Contents Introduction...... 3 Foreword ...... 3 Recipe 1: Braised Brisket of Welsh Black with Wild Fungi ...... 4 Recipe 2: Cranberry and Marzipan Crown ...... 5 Recipe 3: Gooseberry Tart...... 6 Recipe 4: Capel Brandy Tart ...... 7 Recipe 5: Roast in Orange Sauce...... 8 Recipe 6: Rich Apple Pie ...... 9 Recipe 7: in Cider...... 10 Recipe 8: Roasted Best-End of Jacob Lamb with an Apricot and Shallot Compote ...... 11 Recipe 9: Clementines with and Mint Syrup ...... 12 Recipe 10: Tomato Chutney ...... 13 Recipe 11: Chocolate and Pear Cake...... 14 Recipe 12: Welsh Black Beef Sirloin Special ...... 15 Recipe 13: Boiled Fruit Cake...... 16 Recipe 14: Pan-Fried Tenderloin with Cider and Honey Poached Leeks ...... 17 Recipe 15: Cwmcrwth Fish Pie...... 18 Recipe 16: Easy Tomato Soup...... 19 Recipe 17: Leek and Potato Soup...... 20 Recipe 18: Easy ...... 21 Recipe 19: Cockles and Laverbread Cakes...... 22 Recipe 20: Welsh with Red Wine ...... 23 Recipe 21: Mustard Chicken...... 24 Recipe 22: Breakfast Bread Batch ...... 25 Recipe 23: Smoked Kedgeree...... 26 Recipe 24: Winter Porridge with Merlin Liqueur ...... 27 Recipe 25: Dried Fruit Compote ...... 28 Recipe 26: Poached Tywi Sewin ...... 29 Recipe 27: Bara Brith...... 30 Recipe 28: Traditional Roast Welsh Lamb...... 31 Recipe 29: Tiesen Lap (Baked Cream Cake)...... 32 Recipe 30: Pork & Leek and Broccoli Flan ...... 33 Recipe 31: Oaty Apple Crumble...... 34 Recipe 32: Marros Leek & Cheese Bake ...... 35 Recipe 33: LAMB FLORENTINE ...... 36 Recipe 34: Winter Raspberries ...... 37 Recipe 35: Raisin and Orange Flan ...... 38 Recipe 36: Welsh Cakes...... 39 Recipe 37: Welsh Black Beef and Orange Casserole ...... 40 Recipe 38: Smoked Mackerel Pate...... 41 Recipe 39: Pumpkin Soup...... 42 Recipe 40: Oaty Fruit Cookies...... 43 Recipe 41: Elderflower Champagne ...... 44 Recipe 42: with Asparagus and Hollandaise Sauce ...... 45 Recipe 43: Banana Loaf ...... 46 Recipe 44: Almond Cake...... 47 Recipe 45: Rock Cakes Surprise ...... 48 Introduction

We would like to welcome everyone to look at and more. We all have the countryside at our Farm & Country heart and quality in mind. Holidays Group Recipe Book. We are sure you will find something different to cook using All our properties offer a taste of country life some of our marvelous food products we now waiting for you in a beautiful setting. Whether have in our county. it nestles in the hills, along a river or in a peaceful village, each has a special quality. Our unique collection of properties, managed and hosted by individual owners, range from This Recipe Book is a new venture and we large farmhouses to cosy cottages, country very much hope you will enjoy using it and houses to camping and caravanning, come to visit Carmarthenshire – the Garden sumptuous bed & breakfasts to self catering of .

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Foreword

As the onetime editor of a restaurant guide, I Nowhere is that heritage richer than in was once lucky enough to get paid to eat out farmhouse cookery. across the UK. Nice work if you can get it and though there are more downsides than some Carmarthenshire is blessed with a fine larder might imagine (it can be a solitary existence of good things to eat from the land, rivers and and every great meal you have is coast and it remains an agricultural counterbalanced by plenty that are mediocre landscape dotted with the farmhouses that or poor). Eating out in some of the UK’s finest now also play such an important role in our restaurants at someone else’s expense is an offering to the visitor to this part of Wales. experience to be recommended. One thing I They are welcomed into the home to share in quickly learnt is that some of the greatest the beauty of the landscape, the warm culinary pleasures to be had in Britain are to hospitality of the people and, of course, the be found not amongst the starched white delicious and distinctive cooking that goes on linen and meticulous service of “fine dining” in these farmhouse kitchens. This excellent establishments but in those places that collection of recipes perfectly captures the continue the culinary traditions to be found in richness and diversity of that cooking and the home kitchens of the nations of the UK. offers a delicious opportunity to replicate it at home.

Simon Wright Former Editor of the AA Restaurant Guide Author and broadcaster on food matters Recipe 1: Braised Brisket of Welsh Black Beef with Wild Fungi

This joint is fabulous, full of wonderful beef flavour which should be on our tables more often! A traditional way of cooking with an intensely flavoured finish.

Ingredients:

 Joint of brisket from well aged Welsh  Fresh sage and thyme Black Beef  5 cloves  Beef or clarified butter for  1 bay leaf  Beef stock  4 glasses of Marsala wine or sweet  2 parsnips sherry  3 carrots  A handful of dried fungi (porcini,  1 celeriac trompettes des morts, chanterelles oe  1 onion morels)  2 leeks  1 tablespoon of soaked capers  4 sticks of celery  Knob of butter  2 cloves of garlic  Lemon juice  Salt and pepper

Method:

Take a rolled joint of brisket from well aged beef. Rinse any blood traces, pat dry with a tea towel. Take time to fry hard to colour the joint well, all over, in beef fat or clarified butter. Remove and season lightly with salt and pepper. Also colour a variety of root vegetables in the hot fat (celeriac, parsnips, carrots, onions, leeks, celery and garlic). Put the vegetables into a casserole under the joint, with sage, bay, thyme, a few cloves, add two or three glasses of Marsala (or sweet sherry) and cook for five minutes to drive off the alcohol. Cover with beef stock and simmer until tender all the way through, skimming the surface of foam and fat. This might take hours – do this cooking stage in advance. Remove joint onto a dish, cover with foil, keeping it hot and leaving it to rest. Strain the vegetables from the juices. Toss in the dried fungi. Not too many because they have a concentrated flavour. Bring to the boil and simmer. This could take an hour or more – keep tasting as it reduces and note how the flavour changes. Reduce to the consistency and strength of flavour you enjoy. Reducing too far, might make the sauce too intense, possibly a tad salty. Just add a little water to dilute and soften it, if you have gone too far. Take the pan off the heat, whisk in a knob of butter, taste the sauce and season if necessary. Glug in a drop more Marsala and a few drops of lemon juice. Toss in a small handful of chopped thyme leaves with parsley and some finely chopped soaked capers. Taste for seasoning again. Warm, carve and serve the joint on a platter spooning the fungi over the beef, then a little sauce. Pour the rest of the sauce into a warm sauceboat. Accompany with seasonal locally grown vegetables, especially a green leafy one, with fluffy mashed potatoes or creamy potato gratin.

