As part of a recent #paidpartnership with british-leeks.co.uk I teamed up with local chef Laura Graham of The Tidy Kitchen Company to showcase the British leek through some of her recipes. Here’s one for a rich and creamy strata made with layers of milk, cream, eggs, cheese and bread, all baked into a puffy casserole.
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Right now, more than ever, even amidst all of this Coronavirus chaos, it’s important that we all do what we can to support local and independent when it comes to the food and drink we buy. Here’s how you can help.
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Nestled at the bottom Cowbridge Road East, and conveniently located at the edge of ‘town’, Canton, Riverside and Pontcanna, is Amaryllis salon. Two friends, Tiffany and Rebecca set up the salon together, and they believe passionately that sustainability is a way of life; since opening they have strived to set the precedent in Wales and show how easily sustainability can be embedded into the industry.
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Here in the UK, we waste way more food than we realise. Most of us really are spoilt for choice – but we can still avoid being spoiled rotten by using up every last bit of what we buy.
Here, five Cardiff chefs to share their top tips for cutting waste by creating #FlungTogetherFood at home.
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