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TASTE from Carmarthenshire

Casgliad o ryseitiau i dynnu dw^ r o’r dannedd drwy ddefnyddio cynnyrch lleol o safon i ddod â blas unigryw Sir Gâr i’r bwrdd.

TASTE from Carmarthenshire

BLAS o Sir Gaerfyrddin BLAS o Sir Gaerfyrddin

A selection of mouth-watering recipes using the best of quality local produce brought to your table to capture the unique taste that is Carmarthenshire.


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Carmarthenshire County Council

Mae’r llyfr ryseitiau hwn wedi’ i ddatblygu i hybu’r bwydydd o safon sydd yn cael eu cynhyrchu yn Sir Gâr. Mae yna ddewis helaeth o fwydydd i dynnu dw^ r o’r dannedd.

We are sure that you will enjoy these recipes and trust that you will take the opportunity to use the quality produce available.

Rydym yn siw^ r y gwnewch fwynhau’r ryseitiau ac y byddwch yn manteisio ar y cyfle i ddefnyddio’r cynnyrch ardderchog sydd ar gael.

This recipe book has been developed to showcase the quality and award winning food produced in Carmarthenshire. There is a wide array of mouth-watering meals to tempt any palate.

Cyngor Sir Gâr

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TASTE from Carmarthenshire A selection of mouth-watering recipes using the best of quality local produce brought to your table to capture the unique taste that is Carmarthenshire.


Published by Carmarthenshire County Council First published Spring 2006 Copyright Carmarthenshire County Council

Taste from Carmarthenshire

ISBN: 0 90682 1711

NB:Design, designers

Thanks to the following: Colin Presdee, renowned food and drink writer

Kiran Ridley, photographer Carmarthenshire County Council Economic Development Division Business Resource Centre Parc Amanwy, New Road Ammanford Carmarthenshire SA18 3EP T: 01269 590200 E: economic@carmarthenshire.gov.uk are hereby identified as the authors of this work in accordance with section 77 of the Copyrights, Designs and Patents Act 1988. Designed and produced by: NB:Design www.nb-design.com Printed by: Gomer Press Limited www.gomer.co.uk All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form, or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the publishers Carmarthenshire County Council.

Jo Roberts, food stylist and recipe developer Gina Lundy, assistant photographer

The publishers are also grateful to all the the food producers of Carmarthenshire without whose quality produce this book would not have been possible.


> contents

03

08-19

32-69

introduction

breakfast

dinner

Colin Pressdee, renowned food and drink writer, gives an insight to what makes Carmarthenshire the Garden of Wales.

Finest dairy produce, wholesome grains, bread, finest cured meats and traditional seafood, cockles and laverbread make up the county’s nourishing and healthy start to the day.

The variety of produce from the county features on impressive dinner menus, from naturally reared lamb, beef, pork and poultry, to fresh run sewin and salmon and a wide range of farmhouse cheese styles.

20-31

70-80

lunch

producers

The green pastures induce finest flavours into the meat and vegetables, and the seas and estuaries bring a bounty of fresh fish for the finest luncheons for traditional and modern gastro style dishes.

The tradition of a great foodproducing area is being strengthened by innovation, technology and a dynamic strategy to produce quality local produce.

Produce available from the Carmarthenshire Food & Drink Directory www.carmarthenshire.gov.uk/foodanddrink

Taste from Carmarthenshire

04-07


> introduction

04 Taste from Carmarthenshire: Introduction

Carmarthenshire produce personifies the fresh and glistening colours of the county. There’s sewin from Ferryside; salt marsh lamb and samphire from Laugharne; farmhouse cheeses from Llanboidy, Cenarth, Carmarthen and Talley; Carmarthen ham and farm cured bacon; beef and poultry from across the county; and an array of verdant vegetables. Carmarthenshire has always been renowned for its fine range of agricultural produce and a bustling rural economy centred on the towns of Llandovery, Llandeilo and the County Town Carmarthen. Thriving markets have always been a showcase for finest local produce of superb quality. The renowned annual United Counties Show displays this at its best, and today the food industry is highly geared to the demands of the modern lifestyle. The green and leafy county lies between the Black Mountain in the East and the Preseli Mountains to the West, extending north to Llyn Brianne in the Cambrian Mountains, with the long shoreline of Carmarthen Bay to the south. It encompasses some of the most fertile, green and prolific agricultural land in Britain, with a

network of rivers draining the land, mostly flowing into the vast Tywi estuary and Carmarthen Bay. This rural economy has a most diverse mixture of produce. The nature of the land from the low coastal fringes to the higher mountains gives wide scope for dairy produce, beef, lamb, poultry and crops, and now a wide range of associated foods. The coastline has vast areas of salt marshes with grazing pastures over the summer months. The estuaries have productive shellfish beds and are routes for migratory fish to the rivers. Carmarthen Bay supports a sizeable, yet hidden inshore fishing fleet scattered in many sheltered areas and small harbours.

Produce available from the Carmarthenshire Food & Drink Directory www.carmarthenshire.gov.uk/foodanddrink


>

Embracing the green fields, mountains, rivers and trees, the seasonal, fresh and sophisticated foods of Carmarthenshire provide a larder with quality and diversity perfect for a healthy modern lifestyle in the idyllic rural setting. The green, fertile, dynamic rural county

A pride of the county is sewin and salmon that run in the rivers from spring to autumn. The Tywi is well known as one of the finest angling rivers for the most exciting fly-fishing for sewin from dusk through the night.

made faggots, cooked gammon, locally baked bread and cakes, and a host of vegetables. The county has numerous outlets stocking local produce. Markets in principal towns, farmers markets, food halls, independent butchers and grocers all take pride in the county’s produce, with local names prominently displayed in windows and counters. Many restaurants and pubs proudly present menus singing of finest seasonal food of the county. Moreover the county has a large number of more sophisticated wholesalers with van delivery services of finest fresh and chilled produce throughout the county, also to every part of Wales and beyond. Colin Pressdee

Sewin can be found in Carmarthen Market alongside a host of other local products. The stalls are packed with prime beef, lamb, pork and poultry from local farms, locally cured Carmarthen ham, dry cured bacon, home

Produce available from the Carmarthenshire Food & Drink Directory www.carmarthenshire.gov.uk/foodanddrink

07 Taste from Carmarthenshire: Introduction

The long Tywi Valley with its meandering river and the many tributaries is home to a large number of livestock farms producing notable beef and dairy products from grazing on the fine pastures. Many of the leading farmhouse cheese producers are capitalising on the new demand for artisan and individual character cheeses. The styles available include traditional rounds of Cheddar and Caerphilly, soft brie style, blue veined and a range of fresh and mature goats’ milk cheese. Innovation with dairy products now extends to mozzarella, yoghurt, mayonnaise, ice cream, goats’ milk fudge, confectionery and speciality chocolates.


breakfast

Finest dairy produce, wholesome grains, bread, finest cured meats and traditional seafood, cockles and laverbread make up the county’s nourishing and healthy start to the day.