Julian Williams Chef to HRH Charles Recipe 2: Cranberry and Marzipan Christmas Crown

Ingredients (Flying sponge):

 200g/7ozs white flour  20g /1oz yeast or one sachet of dried yeast  280g/10fl ozs warm water

Method (Flying sponge):

Mix to a smooth batter and stand in a warm place for 30 to 40 mins.

Ingredients (Dough):

 300g/11ozs white flour  Half a teaspoon of salt  100g/4ozs butter  100g/4ozs  1 teaspoon spice  150g/5ozs cranberries  200g/8ozs marzipan  50g/2ozs flaked almond to decorate

Method (Dough):

Place the flour, salt and spice into a mixing bowl and add the Flying Sponge. Bring together to a rough dough. Add the sugar and butter then continue to mix. When these ingredients are full incorporated, turn out onto a work surface and kneed until silky. You may need to add a little extra flour or water. Lightly flour the dough, put back into the mixing bowl, cover and leave to prove in a warm place for 30 mins. Chop the marzipan into small cubes and mix with the cranberries. When the dough has bulked up, turn out onto the work surface and push it out flat. Place the cranberries and the marzipan onto the top and fold the edges in. Then using a scraper chop the fruit into the dough until evenly distributed throughout the dough piece. Flour and stand for a few minutes to relax the dough. Mould into small round balls about 100g each and place in a circle around a 9 inch/20 cm sponge tin finishing with one in the middle and prove for about 35 mins. Just before you place into the oven, sprinkle liberally with flaked almonds. Bake at 200C/400F/gas mark 6 for about 25 mins. Take out of the oven, turn out of the tin and dust with icing sugar. Jane Storer, Ffynon Rhosfa Farm, Llwnteg, Llanon, SA14 8JN 01269 845874 [email protected] www.ffynon-rhosfa.co.uk Recipe 3: Gooseberry Tart

A tart of sharp delicious gooseberries in a very light pastry. I sometimes use gooseberries I have picked from the garden, frozen and defrosted.

Ingredients:

 450g/1lb gooseberries  3 eggs  100g/4ozs caster sugar  300ml/ 10 fl.ozs double cream, plus more to serve  1 teaspoon vanilla extract  Icing sugar for dusting

For the pastry:

 150g/5 ozs flour  50g/2ozs caster sugar  75g/3ozs very cold unsalted butter  1 egg yolk  A little ice cold water

Method:

Heat oven to 180C/350F/Gas mark 4. For the pastry, process flour and sugar together, add chopped butter and process until the mixture resembles breadcrumbs. Add the egg yolk mixed with a little ice cold water and continue to mix until the pastry comes together in a soft ball. Roll out and line a 25-26cm flan tin. Chill for half and hour in the fridge. Top and tail gooseberries. In a bowl mix the eggs, caster sugar, double cream and vanilla extract. Remove the pastry from the fridge and prick the base with a fork. Cover with greaseproof paper and baking beans or rice. Bake blind for about 10-15 mins. Allow to cool slightly. Fill with the gooseberries and pour over the egg mixture. Bake in the oven for about 35 mins until just firm in the centre. Dust with icing sugar and serve warm with thick cream. Jane Storer, Ffynon Rhosfa Farm, Llwnteg, Llanon, SA14 8JN 01269 845874 [email protected] www.ffynon-rhosfa.co.uk Recipe 4: Capel Brandy Tart

Serves 10

Ingredients:

 250g/9oz packet stoned dates  250ml/8fl ozs boiling water  1 teaspoon bicarbonate of soda  100g/4ozs butter at room temperature  175gm/6ozs caster sugar  1 extra large egg, at room temperature  250g/9ozs plain flour  Pinch salt  Half teaspoon baking powder  Half cup chopped pecan nuts

Method:

Sprinkle bicarb over the dates. Pour the boiling water over the dates and leave to cool. Cream butter and sugar in warm mixing bowl. When butter mixture is light and creamy, gradually beat in the egg. Sift the dry ingredients 2 or 3 times. Alternately fold the dry ingredients and the date mixture into the creamed butter and sugar using a metal spoon. Pour into a greased 25cm pie dish or cake tin. Bake at 180C (350F)gas mark 4 for 45 mins. until dark brown. Prepare the sauce and pour over the hot tart.

Sauce

Ingredients:

 150g/5ozs sugar  150g/5fl ozs water  1 tablespoon butter  1 teaspoon vanilla essence  120mls/4fl ozs brandy, sherry or orange juice

Method:

Bring the butter, sugar and water to boil in a saucepan. Remove from heat and add vanilla essence and brandy. Pour over hot cake and leave to cool. Serve with whipped, thick cream and a sprinkling of chopped pecan nuts. It’s not as complicated as it sounds, and it’s really delicious!

Dr Carol Williams Llety Gwilym, Llangyndern, , SA17 5EN 01269 870879 [email protected] www.lletymaelog.co.uk Recipe 5: Roast Goose in Orange Sauce

Ingredients:

 4 Sticks of Celery  Rind of 2 oranges  3 onions  Juice of 2 Oranges  4 Carrots  Small glass of Port  1 tablespoon of sage  3.6 to 4.05 Kg Goose( approx 8-10lb)  2 table spoons plum jam  Salt and Pepper for seasoning

Method:

Put half of one onion and the chopped sage inside the goose. Place goose on bed of chopped onions, celery and carrots in tin with one inch of cold water. Sprinkle salt and pepper on goose. Cover with foil and cook until golden brown and tender in oven of about 180C/350F/ gas mark 4. When cooked; remove goose from tin and place on serving dish. Separate off fat and keep to roast potatoes. Take the residue and liquidise the carrots, onions and celery and water as necessary to make the sauce. Add jam, orange juice and rind to the liquidised residue and boil. Add Port to taste. Serve with roast potatoes and other vegetables.

