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Pelmot

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  • Honey roast duck confit with tomato beans

    Honey roast duck confit with tomato beans

    James Martin gives rich duck confit a mouth-watering bite with piquant red wine sauce and serves it with tasty tomato and butterbeans

  • Anchoïade

    Anchoïade

    Alex Mackay’s salty and creamy anchovy and garlic puree is the traditional Provençal accompaniment to an aperitif

  • Very easy raspberry ice cream

    Very easy raspberry ice cream

    You don’t need an ice cream machine, or any patience to make Silvana Franco’s chocolate-rippled raspberry ice cream

COMMENTS MADE

  • On Panorama Pedigree Welsh Pigs:

    Posted on 19th of May 2008

    We had 1/4 of pig of Chris, very tasty meat, superb crackling. Good sized joints, not too much fat, just right. You can always tell if the animal has been well treated, it comes out in the meat. Keep up the fantastic work and well down at the Smallholders.

  • On Rhyd Country House:

    Posted on 10th of May 2008

    We went here for our honeymoon in july last year, and plan to go again for our anniversary. Best food ever tasted from the area, and not expensive for what you get. The lamb chops melted in your mouth, the mash was smooth and slid down easliy. In the morning when we had breakfast, there was a choice of any combination of a full english, so you could have a bacon roll with an egg, or egg on toast etc. The best part though they made a proper cuppa. Some of the more posh restaurants in the area foget about the small things, Nigel and his wife don't.