> breakfast

10

Serves 4

Taste from Carmarthenshire: Breakfast

4 thick slices of bloomer, sliced diagonally 50g local butter, plus butter for toast 10 large local free range eggs 1 tablespoon laverbread 50ml Welsh whole milk Sea salt and freshly milled black pepper 160g field mushrooms, thickly sliced 4 bunches on the vine cherry tomatoes, (approx. 5 tomatoes per bunch) Drizzle of olive oil

bruschetta

Transform scrambled eggs by adding a spoonful of laverbread to the mix, the flavour is delicious, it is extremely nutritious and it looks pretty good too! Pre-heat the oven to 220°C, gas mark 6. Place tomatoes in a roasting tin, drizzle lightly with olive oil, season and roast for 15 to 20 minutes. Meanwhile heat 25g butter in a frying pan and sauté the mushrooms until golden, keep warm. Toast the bread and keep warm. Lightly mix the eggs, milk, laverbread and seasoning together. Heat 25g butter in a small saucepan, and when foaming, add the egg mixture. Cook on a fairly high heat moving the mixture around with a fork until the eggs are nearly cooked, remove from the heat. Assemble each dish by placing a slice of buttered toast in the centre of a serving plate, spoon over the scrambled eggs, spoon sautéed mushrooms on to the top of the eggs and finish with a bunch of roasted cherry tomatoes.

Produce available from the Carmarthenshire Food & Drink Directory www.carmarthenshire.gov.uk/foodanddrink


> breakfast

12

Serves 4

Taste from Carmarthenshire: Breakfast

8 slices rye bread

stack

A great alternative cooked breakfast. The rye bread adds flavour and by poaching the eggs this recipe reflects our tastes and desires to eat healthier and increase fibre!

4 large ripe tomatoes 150g Carmarthen ham 2 tsp oil 4 large Welsh free range eggs Welsh butter

Pre-heat the oven to 200째C, gas mark 6. Slice the tomatoes horizontally into 4 or 5 slices, place on an oven tray, season with black pepper and sea salt and bake in the oven for 10 minutes. To poach the eggs, bring a saucepan of water to a gently rolling boil and add a small dash of white wine vinegar. Gently break the eggs into the water one at a time, and cook for 2 minutes or until the white has set. Lift out with a slotted spoon and keep warm whilst the remaining eggs are poached. Pre-heat the grill and when hot, grill the slices of Carmarthen ham for one minute on each side until crispy. Toast and butter the rye bread and arrange on serving plates. Place the roasted tomato slices onto the bread and top with some crispy Carmarthen ham and a poached egg. Serve immediately.

Produce available from the Carmarthenshire Food & Drink Directory www.carmarthenshire.gov.uk/foodanddrink


> breakfast

Serves 4

trifle

With layers of thick local yoghurt, crunchy granola and fresh fruit, this healthy breakfast is a great start to the day.

100g granola 2 tablespoons Carmarthenshire honey 280g mixed fresh fruit

Start with a layer of fresh fruit in the base of the glass. Drizzle with a little honey then add a large spoonful of yoghurt. Sprinkle with granola, then another spoonful of yoghurt. Garnish with some whole raspberries, blueberries or toasted almonds and a drizzle of honey.

Produce available from the Carmarthenshire Food & Drink Directory www.carmarthenshire.gov.uk/foodanddrink

Taste from Carmarthenshire: Breakfast

500g local natural yoghurt

15


> pancakes

16

Makes approximately 20 pancakes

Taste from Carmarthenshire: Breakfast

250g plain flour

These small Welsh pancakes are traditionally cooked on a bakestone and eaten whilst still warm. They are delicious served stacked for breakfast, drizzled with local Carmarthenshire honey and finished off with a dollop of thick yoghurt.

3 teaspoons baking powder 2 tablespoons golden caster sugar 2 large free range, local eggs, lightly beaten 650ml buttermilk 100ml Welsh milk 75g Welsh butter, melted To serve Local Carmarthenshire honey Local thick plain yoghurt

To make the batter, sift the flour and baking powder into a large bowl. Stir in the sugar and then make a small well in the centre and add the wet ingredients. Beat the mixture well until smooth and then chill for 30 minutes before use. Heat the griddle over a medium heat and grease lightly. When the griddle is hot, for each pancake, ladle approx 1/2 a teacup of batter mix on to the griddle and cook for about 2 minutes, until small bubbles rise to the surface. Turn the pancakes over and cook for another one to two minutes. Transfer to a plate and keep warm whilst cooking the rest of the pancakes. Serve warm, in stacks, with honey and a spoonful of local yoghurt.

Produce available from the Carmarthenshire Food & Drink Directory www.carmarthenshire.gov.uk/foodanddrink


> carmarthenshire

18

Serves 4

Taste from Carmarthenshire: Breakfast

2 tbsp olive oil 4 thick slices crusty white bloomer 8 slices Welsh bacon 8 local sausages 4 slices black pudding 4 large local free range eggs 8 large field mushrooms, wiped clean and thickly sliced Fresh parsley, chopped Sea salt and freshly milled black pepper

breakfast

A large, hearty breakfast best accompanied by orange juice and an abundant supply of fresh tea or coffee! This is a one pan breakfast where everything melds together as it cooks – delicious. Preheat a large non-stick frying pan with half the oil over a medium heat. Cook the sausages in the pan for 4-5 minutes, turning occasionally. Add the bacon, black pudding, mushrooms and tomatoes and fry for 2-3 minutes. Meanwhile, cut the bread into chunky triangles, drizzle with the remaining olive oil and toast lightly under the grill. Add the bread to the frying pan. Make 4 spaces in the pan and crack the eggs into each space. Allow the whites of the eggs to cook through without breaking the yolks, this should take about 2 minutes. Share the contents of the pan between 4 large warm plates, sprinkle with freshly milled black pepper and chopped fresh parsley and serve.

Produce available from the Carmarthenshire Food & Drink Directory www.carmarthenshire.gov.uk/foodanddrink


lunch

The green pastures induce finest flavours into the meat and vegetables, and the seas and estuaries bring a bounty of fresh fish for the finest luncheons for traditional and modern gastro style dishes.


