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Robin9

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  • Fricassee of pig's liver

    Fricassee of pig's liver

    Matthew Fort makes a quintessentially English dish of liver with an ale and mustard sauce

  • Quiche Lorraine

    Quiche Lorraine

    Crumbly butter pastry, smoky bacon and melting gruyere cheese are a divine combination in Trish Deseine’s recipe for this great French quiche

  • Coddled eggs with butternut squash

    Coddled eggs with butternut squash

    Sat Bains serves an impressive autumnal dish baked in kilner jars – but make sure your scales are accurate to the gram!

COMMENTS MADE

  • On Dragons and Daffodils Cakes:

    Posted on 10th of July 2007

    I have known Rhianydd since she first started dabbling with sugarcraft as a hobby. The success of Dragons & Daffodils is testament to Rhi's imagination, innovation and constant quest for perfection which was evident right from the outset. Anything less is not good enough for Rhi!