As always, we recommend buying Welsh pork and a barbecue with a lid, like our Weber barbecues.
Master patissiere and friend of the School, Claire Clarke, recommends using the egg whites that you can purchase in cartons in the supermarket section if you don’t want to waste the yolks. They can be found next to the pastry.
Serve in the dish, or spoon sections of the ratatouille into a chef ring for a more exact presentation.
Please buy Welsh Lamb wherever possible.
We use the word “showstopper” frequently when describing Angela’s puddings, and there’s no other word for this one!
Farro has a nutty flavour and lends itself perfectly to this dish. Serve this with Roasted Tomatoes for that perfect al fresco weekend lunch.
This tortilla is delicious served with a crisp green salad and this green olive salsa.
If you can’t find Sorrel, you can substitute it with spinach for this lovely adaptation of a traditional Potato Gratin.
The supermarket freezers are full of vanilla ice creams but none will taste as delicious as this!