Loving Welsh Food Podcast with Sian Roberts Waffle Audio

What’s the link between digital mapping and Welsh pizza? How many cheeses do we have in Wales? And what’s the story behind a lady in a bath of milk being pulled by a tractor?
In this episode I’ll be talking to Ieu (Ieuan Harry) and Jez (Jeremy Phillips) known as the Pizza Boys from Ffwrnes pizza, Loving Welsh Food podcast friend Nerys Howel will be telling me all about our fabulous Welsh cheeses, and last but not least, John Savage (who was with us in Episode 2 talking about Caws Teifi Cheese) will be joining me to chat about the family’s Dà Mhìle distillery.
See links below including links to the Trealy From charcuterie mentioned by the Pizza Boys, and the Welsh cheeses mentioned by Nerys.
You can catch up with the Pizza Boys on TV – see link below
https://www.pizzaboysadventures.com/
Plus I mentioned Stanley Tucci’s amazing TV series where Academy Award nominee Stanley Tucci travels across Italy to discover the secrets and delights of the country’s regional cuisines. Definitely worth watching.https://www.bbc.co.uk/iplayer/episodes/p0bncl3n/stanley-tucci-searching-for-italy
https://www.ffwrnes.co.uk/ https://trealyfarmcharcuterie.co.uk/
https://www.howelfood.co.uk/
https://www.cawscenarth.co.uk/ https://www.walesonline.co.uk/news/wales-news/wifes-cheese-takes-market-storm-2483954
https://www.brookesdairy.com/flavors (Angiddy Cheese) https://www.teificheese.co.uk/ https://holdenfarmdairy.co.uk/ (Hafod cheese) https://www.damhile.co.uk/

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Episode 5 – Welshcakes and a cuppa! 
How to make a perfect welshcake and what is a woof cake? Thick or thin Bara Brith? Plus the amazing world of tea!
In this episode I’ll be chatting to Welsh Food Consultant Nerys about Welshcakes and Bara Brith, two of our most famous sweet treats and talking about the world of tea with Georgia from Bird and Blend. 
Plus our international tasting team enjoy some Fabulous welshcakes.   Recipes for Welshcakes and Bara Brith can be found on our website. 
https://lovingwelshfood.uk/news/
See below for the recipe Nerys and I couldn’t remember – the Bara Brith pudding with Da Mhile’s delicious orange liqueur. 
I’ve included a mini glossary too of the Welsh words used. 
https://www.howelfood.co.uk/
https://www.fabulouswelshcakes.co.uk/
https://cavc.ac.uk/en
https://www.birdandblendtea.com/
https://www.damhile.co.uk/
Paned o de                  Cup of tea
Hyfryd                          Delicious
Cwtch                          Hug
 
Bara Brith Bread & Butter pudding with Da Mhile Orange liqueur
250ml milk
300ml double cream 
1 vanilla pod, halved and seeds scraped out, or 1 tsp vanilla extract
3 whole large eggs plus 1 egg yolk
3 tbsp golden caster sugar 
8 slices of bara brith 
50g salted butter, softened plus extra for greasing
zest 1 orange
2 tbsp demerara sugar  
Heat oven to 180C/160C/gas 4. To make the custard, heat the milk, cream and vanilla pod with its scraped-out seeds (if using) together in a saucepan to just below boiling point. Meanwhile whisk the eggs and yolk with the caster sugar in a jug. Slowly pour the warm milk mixture, including the vanilla pod, over the eggs, stirring constantly until smooth. Stir in the vanilla extract now if using.  Lightly butter an ovenproof dish approximately 20cm x 25cm x 5cm. Slice the bara brith and butter one side of the slices and cut into triangles. Lay half of the bread slices in the bottom of the dish so that they are slightly overlapping. Sprinkle half of the orange zest and 1 tablespoon of Da Mhile orange liqueur over the bara brith. Layer the rest of the bara brith on top then sprinkle over the remaining lemon zest and Da Mhile orange liqueur. 
Remove the vanilla pod from the custard then pour the custard over the pudding. Leave to soak for at least 30 mins, or longer in the fridge, if you like. Sprinkle over the demerara and bake for 35-40 mins until golden brown and puffed up.
 
Serve with cream or vanilla ice cream. 