> carmarthenshire

seafood tagliatelle

22

Serves 4

Taste from Carmarthenshire: Lunch

300g fresh local fish fillets, washed, skin removed and cut into chunks 60g cooked cockles 8 large scallops 24 live mussels 50g Welsh butter 1 large onion, finely chopped 284ml fresh single cream Pinch saffron fronds 400g tagliatelle Squeeze of fresh lemon juice 1 heaped tablespoon roughly chopped flat leaf parsley Sea salt and freshly milled black pepper

The flavours of local seafood are prominent when combined with a light saffron sauce in this easy to prepare pasta dish. Make the most of whichever fresh fish and seafood are available. In a medium saucepan, melt 25g butter and sweat off the onion. Add the saffron and cook for one minute, then pour in the cream, season with sea salt and freshly milled black pepper. Allow the cream to heat up without boiling, then remove from the heat to allow the saffron to infuse the cream. Meanwhile, prepare the mussels by washing in a large bowl of clean water. Any mussels which do not close when tapped must be discarded. Clean the mussel shells and remove the beards. Bring a large pan of salted water to the boil and cook the tagliatelle according to instructions. Whilst this is cooking melt 25g butter in a sautĂŠ pan and lightly sautĂŠ the fish until nearly cooked, adding the scallops and cockles for the last 2 minutes. Keep warm. Place the mussels in a lidded pan with a dash of water over a high heat and steam for 2 minutes. Drain the tagliatelle and return to the large saucepan. Pour over the saffron cream and add the fish and mussels. Toss the mixture together gently, over a low heat. Sprinkle with freshly chopped parsley and a squeeze of lemon juice. Divide the tagliatelle and fish between 4 serving bowls, ladle over the sauce, sprinkle with a little more fresh parsley and a twist of black pepper, serve immediately.

Produce available from the Carmarthenshire Food & Drink Directory www.carmarthenshire.gov.uk/foodanddrink


> lamb

24

shank cawl

Serves 4 4 Carmarthenshire lamb leg shanks

Taste from Carmarthenshire: Lunch

Slow roasted Carmarthenshire lamb shanks deliver maximum flavour and a modern presentation to this traditional Welsh broth which is a real winter favourite.

1 tablespoon oil 2 bay leaves Large sprig fresh thyme Sea salt and freshly milled black pepper 1 litre lamb stock 300g carrots, peeled and cut into large dice 200g leeks, washed and cut into rings 250g potatoes, peeled and cut into large dice 250g swede, peeled and cut into large dice 20g Welsh butter 20g flat leaf parsley, chopped

Pre heat oven to 170째C, gas mark 3. In a heavy based, lidded casserole dish, heat the oil. Add the shanks two at a time and seal the meat in the hot oil, browning it all over. When all four shanks are browned, lie them on their sides in the casserole dish, add the thyme, bay leaves, seasoning and stock and bring to the boil. The stock should half cover the shanks. Cover with a close fitting lid and place in the oven. Cook slowly for 3 hours. Check from time to time to ensure that the stock has not evaporated. Just before the shanks are ready, cook the potatoes, carrots and swede in boiling salted water. Saute the leeks in the butter for a few minutes, do not allow them to brown, try to keep the rings whole for presentation. When the lamb shanks are cooked, remove from the casserole dish and keep warm. Pass the stock through a sieve and skim off any fat. Check for seasoning and add more water if necessary to bring back to 1 litre, bring to boil. When just cooked, drain the vegetables and keep hot. To serve, place a lamb shank in the centre of each serving bowl, surround with vegetables and ladle hot stock over the meat and vegetables. Sprinkle with fresh parsley.

Produce available from the Carmarthenshire Food & Drink Directory www.carmarthenshire.gov.uk/foodanddrink


> laverbread

and blue cheese tart

Serves 4-6 Pastry 150g plain flour Pinch salt 75g Welsh butter, diced, from the refrigerator Ice cold water Filling 150ml Welsh milk 150ml single cream 2 large free range Welsh eggs 1 tablespoon laverbread 100g local blue veined cheese, crumbled roughly Sea salt and freshly milled black pepper

Firstly, make the shortcrust pastry by rubbing the fat into flour until it resembles fine breadcrumbs, sprinkle with the ice cold water a little at a time until the mixture just comes together. Place in a polythene bag and chill for 30 minutes. Pre heat the oven to 200째C, gas mark 6. Roll out the pastry and use to line a 20cm loose bottomed fluted metal flan tin. Chill for 30 minutes. Prick base of pastry lightly with a fork then line with greaseproof paper and fill with a layer of dried beans or rice and bake blind for 10 minutes. Reduce oven to 180째C, gas mark 4 and bake for another 10 minutes until the pastry is crisp and golden. Remove from the oven and allow to cool slightly. Meanwhile, lightly whisk together the cream, milk, eggs, laverbread and seasoning. Pour the mixture into the pastry case. Sprinkle over the crumbled cheese and bake for 35 minutes, or until the filling is set. Allow to cool slightly, remove from tin, slice and serve with a dressed side salad.

Produce available from the Carmarthenshire Food & Drink Directory www.carmarthenshire.gov.uk/foodanddrink

27 Taste from Carmarthenshire: Lunch

Use a local blue cheese in your recipe to give a real Carmarthenshire flavour to this rich, creamy tart and serve with a fresh crisp side salad for a lovely lunchtime treat.


> tarragon

chicken open sandwich

28

Serves 4

Taste from Carmarthenshire: Lunch

3 local chicken breasts, cut into strips 100g mixed rocket leaves and watercress, washed 8 cherry tomatoes, sliced in half 2 tbsp Carmarthenshire honey 2 tablespoons fresh lime juice Zest of one lime, finely grated Salt and freshly ground black pepper 1 tbsp chopped fresh tarragon 2 tbsp sesame seeds

A great lunchtime snack, best cooked in a griddle pan which gives the chicken lovely markings and a smoky taste. Preheat a ridged griddle pan over a medium heat. Mix together 1 tablespoon of the lime juice, 1 tablespoon of honey, 1 tablespoon of olive oil, tarragon and freshly milled salt and pepper. Coat the chicken with the mixture and cook on the griddle for 4-5 minutes or until golden brown turning once. Meanwhile, lightly toast the focaccia bread under the grill. Then mix together the remaining olive oil, honey, lime juice, lime zest, sesame oil and sesame seeds to make the dressing. To serve, scatter the salad leaves and cherry tomatoes over the foccacia. Top with the hot sizzling chicken and drizzle with the sesame dressing.

