Brilliant yellow zingy taste, so, so quick and versatile too: Spread it on your toast, pour it over a pudding, bottle it and take it round to friends… This was an instant cross-eyed-with-pleasure Castle Farm hit that Gwyn cooked up in a matter of minutes. What’s more, if you’ve got lemons, eggs, sugar, butter and a microwave, you could be eating fresh lemon curd about 10 mins from now.Continue Reading
Lamb Tagine
The first time we cooked this at Castle Farm, we put it in the oven at 9am and headed out for a walk over Hay Bluff on a stunning sunny day. We knew the tagine would slow cook for as long as we wanted which created a degree of smugness as well as culinary freedom. It was such a lovely hot day, we popped into the pub in Hay on Wye for a drink afterwards too. And the tagine? 10 hours cooking, and stunning. Continue Reading
Homemade Fudge
I grew up loving this gorgeously rich and vanillary fudge… It’s going to mess with your blood sugar a bit, but it is soooo worth it!Continue Reading
Carrot Cake
This is a gluten and dairy free cake – and you’d never know it. If you like cinnamon and bags of flavour, this is a doddle of a cake to make and enjoy.Continue Reading