Dr Carol Williams Llety Gwilym, Llangyndern, Kidwelly, SA17 5EN 01269 870879 [email protected] www.lletymaelog.co.uk Recipe 6: Rich Apple Pie

Ingredients:

Filling:

 150g/5ozs butter  150g/5ozs sugar  675g/1.5lb dessert apples

Top of Pie:

 225g/8ozs plain flour  175g/6ozs butter  50g/2ozs caster sugar

Method:

Peel and slice apples, add butter and sugar. either in a saucepan or microwave until soft. Place apples in an ovenproof dish. Make pastry topping by sifting flour and sugar and then rub in butter to make a breadcrumb texture. Bring together to make a dough adding a little cooking oil to bind if necessary. Roll out pastry, cut to shape and place on top of apple mixture. Cook in oven at 190C/375F/gas mark 5 for 20 minutes until golden brown. Serve hot or cold with cream, custard or icecream.

Delyth Price Gwydre Farm Cottage, , SA19 9YS 01550 740242 [email protected] www.gwydre.co.uk Recipe 7: Pheasant in Cider

Ingredients:

 2 jointed  100g/4ozs finely chopped Welsh  1 Chopped onion  3 Cooking Apples peeled and sliced  150ml/5fl ozs cider  150ml/5fl ozs cream  Salt and pepper

Method:

Cook chopped bacon in frying pan with a little oil for 5 to10 minutes. Prepare cooking apples and add to frying pan and brown slightly. Add apples and bacon to chopped onion in casserole dish. Brown the pheasants in a little oil. Transfer to casserole dish with apple, bacon and onion mixture and season. Mix cream and cider, pour over pheasants. Cover and cook for 1 hour at 175C/350F/gas mark 4. Remove pheasants and liquidize sauce until smooth.

Delyth Price Gwydre Farm Cottage, Llangadog, SA19 9YS 01550 740242 [email protected] www.gwydre.co.uk Recipe 8: Roasted Best-End of Jacob Lamb with an Apricot and Shallot Compote

Serves 6

Ingredients:

 3 x 6 boned best-ends of Jacob Lamb (ask your to French-trim these for you) or use lamb chops  100g/4ozs ready to eat dried apricots, chopped.  125g/5ozs shallots, peeled and chopped,  1 tablespoon redcurrant jelly.  1 lamb stock cube,  1 knob of Cadog Butter  6 sprigs of rosemary for garnish.  500ml/18fl oz boiling water.  Serve with a selection of green vegetables - broccoli, beans etc.

Method:

Fry the chopped shallots in butter without colouring, add chopped apricots and the redcurrant jelly. Stir and simmer for 10 minutes. Meanwhile, season the best ends of lamb, place in the roasting tray, fat side down, add a little water. Sprinkle over the dried rosemary and place in the oven at 200C/400F/gas mark 6 for 10 mins. Turn over lamb and cook for a further 15 minutes. Remove lamb from tray and keep warm. Place the roasting tin on the hob, pour in the boiling water, and lamb stock cube, whisk and bring back to the boil. Skim off any excess fat.

To Serve:

Place a portion of greens in the middle of each serving plate. Put a spoonful of the apricot and shallot compote on top of the greens. Cut the best ends into chops and arrange 3 around the dish. Pour jus around and garnish with the rosemary sprig.

Sharon Richards Allt y Fyrddin Uchaf Farm, , SA32 7ER 01267 237808 [email protected] www.merlinshill.com Recipe 9: Clementines with Lemon and Mint Syrup

Serves 6

Ingredients:

 100g/4ozs caster sugar  200ml/7fl ozs water  Juice of 1 lemon  Juice of 1 clementine (or a small orange)  12 clementines  120ml/4fl ozs of Llaeth y Llan natural yoghurt  A handful of toasted flaked almonds to garnish  Few sprigs of mint leaves, chopped.

Method:

Put the sugar and water in a pan and stir over a low heat until the sugar has dissolved. Add the lemon and clementine juices and increase the heat. Boil for 8-10 minutes until thick and syrupy. Cool the syrup until it is just warm. Meanwhile, peel the clementines and separate them into segments. Add them to the warm syrup and leave to macerate for a few minutes. Divide the segments between the serving plates and drizzle over a little yoghurt. Sprinkle with the toasted flaked almonds and shredded mint leaves and serve.

Sharon Richards Allt y Fyrddin Uchaf Farm, Abergwili, SA32 7ER 01267 237808 [email protected] www.merlinshill.com Recipe 10: Tomato Chutney

Ingredients:

 1 kg/ 2.2lbs tomatoes, green or red, chopped  200g/8ozs apples, peeled, cored and chopped  2 large onions, finely chopped  284ml /10fl ozs malt vinegar  200g/8ozs sugar  200g/8ozs sultanas  1 teaspoon spice  Half teaspoon pepper  Half teaspoon ginger  Half teaspoon salt  1 rounded teaspoon dry mustard

Method:

Put pickling spice into a piece of muslin. Simmer onions in 4 tablespoons of the vinegar until soft. Add the apples, tomatoes, sultanas, spice, salt, mustard, pepper, and ginger. Simmer gently until mixture is quite soft, stirring occasionally. Add the remaining vinegar and the sugar. When the sugar has dissolved boil steadily until the chutney has the consistency of jam. Remove the bag of spice. Pour the hot chutney into warmed jars and cover at once.

Elaine Shakeshaft, Shakeshafts, Capel Dewi, SA32 8AY 01267 290627 [email protected] www.shakeshafts.com Recipe 11: Chocolate and Pear Cake

Ingredients:

 120g/4ozs self- raising flour.  25g/1oz cocoa powder and a little for dusting  120g/4ozs caster sugar  120g/4ozs margarine  2 medium eggs  4 pears, peeled, cored and cut into halves

Method:

Preheat oven 170C/325/gas mark 3. Whisk together flour, cocoa, margarine, sugar and eggs until smooth (approx 2 mins). Add 3 tablespoons warm water and whisk for a further 30 seconds. Pour mixture into a 20cm/8 inch loose bottomed round tin Arrange the pears on top of the mixture. Bake for 45-50 mins until well risen and a skewer comes out clean. Leave to cool for 5 mins before turning out. Dust with cocoa powder and serve warm or cold with creme fraiche or ice cream.