4 slices of focaccia bread 1 tsp sesame oil 4 tbsp olive oil

Produce available from the Carmarthenshire Food & Drink Directory www.carmarthenshire.gov.uk/foodanddrink


> welsh

rarebit with tomato and red onion salsa

30

Serves 4

Probably the most well-known of all Welsh snacks, this simple and delicious recipe has been updated with a chunky salsa.

For the rarebit Taste from Carmarthenshire: Lunch

25g local butter 25g plain flour 150ml Welsh milk 250g strong flavoured Carmarthenshire hard cheese, grated 150ml local ale 1 tsp Welsh whole grain mustard 2 tsp Worcestershire sauce Sea salt and black pepper 2 egg yolks 2 tbsp chopped spring onions 4 thick slices of farmhouse bread For the salsa

First, make the salsa by mixing together all ingredients except the lime juice. Place in a bowl and refrigerate. To make the rarebit, gently melt the butter in a medium pan and stir in the flour. Then pour in the milk, stirring to ensure that the sauce does not burn as it thickens. Cook gently for 1 minute. Add the cheese and slowly melt until the mixture is smooth. Add the beer, Worcestershire sauce and mustard. Season with salt and pepper and remove from heat. Pre heat the grill to the highest setting. Toast the slices of bread under the grill on both sides until lightly golden. Then beat the egg yolks into the cheese mixture, add the spring onions and spoon onto the toasted bread. Slide the pieces back under the grill for a few minutes until glazed to golden brown and bubbling. Remove to serving plates. Add the lime juice to the salsa and spoon a serving of chunky salsa on to the plate next to the rarebit, serve.

/2 red onion, diced

1

4 large tomatoes, chunkily chopped 1 tbsp lime juice 1 tbsp fresh coriander, chopped roughly 1 tbsp olive oil Sea salt and black pepper

Produce available from the Carmarthenshire Food & Drink Directory www.carmarthenshire.gov.uk/foodanddrink


dinner

The variety of produce from the county features on impressive dinner menus, from naturally reared lamb, beef, pork and poultry, to fresh run sewin and salmon and a wide range of farmhouse cheese styles.


> starter

carmarthen ham and asparagus tartlet

34

Serves 4

Taste from Carmarthenshire: Dinner

Pastry

Crispy Carmarthen ham adds a local flavour to this creamy asparagus tartlet. If asparagus is not in season try using roasted fennel, squash or parsnip.

150g plain flour Pinch salt

Roll out the pastry and use to line 4 individual loose bottomed fluted metal flan tins. Chill for 30 minutes.

75g Welsh butter, diced, from the refrigerator

Pre heat the oven to 200째C, gas mark 6.

Ice cold water Filling 200g asparagus spears 60g Carmarthen ham 150ml Welsh milk 150ml single cream 2 Welsh free range eggs Salt and freshly milled black pepper

Prick the bases of pastry lightly with a fork then line with greaseproof paper and fill with a layer of dried beans or rice and bake blind for 5 minutes. Reduce oven to 180째C, gas mark 4 and bake for another 5 minutes, until the pastry is crisp and golden. Remove from the oven and allow to cool slightly. Pre heat the grill and when ready, grill the Carmarthen ham for 2 minutes on each side until crispy. Wash the asparagus and snap off the spears approx 6cm from the tips. Share the asparagus spears and the crispy ham between the flan cases. Lightly whisk together the cream, milk, eggs and seasoning. Pour this mixture into the pastry cases. Bake for 25 minutes, or until the filling is set. Allow to cool slightly, remove from tin and serve garnished with some blanched asparagus drizzled with melted Welsh butter and a twist of black pepper.

Produce available from the Carmarthenshire Food & Drink Directory www.carmarthenshire.gov.uk/foodanddrink


> starter

grilled carmarthenshire goats’ cheese salad

36

Serves 4

Taste from Carmarthenshire: Dinner

20g pine nuts 400g Carmarthenshire full fat goats’ cheese 3 tbsp olive oil 1 tsp Welsh mustard 3 tsp balsamic vinegar 1 tsp Carmarthenshire honey 100g young leaf spinach, washed Salt and freshly ground black pepper

This salad is excellent as an appetizer or light lunch. The basic formula lends itself to improvisation: you can replace the young leaf spinach with other greens and dressings or throw in walnuts, cooked new potatoes, or roasted peppers. Warm a non-stick frying pan over a gentle heat and dry roast the pine nuts for 1 to 2 minutes until they are golden brown. Remove from the heat and reserve. In a small bowl whisk the olive oil with the balsamic vinegar, mustard, honey and freshly milled salt and pepper. Heap a pile of spinach leaves onto the centre of each serving plate. Preheat the grill. Cut the goats’ cheese into four horizontal round slices, season with freshly milled black pepper and place on a non-stick baking tray. When the grill is hot, place the goats’ cheese under and grill for 3 to 5 minutes until it is bubbling and golden. Place a slice of grilled cheese on top of the salad leaves, sprinkle with pine nuts, drizzle with salad dressing and serve.

Produce available from the Carmarthenshire Food & Drink Directory www.carmarthenshire.gov.uk/foodanddrink


> starter

seared carpaccio of welsh beef with beetroot and horseradish crème fraiche Serves 4

Freshly milled black pepper Sea salt 1 tablespoon olive oil 200g beetroot 2 tablespoons olive oil

Pre heat oven to 230°C, gas mark 8. Trim the stalks and root from the beetroot and place in a roasting tray with 2 tablespoons olive oil and seasoning. Coat the beetroot in the oil, cover the tin with foil and roast until tender. The time will vary depending on the size of the beets. Once tender remove from the oven, cool and slice into segments.

100g watercress leaves, washed 150ml Welsh crème fraiche 1 tablespoon creamed hot horseradish

Heat a large heavy based frying pan over a high heat. Rub the beef fillet with olive oil and roll in crushed pepper and sea salt. Place the beef into the hot pan and sear for one minute before rolling and repeating this all around the outside of the meat. This whole process should not take longer than 5 minutes. Remove from pan and place on a board to cool and rest for 10 minutes. Then slice the beef with a very sharp knife as thinly as possible. Mix together the crème fraiche with horseradish to create a sauce. Arrange the watercress leaves on each serving plate, layer the slices of beef through the leaves and arrange the beetroot wedges randomly around the plate. To serve drizzle with a little of the horseradish crème fraiche.

Produce available from the Carmarthenshire Food & Drink Directory www.carmarthenshire.gov.uk/foodanddrink

39 Taste from Carmarthenshire: Dinner

300g local beef fillet

This simple starter is a riot of flavours and colours. The flavour of local beef combined with peppery leaves and sweet roasted beetroot has to be tried to be believed.


