Categories Archives: Recipes

Anand George Recipe – Beef Stew

Chef Anand George Recipe Beef Stew

Fancy trying something new with your time off this Christmas? It’ll take some time, but we’ve just cooked this at home and it is absolutely worth the effort: sunshine flavours for a Welsh winter.  It’s a beef stew traditionally eaten at this time of year as a celebration dish from Kerala, and comes courtesy of [...]read moreAnand George Recipe – Beef Stew

Lee Skeet Recipe – Steamed Cornish Hake

Recipe Lee Skeet

We are excited to share this recipe for you to try, simply because we are excited by Lee’s cooking. You can’t fail to be impressed by the cooking at his ‘Bones’ supper clubs, where you’re struck with his love of Cornish seafood and a succession of dishes which are never fussy but cleverly foreground flavour [...]read moreLee Skeet Recipe – Steamed Cornish Hake

Vegan Chocolate and Orange Brownie – Dirt Pop-up

Dirt Pop-up Brownie Recipe

With Veganuary in full flow, this month’s Find My Dine recipe is courtesy of Chef’s Gareth O’ Hara and Stuart Pelham from the ever popular Dirt Pop-up in Cardiff.  Just in case you missed out on one of the highly sought-after tickets for their February Vegan event (they sold out in 48 hours), we thought [...]read moreVegan Chocolate and Orange Brownie – Dirt Pop-up

Roasted Cabbage, Pork Broth and Smoked Cheese – Chef Tom Martin

Tom Martin Recipe

Chef Tom Martin Chef Notes; this dish comes from my love of Tonkotsu-style Ramen.  The process of making the broth goes against the rules of western-style stock making.  It’s boiled for a significant length of time so that the fats emulsify, and create a more full-bodied broth to carry all of the lovely smoked pork [...]read moreRoasted Cabbage, Pork Broth and Smoked Cheese – Chef Tom Martin

Ricotta Dumpling with Sage, Quince and Brown Butter – Grady Atkins

Plat Paysan Grady Atkins

Grady Atkins | Paysan, Bloc Café Chefs notes; a very simple, seasonal dish which relies heavily on the quality of ingredients for its success.  At Bloc Café, we use this dish for ‘plat paysan’, which is our peasant style small plates offering.  This is a vegetarian dish as long as the ricotta sourced does not [...]read moreRicotta Dumpling with Sage, Quince and Brown Butter – Grady Atkins

Roasted Onion with Mushroom and Red Wine Sauce – Grady Atkins

Paysan Grady Atkins

Grady Atkins | Paysan, Bloc Café

Chef Notes; this is a seasonal vegetarian dish, served as a starter at Bloc Café for our Friday night Paysan 3 or 4 course French dinners. Any mushrooms can be used-wild where available- as long as they are cooked with a good amount of caramelisation.  The onions are also completely reliant on being cooked till very soft with a slightly burnt exterior.

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Guineafowl with Zhoug, Freekah and Beldi Preserved Lemons – Salt Kitchen

Salt Kitchen Recipe

Food loving chefs who excel in cooking classic flavours with a modern twist; Stephen, Alex and Thomas met on BBC Ones’ MasterChef in 2019.  Stephen is renowned for his bold flavours; Thomas for his adventurous flair; and Alex for being the Queen of Puddings. Together this dynamic threesome combine to deliver a truly fantastic food [...]read moreGuineafowl with Zhoug, Freekah and Beldi Preserved Lemons – Salt Kitchen