Elaine Shakeshaft, Shakeshafts, Capel Dewi, SA32 8AY 01267 290627 [email protected] www.shakeshafts.com Recipe 12: Welsh Black Beef Sirloin Special

Ingredients:

 4 Welsh Black sirloin steaks  50g /2ozs butter  1 tablespoon oil  1 large onion, peeled finely chopped  50g /2ozs mushrooms finely chopped  Salt and freshly ground black pepper  3 to 4 tablespoons Penderyn Welsh whisky  2 tablespoons finely chopped parsley  1 teaspoon lemon juice  Green beans and new potatoes to serve

Method:

Melt the butter and oil together in a large heavy frying pan. Add the onion and mushrooms and saute gently for about 5 minutes without colouring. Season the steaks generously with pepper and lightly with salt. Add to the pan and fry quickly for one and half to four minutes on each side according to taste. Warm the whisky, add to the pan and flambe. Stir in the parsley and lemon juice. Turn the steaks over and cook gently for half to one minute. Check the seasoning and adjust to taste. Serve immediately with green beans and new potatoes.

Marian Lewis Cwmgwyn Farm, , SA32 0EQ 01550 720410 [email protected] www.cwmgwyn-holidays.co.uk Recipe 13: Boiled Fruit Cake

Ingredients:

 325g/12ozs mixed fruit  100g/4ozs glace cherries  100g/4ozs butter  175g/6oz brown sugar  300ml/10fl ozs milk

Method:

Put all previously listed ingredients in a pan. Bring to the boil and simmer for few minutes. Take off heat and cool mixture.

Stir the following ingredients into the pan

 325g/12ozs self-raising flour  1 teaspoonful mixed spice  2 Eggs

Place cake mixture in a lined 900g/2lb loaf tin. Bake 140C/275F/gas mark 2 for 2hrs.

Marian Lewis Cwmgwyn Farm, Llandovery, SA32 0EQ 01550 720410 [email protected] www.cwmgwyn-holidays.co.uk Recipe 14: Pan-Fried Pork Tenderloin with Cider and Honey Poached Leeks

Serves 2 people

Ingredients:

 400g/14ozs of pork tenderloin (alternatively pork loin can be used)  1 large leek  400 ml/13fl ozs of sweet cider  2 tablespoons of honey  Oil  Sage  Coarse ground black pepper  Salt  Cream or mascarpone

Method:

Thinly slice the leeks, wash and drain then lightly salt. Slice the tenderloin (or loin) into 1 cm thick steaks and place on a sheet of cling film and lightly salt. Cover the meat with another sheet of cling film and tenderise it by hitting with a rolling pin or mallet. Finely chop the sage and mix with the coarse black pepper. Put the cider and honey in a shallow pan and bring to the boil, add the leeks and return to simmer. Heat the olive oil in a shallow frying pan and add the tenderloin (or loin) and brown on both sides ensuring the meat is properly cooked. Remove from the pan and allow to rest in a warm oven. When the leeks are tender, drain them, retain the liquid and place the leeks in a warm oven. Add the liquid from the leeks to the pan in which the meat was cooked and add the sage and black pepper. Bring to the boil and reduce as necessary to produce a thickened sauce adding salt to taste. Add the cream or mascarpone to the thickened sauce. Create a bed of leeks and place the tenderloin (or loin) on top and pour over the thickened sauce.

Fiona Park Cwmcrwth Farm Holiday Cottages, , SA32 8QP 01558 669160 [email protected] www.cwmcrwthfarmcottages.co.uk Recipe 15: Cwmcrwth Fish Pie

Serves 4-6

Ingredients:

 1 of salmon (about 175g/6ozs)  1 small fillet of undyed smoked haddock (about 175g/6ozs)  2 fillets of cod or haddock (about 600g/1lb 5ozs in total  125g/5ozs peeled  750ml/25fl ozs milk  1 teaspoon of dill  2 handfuls of grated cheese (optional)  1kg/2lb 2ozs mashing potatoes, such as Maris Piper or Desirée  125g/5ozs butter  75g/3ozs plain flour  salt and freshly ground black pepper

Method:

Prepare the fish and cut into 1 inch cubes. Arrange the fish and prawns in an oven proof dish. Add the milk and dill. Cook 10-15 minutes in oven. Remove and strain the fish mixture retaining the fishy milk. Cut the prepared potatoes into small cubes, season, cook until just tender. Drain. Mash potatoes adding 50g/2ozs of the butter. Add 3-4 tablespoons of the fishy milk. Mix and season to taste. To make the bechamel sauce, melt the remaining 75g/3ozs butter. Add the flour to make a roux. Cook, stirring slowly, add the hot fishy milk still stirring and then beating to make a creamy sauce. Season the sauce to taste. Add 2 handfuls of grated cheese and melt. Cover fish mixture with the sauce. Spoon the mash over the dish. Sprinkle the top with grated cheese. Cook for 20 minutes at 200C/400F/gas mark 6.

Fiona Park Cwmcrwth Farm Holiday Cottages, Llandeilo, SA32 8QP 01558 669160 [email protected] www.cwmcrwthfarmcottages.co.uk Recipe 16: Easy Tomato Soup

Ingredients:

 1 litre/40fl ozs stock (veg, or half veg/half chicken)  1 large onion  2 carrots  2 sticks Celery  1kg /2.2lbs tomatoes  400ml/14fl ozs passata  Single or double cream

Method:

Cut up veg and fry in butter until soft. Add tomatoes and cook for five minutes. Add passata and stock and simmer for an hour. Season and then blend. Add cream before serving. Recipe 17: Leek and Potato Soup

Ingredients:

 Butter  Single Cream  1 litre/1 and three quarter pints chicken (or vegetable) stock  1kg/2lb potatoes  750g/1lb12ozs leeks  Small sprig parsley for decoration

Method:

Peel potatoes and dice, prepare leeks and chop into pieces. Fry both until soft. Add to stock and bring to boil, simmer until cooked. Season with salt and pepper. Blend and add cream to taste. Serve with chopped parsley sprinkled on top. Recipe 18: Easy Pavlova

Ingredients:

 4 Free range egg whites  400g/14ozs caster sugar  2 teaspoons vinegar  2 teaspoons cornflour  1 teaspoon vanilla essence  4 tablespoons hot water

Method:

Place all ingredients in mixing bowl and beat and beat until firm. Spread on non stick paper in a large flat tin. Cook 190C/375F/gas mark 5 for 10 minutes. Turn oven to 120C/250F/ gas mark 1/2 for a couple of hours. Decorate with selection of cream & fruit just before serving.

