As the dust settles I am finally getting to reflect on the Wasteless Cardiff suppers journey so far. I planned to write a blog for each Wasteless supper we delivered in March 2018 but surprises such as the heavy snow really threw us. The Wasteless team had to work hard and seamlessly to deliver the events against all odds.
For those of you who might not have heard about Wasteless in Cardiff it is a collaborative platform which involves more than one food businesses in the delivery of a pop-up feast using food surplus, food that would have been wasted and food that is produced in a less wasteful manner. I have been running it for the last ten months with Rebecca Clark from Green City Events. It is our brainchild as Ruth Molaski recently wrote in her Western Mail article. Wasteless has taken most of my ‘food work’ time in 2018. And we both really care about it.
We held our pilot Wasteless in October 2017. And in March we got together to deliver two additional events partly supported by the Sainsbury Waste Less Save More fund. The talented Jane of Hungry City Hippy wrote a fantastic review about the early March event too.
Who is Wasteless for?
Bringing new businesses to the table to inspire and be inspired by them in taking a wasteless approach remains one of the key objectives of Wasteless suppers trials. We wanted and continue to aim to showcase our local chefs and food businesses, and how they do ‘wasteless’ food.
Wasteless also aims to bring crowds to the table educating them about the potential of food they may waste and informing them about ways to be savvier at home. The events are much more than a meal, with guests really engaging in discussions about their footprint and impact, leaving more empowered after having shared knowledge and ideas on their journey to becoming wasteless.
Our choice to go from potential food waste to fine dining is deliberate. I am very keen that we make the point that a menu you are likely to have paid two or three times the price of a Wasteless supper ticket can be actually made from ingredients that we as consumers and the retail process most commonly waste. I hope this stark antithesis between food destined for the bin turning into gourmet dishes really sticks with our guests and those who read about Wasteless.
Our choice to do Wasteless and yours to attend the events also sends an important message to food retailers, who can see that we care more about what may perish – they are willing to work with all of us and they are listening. They have people like you and me working for them who care as much about reducing food waste. This has been one of the most encouraging messages of the project. We are in it together!
To date three Wasteless suppers have taken place in the Welsh capital of Cardiff. The WasteLess suppers preserved, pickled, cooked and served around 261 kilos of the food collected in the weeks leading to the events. The food was then safely handled, stored, distributed and cooked by the participating chefs/businesses to offer five-course feasts.
There were eighteen participating food businesses with different practices and business models, who prepared and donated food, and hosted the suppers – a number that has by far exceeded our expectations. In fact, when we wrote our project plan we thought we might attract around fifty people to our table at this stage of the process. But the food collected ended up feeding 135 guests (and another twenty people who volunteered to help deliver the events).
What was served at Wasteless…
The creativity of the chefs we have worked with is humbling. Dishes such as sourdough flavoured ice cream from Cocorico Patisserie who then used the bread again to make tartelettes for the canapes serving the cheese donated by the Cheese Pantry were a massive hit. Laurian’s recipes were conceived during the heavy snowfall when bread and vegetable was in shortage, and many of our guests had already started to think about food as a precious commodity. The fact that we already had over 80 kg food collected at that time propelled us into action to ensure that Wasteless supper happened regardless of the snow. The response was amazing and most of our guests turned up on the evening – many quite hungry for vegetable and bread at the time.
Also for Wasteless supper #2, our preservation master, the beloved Eira of Inner City Pickle created a delicious aubergine, tomato and chilli relish and a banana jam which we used in our menu. The amazing Laura of Tidy Kitchen company laboriously sliced and minced different cuts of chicken and pork to make scotch eggs and terrines for our guests. Laura came on the team just ten days before the event. And she blew our guests away with her dishes’s presentation as well as the flavour. You must give her food a try and support her newly established independent business.