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This is a Six Nations Special podcast where I’ll be getting some recommendations for you as to where to go for the best food, drink and atmos during a rugby weekend in Cardiff. I’ll be chatting to:
Rupali Wagh from Tukka Tuk and Purple Poppadom
https://www.instagram.com/agtukkatuk/
https://purplepoppadom.com/
Andrew Bloom from Market Deli
https://marketdeli.co.uk/
The Pizza Boys from Ffwrnes, Jez Phillipps and Ieuan Harry.  
https://www.ffwrnes.co.uk/
Steven Salamon from Wally’s Delicatessen
https://wallysdeli.co.uk/
Wyn Davies, Cardiff Castle 
https://www.cardiffcastle.com/
Welsh Food Consultant Nerys Howel
https://www.howelfood.co.uk/
and Loving Welsh Food guide and Actor, Ieuan Rhys.
https://www.facebook.com/ieuanrhysactor/

Recommendations for the best places include: 
Cardiff market (Tukka Tuk, Market Deli and FFwrnes)
https://www.cardiffcouncilproperty.com/cardiff-market/
Wally’s Delicatessen
https://wallysdeli.co.uk/
Cardiff Castle 
https://www.cardiffcastle.com/
Canna Deli
https://cannadeli.co.uk/
Tiny Rebel
https://www.tinyrebel.co.uk/
Kongs
https://kongsbars.co.uk/
Old Arcade
https://www.oldarcadecardiff.co.uk/
Bar 44
https://grupo44.co.uk/bar44/cardiff/
Curado
https://curadobar.com/
Giovanni’s
https://www.giovanniscardiff.co.uk/
Holiday Inn Cardiff 
https://www.ihg.com/holidayinn/hotels/gb/en/cardiff/cdfcy/hoteldetail?cm_mmc=GoogleMaps-_-HI-_-GB-_-CDFCY
Chippy Lane/Caroline Street
https://www.walesonline.co.uk/whats-on/food-drink-news/caroline-street-cardiff-guide-chippy-16463249

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I’m in in Cardiff Market for this episode, visiting two of our food tour venues – Ashton’s Fishmongers and Market Deli – to find out about the traditional dishes they offer and other produce and recipes.
I’ll also be talking to Welsh Food Consultant, Nerys Howel about our traditional Welsh recipes as well as the Welsh food & drink scene in general
and I’ll be chatting to Andrew Bloom at Market Deli and Michael Clayton at Ashton’s.
http://www.ashtonfishmongers.co.uk/
https://marketdeli.co.uk/
https://www.cardiffcouncilproperty.com/cardiff-market/
https://www.howelfood.co.uk/
www.laverbread.org

Loving Welsh Food’s recipe for Cawl
 
Cawl
 
3 chump steaks of Welsh Lamb or 600g lamb in chunks
3 diced potatoes
3 diced parsnips
4 diced carrots
2 large leeks, roughly chopped
1.25 litres of lamb or veg stock
1 handful of chopped parsley
 
Wash, peel, and prepare the veg.
 
Once washed and chopped, put the veg into a large bowl of water.
Put the chopped parsley into a bowl.
 
Cut the lamb into cubes. Pre heat the frying pan and fry the lamb on all
sides to seal it.
 
Transfer the lamb into a saucepan, add the stock, and bring the cawl to the boil,
Simmer for 30 minutes.
 
Add the veg - and cook for a further 30 minutes.
 
Just before serving, season to taste and stir in the chopped parsley.

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In this episode, I meet up with Tom and Katherine Homfray at Forage Farm Shop & Kitchen, the newest addition to Penllyn Estate Farm, in the market town of Cowbridge, in the Vale of Glamorgan. The farm is owned and managed by the Homfray Family, brothers Tom and Matt have recently moved back home join the family business. 
I call in to Cardiff Vale & College to catch up with the International Tasting team,
and lastly, I have a chat with John Savage-Ontswedder about Caws Teifi Cheese – award-winning cheeses made with locally sourced organic raw milk at Glynhynod Farm in Ceredigion, West Wales. John and the family have been making some of Britain’s best cheese for more than three decades.
https://foragefarmshop.co.uk/
https://www.teificheese.co.uk/
https://cavc.ac.uk/en

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In this first episode, I visit Cardiff’s most famous & fabulous food store, Wally’s Delicatessen to chat to owner Steven Salamon,
I pop in to Cardiff & Vale College to meet my International Tasting team and finally, I catch up with Morgan Short, Brand Ambassador for Penderyn Distillery to find out about their award-winning single malt whisky and other products.
https://wallysdeli.co.uk/ (https://wallysdeli.co.uk/)
https://www.penderyn.wales/ (https://www.penderyn.wales/)
https://cavc.ac.uk/en

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