Welsh Country - Issue93 - Mar-Apr 20

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Spring Herb Soupby Ann PettiferIt is dreary January as I write, but as soon as there’s amoment of sunshine, I can hear the great tit making its singsongcall from the ashes by the road. It’s the first, round hereat least, to start its New Year song, calling to its mate, keen toget going with the family business. Last week I heard a songthrush in full flow, below the castle at Llansteffan. Comethe middle of February, there will be a lot of busyness in thenative small bird world, as they hurry to bag nest sites beforethe migrants arrive.March through to June is the best time for foraging forwild edible leaves, as they start to flourish long before wehave anything cultivated that’s ready to eat (apart of coursefrom purple sprouting broccoli).Nettles start to get going in March. Now you may thinkit’s odd to be eating such a difficult weed, but as soon as youcook the leaves, in just enough water to stop them sticking tothe pan, they lose their sting. I go out with kitchen scissors,and a colander, and I just cut the top two leaves, the biggerand greener the better, and let them drop into the colander.Once it’s full, I’ve enough for a nice soup (+ onion, potato,& stock) or nettle fritters (cooked down, chopped fine, +flour, & egg) to be fried in whatever fat you like (animalfats are becoming rehabilitated, health-wise) or just as agreen vegetable with a knob of butter. Now this is the thingabout wild greens: there’s nothing better for you. They arebursting with vitamins and minerals. They are not sprayedwith chemicals, or molly-coddled in plastic tunnels. In ruralFrance, people go out picking edible greens – dandelionsespecially – in early spring because they think it’s a pick-meupat the end of Winter. I think they are right.Another lovely, easy to identify plant is wild sorrel. It’slance-shaped, bright green leaves taste like a sharp lemon,and they will cook down in seconds, to make a thick, tastysauce, great with fish. They make a nice soup too. Bewaretho’ – don’t mistake them for Lords and Ladies (cuckoopint) which also have very green, lance-shaped leaves. Onceyou have learnt to identify sorrel, it will be a part of yourcooking forever. Sorrel is a classic hedgerow plant, and itflourishes in profusion, especially along the frost-free coastpath. Jack-by-the-hedge is also called Hedge Garlic. If youpinch one of its heart-shaped leaves, like green silk, you willsmell why. The leaves give a nice tang in a salad. He shootsup in no time in early May, two foot high in a week, toppedwith a creamy spray of tiny four-petal flowers.The young leaves of wild garlic are mild enough to beeaten – well, just about – but they really are best in a soup.My favorite spring herb soup has sorrel, nettles, wild garlic,the first shoots of lovage, first bits of fennel, and parsley.You always need an onion and something to give a bit ofbulk, like potato, or red lentils – or some of both. But here’sa thing, last year I discovered that ground elder leaves alsomake a great spring soup, combined with any or all of theabove. I won’t even try to describe it, if you’ve got it in yourgarden, you know about it because it’s so invasive. We havethose other invaders, the Romans, to thank for its presencehere. There are no exact recipes for these spring leaf culinarytreats. If I say, put in a handful, it depends on the size ofyour hand, but go on-put in a handful!Happy foraging!Words & Illustrations: Ann Pettifer22www.welshcountry.co.uk
Where to EatWHERE TO EATMannucci’sA beautiful little Italian restaurant, setin the grounds of Aquaserena Spa. Ourfamily is from Tuscany and we prideourselves on serving fantastic homemadeItalian food, amazing deserts,and scrumptious drinks. We are on thecoastal way, just up the road from MwntBeach near the little village of Penparc.Booking essential.Brongwyn Mawr, Penpanc, CardiganSA43 1SA cardiganholidays.co.uk/bistro.html +44 (0)1239 613644Restaurant,Pembrokeshire CollegeExperience the difference betweeneating out and dining at The Restaurantat Pembrokeshire College. Trainingfor careers in some of the UK’s topestablishments, our hospitality studentsaim to provide first class customerservice alongside mouth-wateringcuisine. Restaurant open on Thursdayevenings, term-time only. Go to thewebsite for full menu and events.Pembs