> starter

laverbread corn fritters with chilli dipping sauce

40

Makes approx. 16

Taste from Carmarthenshire: Dinner

45g ground rice

Using local laverbread adds a delicious flavour to these rustic looking fritters. They are great to share as a starter or light lunch.

30g plain flour /4 tsp baking powder

1

/4 tsp salt

1

1 egg, lightly beaten 3 tsp local laverbread 1 tsp lemon juice 65ml water 175g sweetcorn 2 spring onions, chopped

For the dipping sauce Combine all the ingredients in a small saucepan and warm until the sugar dissolves. Boil for a few minutes until the mixture becomes slightly syrupy. Cool and pour into a serving dish. For the fritters Sieve the ground rice, flour, baking powder and salt into a bowl. Add the egg, laverbread, water and lemon juice and whisk together lightly to form a smooth batter. Add the sweetcorn, coriander and spring onions and stir to combine.

125ml rice vinegar

Heat the oil in a wok type pan over a medium to high heat. When the oil is hot, cook the fritters one at a time by adding a heaped tablespoon of mixture to the pan, flatten out slightly with the back of a spoon. Cook for 2 to 3 minutes, until golden brown then turn and cook the other side. Remove to kitchen paper then keep hot.

1 red chilli, finely sliced

Serve with the dipping sauce.

1 tbsp fresh coriander, chopped 200ml oil for frying Dipping sauce

1 green chilli, finely sliced 70g caster sugar 1 tsp salt

Produce available from the Carmarthenshire Food & Drink Directory www.carmarthenshire.gov.uk/foodanddrink


> starter

smoked salmon with potato and spring onion fritters and crème fraiche

42

Serves 4

Taste from Carmarthenshire: Dinner

3 large waxy potatoes, peeled 4 spring onions

This colourful starter combines the velvety richness of local smoked salmon with crispy potato cakes and creamy crème fraiche – a delicious combination. Preheat oven to 150°C, gas mark 2.

Sea salt Freshly ground black pepper Olive oil 8 slices local smoked salmon 3 tbsp local crème fraiche 1 tbsp chopped chives

Grate the potatoes into a bowl and using kitchen roll, squeeze out any excess water. Shred the spring onions diagonally to give long slivers. Mix these in with the grated potato along with salt and pepper. Put a dash of olive oil into a small non stick frying pan and place over a medium heat. Take a dessert spoonful of potato mixture and flatten between your palms pressing the mixture together. Fry gently for a couple of minutes on each side until lightly golden. Transfer to a baking sheet in the oven, and keep warm whilst you cook the remaining fritters. Mix together the crème fraiche with most of the chives, reserving a few for garnish, season. To serve, place a potato fritter on the serving plate, top with a slice of smoked salmon and a spoonful of crème fraiche dressing, repeat and sprinkle with chopped chives.

Produce available from the Carmarthenshire Food & Drink Directory www.carmarthenshire.gov.uk/foodanddrink


> main

carmarthen honey glazed salmon with leeks and asparagus

46

Serves 4

Taste from Carmarthenshire: Dinner

4 pieces of local salmon fillet, approx 175g each, skin on

This recipe also works really well with sewin fillets when in season. Use a local honey in your recipe and if asparagus is not available you could try using young leaf spinach or broccoli.

3 tablespoons local honey

Pre heat the oven to 220°C, gas mark 7.

1 tablespoon balsamic vinegar

Grease the bottom of a roasting tin with a little vegetable oil, then place the salmon fillets, skin side down, into the roasting tin and lightly season.

Vegetable oil 250g leeks 250g asparagus 50g Welsh butter 1 tbsp olive oil Sea salt and freshly milled black pepper

Mix together the honey and balsamic vinegar and drizzle half of this mixture over the salmon fillets. Roast in the oven for 10 minutes then remove and drizzle over the remainder of the honey mixture and roast for another 5 minutes. The honey should have caramelised the salmon to give a sticky golden brown colour. Remove the fish from the roasting tin to a plate and keep warm. Meanwhile, wash the leeks, trim the ends and slice diagonally into 1cm thick rings. Heat 25g of butter and 1 tbsp olive oil in a shallow frying pan and sautĂŠ the leeks gently until they are just turning golden at the edges. Turn once, trying to keep them whole. Trim the woody ends off the asparagus and cook for 4 minutes in a pan of boiling salted water. Drain and toss in 25g butter with salt and pepper. To serve, into the centre of each warmed plate pile the leeks and buttered asparagus spears and top with a piece of glazed salmon.

Produce available from the Carmarthenshire Food & Drink Directory www.carmarthenshire.gov.uk/foodanddrink


> main

f illet of carmarthenshire pork with a herb crust

48

Serves 4

Taste from Carmarthenshire: Dinner

2 x 400g pieces of Carmarthenshire pork fillet 30g fresh white breadcrumbs 15g fresh rosemary and lemon thyme, washed and chopped Salt and freshly milled black pepper 1 Welsh free range egg, beaten

The herb crust helps to keep the pork moist during cooking and adds a delicious flavour to the meat. Glazed pears work very well with the meat. Trim any sinew from the pork fillets, then coat lightly with seasoned flour. Mix the breadcrumbs with the herbs and season well. Dip the pork into the beaten egg and then roll in the breadcrumb mixture, ensuring that the fillets are evenly coated.

1 tbsp plain flour

Pre heat the oven to 190째C, gas mark 5.

2 tbsp olive oil

In a large frying pan heat the oil and fry the pork fillets over a medium heat, turn them regularly until they are golden brown all over, then transfer to the oven, cover loosely with foil and cook for 20 minutes.

2 dessert pears 40g Welsh butter 1 dessertspoon brown sugar

Meanwhile, wash the pears and slice each pear into 8 segments, lengthwise. Gently heat the butter in a shallow frying pan and add the pears. Sprinkle with brown sugar and cook slowly, turning once until they are caramelised and golden. Keep warm. To serve, remove the pork from the oven, keep warm, and allow to rest for 10 minutes. Place each fillet on to a chopping board and carve diagonally into slices about 1.5cm thick. Arrange on warm serving plates with a sprig of rosemary or thyme, glazed pears and a drizzle of meat juices. Roasted new potatoes, parsnips and onions make a good accompaniment to this dish. Produce available from the Carmarthenshire Food & Drink Directory www.carmarthenshire.gov.uk/foodanddrink


> main

herb crusted f illet of local beef with a blue cheese hollandaise Serves 4 4 local beef fillet steaks