At Wasteless #3 Chef Jan’s (Anna Loka) recipe of mixed vegetable rostis with a butternut squash sauce and crisp fried greens (a great use for wilted greens) inspired a lot of our diners to go home and look at their vegetable draw twice before clearing it. Melissa’s (Penylan Pantry) starter balls mixing various vegetable, fish and meat into delicious bites showed people you don’t need much to create an impressive party platter. Beca Lyne Pirkis’s trio dessert using tens of kilos of bananas, mandarins and frozen berries in a sticky mandarin cake, jam doughnuts and the most delicious banana fool I have ever tasted was spectacular and gave us ideas on how to use ripened fruit.
Beca, who is one of the baker’s dozen in the 4th series of The Great British Bake Off and now cook, food writer and TV presenter, said, “The issue of food waste is something that concerns me, and helping to raise awareness around it by being part of Wasteless is one way of inspiring others to make better use of leftovers as well as drawing attention to the volume of surplus food that happens weekly in Cardiff. I’m honoured to be asked to play a small part in helping the cause.”
Phil’s (Dusty Knuckle) mushroom ketchup, pickled apples, daikon slaw and slow cooked meat was a dish that required much labour and ingenuity in using everything that was made available to him – it had so many layers of flavour and texture and nothing was wasted. And I hope that my own new-found, personal obsession with dehydration, pickles and pickling methods from around the globe gave people at our table more ideas on how to make the most of seasonal resources.
Clare Williams of Penylan Preserves who created three different relishes for Wasteless supper #3 says, “I am extremely humbled to be part of the #Wastelesssupper team. Preserving is a great way of ‘keeping food’ for longer and I couldn’t believe how good the food was that was going to be thrown out!! I am a great believer in using my senses on when food needs to be thrown NOT a best before date on the packaging!”
The Purple Poppadom team transformed frozen chicken, most of it a by-product of the Wasted suppers at Selfridges last year into a delicious curry produced to us by the fantastic Illtud of Charcutier. ‘We are great believers in the work of the Wasteless team. Chef is very excited to have contributed a Purple Poppadom Nadan Kozhi chicken curry, showing how ingredients that would otherwise be thrown away too early, can be so tasty.’
The future is bright for Wasteless food events. As well as being a finalist for the Cardiff Life Awards in the first six months of its life, it has received much attention from the public and media platforms.
The question we keep getting is, ‘When is the next Wasteless happening?’ With the encouragement and support we have received from all of you and businesses in Cardiff and across Wales wanting to be part of Wasteless, there is a lot more that we can do to spread the message by inviting people to a wasteless table, and maybe a more wasteless lifestyle.
We would like to thank all the volunteers who have worked hard to make Wasteless happen. Most notably Dai Tilbert (Punk Bikes Cardiff), Laura Sorvala (Auralab) and Dan Barnett worked tirelessly on the events through collections, deliveries, preparation and on the night.
Great thanks go to Oasis Cardiff, the refugee charity who let us use their fridges and freezers for the vast amount of food that we used for Wasteless. Any fresh or frozen food we did not use was left at Oasis for the use of their daily lunches.
The fantastic businesses which contributed to WasteLess include Penylan Pantry, a sustainable café and grocery store which implements the low-waste approach in its practices; Mezza Luna, an award winning, independent, Middle Eastern restaurant; Anna Loka, the first 100% vegan café in Cardiff; the Tidy Kitchen Company, a dynamic, fine dining catering company run by chef Laura Graham; Dusty Knuckle, the best UK pizzeria according to the Guardian, a promoter of slow food and Wasteless menus; the award winning Purple Poppadom; the Cheese Pantry; Cocorico Patisserie and deliciously creative dishes; Penylan Preserves and Inner City Pickle chutneys, relishes and jams; the talented Beca Lyne Pirkis; Oriel Jones’s fine Welsh mutton meat. Wasteless Suppers have been hosted by the Little Man Coffee company, an ethical coffee shop which is a hub of community activity; Illtud of Charcutier who has been involved in WastED at Selfridges and is a talented food businessman in Wales; Caffi Sio, the sister company of Chapter Arts in Cardiff Bay and The Old Library Milk & Sugar.
