Celebrate our national day with a fabulous feast of seasonal ingredients and traditional dishes. Throughout the day you will prepare and cook some of the recipes that have taken Angela around the world celebrating Welsh food culture. From the European Parliament, delivering high profile events for our First Minister, to Washington DC heading a team of chefs at the Smithsonian Folklife Festival. She will share anecdotes, lots of tips and there will be great feast to take home.

All the recipes are in her lovely Spring Recipes Book and everyone will receive a signed copy to go home with their feast.

It’s time to revisit some Welsh classics.

Here is the menu:

· Potted Welsh Seafood

· Glamorgan Sausages, Onion Marmalade with Chilli

· Cawl – Low and Slow cooked locally reared lamb with seasonal vegetables, finished with a mint and parsley gremolata

· Welsh cakes with Penderyn Soaked Currants and Citrus

· Lunch – Leek and Rarebit Tart.

· Angela will also make a couple of tasters in class such as Laverbread, cockle and crispy bacon patties.

Please bring the following to take your food home-

1 x 300ml container for your potted seafood

2 x 500ml container

1 x 1L container