Glamorgan sausages

2 tbs Vegetable Oil
1 Large Leek, chopped fine
1 Clove Garlic, minced
Handful Fresh Sage, chopped fine
3 & 1/2 cups/380g Mashed Potato
1 tbs White Miso Paste
1 tbs Mustard
1/2 cup/50g Vegan Cheese Grated
3/4 cup/80g Breadcrumbs
Pinch Sea Salt & Pepper


1 cup/200g Gram Flour Mixed with 240ml Water
1 cup/200g Plain Flour
2 cups/250g Panko Breadcrumbs
Pinch Sea Salt
1 Ltr Oil For frying 

Garnish With

Fresh Chives
Relish of your choice

Welsh Rarebit


1/2 cup/120g Raw Cashews
1/2 cup/120ml Filtered Cold Water
1/2 cup/120ml Cold Non Dairy Milk
3 tbs Tapioca Starch
3 tbs Nutritional Yeast
1 tsp Mustard
1 tsp White Miso
3 Tbs Beer (Welsh preferably)
Pinch Sea Sea & White Pepper
1/4 tsp Onion Powder


1 Baguette, Cut into thick slices on an angle & toasted

Caramelised Red Onions

2 tbs Rapeseed oil or water
3 Red Onions, peeled, halved & sliced fine
4 tbs Coconut Sugar or Brown Sugar
3 tbs Balsamic Vinegar
Pinch Sea Salt & Pepper
2 Sprigs Fresh Thyme, chopped

Welsh Cakes 

1 & 3/4 cup/250g Plain Flour
1/2 cup/100g Unrefined Caster Sugar, plus extra for coating.
2/3 cup/75g  Mixed Currants
1 tsp Baking Powder
1/2 tsp Cinnamon
Pinch Ground Nutmeg
A pinch salt
1/2 cup/125g Vegan Butter (Gaz’s Essentials)
Almond milk, enough to bring the mix together


To serve

Fresh Strawberries


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