Lia Moutselou of Lia’s Kitchen and Rebecca Clark from Green City Events co-design and co-run Wasteless. Our partnership on food waste and ethical ventures is well established. Over the three years we joined forces to deliver a series of food waste projects and initiatives in Cardiff, in collaboration with Love Food Hate Waste campaigns and other local organisations and businesses. From community cook ups with food destined for the bin, to roadshows, school lunch clubs and pop up street food stalls, we have inspired, engaged and educated to encourage action and behaviour change relating to food waste.
Lia’s Kitchen is an ethical food venture inspired by sustainability, Greek cuisine and world flavours: www.liaskitchen.com. Green City is a not-for-profit Community Interest Company based in Cardiff, hosting a range of exciting and inspiring environmental and sustainability events and workshops: www.greencityevent.co.uk
Special thank to Suzie Larke Photography for covering our Wasteless #3 supper and to Dan Green Photography for covering Wasteless #1. The rest of the phots are from Green City Events and Lia’s Kitchen.
Wasteless has received some queries about why this food waste was not used for the homeless and charitable purposes. Both Lia’s Kitchen, Green City events and many of the businesses we worked give support in kind and otherwise to many projects supporting charitable causes. In fact the profits of the pilot Wasteless supported the Cystic Fibrosis Better Life Appeal at Llandough Hospital. However, using food surplus to feed the homeless is not the purpose of Wasteless. For those concerned please rest assured that there is plenty of food waste at the disposal of charities, organisations and projects to support the homeless or otherwise less fortunate – Wasteless collected from just one supermarket location in Cardiff and we are sure many retail outlets would be happy to partner with charities. We are happy to share our experience if this helps anyone wanting to set up a project. The positive experience our supermarket retailer is having with Wasteless may provide them and other retailers with reassurance which might facilitate more agreements and projects in the future. Through our previous food waste reduction work we have facilitated partnerships. But often the limited resources of charities or such projects and the hard work required for the collections has been an obstacle to their long-term sustainability. Nonetheless there are fantastic projects in Cardiff, elsewhere in Wales and all around the UK that do charitable and stellar community work successfully either through their own collections or a subscription to Fairshare and we are sure that many more will continue to flourish.
Getting down your greens is a very important step of keeping healthy during winter! Kale is a member of the brassica family and has great nutritional value. From high levels of iron, vitamin K, C and A, to anti inflammatory benefits it’s a food both accessible, locally grown and often organic.
Kale can help you increase your greens intake in easy and tasty ways. Make a pledge now to eat more veg any time of the year. Follow the #vegpower campaign for inspiration.
Here’s an easy recipe to get you started – Kale with spaghetti. When Zöe Rozellar walked into our kitchen with this idea of cooking kale it opened so many possibilities! You can also enjoy the kale as a side, for breakfast with egg (Zöe’s favourite) or with rice/couscous/quinoa. You may also add raw or cooked mushrooms to this dish – the red elf cup mushrooms from Blaencamel market stalls were a treat with this dish.
Ingredients (2-4 portions depending on starter or main size)
- 300g organic kale
- 1Tbsp. Sesame seeds
- 250g spaghetti
- 2 garlic cloves
- 1/2 tsp. Paprika
- 1/2 tsp. Ground nutmeg or more
- Olive oil
- 250g goats cheese or feta cheese
Preparation (up to 30min)
- Wash the kale, pull leaves off the harder stalk (if not tender) and drain.
- In a big baking tray dress in 1/2 tsp salt, the sesame and a couple of generous lugs of olive oil. Massage well so that oil and salt dress all leaves.
- Bring water to the boil for pasta adding salt and oil. And preheat the oven to 180 degrees.
- At the same time you start boiling the pasta, add the kale in the oven after you cover the tray tightly with aluminum foil.
- The kale should bake at least for the duration of your pasta preparation.
- Once the pasta boils and is in the colander, return the pot to heat, cover its base with olive oil and add the two cloves of garlic roughly chopped.