Joan Francis Y Bwthyn, Penlan Isaf, Kidwelly, SA17 5JR 01554 890084 [email protected] www.penlanisaf.com Recipe 19: Cockles and Laverbread Cakes

Ingredients: Method:  225g/8ozs cockles  175g/7ozs laverbread Mince the cockles  175g/7ozs brown breadcrumbs Thoroughly mix all ingredients.  2 teaspoons lemon juice Divide into small cakes.  Season to taste Chill

Coating ingredients:

 1 beaten egg,  325g/12ozs brown breadcrumbs  Plain flour  Bacon fat

Method:

Coat each cake with the breadcrumbs, flour and egg and fry in bacon fat until golden brown.

Joan Francis Y Bwthyn, Penlan Isaf, Kidwelly, SA17 5JR 01554 890084 [email protected] www.penlanisaf.com Recipe 20: Welsh Venison Steaks with Red Wine

Ingredients:

 4 venison steaks cut from haunch  1 small onion skinned and finely chopped  1 bay leaf  2 fresh sprigs of parsley  6 juniper berries  300 ml/10fl ozs dry red wine  25g/1oz Welsh unsalted butter  1 tablespoon vegetable oil  1tablespoon farm crab apple jelly (redcurrant jelly can also be used)  Salt and pepper

Method:

Put the steaks in shallow dish. Add onion, bay leaf, parsley, juniper berries and red wine. Cover and marinate in fridge for 3 hours. Turning steaks occasionally. Remove steaks from marinade. Heat butter and oil in frying pan and fry steaks 3 to 4 minutes either side. Transfer to dish and keep warm. Strain the marinade into frying pan, increase heat and boil rapidly for 3 to 4 minutes, until reduced. Add crab apple jelly and cook for 1 to 2 minutes, and pour over steaks.

This is a particularly quick and easy dish.

Jackie Dare Cynyll Farm, Llangadog, SA19 9BB 01550 777316 [email protected] www.cynyllfarm.co.uk Recipe 21: Mustard Chicken

Ingredients:

 4 free range Welsh chicken breasts  Flour  Oil  Chopped dry cured Welsh bacon (3 to 4 slices) .  Mixed herbs  Chopped onion (small) or shallot  Dry white wine  Stock cube  French and English mustard  Creme fraiche  Chopped parsley to serve

Method:

Coat the chicken breasts in flour. Fry gently in the oil, to brown slightly, together with the chopped bacon. Transfer to a casserole dish on a gentle heat. Add onion or shallot. Sprinkle with herbs. Add about half a glass of white wine - allow to bubble up a bit. Add the chicken stock (I put one cube in a mug). Cover and put into the oven: 200C/400F/gas mark 6 for the first 15 minutes, then 160C/325F/gas mark 3 for about 45 minutes. Mix one teaspoon each of both mustards and about 4 tablespoons of crème fraiche. Stir into the hot chicken casserole, Sprinkle with chopped parsley and serve.

Jackie Dare Cynyll Farm, Llangadog, SA19 9BB 01550 777316 [email protected] www.cynyllfarm.co.uk Recipe 22: Breakfast Bread Batch

This makes 4 loaves in terracotta flower pots which is a traditional Welsh method.

Ingredients:

 900g/2lb strong white flour  450g/1lb granary flour  2 teaspoons salt  2 tablespoons sugar  3 packets of easy rise yeast  50g/2ozs Flora vegetable fat  900ml/1.5 pints warm water

Method:

Put seasoned pots to warm. Mix all dry ingredients with mixer and add water. Allow to blend until you arrive at one ball of soft dough. Cut into 4 and mould into rounds. Dip in milk and then sunflower seeds. Put the dough into well floured pots and allow to rise in a warm place for 1to1.5 hours. Bake for half an hour in a hot oven. 220C/425F/gas mark 7.

NB Another batch method would be to use a seasoned roasting tin which would make six loaves.

Fredena Burns Capel Dewi Uchaf Country House, Capel Dewi, SA32 8AY 01267 290799 [email protected] www.walescottageholidays.uk.com Recipe 23: Smoked Haddock Kedgeree

Enough or 4

Ingredients:

 700g/1.5lbs of smoked haddock  Milk  A couple of bay leaves  Butter  175g/6oz of round rice – Aborio  4 just hard, boiled eggs shelled  Handful of chopped parsley  Seasoning to taste

Method:

Poach the fish in enough milk to cover the fish adding a bay leaf and a knob of butter, this should take about five minutes, don’t over cook! Boil the eggs. Take the fish out of the milk and put to one side. Transfer the milk to a saucepan and add enough water to cook the rice in until tender, strain the rice and fluff up. Meanwhile skin the haddock break into mouth size pieces, chop the eggs, chop a good handful of parsley. Once the rice has cooked and been strained, add all the ingredients together with the seasoning and a little butter. Mix gently and turn the Kedgeree into a serving dish and enjoy…

Fredena Burns Capel Dewi Uchaf Country House, Capel Dewi, SA32 8AY 01267 290799 [email protected] www.walescottageholidays.uk.com Recipe 24: Winter Porridge with Merlin Liqueur

Ingredients for 2 generous servings:

 25g/1oz porridge oats  25g/1oz medium  25g/1oz fine oatmeal  150ml/5fl ozs milk made up to 600ml/20fl ozs with water  Pinhead oatmeal to decorate  Demerera sugar  Merlin liqueur (similar to Bailey’s)  Single cream

Method:

Mix together porridge oats and oatmeal with a good pinch of salt. Stir into milk and water in a saucepan. Bring to boil and simmer very gently for about 20- 30 minutes. Serve in dishes decorated with pinhead oatmeal, Demerera sugar, teaspoon of Merlin liqueur and finally cream.

