Ingredients: 225g fine oatmeal, 50g plain flour, 30g golden caster sugar, 3 - 4 tbsps milk, 75g unsalted butter, 1/2 tsp baking powder, 1/4 tsp cream of tartar, 1/2 tsp salt. Instructions   Preheat oven to 190C/375F/gas mark 5 Put the oatmeal into a bowl. Add the...

Ingredients: 175- 200g white breadcrumbs, 75g Welsh cheddar, 1/2 a leek, finely chopped, 1 carrot, 1 tbsp chopped parsley, 1/2 tsp of fresh thyme, 2 eggs, beaten, 2 tsp Welsh mustard, salt and pepper and 45g butter or 3 tbsp sunflower oil Instructions   Mix together...

Ingredients: 250g/8 oz self-raising flour, 125g/4 oz salted butter, 100g/3 oz caster sugar, 1 teaspoon mixed spice, 80g/3 oz sultanas/raisins, 1 beaten egg – (large) plus 1 tablespoon of milk Instructions Rub the butter into the flour until the mixture looks like...

Banana Bread  Ingredients: 140g butter, (softened plus extra for the tin), 140g caster sugar, 2 large eggs, (beaten), 140g self-raising flour, 1 tsp baking powder, 2 very ripe bananas, (mashed) 50g icing sugar Instructions Heat oven to 180C/160C fan/gas 4. Butter a...

Welsh Rarebit   Ingredients: 2 tbsp Welsh beer,100g Welsh cheese, 1/8 leek/spring onion, 1 tbsp flour , 1 tsp mustard, 2 pieces of bread/2 mushrooms, salt & pepper. Instructions Mushroom Rarebit – Preheat oven to 200c. Brush the mushrooms with some oil and bake for 10...

Bara Brith  Ingredients: 250g mixed fruit, 300ml black tea, 2 tbsps orange marmalade, 2 beaten eggs, 125g soft brown sugar, 125g butter, ½ tsp mixed spice, 250g self-raising flour, ¼ tsp baking powder, ¼ tsp bicarbonate of soda Put the fruit into a large saucepan,...

Carrot Cake with liqueur soaked sultanas This fabulous recipe is from What Katie Ate - by Katie Quinn Davies.   Katie uses Cointreau in her recipe, I use Da Mhile Orange 33 Organic Liqueur - which is delicious. Ingredients 80g sultanas, juice of 1 blood orange, 1...

On December 10 2019 we celebrated 5 years of running food tours in Cardiff.  Since we started, it’s been great to the see the number of tours increasing and people in general becoming more aware of food tours. When we first started there was a lot of “What exactly is...