Flavours of England: Roasts

Disgrifiad Cymraeg / Welsh Description

Pinacl prydau bwyd i lawer yn Lloegr yw cinio rhost dydd Sul, ac yn y gyfrol hon ceir casgliad o ryseitiau blasus iawn i ddenu darllenwyr a bwytawyr lu. Nefoedd yn wir!

Disgrifiad Saesneg / English Description

The Sunday roast has to be the pinnacle of eating in England. From the first delicious aromas wafting out of the kitchen to sitting down to a plateful of crisp flavourful meat and all the trimmings. Well this is surely heaven!

Dosbarthu

Byddwn yn dosbarthu eitemau sydd mewn stoc o fewn 3 diwrnod gwaith, fel arfer drwy Royal Mail Tracked 48. Ar gyfer archebion o flaen llaw, byddwn yn dosbarthu’r eitem o fewn 3 diwrnod gwaith ar ôl ei derbyn gan ein cyflenwr.

Dispatch

In-stock items will be dispatched within 3 business days, usually by Royal Mail Tracked 48. For pre-orders, we’ll dispatch within 3 business days of receiving the item from our supplier.

Bywgraffiad yr Awdur / Author Biography

Gilli Davies is the author of twenty books, including Graffeg's Flavours of Wales series and Celtic Cuisine , and has made numerous appearences in the media, on regional and national radio and TV and in newspapers. Along with running restaurants in Oxford, Berlin and an organic café in Cardiff, Gilli has forty years of experience giving cookery demonstrations. Huw Jones is a food photography specialist based in Newport, south Wales. His specifically designed studio is among the best equiped in the UK, with all dishes prepared and photographed on site using the highest standard industry equipment. His stunning images complement Gilli's recipes in Graffeg's Flavours of Wales series, and the range of seasonal cookbooks from Angela Gray's Cookery School.

Adolygiad y Cyhoeddwr / Publisher Review

Travelling around England, the various breeds of livestock bring diverse flavours such as the famous Norfolk Bronze turkeys much favoured for Christmas, or roast leg of Herdwick Lamb, an upland breed that has its own specific flavour. As for pork, this varies with breed and cut. Try roast belly pork from Somerset cooked in local cider with caramelised apples, or melting Tamworth pork with brandy and cream. This collection of recipes showcases the finest ingredients and techniques to help you create a sensational and diverse range of traditional roasts. Recipes included: Roast Rib of English Beef with Yorkshire Puddings; Rack of Romney Salt Marsh Lamb with Herb Crust; Roast Goose with Wild Berries from the New Forest; Roast Belly Pork with Sage, Somerset Cider and Caramelized Apples; Roast Norfolk Bronze Christmas Turkey with all the Trimmings; Tamworth Pork with Brandy and Cream; Spiced Aylesbury Duck; York Ham with Pease Pudding; Roast Leg of Herdwick Lamb with Mint Sauce; Slow Roast Northumbrian Beef with Wild Mushroom Sauce; Roast Pheasant from the Peak District.