Gorslands Burry Port 01554 832877

Roulade, Salmon Roulade

Cooking for me is a combination of therapy, necessity, and adventure. My LatestSupper certainly bore testimony to this. Therapy as to destress after a long yearned after event; necessity as in we need feeding; and adventure whereby the dish and the facilities were all new to me. The ‘Main’ comprised of three parts; meat, vegetables and potato. Not too…

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Raising the Steak

It can quite emotive discussing how one likes ones steak. My barber admits to a 4 minute a side cooking but ruins the process by saying “has to be dry, no juices or blood!” Kevin is an excellent stylist, a genuinely nice guy and a stalwart of sport in the town; but in gastronomy; I believe the label “heathen”…

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The Good, The Bad & The Ugly

My Latest Supper played out like the plot of Sergio Leone’s ground breaking spaghetti western including New York Jews masquerading as Mexican Bandits (Eli Wallach). Yes bad foods masquerading as healthy and the ugliest lie of the late 20th Century when we all gave up dairy and fats and embraced the wonders of the carbohydrate. The Good still isn’t…

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Are we there yet?

There’s an old joke that says “if you don’t smoke you don’t drink and you don’t have sex you don’t live any longer it just seems a lot longer.” Unfortunately we all have known someone whose life was cut short or someone who when they passed it was said “it was a blessing”. Eating healthily and exercising regularly had…

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Orient’tel

Many ethnic dishes have found their way to being considered part of the Great British menu. Some dishes don’t actually originate in India or China, but here in the UK. Many hot curries were made for the Western palette and the search for the hottest spices. Who hasn’t during the 80s chowed down on the Chicken-ding-a-ling? Up and down…

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When Worlds Collide

Continuing with my attempts at the OMAD diet (One Meal A Day), I decided on fast-food as after all it’s a Bank Holiday. A right collision of flavours, styles and cultures. Taking a clove of sliced garlic green pepper, and new season British asparagus, I gently sautéed the vegetables in a hot wok with a teaspoon of butter.  …

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La última cena

For my latest and last supper in Spain, I have a tapas style salad to go with a very British potato salad. Mains were the remnants of last night’s Carbonara… adiós mis amigos.  

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Mother Hubbard’s Cupboard

The nursery rhyme tells the story of a bare cupboard with mouths to feed. The joys of self catering is planning for only the amount of time and not exceeding the waste factor. Tonight I made a ‘make-shift’ Pasta Carbonara utilising two onions, 80% of the leftover mushrooms, an entire bulb of garlic, oregano, two tins of mushroom soup,…

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Let’s Rock!

A day trip to Gibraltar would be better entitled “When Worlds Collide”. Very much like Malta it is the quintessential enclave of the embers of what was the British Empire. Unlike Malta, Gibraltar remains British. Don’t let the crossing a frontier and having to produce your passport fool you. Neither allow yourself to be fooled by the currency. Its pounds…

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Cazuela de campo

Another day on the beautiful Costa del Sol and another opportunity to try my hand at Spanish cuisine. Having a limited larder to work with isn’t necessarily a problem. I have spicy pork sausages, chorizo,  garlic, mushrooms, celery, baby swede, baby parsnip, baby, turnip, celery, bell peppers, carrots, onions, leek, tomatoes and potatoes. Vegetable oil, red wine, and oregano…

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