Five Cardiff Chefs on fighting waste with #FlungTogetherFood

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.

View Post

Recipe: The Tidy Kitchen’s Vegan Beetroot Wellington with British Leeks

As part of a recent #paidpartnership with british-leeks.co.uk I worked with local chef Laura Graham of The Tidy Kitchen Company and asked her to come up with a range of delicious dishes to showcase the British leek at its best. Bookmark this for your next vegan Sunday roast!

View Post

Recipe: The Tidy Kitchen’s Caramelised Leek Tart with Walnut Pastry and Perl Las

As part of a recent #paidpartnership with british-leeks.co.uk I worked with local chef Laura Graham of The Tidy Kitchen Company who came up with a range of delicious dishes to showcase the British leek at its best. Her first creation was this delicious Caramelised Leek Tart with Walnut Pastry and creamy, crumbled Perl Las.

View Post

Five of my Favourite Hash Recipes for Breakfast, Brunch & Dinner

Despite my eagerness to eat every last scrap that comes out of my fridge, I’m not a huge fan of heating up yesterday’s dinner for today’s lunch. Instead, I much prefer to use up the odds and ends in the bottom of my veg drawer to make something new.

What I love most about a hash is that you don’t need a recipe, you don’t need to spend ages prepping, and you definitely don’t have to peel the veg. It’s just a case of chopping equal sized cubes of whatever you fancy, and either frying in a pan or roasting in an oven. Simples!

View Post

Looking for Something?