that’s why he stayed in wales……..fresh clean air and scenic views and of course we serve a great English breakfast cos we iz cultural diversity types
Yeah, taken from Pennard castle. The cliff at the end you can see is great Tor, behind that is Tor Bay then Oxwich.
Been adding a splash of milk in a bolognaise sauce for the last few months. A splash about 20 mins from end of cooking. added it right at start today, so much better. Used to add a sprinkle of sugar to cut through acidity, but this beats it.
nice great part of the country dude……I used to enjoy the gower folk festival until they started charging crazy money for it
had never seen it in a recipe before. Bit like good dark chocolate in a chilli, it’s a game changer for me.
I add at the end when it becomes really riche and thick to loosen before serving. I'm really interested in the dish as it's a fave of mine so I've messed around for years trying to get it right.
simple dishes, but if done right. have a Ragu version the kids don’t have made with beef cheeks and tomato purée only/stock.
If you want to up your chilli game follow this. https://www.panningtheglobe.com/eddies-award-winning-chili/ You won't get exact matches in some cases but Amazon can supply most of it that you can't get in the supermarket.