon, and as a Welsh chef, this ability is precious. No longer …