This is a great day to reconnect with our food culture here in Wales.  We have a stunning plethora of ingredients available to us here including seafood, Welsh lamb, beef and pork, seasonal vegetables, cheeses and dairy and so much more, and we will be celebrating this on our national day at the Cookery School.  Angela will share recipes that she has taken around the world, celebrating Wales, its food and drink, and culture.  A good range of skills will be explored throughout the day as you prepare and cook your dishes. All the recipes and notes will be emailed following the class so you can recreate your celebratory feast over the years to come.

Here is your menu:

• Cawl – slow cooked, deliciously complex and full of flavour using local Welsh Rare Breed Ham Hock and Lamb, seasonal vegetables and herbs.
• Potted Seafood – Pembrokeshire Crab, Brown Shrimp, Trout, Laverbread and Welsh Butter – beautiful fresh seafood from our fishmongers ‘Ashtons’ in Cardiff Central Market, cooked to perfection in traditional Welsh salted butter and spices.
• Oat and Caraway Seed Bread – a gorgeous crusty loaf that can accompany your cawl and your potted seafood.
• Glamorgan Sausages and Onion Relish – delicious fried, crispy, cheesy-leek sausages (no meat!), and a pot of sticky preserved onions – perfect partners.
• LUNCH SPECIAL Angela will demonstrate Low ‘n’ Slow Cooked local Welsh Lamb and Onion Cake.

All recipes and notes will be emailed following the class.

Please bring 1 x 2L container for your cawl, and a 1L container for your sausages; we will provide a container for your potted seafood and onion relish and we will wrap your bread.