2 tbsp olive oil Sea salt and freshly milled black pepper For the blue cheese hollandaise 2 large egg yolks 1 dessertspoon lemon juice 1 dessertspoon white wine vinegar 110g butter Sea salt and freshly milled black pepper 110g local blue cheese, crumbled into large chunks

On a large plate combine the chopped herbs with the olive oil and plenty of seasoning. Roll the steaks in the oily herby mixture, until they are thoroughly coated. Leave to sit for a few minutes whilst you make the sauce. In a food processor whizz the egg yolks for a few seconds with some seasoning. Warm the vinegar and lemon juice in a small saucepan until just starting to simmer, with the processor running slowly pour the liquid into the eggs until it is all incorporated. In the same small pan, melt the butter gently, being careful not to let it brown. Then, with the processor running, pour the melted butter very slowly into the egg mixture, in a gentle stream. When all the butter has been incorporated you should have a smooth, thick sauce. Transfer to a warm bowl. Heat a heavy based frying pan over a high heat and cook the herb coated steaks for a few minutes on each side – until cooked to your liking. To serve, place a steak onto each warmed serving plate. Add the blue cheese to the hollandaise and either serve this over the side of the steak or separately in a small bowl. Serve with home made chunky chips or a crisp green salad.

Produce available from the Carmarthenshire Food & Drink Directory www.carmarthenshire.gov.uk/foodanddrink

51 Taste from Carmarthenshire: Dinner

30g chopped fresh herbs, oregano and rosemary work well

Use local beef to give a really good flavour to this dish. Award winning blue cheese is produced within the region and makes a delicious accompaniment to the beef.


> main

open mushroom ravioli

Serves 4

500g assorted local mushrooms 300ml Welsh crème fraiche 30g flat leaf parsley, washed and roughly chopped Zest of 1 large orange 50g local butter 2 tbsp olive oil plus extra for drizzling Sea salt and freshly milled black pepper

Clean and trim the mushrooms. Slice the larger ones thickly and leave the smaller ones whole. In a large frying pan heat the butter and olive oil and sauté the mushrooms over a high heat until they turn golden brown at the edges. When they are cooked add the orange zest, parsley and seasoning. Meanwhile cook the pasta sheets in a large saucepan of boiling water for 2 minutes. Remove the pasta from the water and drain. To serve, place two sheets of pasta, overlapping at angles into the centre of each of the warmed serving dishes. Place a large spoonful of crème fraiche in the centre of the pasta and season lightly with a little black pepper and follow with a drizzle of olive oil. Then heap the cooked mushrooms over the top, allow some of the crème fraiche to show through and finish with some of the whole mushrooms.

Produce available from the Carmarthenshire Food & Drink Directory www.carmarthenshire.gov.uk/foodanddrink

53 Taste from Carmarthenshire: Dinner

8 sheets fresh lasagne

Experiment with different varieties of mushrooms in this delicious vegetarian main course or starter. It’s very quick and simple to prepare and tastes fantastic.


> main

roast leg of carmarthenshire salt marsh lamb with a laverbread, rosemary and citrus jus

54

Serves 4 to 6

Taste from Carmarthenshire: Dinner

1.5 kg Carmarthenshire half leg salt marsh lamb 2 sprigs rosemary, broken into small sprigs 1 garlic clove, peeled and sliced into 5 slivers Sea salt and freshly milled black pepper 2 tbsp vegetable oil

Make the most of the wonderful delicate flavour of salt marsh lamb when it is in season (May to November/December) by roasting and accompanying with this delicately flavoured gravy. Preheat the oven to 190째C, gas mark 5. Wash and dry the lamb. With a sharp knife make about 5 slits just under the surface of the skin and insert a small sprig of rosemary and a sliver of garlic into each one. Place the meat into a roasting tin, drizzle with the oil and season well. Roast in the oven for approximately one and a half hours. Remove the meat to a warmed plate, cover and rest for 15 minutes.

1 dessertspoon laverbread Juice and zest from one large orange 1 dessertspoonful redcurrant jelly

Remove any excess fat from the roasting tin and place on the hob over a low heat. Add the orange juice and zest to the meat juices along with the laverbread and redcurrant jelly. Whisk until it just comes up to a simmer, then taste and add seasoning if needed. To serve, carve the roast lamb onto hot dinner plates, drizzle the sauce over the edge of the meat and accompany with seasonal vegetables.

Produce available from the Carmarthenshire Food & Drink Directory www.carmarthenshire.gov.uk/foodanddrink


> main

seared local duck breast with orange salad

56

Serves 4

The richness of the duck combines beautifully with the sharpness of the orange salad in this quick, simple and tasty main course.

Taste from Carmarthenshire: Dinner

4 local duck breasts, skin on 3 large oranges 125ml olive oil 1 pomegranate 100g lambs lettuce Sea salt and freshly milled black pepper

Pre heat the oven to 200째C, gas mark 6. Make diagonal slits into the skin of the duck breasts, to create a criss cross effect. Heat a large heavy based frying pan over a medium heat and when hot place the duck breasts skin side down into the pan. Allow the duck to cook over a fairly high heat for 3 minutes until the skin is a deep golden brown colour. Then transfer the duck to a roasting tin, this time skin side up, cover loosely with foil and roast in the oven for 20 minutes. Remove and allow to rest for 5 minutes. Meanwhile make the salad. Fillet the oranges by cutting off a circle of rind and pith from the top and bottom of each orange. Then stand the orange on a flat end and cut strips of peel off from top to bottom. Follow the shape of the orange and keep turning it until you have removed all rind and pith. Then cut each segment of orange out from the membrane, until you have all of the segments removed. Place the orange segments in a bowl and squeeze the juice from the left over core into another small bowl. To the juice add the olive oil and seasoning along with the pomegranate kernels to make a dressing. When the duck has rested, carve into thick slices on a slight angle. To serve, heap the lambs lettuce and orange segments in a shallow bowl and drizzle with dressing. Pile the hot sliced duck on top of the salad and drizzle with more dressing.

Produce available from the Carmarthenshire Food & Drink Directory www.carmarthenshire.gov.uk/foodanddrink


> dessert

apple and raspberry shortbread

60

Serves 8

Taste from Carmarthenshire: Dinner

5 sharp dessert apples

The sharpness of the fruit combines really well with the sweet shortbread in this recipe. Blackcurrants or blackberries would also work well instead of raspberries.

Finely grated zest from 1 lemon 2 tbsp sugar 125g local butter 125g caster sugar 1 local free range egg

Peel and core the apples and cut into chunky slices. Put the apples, lemon zest, 2 tbsp sugar and 1 tbsp water into a saucepan and cook gently for 5 minutes, until the apple is just cooked through and still keeping its shape. Allow to cool and drain off any excess liquid.