- Lower the heat and stir fry the garlic till softer – a couple of minutes – taking care not to burn.
- Add the paprika, nutmeg and 1/2 tsp of pepper and stir fry for about half a minute or so.
- Add the spaghetti and a pinch of salt. Toss well to dress in spices.
- Remove the kale from oven, add to pot and stir well.
- Remove dish from heat and add the crumbled cheese.
- For a vegan version add Dukkah or roasted and crushed hazelnuts instead of cheese.
Last week our box from Blaencamel Farm looked like a picture of autumn itself. Whilst new crops like squashes are being harvested some of the summer crops like the last of the tomatoes and chillies are still going. The greens, such as Cavolo Nero, are a darker shade. My seasonal compass is navigated towards deeper flavours, with spice combinations that help us transition seasons comforting us during the first frosts.
This dish I cooked and loved a lot last year. It grew from my fascination with how spices and ingredients fuse and connect culinary cultures. And it uses some of my most loved ingredients. Dill as herb much loved in Northern Greece where I am from but also prolific in Iranian and Ukrainian cuisines. Cumin for us Greeks of the eastern side (just a pinch mind). Caraway, a key spice for the soothing borscht and much Ukrainian cooking. Sour grape powder typical in Iranian cooking. Goji berries instead of the Iranian barberry. Turmeric, ginger, beetroot, pomegranates, tomatoes, parsley… You can see where this is going. It’s a tasty cure on a plate. You can replace some of the fresh turmeric and ginger with powder although I think it is much nicer when fresh is used. I serve this dish with brown rice.
Order your seasonal Blaencamel veg box online www.blanecamelbox.com or by email to Tom Frost (Tom@blaencamelbox.com). Find out more about Lia’s Kitchen and subscribe on Lia’s newsletters here www.liaskitchen.com
Ingredients (Feeds 6 people)
- 1 small Hokaido butternut squash
- 250g beetroot (raw grated or small cubes or pre-cooked and cubed)
- 200g cherry tomatoes halved or whole (1 Blaencamel punnet –)
- 1 onion, sliced
- 4 cloves garlic roughly chopped
- 200-300g of autumn greens, roughly chopped (kale, Cavolo nero or Japanese greens will do as)
- 1 Hungarian wax chilli (optional)
- 5cm turmeric chunk grated OR 1tsp. turmeric powder
- 3cm ginger chunk grated OR ½ tsp ginger powder
- 1 tsp sweet paprika powder
- Pinch of cumin or cumin seeds
- ½ tsp. caraway seeds
- 1 Tbsp. fresh dill OR 1 tsp dried dill (both heaped)
- 30g fresh parsley chopped
- ½ tsp sour cherry powder (optional – available at middle eastern shops)
- Pinch of oregano
- 1 small handful of dried goji berries
- Juice of one lemon or half an orange
- 1 can pre-cooked beans (recommend borlotti or cannellini but use what you have)
- Up to 2 cups hot water or vegetable stock(500ml)
- Pomegranate seeds (optional)
- 2tsp sea salt
Preparation (approximately one hour)
- Place the goji berries in citrus juice for the duration of the preparation.
- Peel and grate or cube the beetroot. If using cooked beetroot cook an hour before prep starts.
- Halve the squash and remove seeds with a tablespoon. Peel, slice and cube in 5 cm chunks (not too small).
- Stir fry the onion, 1 tsp salt and spices (cumin, caraway, paprika, turmeric, ginger and sour cherry &chilly if using) for five minutes on low heat to soften and release aromas.
- Add the garlic and oregano stir fry for a couple more minutes.
- Add the squash, beetroot and beans and stir well.
- Add the softened goji berries with the citrus juice, the chopped dill and parsley. Stir well.
- Add the hot water or stock with another tsp of salt.
- Stir well, cover and simmer for thirty minutes. Then add the greens and simmer for another fifteen minutes.