Jacquie Rouse Allt y Golau Farmhouse, Felingwm Uchaf, SA32 7BB 01267 290455 [email protected] www.alltygolau.com Recipe 25: Dried Fruit Compote

Ingredients

This is my personal selection and can be varied according to taste.

 110g/5ozs large prunes  75g/3ozs apricots  4 large peach halves  5 small figs  Handful of apple rings  Small amount cinnamon bark  400ml/14fl ozs hot black tea

Method:

Put all ingredients into a saucepan and stand for a couple of hours in a warm place, like the top of a Rayburn cooker. Place saucepan on hob and simmer for about 10 minutes until fruit has fluffed up. Remove cinnamon bark before tipping fruit into a covered dish for cooling. Other spices could be chosen, particularly those with a festive flavour for the winter.

Jacquie Rouse Allt y Golau Farmhouse, Felingwm Uchaf, SA32 7BB 01267 290455 [email protected] www.alltygolau.com Recipe 26: Poached Tywi Sewin

Serves 10

This is a perfect dish for a buffet party. The sewin is gently poached, with the skin on and left to cool in the cooking liquid to keep it moist.

Ingredients:

 2.75kgs/ 5.5lb Tywi sewin  sea salt  black peppercorns  4 bay leaves  1 onion sliced  4 tablespoons white vinegar

To garnish:

 1 cucumber, thinly sliced  250 g/8 ozs large cooked peeled prawns  Dill sprigs  Tomatoes

Method:

Lift out the rack from a fish kettle. Half fill the kettle with cold water and add 1 tablespoon of salt, 12 black peppercorns, the bay leaves, onion and the white vinegar. Bring to the boil and poach for 2 minutes. Remove from the heat, and leave to stand for 2 hours, until the fish is just warm. Strain the cooking liquid and keep. Bone and skin the sewin . Cover and chill in the refrigerator for at least one hour. Arrange the cucumber slices over the fish to represent scales. Garnish the sewin with lemon, prawns, dill sprigs and tomatoes.

Anne Ryder Owen Fferm-y-Felin, Llanpumpsaint, SA33 6DA 01267 253498 [email protected] www.ffermyfelin.com Recipe 27: Bara Brith

Ingredients: Method:

 450g/1lb dried mixed fruit Place all these ingredients in a bowl and soak  80g/2ozs walnuts chopped overnight.  225g/8ozs Demerera sugar  300mls/10fl ozs hot or cold tea Next day add:

 1 egg well beaten  450g/1lb self-raising flour  75g/3ozs butter

Put into two greased 0.45kg/1lb loaf tins and bake for an hour in a moderate oven. 170C/325F/gas mark 3.

Anne Ryder Owen Fferm-y-Felin, Llanpumpsaint, SA33 6DA 01267 253498 [email protected] www.ffermyfelin.com Recipe 28: Traditional Roast Welsh Lamb

Ingredients:

 1 leg of locally produced lamb  Fresh sprigs of Rosemary  Fresh cloves of garlic  Sea salt  Extra virgin olive oil

Method:

Rub the skin with olive oil and sea salt. Prepare the leg by scoring the skin with a sharp knife and placing the fresh Rosemary and fresh cloves of garlic into scored areas of the skin. Cook the lamb for 15 minutes per 450g/1lb, plus 15 minutes. Return the lamb and rest before serving. Serve with traditional mint sauce.

Sharon Richards Tan y Lan Cottages, , SA33 5BB 01267 241579 [email protected] www.tanylanwelshcottage.co.uk Recipe 29: Tiesen Lap (Baked Cream Cake)

Ingredients:

 3 free range farm eggs  Self-raising flour (same weight as eggs)  Soft margarine (same weight as eggs)  Caster sugar (same weight as eggs)  285ml/10fl ozs Welsh double cream  Handful of currants

Method:

Cream soft margarine and caster sugar together. Add beaten eggs carefully. Then fold in the sifted flour. Stir in double cream and currants. Pour into 20 x 30 cm tin. Bake for approx. 30 minutes at 175C/325F/gas mark 3.

Sharon Richards Tan y Lan Cottages, Llangain, SA33 5BB 01267 241579 [email protected] www.tanylanwelshcottage.co.uk Recipe 30: Pork & Leek Sausage and Broccoli Flan

Serves 4

This flan, with its wholemeal pastry case is good served warm with vegetables or cold with a salad.

Ingredients:

 25g/ 1oz butter  225g/8ozs , cut into about 4 pieces  1 large onion, skinned and chopped  25g/1oz plain wholemeal flour  270ml/9fl ozs milk  Salt and pepper  Small Broccoli broken into small florets  1 egg, beaten  18cm/7inch uncooked wholemeal pastry case.

Method:

Melt butter in large pan and lightly fry sausages and onion for 8 mins, stirring occasionally. Stir in flour and cook for 1 min. Gradually add the milk, stirring continuously until sauce thickens, boils and is smooth. Simmer for 1 to 2 mins. Season to taste. Stir in broccoli and cook for 1 min. Beat in egg. Pour mixture into pastry case and bake at 190C/375F/gas mark 5 for 45 mins. Serve hot or cold with salad.

Kath Brasnett River View Touring Park, , SA4 0FH 01269 844876 [email protected] www.riverviewtouringpark.com Recipe 31: Oaty Apple Crumble

Serves 4

Ingredients:

 675g/1lb 6ozs cooking apples, peeled, cored and sliced.  50g/2ozs sultanas  100g/4ozs Demerara sugar  1 teaspoon mixed spice  1 tablespoon water  50g/2ozs butter plus extra for greasing  1 tablespoon golden syrup  100g/4ozs porridge oats  25g/1oz desiccated coconut  25g/1oz mixed nuts, coarsely chopped.

Method:

Heat oven to 200C/400F/gas mark 6. Lightly grease a 1.1 litre dish. Lightly cook apples with sultanas, 50g/2ozs sugar, spice and water until beginning to soften. Spoon into the dish. Melt butter and syrup together. Remove from heat and mix in the remaining ingredients. Spread on top of the apples. Bake for 30 mins. Serve hot or cold.