College, Haverfordwest, SA61 1SZ restaurant.pembrokeshire.ac.uk +44 (0)1437 753 165Ty MorgansTy Morgan’s is situated in the small, butbusy town of Rhayader, the gatewaytown of the beautiful Elan Valley Dams.There’s a day time menu, a bistro andan evening bar menu with a variedselection of wonderful food. There’sa coffee shop, a bar area and outsidecourtyard.Rhayader, Powys, LD6 5BH www.tymorgans.com +44 (0) 1597 811666The HiveThe Hive Bar & Grill and award winninghoney ice cream. Situated in a historicconverted wharf overlooking thepicturesque harbour town of Aberaeron.American style food with an Europeaninfluence. Our menu includes local crab& chilli risotto, Hive burgers, ribs, steaks& more. Check out our website for fullmenu & events.The Hive, Aberaeron, Ceredigion,SA46 0BU www.thehiveaberaeron.com +44 (0)1545 570445Conti’s CAFÉOffers outstanding quality across theboard; from our relaxed atmosphere, toour menus laden with the best of localproduce - not forgetting our sublime,world renowned ice cream. Our brandnewupstairs seating, Italian wines, andartisan spirit selection, is perfect fortranquil evening gatherings.The Coach HouseThe cafe serves fresh, local, seasonalhomemade food. Alongside a selectionof Welsh gifts/produce, local artistsregularly exhibit. The Coach Housesits in the grounds of St Dogmael’sAbbey and hosts an award winning localproducers market every Tuesday. Weare open every day 10-4 and dogs arevery welcome.Blas RestaurantTwr y Felin Hotel’s AA Two Rosetterestaurant Blas – meaning ‘Taste’ inWelsh – offers a menu influenced bythe season and locality, with dishesdesigned to reflect Wales and itsproduce. Open daily for breakfast,brunch, lunch, afternoon tea, dinner anddrinks, we welcome resident and nonresidentguests alike.Food For ThoughtAn established family run caféwith a passion for our menu andmouthwatering daily specials includingvegan and gluten-free choices. From fullEnglish breakfast to afternoon teas. Inhousebaked yummy cakes,Tea Pig Teas,speciality coffees and hot chocolatescan be enjoyed in our cosy coffeelounge or unique dining area.Conti’s Café, 5 Harford Square, Lampeter,SA48 7HD www.contisicecream.com +44 (0)1570 422223Shinrig, St Dogmaels, Pembs, SA43 3DX www.stdogmaelsabbey.org.uk +44 (0)1239 615389Blas Restaurant, Twr y Felin Hotel, StDavids, SA62 6QT www.blasrestaurant.com +44 (0)1437 72555513 Pendre, Cardigan, Ceredigion,SA43 1JLC Food For Thought +44 (0)1239 621863WELSHFOOD & DRINKAre you a Welsh food producer,retailer or use Welsh producein your café, restaurant or hotel?CLAIM YOUR FREELISTING TODAY!www.welshfoodanddrink.walesMar - Apr 2020 23
Page 1 and 2: Mar - Apr 2020 Issue 93 £2.95COUNT
Page 3 and 4: WELCOMECroeso WelcomeIssue 93, Mar
Page 5 and 6: CONTENTS3267Asian Cucumber andTende
Page 7 and 8: The Garden PitSTORIES IN STONELands
Page 9 and 10: STORIES IN STONE“What indeed was
Page 11 and 12: FISHINGBrooks & Streams... the Rive
Page 13 and 14: welsh connectionsBryn Celli Ddu cha
Page 15 and 16: welsh connections“theTwo lines of
Page 17 and 18: WALKING IN WALESBetws-y-Coed is as
Page 19 and 20: WALKING IN WALES16213243Continue pa
Page 21: NEWSROUNDPlastic-Free PorthmadogDai
Page 25 and 26: best of welsh & bordersConwy Kombuc
Page 27 and 28: best of welsh & bordersSOUTH WEST w
Page 29 and 30: best of welsh & bordersTudor Brewer
Page 31 and 32: welsh food & drinkWill Lloyd, Machy
Page 33 and 34: welsh kitchenAsian Cucumber &Tender
Page 35 and 36: food lARDERProject To Support Aspir
Page 37 and 38: parson & the publicanIn the words o
Page 39 and 40: Pictorial WalesMar - Apr 2020 39
Page 41 and 42: Pictorial Wales123456Sunlight break
Page 43 and 44: Arts and CraftsArts and craftsNick
Page 45 and 46: To Showcase Your Work HereContact I
Page 47 and 48: PAMPER1Heathcote& Ivory32The Trelli
Page 49 and 50: PAMPER12 3 456Skincare1 Inika Organ
Page 51 and 52: St Davids Cathedral FestivalGwyl ˆ
Page 53 and 54: The Early SpringGARDENINGBlackbird
Page 55 and 56: GARDENINGGardens OpenMarch & AprilI
Page 57 and 58: Stay a whileThe Stackpole Inn RStac
Page 59 and 60: Stay a whileWhy visit Wales?Ceibwr
Page 61 and 62: MusicSheku Kanneh-MasonElgarCellist
Page 63 and 64: puzzlesPicture: Toni CuencaSudokoTh
Page 65 and 66: To Showcase Your Business HereConta
Page 67 and 68: SECTION TITLE IN COLOURNothing to w

Welsh Country - Issue93 - Mar-Apr 20

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