NFU Cymru has joined forces with the Farmers Union of Wales to bring a week of fun-packed activities to visitors at the National Eisteddfod in Cardiff.
The unions have a joint stand and on Thursday at noon, both Welsh farming unions will go head to head in a smoothie-making competition.
Learn the secrets of the perfect pud with two recipes from head chef Jason Annette
Strawberries taste good at this time of year. They’re not those hard, pale things that you find looking stunned under supermarket strip lights in mid winter. They’re strawberries as strawberries are meant to be; red, sweet and delightfully juicy.
The head chef at San Carlo, Jason Annette, has devised two delicious recipes that make the most of the ripe strawberries and soft fruits available right now. Even novice chefs will be able to conjure up his Summer Fruit Syrup, which is perfect as a base for a cocktail or as a coulis to pour over a dessert. Those who are a little more confident in the kitchen can try creating the Apple, Strawberry and Raspberry charlottes. If you can make them look like the one in the photograph, we congratulate you. Send any spare portions into the Man Con office, if you like.
If you have any left over peppers don’t throw them away - Freeze them!
Firstly wash the peppers then dry the outer skin with kitchen paper or a towel. Slice them in half and take out the seeds and any white pith in there.
If you prefer to slice the peppers into long strips, do so, but then place them on a small baking tray or cookies sheet and lay them out so they don’t touch each other, place into the freeze and freeze for an hour or so. Remove the peppers from the freezer and tray, place them into a freezer bag and seal and date it so you know how long they have been there.
When you are ready to use the peppers for a particular recipe just remove them from the freezer bag and cook as normal.