To serve

Cream together the butter and caster sugar, until pale in colour, then add the egg and cream again. Sift the flour and baking powder into the mixture and stir until combined. Then tip out onto a floured surface and lightly knead until smooth. Wrap in film and chill in the refrigerator for 30 minutes.

Crème anglaise

Pre heat the oven to 180°C, gas mark 4.

200g plain flour 1 tsp baking powder 100g raspberries, washed

Remove dough from fridge and cut in half. Roll out each half into two circles, about 22cm diameter. Press one round into the base of a 24cm springform cake tin. Cover with the apples and raspberries leaving a 2cm border around the edge. Brush the edge with water and place the other round over the top, pressing down around the edges to seal. Brush the surface with water and sprinkle with granulated sugar. Cook in the oven for 35 to 40 minutes, until golden brown. Allow to cool in the tin for 15 minutes before removing to a serving plate. Cut into wedges whilst still warm and serve with a light custard.

Produce available from the Carmarthenshire Food & Drink Directory www.carmarthenshire.gov.uk/foodanddrink


> dessert

bara brith pudding

62

Serves 4 to 6

Taste from Carmarthenshire: Dinner

1kg loaf of bara brith

Using traditional local bara brith this pudding is comfort food at its best. Serve warm with a local honey or vanilla ice cream as the perfect accompaniment.

50g local butter, softened 40g golden caster sugar 3 large local free range eggs 600ml local milk 2 tbsp Welsh whiskey Zest of 1 orange

Use a little of the butter to grease a 1.2 litre baking dish. Slice the bara brith into 1cm slices and spread each slice with butter, arrange a layer in the bottom of the dish and sprinkle with some orange zest and a little sugar. Continue to layer the bara brith, sprinkling with sugar and orange until it is all used up. Lightly whisk together the eggs with the milk and add the whiskey, pour this custard mixture over the layered bara brith. Cover and chill for a few hours or overnight. Pre heat the oven to 160째C, gas mark 3. Bake the pudding for about 45 minutes to an hour, until it is golden on top. Serve warm, cut into squares with a scoop of local ice cream.

Produce available from the Carmarthenshire Food & Drink Directory www.carmarthenshire.gov.uk/foodanddrink


> dessert

blackberry souf flé with pistachio welsh cakes

Serves 4 to 6

400g fresh blackberries, washed 3 large local free range eggs 120g caster sugar 142ml Welsh double cream

Blackberry soufflé Put a few of the best blackberries to one side for presentation. In a blender or food processor whiz the remaining blackberries for a few seconds to break them down. Place a sieve over a bowl and pass the blackberry pureé through the sieve to remove the seeds.

Pistachio Welsh cakes Makes 30 heart shaped cakes

Separate the eggs. In a large bowl beat the egg yolks and sugar until thick and creamy, stir in the sieved blackberry pureé.

100g self raising flour Pinch of salt

Whip the cream until it forms soft peaks and fold into the blackberry mixture.

50g local butter 50g caster sugar, plus a little extra for dusting 1 small egg, beaten 50g whole shelled pistachio nuts

In a large bowl whisk the egg whites until they form stiff peaks. Gradually fold the egg whites into the blackberry mixture. Ladle into serving glasses and chill in the refrigerator for 2 to 3 hours. To serve, roll the reserved blackberries in a little caster sugar and place on top of the soufflé, place two Welsh cakes on the side.

Welsh cakes are traditional small flat cakes cooked on a cast iron griddle. Try adding chopped pistachios to the mix instead of sultanas or currants for a tasty variation. It also adds interest to cut into squares, hearts or stars as well as the traditional rounds.

Produce available from the Carmarthenshire Food & Drink Directory www.carmarthenshire.gov.uk/foodanddrink

65 Taste from Carmarthenshire: Dinner

Blackberry soufflé

In late Summer when the hedgerows are bursting with blackberries try making this simple delicious dessert. Hazelnut or pistachio Welsh cakes work beautifully as an accompaniment.


> dessert

chocolate nut torte

66

Serves 8

This rich and moist torte is delicious served warm with local ice cream, or thick Welsh cream with a few berries on the side.

Taste from Carmarthenshire: Dinner

200g ground almonds 100g pecan nuts, ground in a food processor

Pre heat the oven to 180째C, gas mark 4. Grease and double line a 22cm spring form cake tin with baking paper.

100g dark chocolate (70% cocoa solids)

In a bowl, over a pan of gently simmering water, melt the milk and dark chocolate together.

200g good quality milk chocolate

Meanwhile, cream the butter and sugar until it is pale in colour. Separate the eggs and beat the egg yolks one at a time into the butter mixture. Stir the melted chocolate into the butter mixture, add the cocoa powder, chopped nuts and mix well.

1 heaped teaspoon cocoa powder 255g local butter 140g caster sugar 6 large local free range eggs Pinch salt

In a large bowl whisk the egg whites with a pinch of salt until they form stiff peaks. In three batches fold the egg whites into the chocolate mixture. Pour the mixture into the prepared tin and cook for approximately 1 hour. Check that the cake is cooked by inserting a skewer into the centre of the cake, when removed it should be clean. Serve a warm wedge of torte with a sprinkle of cocoa powder, a spoonful of local cream and fresh raspberries.

Produce available from the Carmarthenshire Food & Drink Directory www.carmarthenshire.gov.uk/foodanddrink


> dessert

carmarthenshire goats’ cheese and white chocolate cheesecake

68

Serves 8

Taste from Carmarthenshire: Dinner

100g sweet oat biscuits, crushed 50g local butter, melted 250ml Welsh double cream 250g Carmarthenshire full fat soft goats cheese (no crust/rind) 250g mascarpone cheese 125g caster sugar 500g white chocolate, melted 1 tablespoon Carmarthenshire honey

Use a local full fat goats’ cheese in this recipe and you will discover that it works really well with the sweet richness of the white chocolate. Serve drizzled with local honey or with a berry sauce. In a bowl, mix together the crushed biscuits with the melted butter and press this mixture into the base of a 20cm springform cake tin, lined with a disc of baking parchment. Chill until needed. Using an electric handwhisk, whisk together the cream, goats cheese, mascarpone and melted chocolate until smooth. Pour this mixture onto the biscuit base and chill for a minimum of 3 hours, or overnight in the refrigerator. To serve, cut the cheesecake into wedges. Place on serving plate and drizzle with local honey.

Produce available from the Carmarthenshire Food & Drink Directory www.carmarthenshire.gov.uk/foodanddrink


producers The tradition of a great food-producing area is being strengthened by innovation, technology and a dynamic strategy to produce quality local produce.