- Enjoy with a dollop of Greek yoghurt, walnuts and honey and pomegranate seed or apple if you fancy a fruity taste.
A recipe inspired by the way Iranians make their open omelette or frittata, known as Kuku. It uses March’s seasonal vegetable like carrots and spinach still abundant at Blaencamel farm and in their weekly organic vegetable boxes. This type of frittata uses a generous quantity of ingredients so don’t be surprised when you see how much vegetable goes in it – it is what sets it apart from other open omelettes.
You can find Blaencamel farm vegetables at both Farmers’ markets in Cardiff, Roath and Riverside, on Saturday and Sunday respectively, but also in Aberystwyth and their own farm shop. Order their boxes here.
Ingredients (4 portions)
- 250g (3 medium) carrots, coarsely grated
- 150g spinach, finely chopped
- 15g (half a small bunch) parsley, finely chopped
- 1 medium onion, thinly sliced
- 50g sundried tomatoes or mixed antipasti e.g. peppers and artichokes, finely chopped
- 30g cashews, chopped
- 3 Tbsp. Goji berries (optional)
- Fresh mandarin or orange juice
- 100g (half a pack) feta cheese, crumbled
- ½ tsp. ground cumin
- A generous pinch of smoked or regular sweet paprika
- ½ tsp oregano
- 1 generous pinch of saffron strands
- 2 Tbsp. flour
- 1 tsp. baking powder
- 6 eggs
- 2 generous pinches of salt
- ½ tsp. sugar
- Olive oil
Preparation (30 minutes)
- Add enough fresh mandarin or orange juice to cover the goji berries in a small bowl or mug. Infuse whilst prepping.
- Add a tablespoon (or two) of olive oil to a 20 to 25cm non-stick pan, and sauté the onion on low heat with a pinch of salt and the sugar until it caramelises (5-10 min).
- Pound the saffron in a bowl with a rolling pin, beat in the eggs and allow time for the saffron to infuse in them.
- Remove the onions from the pan, add another tablespoon of oil, add the carrots and cumin. Sauté until soft (5 min).
- Return the onions to the frying pan, add the goji berries, cashews, sundried tomatoes and antipasti. Mix well.
- Add the spinach and parsley little by little so that it slightly wilts. You don’t need to cook your spinach much or at all but you might choose to wilt it a bit of you are using a smaller pan.
- Add the flour, pinch of salt, baking powder, paprika and oregano to the eggs and beat until the flour is mixed well and to give the eggs some volume and softness.
- Mix into the pan gradually and carefully making sure the beaten egg goes to the bottom of the pan and mixes in well between the abundant ingredients to hold them together. The pan should remain on low heat all this time.
- Make sure that the ingredients are spread evenly on the pan and sprinkle the feta cheese on top.
- After firming up the frittata on the hob for a couple of minutes, you can cook the frittata in two ways: a) If your pan is heat resistant place it in a preheated oven for about 10-15 minutes at 180-200 degrees –cover with a lid or aluminium foil for half the time, or b) Cover the pan with a lid or plate. Continue cooking on the hob on low heat for 8 to 10 minutes. Then place under a preheated grill for a couple of minutes or until golden and risen.
- If using a 20cm pan it should be at least 5cm dip to make a cake like frittata that will rise.
- You can choose to omit or include ingredients on this list. It is also very easy to replace them. For example goji berries can be replaced with cranberries or even barberries if you prefer an authentic Iranian taste.
Last week the amazing We Are Cardiff blog asked me to develop a recipe for them! And here it is together with the full blog.
Remember to find out more about Greek food join one of Lia’s Kitchen intimate cooking classes on 3 and 10 February. I will be introducing participants to Greek Kitchen basics but will also be sharing Greek flavours and recipes that are not yet widely known in the UK. You can book online here www.eventbrite.co.uk/o/lias-kitchen-7901836356.
Or contact Lia for more information at firstname.lastname@example.org.
