We're so much better than rarebit, cawl and Welsh cakes! This amazing country is jam packed with top class produce and I want to show you just how NEXT LEVEL it can be!
In this series I'm using local produce, unexpected cuts and crazy techniques to cook some MEGA meat, some BANGIN' seafood and seriously DIRTY veg! Oud food is exported around the world and is enjoyed by people from Hong Kong to Japan, and I'm looking at different cultures for ideas to boost what we've got.
So, get that bbq roaring, turn up the heat and get ready to smash it! Sizzle sizzle!
To make the marinade, toast caraway seeds, fennel, coriander seeds, cumin seeds and bird's eye chillies until they're popping like popcorn!
Start off by making the pasta with 00 flour. Form a well in the middle of the flour and add the eggs.
Offal ISN'T awful, and this recipe is a great introduction to cooking it!
To make the most next-level 'Pot Noodle', I've got myself a Chinese clay pot!
Place the meat in a roasting tin before making a simple marinade to go with it using garlic, oil, pepper, sea salt, dulse and wakame...
This Christmas I'm cooking a Welsh goose Hong Kong style with plenty of spice!
Slit the tops of the cheese before placing them back in the wooden boxes.
Keep any of the good leaves on the cauliflower and place the whole lot on a baking tray.
If you're not a fan of sprouts, give this recipe a go! You're guaranteed to love it.