> producers

72

Category

Taste from Carmarthenshire: Producers

1 Bakery

2 Beverages

3 Confectionery

4 Dairy & Dairy Products

5 Fish & Sea Foods

6 Fruit & Vegetables

7 Meat, Poultry & Associated Products

8 Preserves, Honey & Sauces

9 Wholesalers

Producers A & G Williams A B Jones Albert Rees Ltd Angus Meats Wales B A Jenkins & Son Beacons Smoked Black Mountain Food Brecon Beacons Natural Water Brinkleys Sandwiches Bryce H2O Brynderi Honey Farm Brynmelyn Farm Shop Caeremlyn Turkeys Carnau Farm Shop Castell Howell Foods Caws Cenarth Cheese Cefn Pâl Celia’s Oriental Kitchen Chris Thomas & Son Cig Calon Cymru Cyf Cooper & Parish Cothi Valley Goats Cheese Creative Cakes Cremint Ltd Cwm Farm Pork Cwmheidir Farm Dairy Dai Rees Butcher Dansco Dairy Products

Phone 01554 01550 01267 01994 01994 01550 01558 01269 01267 01554 01994 01267 01994 01994 01267 01239 01550 01558 01267 01269 01267 01558 01554 01269 01269 01269 01267 01239

757751 260211 231204 240987 427291 740360 685018 850175 236578 771000 448653 290082 240260 484346 222000 710432 750339 823573 238363 842131 221374 685555 758841 597522 870236 870719 237820 710424

Produce available from the Carmarthenshire Food & Drink Directory www.carmarthenshire.gov.uk/foodanddrink

Category 7 1 7 7 1 4&7 7&9 2&9 1&9 2&9 4&8 1&6 7 7 9 4&9 6&7 8 6 7 7&9 4 1&3 6&9 7 4&9 7 4&9


> producers

Category

Bakery

2 Beverages

3 Confectionery

4 Dairy & Dairy Products

5 Fish & Sea Foods

6 Fruit & Vegetables

7 Meat, Poultry & Associated Products

8 Preserves, Honey & Sauces

9 Wholesalers

Phone 01267 01239 01554 01269 01558 01267 01554 01559 01554 01994 01994 01554 01267 01267 07977 01269 01269 01554 01558 01570 01558 01437 01267 01267 01558 01570 01267 01559 01559

237820 710424 773923 831926 822566 230665 753257 370884 832421 230511 230226 773357 290537 290795 097957 844409 83200 810671 685398 480671 685432 563453 236131 211419 668207 480235 235694 363299 367281

Produce available from the Carmarthenshire Food & Drink Directory www.carmarthenshire.gov.uk/foodanddrink

Category 7 4&9 1 8 7 9 1&9 7 7 4&9 7 2 7 2 3 7 4&9 7 7 7 8 8 7 1 2 4 6 9 6&9

75 Taste from Carmarthenshire: Producers

1

Producers Dai Rees Butcher Dansco Dairy Products David Jenkins Ltd Ddygoed Farm Produce Dewi Roberts Butcher DJ Foods Dragon’s Kitchen Einon Valley Lamb Elgan Jones & Son Evan Rees (Dyfed) Ltd Eynon’s of St Clears Felinfoel Brewery Fferm Tyllwyd Ffos y Ffin Fine Ales Fiona’s Fudge Food Tech UK Ltd Franks Ice Cream G & L Cavill & Sons G A & H M Francis Goitre Farm Gwenyn a Choed Gwenyn Bro Beca H R & E E Jenkins Hafod Bakery Hafod Water Ltd Highmead Dairies John & Iona Davies John Lewis & Co Jones & Davies (Fruit) Ltd


> producers

76

Category

Taste from Carmarthenshire: Producers

1 Bakery

2 Beverages

3 Confectionery

4 Dairy & Dairy Products

5 Fish & Sea Foods

6 Fruit & Vegetables

7 Meat, Poultry & Associated Products

8 Preserves, Honey & Sauces

9 Wholesalers

Producers Kid Me Not Kite Wholefoods Leslie A Parsons & Sons Llaeth Cymraeg Cyf Llanboidy Cheesemakers M F Partnership Marine Harvest Fisheries Ltd Mario’s Luxury Ice Cream Meillion Maid Mêl Capel Iwan Monsieur Le Crepe Myrddin Bakery Nantybwla Farmhouse Cheese Oggy Foods Organics to Go Oriel Jones & Sons Parc Adda Farm Pemberton Victorian Chocolate Penbontbren Herbs Pencader Bakery Pencaemawr Traditional Farm Foods Popty Bach y Wlad Raymond Rees & Son Richardson’s Home Baking S&J Organics Sam’s Meat Roast

Phone 01558 01269 01554 01267 01994 01994 01554 01269 01267 01558 01267 01267 01267 01267 01558 01570 01570 01994 01570 01559

685935 871035 833351 281294 448303 453285 774839 596452 253371 371257 281180 236578 237905 281499 668088 480284 481177 448768 481335 384440

Category 3 8&9 5,8&9 4&9 4 7 5&9 4 1,5&7 8 1 1 4 1&8 6 9 7 3 6&9 1&9

01558 01559 01267 01267 01267 01550

668613 362335 234144 241248 253570 777244

8 1&8 5&7 1&7 7 7

Produce available from the Carmarthenshire Food & Drink Directory www.carmarthenshire.gov.uk/foodanddrink


> producers

Category

1 2 Beverages

3 Confectionery

4 Dairy & Dairy Products

5 Fish & Sea Foods

6 Fruit & Vegetables

7 Meat, Poultry & Associated Products

Phone 01554 01554 01267 01559 01267 01269 07966 01267 01267 07966 01994 01269 01994 01239 01269

774001 755009 237331 363468 290150 850949 381766 237014 236264 554095 240952 832509 453571 711105 822446

8 Preserves, Honey & Sauces

9 Wholesalers

Produce available from the Carmarthenshire Food & Drink Directory www.carmarthenshire.gov.uk/foodanddrink

Category 7&9 1 2&9 1&3 2 7 7&9 4 7 7 1 6 8 1 2

79 Taste from Carmarthenshire: Producers

Bakery

Producers T W M Ltd The Good Carb Food Co Ltd Tovali Ltd Tregroes Waffles TRM Trading Ltd Twin Oaks Tywi Valley Foods Ltd W J Phillips & Sons W L Evans & Sons Welsh Meat Co Wendy’s Whitegrove Herb Nurseries Woodreef Honey Farm Wyn’s Hot Bread Shop Y Ffynnon Ltd


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