If you’ve been trying to eat more seasonal, local produce, then this is the blog series for you.
What to look for, and how to cook it – a quick guide to the ingredients you could be using which have been grown closest to home.
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If you’ve made it one of your 2021 resolutions to try and eat more seasonal, local produce – this is the blog series for you.
This month, it’s all about hearty stews, soups and comfort food. I’ve also been making the most of super-sustainable, fresh mussels which I picked up from the Rock & Scallop at Riverside Market.
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If you are passionate about local food, supporting small businesses, protecting the environment and seeing your local community thrive – Food Cardiff needs YOU to help them create a new food strategy for the city.
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I had a can of Toast Ale’s new 6.2% chocolate stout in the fridge – a new brew they’ve made from surplus bread & chocolate in collaboration with Divine Chocolate, as part of their ‘Rise Up for the Planet’ campaign. It’s a freaking delicious stout, so I figured it would also taste amazing baked into a chocolate cake.
This is my adaptation of an Edd Kimber recipe which I found on the Sainsbury’s Magazine website; where I have also used some of Halen Mon’s epic Salted Caramel Spread to make a delicious, sweet cream cheese frosting.
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