Can be frozen.

Kath Brasnett River View Touring Park, Llanedi, SA4 0FH 01269 844876 [email protected] www.riverviewtouringpark.com Recipe 32: Marros Leek & Cheese Bake

Serves 4

Ingredients:

 450 gm/1lb prepared weight garden leeks, trimmed, sliced to 1.5 cm/ half inch, rinsed  300 ml/10fl ozs milk  125 gm/5ozs Caws cheese, grated  3 free range eggs  3 tablespoons flour  Freshly grated nutmeg  Freshly ground black pepper

Method:

Gently simmer the leeks in milk for about 5-6 minutes. Strain, reserving the milk. Grease a flan dish and spoon in the leeks and cheese in alternate layers ending with a sprinkle of cheese. Beat the eggs, flour and milk together adding a little nutmeg and pepper. Pour into the flan dish. Bake in a pre-heated oven 180C/350F/gas mark 4 for 30 minutes. Serve warm, with a green garden salad and cherry tomatoes as a light lunch, or to accompany a variety of meat/chicken dishes for dinner.

Try cold sliced in a lunchbox.

Rosemary McMullen Ty Harry Lodge, Singleton Park, , SA2 8PY 07794 309381 Recipe 33: LAMB FLORENTINE

Serves 4 to 6 people.

Ingredients:

 12 sheets Filo pastry  450g/1lb spinach fresh from the garden steamed  900g/2lbs minced Welsh lamb  100g/4ozs Caws Cenarth cheese  2 large chopped tomatoes  1 clove garlic crushed  100g/4ozs cream cheese  2 tablespoons tomato puree  2 free range eggs beaten

Method:

Brown the lamb in a little olive oil, add chopped tomatoes, garlic and puree with a little seasoning. Place in a pre-heated oven 150C/300F/gas mark 2 for 45 minutes. Squeeze as much water as possible from the spinach and mix with the cheeses and beaten eggs. Add to the cooked lamb mixture in a pie dish, then lay 3 sheets of filo pastry on top. Gentle scrunch up the remaining pastry sheets and place on top. Brush with a little melted butter. Return to oven until the pastry is golden brown.

Rosemary McMullen Ty Harry Lodge, Singleton Park, Swansea, SA2 8PY 07794 309381 Recipe 34: Winter Raspberries

A great recipe for children

Ingredients:

 1 packet raspberry jelly  300ml/10fl ozs boiling water  2 teaspoons castor sugar  150ml/5fl ozs carton soured cream  150ml/5fl ozs double cream  1 teaspoon lemon juice  450g/1lb frozen unsweetened raspberries  chopped nuts or flaked chocolate to decorate

Method:

Break up the jelly into a bowl and dissolve with boiling water. Stir in caster sugar. Add soured cream and whisk until smooth. Whisk the double cream until thick but not stiff. Whisk double cream into the jelly mixture. Whisk in lemon juice a little at a time. Empty in the frozen raspberries straight from the freezer having separated them with a fork. Pour the mixture into a serving bowl and decorate. Place in the fridge for 2 to 3 hours before serving.

Rhoslyn Andrews-Betts Penrhipyn Cottage, Gwernogle, SA32 7RZ 01267 202344 [email protected] www.penrhipyncottage.co.uk Recipe 35: Raisin and Orange Flan

Ingredients for the pastry: Ingredients for the filling:

 175g/6ozs plain flour  25g/1oz butter  50g/2ozs butter  1 teaspoon golden syrup or honey  50g/2ozs lard  25g/1oz Demerara sugar  pinch of salt  1 dessert spoon flour  225g/8ozs raisins or sultanas  2 medium sized oranges  1 teaspoon rum (optional)

Method:

Use flan ring, pie plate or sandwich tin. Mix the pastry ingredients together. Roll fairly thinly. Prepare case, saving some pastry for lattice strips. Lightly prick pastry base. Place butter, sugar and syrup in saucepan and melt over moderate heat. Add orange rind. Cut oranges into quarters or liquidise and add to mix. Add 1 dessert spoon of flour to prevent hardening. Stir in washed raisins. Pour into case when slightly cool. Cut narrow strips of pastry and create a lattice pattern. Glaze strips with a little milk. Bake at 190C/375F/gas mark 5 for 40 minutes.

Rhoslyn Andrews-Betts Penrhipyn Cottage, Gwernogle, SA32 7RZ 01267 202344 [email protected] www.penrhipyncottage.co.uk Recipe 36: Welsh Cakes

Ingredients:

 225g/8ozs self-raising flour  110g/4ozs butter  75g/3ozs sugar  1 small egg  Handful of sultanas

Method:

Rub butter into the flour. Add sugar and fruit. Add the beaten egg and form a stiff dough. Roll out to quarter inch thick and cut with a 2inch cutter. Bake on a griddle.

Lynne Burt Maesachddu Farm Cottage, Porthyrhyd, SA32 32 8PX 01267 275563 [email protected] www.maesachddufarm.co.uk Recipe 37: Welsh Black Beef and Orange Casserole

Ingredients:

 0.675 Kg/22ozs Welsh Black stewing or  1 tablespoon molasses  3 oranges  Seasoned flour

Method:

Pre- heated oven 150/160C for 2 hours. Cut fat from meat. Cut meat into smallish pieces. Wash and dry coat with seasoned flour. Fry to seal. Cover with stock and add 1 tablespoon molasses. I usually plop in a bit of red wine or port (whatever is open). Allow to simmer for 5 minutes then pour into casserole. Add zest and segments of orange (not skin or pith). Cook until meat is tender.

Welsh Black cattle are renowned for producing very tasty beef.

Lynne Burt Maesachddu Farm Cottage, Porthyrhyd, SA32 32 8PX 01267 275563 [email protected] www.maesachddufarm.co.uk Recipe 38: Smoked Mackerel Pate

Serves 6, prepared in a minute

Ingredients:

 150g/5oz tub of Sancler Organic smooth cheese (any flavour)  Large fillet of smoked mackerel  Pinch of paprika  Squeeze of lemon juice

Method:

Take skin off mackerel. Fork up in a bowl. Stir in Sancler cheese and lemon juice. Sprinkle paprika on top. Serve with toast, crackers etc.

