News

Summer antics

Posted by on Oct 31, 2014 in News | 0 comments

Summer antics

How’s that for a summer. It’s flown by here at Tŷ Paned. There’s been foraging, feasting, fun, family, food, village shows, baking days, family baking days and there’s been a foray into cheese making and meat curing! One of the highlights of the early summer was the invasion of the Canadians to West Wales. There are a troop of my in-laws who hail from Canada for whom a trip to Pembrokeshire is an occasion for celebration. In fact it was a 40th wedding anniversary celebration that brought them over. It wouldn’t have been right to send them home without a Tŷ Paned feast and boy, did they...

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Bread, cinnamon buns, hygge and fika

Posted by on May 13, 2014 in News | 0 comments

Bread, cinnamon buns, hygge and fika

Have you ever had that feeling of coziness, feeling relaxed, enjoying good company, good food and drink but not had the right words to explain it? Or found yourself asking a friend out for coffee but there’s more to it and wished there was a word for it? I was fortunate enough to spend 10 days travelling Denmark and Sweden a few weeks ago and came across two concepts we don’t have words for in English or Welsh but completely encapsulates the feel of Tŷ Paned. Hygge and fika. Copenhagen is a beautiful city and for someone who’s not mad keen on cities it was small enough to feel comfortable...

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How to make a salad from half a cos lettuce

Posted by on Mar 25, 2014 in News | 2 comments

How to make a salad from half a cos lettuce

Ah, the forager’s delight. Being able to create something from nothing. Well, not nothing but something free! A quick look in the fridge at the weekend revealed half a cos lettuce, which was going to make quite a sorry salad on it’s own if we’re honest. Instead of rushing out to the shops I took a leisurely stroll to a local park and collected all I needed for a considerably more interesting salad. This time of year is fantastic for wild food and one of the simplest to recognise and most abundant is wild garlic. I’ve heard people say wild garlic goes well in salad....

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Pancake Day

Posted by on Mar 4, 2014 in News | 0 comments

Pancake Day

We love food. Good food. This can mean lots of fancy preparation and pretty plates but on pancake day we forget the pomp and show and glitz and glamour and just make as many pancakes as we can eat! How can something as simple as a pancake give us so much joy? It is a culinary mystery. Nobody knows why we all go mad for pancakes on pancake day but they have that effect on all of us. I’m telling you now, the best and most seductive cover of a cookbook is Hugh Fearnley-Whittingstall on the front of the River Cottage Everyday making pancakes. Every time I look at that book I want to eat...

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Gorse flower cordial

Posted by on Feb 18, 2014 in News | 0 comments

Gorse flower cordial

It’s time to get out there people. The winter foraging fast is over. The first signs of free edible food are starting to spring up. There’s something exciting about the first foraging of the year. It brings our ever rushing pace of life under control. Connecting with the seasons reminds us we’re not in charge and we can only follow creation’s pace. Seaweed bread made from foraged gutweed (great name eh?) was the first foraging of the Tŷ Paned year and was delicious. Turns out seaweed bread is an acquired taste. As a Welshman I’ve acquired it but not everybody...

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Why we keep chickens

Posted by on Feb 11, 2014 in News | 0 comments

Why we keep chickens

Is there a greater pleasure in eating than the first boiled egg from chickens that you’ve fed and nurtured yourself? Eat it with soldiers you’ve made from bread you baked with your own hands and you’re close to a perfect breakfast, or lunch… or supper… They say that life that nurtures life is a life enriched. It’s why we keep plants to cheer us up. It’s why we keep pets. It’s why Tŷ Paned got chickens. When we made the decision to keep chickens it was based on food but it was more to do with feeling closer to the land. It wasn’t a...

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