Flavours of England: Soups and Starters

Disgrifiad Cymraeg / Welsh Description

Casgliad o ryseitiau cawliau o Loegr i dynnu dŵr o'r dannedd, boed gawl crasboeth ar gyfer diwrnod oer o aeaf neu gawl oer ar gyfer diwrnod braf o haf.

Disgrifiad Saesneg / English Description

Whether a warming bowl of soup for winter or a cooling bowl of iced soup for summer, England can boast the best of both with recipes such as thick, rich Split Pea and York Ham soup or cool cream of Watercress for a warm summer's day.

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

For a sophisticated starter, why go further than a plate of smoked salmon. The Foreman family have been curing and smoking fish in the East End of London since 1905 and their London Cure Scottish Smoked Salmon is said to be the finest in the world. The recipes collected here utilise the finest ingredients sourced from across England to help you create a delicious range of diverse and versatile soups and starters. Recipes included: Traditional Smoked Salmon with Dill Blini, Cream of Watercress Soup, Wild Mushroom and Hazelnut Pate, West Country Fennel and Apple Soup, Beetroot Salad with Warm Black Pudding, Morcambe Bay Potted Shrimps, Split Pea and York Ham Soup, Cumbrian Ham with Fresh Figs and Parmesan Crisps, Devilled Northumbrian Crab, Asparagus and Suffolk Gold Puffs.