Stuffed pumpkin

Restaurant James SommerinFood

A home-based business in Penarth, providing the best cakes to Cardiff and the Vale.

Butternut squash soup

Restaurant James SommerinFood

Serves 6 Heat the oil in a large pan and add the sage leaves. Cook for 30sec or until crisp. Lift out the leaves with a slotted spoon (leaving any oil behind) and set aside on kitchen paper (the leaves will be used as a garnish). To the pan, add the onion, celery, carrots and squash. Cook for 10min, stirring … Read More

Catherine wheel toad-in-the-hole

Restaurant James SommerinFood

Serves 4 Mix the flour, eggs and milk in a jug with 1/2 tsp salt, then set aside for at least 30 mins. Heat oven to 220C/200C fan/gas 7. Untwist the links between each sausage, keeping them connected. Squeeze the meat to fill in the gaps, so you have one long sausage. Coil the sausage loosely and put in a … Read More

Waste Not Want Not

Restaurant James SommerinFood, Uncategorized

We have all heard about food waste, but many of us will associate food waste with food that is purchased from supermarkets or independent shops. However, there are many fruit trees around that will remain unpicked, either in people’s gardens/allotments or growing wild in hedgerows, which is also wasted food. I know I am guilty of this, I have a … Read More

Pigeon with black pudding puree

Heather Rowan-RobinsonFood

BEETROOT VINAIGRETTE BLACK PUDDING PUREE RASPBERRY VINAIGRETTE PIGEON BREASTS Beetroot vinaigrette Roast the beetroots (skins on) with salt for 1½ hours @ 180º. Once cooked, peel and chop. Place into a pan with the shallot and sweat for 5 minutes. Add the sugar and cook for a further 5 minutes. De-glaze with the chicken stock and reduce until thick. Add … Read More