CARAWAY, THYME & ANCHOVY ROAST LEG OF LAMB (BLASUS MAGAZINE FEATURE)

I wrote this recipe for Blasus Magazine, a bilingual magazine that explores the stories, people and creativity behind the Welsh food scene and beyond. It will soon be Easter. And for me that means two things. Eating myself into a chocolate coma… and roasting a leg of lamb. There is a worrying, albeit understandable, mystique … Continue reading CARAWAY, THYME & ANCHOVY ROAST LEG OF LAMB (BLASUS MAGAZINE FEATURE)

SALTED CHOCOLATE, CRANBERRY & CASHEW FUDGE

The pyramid scheme of salted sweets is tantalising. The triangulated experience of combining salt, sugar and fat allows you to experience all three properties for their own individual components (spiky, saccharine and silky) whilst still being able to enjoy the unification of all three together. Getting the balance of all three is important because if … Continue reading SALTED CHOCOLATE, CRANBERRY & CASHEW FUDGE