Cima di rapa is a star ingredient grown organically in our very own patch by the fantastic Blaencamel Farm this January. It is a broccoli sprouting (Broccoli raab/Rapini) loved in Southern Italian/Puglian cooking, typically in anchovy and butter sauce combinations and served with orecchiette pasta. Together with the other greens offered in Blaencamel vegetable boxes and at farmers’ markets this January, Cima di Rapa has inspired a Lia’s Kitchen dish that takes me back to my Greek – greens – loving roots but also uses coconut milk, an ingredient I have come to love through my travels in India and Cambodia. Good and ample sea salt is essential for your recipe, as Cima di rapa loves a salty kick.
Ingredients (4 portions)
- 700g mixed Blaencamel farm greens, such as 2 bunches of Cima di Rapa, half a bag of spinach and half a bag of winter sproutings
- 5-10g peeled ginger (size of the top of your thumb)
- 1 big peeled garlic clove
- 1.5 cups of coconut milk for drinks OR 1 tin of coconut milk for cooking (400ml)
- 4 tbsp. coconut oil, if using coconut milk for drinks OR 1 tbsp. coconut oil, if using tinned coconut milk for cooking
- 1 heaped tsp. Oliveology’s truffle salt or Pembrokeshire Beach company Seaweed Salt
- 1 heaped tsp sea salt
- A pinch of chilli flakes (optional)
- 1 tsp Pembrokeshire Beach Company Kelp Seaweed (optional)
* You can source Pembrokeshire Beach Company products at Penylan Pantry.
Preparation (20 minutes)
- Wash all the greens really well. To ensure all dirt is removed leave the greens in a bowl or basin for around 10 minutes after the first wash.
- In a big pot add enough boiling water to cover the greens (stalks included) and boil for around 10-15 minutes on low heat, or until the stalks are cooked.
- Whilst the greens are cooking, heat the coconut oil and fry the ginger and garlic for a few minutes (roughly chopped in 2-3 three chunks each).
- Then add the coconut milk of your choice, the specialty salt and the kelp seaweed salt and chilli flakes if you are using.
- Lower the heat and simmer the coconut sauce for 5-10 minutes or until the greens are cooked.
- When the greens are ready, drain them keeping the liquid from the boiling process. You can use the liquid to boil pasta or noodles in it (if that’s a serving preference) and you might need a little bit of the liquid to thin the sauce of the dish, particularly if you are using tinned coconut milk.
- Return the greens in your big pot and pour the thin coconut sauce over them, simmering for another couple of minutes.
- If the coconut sauce has thickened use some of the liquid (kept after draining) to thin it. This is a dish for which you should have a runny, thin sauce to serve the greens in. The end result should be something between a thin soup and a stir fry.
- Cool down for 5 minutes and serve with bread or noodles to enjoy the flavoursome and nourishing sauce.
My pop-up dinner at Cardiff’s Street Food Circus in August 2016 showcased one of my most favourite menus to date. Food inspired by my homes of Greece and Wales was served under a canvas tent and the leafy trees of Sophia Gardens, in the green heart of the city centre at a pop-up restaurant operated by Milgi Cardiff.
I cannot think of a menu that sums up the Lia’s Kitchen approach to cooking and dishes better. It’s based on how I eat and my adventures in food. I am always on the look-out for fantastic, local and sustainable produce and products from my Greek and Welsh homes to integrate in my cooking. And I always try to showcase producers, flavours and ingredients that you might not have heard or savoured, like for example salepi, the wild orchid powder that flavoured my yoghurt ice-cream desert.
And here’s one other very important thing. I work with people I like and whose business I respect. Their produce/product is as good as their business and working ethos. I love what they do and how they do it. And this is why I believe I should tell you about them. They provide me with daily inspiration and nourishment, and they are or are becoming good friends in the most beautiful, unrushed, organic way.
1.Tom Frost and Blaencamel Farm work tirelessly through the seasons in a fertile valley of West Wales, between river and coastline, and grow vegetable using organic, biodynamic methods. Their land is unadulterated and pristine. The food is nourishing and full of unique flavours. For my August menu I used organic aubergines, tomatoes, chard, cucumbers, beetroot grown and summer salad leaves grown in Wales. Their vegetable is the perfect match for my recipes and some of the great Greek products I have sourced.
