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Apr 20, 2024 | 
bbc.co.uk | Bryn Williams |Rachel Phipps
Put the pork belly in a large saucepan of cold water and bring to the boil. Once boiling, remove from the heat and allow to cool to room temperature. Put the pork belly in a baking tray with another baking tray on top. Weight the top down with a weight or can to press the pork belly. Chill for 2–3 hours in the fridge. Once pressed, dice the pork belly into 1cm cubes. Put the cubes into a large frying pan set over a medium heat. Cook to render out the fat, this will take 3–4 minute.
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Feb 29, 2024 | 
bbc.co.uk | mari williams |Hugh Fearnley-Whittingstall |James Martin |Bryn Williams
by Liz ScourfieldHow to make the perfect Welsh cake recipe in four easy steps for a teatime treat. Don't save them for St David's Day, a batch of warm Welsh cakes never went amiss.. Each serving provides 357 kcal, 5g protein, 46g carbohydrates (of which 18g sugars), 16.5g fat (of which 10g saturates), 1.5g fibre and 0.7g salt.
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Feb 13, 2024 | 
greatbritishchefs.com | Bryn Williams
To make the pickle, cut the leaves and white core of the cauliflower into 4cm pieces• None cauliflower , cut into florets, leaves and white core reserved for picklingBring all the ingredients for the pickling liquid to the boil, whisking until the sugar is dissolved, then remove from the heat and pour over the cauliflower core and leaves.
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Feb 13, 2024 | 
greatbritishchefs.com | Bryn Williams
This quick Le Gruyère AOP cheese toastie is a great example of how easy it is to make good food with good ingredients. Fresh bread, sharp mustard and most of all beautiful cheese are really the stars of this classic sandwich.
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Feb 13, 2024 | 
greatbritishchefs.com | Bryn Williams
Bryn Williams trained in three of London’s most challenging kitchens, gaining a solid classical education as he worked. At his neighbourhood restaurant, he offers highly accomplished dishes showcasing the very best produce that Wales has to offer.
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Feb 10, 2024 | 
bbc.co.uk | Big Zuu |Bryn Williams |Gabriella Cugno |Matt Tebbutt
Matt Tebbutt is joined by chefs Big Zuu and Bryn Williams, plus special guest Oti Mabuse. There are some great moments from the BBC food archive, including clips from Rick Stein, The Hairy Bikers, Nadiya Hussain and Marcus Wareing. Drinks expert Helen McGinn picks the wines to go with the studio dishes.
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Sep 17, 2023 | 
nationalobserver.com | Patricia Lane |Bryn Williams
These in-their-own-words pieces are told to Patricia Lane and co-edited with input from the interviewee for the purpose of brevity. Bryn Davis Williams is disrupting the intimate garment industry. Together with her business partner Jessica Bosman, these young women have figured out how to make a more comfortable bra while reducing environmental impacts and using fair labour practices. Tell us about your company.
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Jul 29, 2023 | 
bbc.co.uk | David Carter |Matt Tebbutt |Cynthia Shanmugalingam |Bryn Williams
Host Matt Tebbutt is joined by chefs Bryn Williams and Cynthia Shanmugalingam, and by special guest Anne-Marie. There are some great moments from the BBC food archive, including clips from Rick Stein, Marcus Wareing, Nadiya Hussain and The Two Greedy Italians (Gennaro Contaldo and Antonio Carluccio). Drinks expert Helen McGinn picks the wines to go with the studio dishes.
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Apr 11, 2023 | 
bbc.co.uk | Bryn Williams |Oliver Rowe |Philippa Davis
To make the dressing, mix all the ingredients together in a sealable container and place in the fridge. Leave for 24 hours. The next day, use a hand-held stick blender to blend the mixture until smooth. Pass the dressing through a fine sieve and set aside. To make the tarte fine, heat the olive oil in a frying pan over a medium heat, then add the onions and cook for 5–8 minutes, until soft.
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Apr 11, 2023 | 
bbc.co.uk | Mary McCartney |Matt Tebbutt |Bryn Williams |Helen Mcginn
Host Matt Tebbutt is joined by chefs Bryn Williams and Mary McCartney, and by special guest Clive Myrie. There are some great moments from the BBC food archive, including clips from Rick Stein, The Hairy Bikers, Nadiya Hussain and The Two Greedy Italians (Gennaro Contaldo and Antonio Carluccio). Drinks expert Helen McGinn picks the wines to go with the studio dishes.
