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diane343

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  • Salmon and wild garlic

    Salmon and wild garlic

    James Martin's recipe for salmon fillets served in a rich, garlic-flavoured sauce with spring onion mash makes a stunning dish

  • Pork and tomato sausages with mustard bubble and squeak

    Pork and tomato sausages with mustard bubble and squeak

    Try these crisp whole grain mustard-flavoured potato and cabbage patties, topped with pork sausages and a bunch of squidgy roast cherry tomatoes still on the vine

  • Dead man's fingers

    Dead man's fingers

    Get the kids to help make these mini toad-in-the-holes look as scary as possible. From Tana Ramsay

COMMENTS MADE

  • On Dragons and Daffodils Cakes:

    Posted on 8th of July 2007

    Dragons and Daffodils designed my wedding cake (October 2005) from a blank piece of paper. Rhianydd asked us what we wanted, and began to draw every little detail. We had a 3 tier cake (madeira, fruit and chocolate), which was the best cake we have ever tasted! Each tier had different designs, our names, our wedding date, patterns (exactly as we wanted them), butterflies. And most importantly she spoke with my florist from Cardiff, to match EXACTLY the type and colour of rose in my bouquet! I still have the design sheet she created, and often look at it - my cake was printed in the national Wedding Cakes magazine, which was a lovely keepsake. It was so special to have something we wanted - the detail was amazing. Also Rhianydd was very well priced, and I am so pleased that we chose her. She ensured the cake was set up correctly at my venue on the day, and it looked a dream! Everybody commented on how lovely it was, and the taste was truly unbelieveable!!!! Our cake was better than any of the footballers photographed in OK and Hello magazines last week!