2. Marianna and Oliveology are based in London Borough market. She sources her olive products from a small, organic farm in Sparta, Greece. She also sources other organic and wild, foraged goods from the Peloponnese. I swear this is not a sales pitch, they are not paying me – I urge you to try their products for your taste buds’ happiness and your soul’s nourishment! Together with their organic grape molasses and their fantastic Agiorgitiko grape balsamic vinegar, I used their 18 degrees organic, extra virgin olive oil (so aromatic but delicate at the same time) to dress Tom’s fresh salad leaves. I also used their white balsamic vinegar with Greek honey and Oliveology’s flavoured extra virgin olive oil (rosemary, purslane, walnut, oregano) – another product on my menu exceptionally high in Omega 3 – to dress a summer vegetable slaw, made mostly with Tom’s vegetable too. The success of Oliveology’s products is that their quality will not let you down and their flavours are distinct but well balanced. As my one of my diners said: ‘You can taste every single flavour but it doesn’t punch you in the face’. I think Oliveology’s products are an experience you should not miss.
3. Benni Thomas and Cig Lodor Meat are a butcher business based in Carmarthenshire Wales. I eat meat once a week (or less than that) and it is mostly if not exclusively from Benni who supplies both Riverside Farmers’ Markets in Cardiff. Benni supplies me with Dexter Beef which is what I used for my Moussaka main dish. Not only does the grass fed beef taste like no other, it is also contains almost as high Omega 3 as oily fish (for example mackerel). It has a rich and moreish flavour that complements creamy béchamel dishes, a tomato sauce with hints of cinnamon and loves to be cooked with the meaty aubergine! I use it in burgers and stews, and everything I cook really. With such low carbon footprint this beef should satisfy the most environmentally conscious person. So if you live in Wales and you have not tried Benni’s products I think you should definitely put it on your to-eat list.
4. Jacque and CocoCaravan make delicious raw chocolate and hot chocolate drinks. I use the vanilla and cinnamon cocoa powder every day and for my August menu I sprinkled it amply on the Greek yoghurt ice cream served for the last course. I also coated my homemade pasteli (Greek Sesame and pistachio energy bar) in melted CocoCaravan’s raw, dark chocolate. Jacque’s chocolates, which he started making in Wales a few years ago, are creamy and melt in your mouth, their flavour is subtle and the digest incredibly easily (compared to other chocolates) in my opinion. His products are just incredible.
5. Yannos, Stefanos and Maltby and Greek Wines, were introduced to me by Marianna when I was looking for a Greek supplier of two of my favourite grapes of wine Xinomavro and Malagouzia. Not only did they provide me with wine from a great vineyard but they were able to recommend the better wine for my menu. The Xinomavro and Syrah sweeter grape mix they recommended was a much better pairing for the moreish flavours of the menu. For their professionalism and support at a very hard personal time for them I give them ten out of ten – they are so professional and helpful. It is so easy to order their wines online and they don’t let you down. Try shopping from them and you will see what I mean.
6. Mel, Jo and the Penylan Pantry are a sustainable, local corner store/cafe/deli a stone throw’s away from my Cardiff home. These days I only change Blaencamel as my vegetable supplier for the Penylan Pantry, who source organic vegetable ethically from around Wales, UK and Europe. The stepped in to source additional vegetable for the menu as part of their weekly vegetable box scheme. They also have one of the biggest selections of delicious British cheeses I have found in a place in Cardiff and I just love them. And their home is one of the brightest, cosiest cafés in Cardiff. If you have not lounged and shopped there yet, do it soon!
Lia’s Kitchen’s next event is on 8 October 2016 at Slow Food South East Wales’s Dunraven Bay festival. We will be serving Greek pies made with organic chard and foraged nettles from Bleancamel Farm