Eluned Jones Glanyrynys Farm, Porthyrrhyd, SA32 8PX 01267 275226 [email protected] www.glanyrynys-farm.co.uk Recipe 39: Pumpkin Soup

Serves 6 people preparation time 40 mins cooking time 40 mins.

Ingredients: Method:

 1 large pumpkin Cut the pumpkin into quarters so they are a  225g/8ozs carrots manageable size to work with.  2 large onions Scoop out the seeds and remove the skin.  6 sticks celery Chop the flesh into small cubes and cook in  50g/2ozs butter boiling water until soft.  2 cloves garlic Chop carrots, celery and onions and sweat in  1 can coconut milk/cream the butter. Meanwhile add the garlic, chilli, half the  Lots of coriander leaves coriander, salt and pepper to blender and  Salt and pepper whiz until well blended.  Chilli When the pumpkin is soft, drain the cooking water and reserve it. Put the pumpkin, carrots, onions and celery into the blender with the chilli mix and blend. Put the mixture back into the saucepan, add the coconut milk and some of the reserved water to the thickness you like and simmer. Serve in large bowls and add the remaining coriander to garnish.

Eluned Jones Glanyrynys Farm, Porthyrrhyd, SA32 8PX 01267 275226 [email protected] www.glanyrynys-farm.co.uk Recipe 40: Oaty Fruit Cookies

Makes approx 30

Ingredients

 175g/6ozs Welsh butter  175g /6ozs dark brown sugar  4 level tablespoons golden syrup  1level teaspoon bicarbonate of soda  275g/10ozs plain flour  250g/9ozs porridge oats  225g/8ozs mixed dried fruit or just one type of fruit

Method:

Well grease a large swissroll tin. Place butter, sugar and golden syrup in a saucepan. Stir over low heat until butter has melted. Stir in bicarbonate of soda. Stir in flour, fruit and oats and mix well. Press mixture into prepared tin, level but not quite reaching the edges. Cook in the centre of a moderate to hot oven 170C/325F/gas mark 3, for approx 15 minutes, or until golden brown. Remove from oven onto cooling rack and cut into 30 bars. Cool in tin for about 10 mins. Remove with a palette knife and leave to cool on the wire rack.

These cookies are ideal for packed lunches or picnics and the children love them.

Rosemary Jones Trebersed Farm, Carmarthen, SA31 3RR 01267 238182 [email protected] Recipe 41: Elderflower Champagne

Ingredients:

 2 Elderflower heads (dry)  4 litres/160fl ozs water  675g/1lb 6ozs sugar  1 Lemon, quartered, juice peel & all  2 tablespoons white wine vinegar

Method:

Put in crock. Leave at least 24hrs. Strain and bottle.

Rosemary Jones Trebersed Farm, Carmarthen, SA31 3RR 01267 238182 [email protected] Recipe 42: Carmarthen Ham with Asparagus and Hollandaise Sauce

Ingredients:

 Asparagus stalks (3 per person)  Dried cured ham (2 to 3 slices per person)

Method:

Take 3 stalks of asparagus for each person, trim and steam them. Take two or three pieces of dried cured ham and wrap around the warm asparagus bundles of three asparagus. Place in a gratin dish and put in a warm place, flash them in a very hot oven just before the sauce is ready.

For the Hollandaise Sauce

Ingredients:

 3 egg yolks at room temperature  1 tablespoon water  2 teaspoons lemon juice  150g/6 ozs Welsh butter

Method:

Hand whisk ingredients together in a bowl partially immersed in warm water over a low heat until it looks fluffy. Cut butter into cubes and add one at a time melting them in the egg yolks until it is all incorporated whisking lightly. Add salt and pepper to taste. Spoon over the asparagus and ham once taken out of the oven after being slightly crisped and divided onto the serving plates, enjoy…...

NB you may like to sprinkle with a little paprika before serving

Elizabeth Davies Lolfa Cynin, , SA33 4JJR 01994 232773 [email protected] www.llolfacynin.co.uk Recipe 43: Banana Loaf

Ingredients:

 75g/3ozs butter  225g/8ozs caster sugar  3 beaten eggs  3 ripe bananas mashed  225g/8ozs self-raising white flour  100g/4ozs self-raising brown flour  3 tablespoons dried cranberries

Method:

Line a continental long loaf tin with greaseproof paper. Mix all ingredients together and put into tin. Sprinkle the top with Demerera sugar liberally. Bake in a hot oven 190C/375F/gas mark 5 until well risen and firmish.

Elizabeth Davies Lolfa Cynin, St Clears, SA33 4JJR 01994 232773 [email protected] www.lolfacynin.co.uk Recipe 44: Almond Cake

Makes 8 portions

Ingredients:

 175g/6ozs unsalted butter  175g/6ozs caster sugar  50g/2ozs ground almonds  225g/8ozs self raising flour  3 extra large eggs beaten  1 teaspoon almond essence

Method:

Cream butter and sugar together until pale and fluffy. Sift ground almond and flour together. Gradually beat in eggs adding a little flour mixture with each addition to prevent curdling. Fold in the rest of the flour. Spoon into a greased and base lined tin (about 7 inch/18cm diameter). Bake in centre of oven at 175C/350F/gas mark 4 for 30 minutes before sprinkling almonds on top of mixture. Continue baking for a further 30-45mins or until a warm skewer inserted into the centre of the cake comes out clean.

Josie Cavill Three Rivers Farm Cottages, , SA17 5TU 01267 267270 [email protected] www.3riversholidaycottages.co.uk Recipe 45: Rock Cakes Surprise

Ingredients:

 225g/8ozs self raising flour  100g/4ozs Welsh butter  75g/3ozs caster sugar  1 egg beaten  1 to 2 dessert spoons milk  Raspberry jam

Method:

Sift flour into bowl. Rub in the butter finely. Add sugar and milk. Place 10 dessert spoons of mixture into cases. Make holes in the mixture. Add jam to holes. Cover the jam with the mixture. Bake in the centre of hot (400 F) oven for 15 to 20 minutes.

Josie Cavill Three Rivers Farm Cottages, Ferryside, SA17 5TU 01267 267270 [email protected] www.3riversholidaycottages.co.uk