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- Rack of Welsh Lamb
- Lamb Fillet & Bon-bon
- Lamb Kebabs with Tzatziki
- Lamb Rump & Shoulder
- Lamb & Tomato Fondant
- Lemon Tart
- Melin-y-Coed
- Mushrooms on Ciabatta
- Mussels with Coconut
- Nettle and Oatmeal Soup
- Caramelised Onion Tart
- Rosemary Pannacotta
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- Pigeon with Red Cabbage
- Roast Plaice and Truffle
- Raspberry Soufflé
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- Seared Scallops
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- Shin of Venison Pudding
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Rare Recipes
We at Welsh Rarebits are very proud of the quality and range of our food in Wales. To enable you to enjoy this in the comfort of your own home we have asked some of Rarebits award winning chefs for their favourite recipes.
- Welsh Lamb Recipes
- Apple Chutney / Tarte Fine aux Pommes
- Asparagus Risotto
- Banana and Ginger Soufflé
- Roast Wild Bass with Laverbread Butter Sauce
- Roasted Bass and Seared Scallops with Artichokes, Samphire Grass and Horseradish
- Pan-fried Fillet of Welsh Seabass with Shrimp Butter and Crushed New Potatoes with Peas
- Fillet of Welsh Beef, Oxtail and Potato Lattice...
- Beetroot and Feta Salad with Pine Nuts and Balsamic
- Bream Fillet on crushed Pembrokeshire New Potatoes with Salsa Verde
- Blackberry and Apple Cheesecake
- Lemon and Lime Crème Chiboust with Strawberry Soup
- Bitter Chocolate Delice
- Chocolate Fondant
- Warm Chocolate Mousse, Doughnuts, Buttermilk Sorbet
- Chocolate and Chilli Brownie, Salted Caramel and Banana Ice Cream
- Cranachan
- Spiced Duck Breast with Apple Mashed Potato and Creamed Cabbage
- Duck Egg Custard Tart with Spiced Chocolate and Orange Ice Cream
- Breast of Gressingham Duck, Potato Pancake, Cider and Apple Sauce
- Brulee of Foie Gras, Greengages, Cashew Streusel and Toasted Brioche
- Cape Malay Fish Casserole
- Roast Grouse with Bread Sauce, Game Chips, Braised Cabbage and Gravy
- Crispy Carmarthenshire Ham and Asparagus
- Ham Hock and Wild Mushroom Verrine, Duck Egg Yolk, Watercress Dressing
- Rack of Welsh Lamb with a Herb Crust, Bubble and Squeak, Shallots and a Red Wine Jus
- Pan Fried Cilcennin Lamb Fillet, Bon-bon, Sweetcorn Puree
- Rosemary Skewered Welsh Lamb Kebabs with Tzatziki
- Roasted Rump and Braised Shoulder of Lamb
- Trio of Organic Welsh Lamb with Tomato Fondant and Crisp Carmarthen Ham
- Lemon Tart
- Janet Pitman’s Mediterranean Melin-y-Coed
- Wild Mushrooms in a Garlic and Herb Butter on Toasted Ciabatta
- Carmarthen Bay Mussels with Cardamom and Coconut
- Nettle and Oatmeal soup with Bre's Family's Soda Bread
- Caramelised Onion Tart
- Rosemary and White Chocolate Pannacotta
- Pigeon and Peas
- Pigeon with Red Cabbage and Baby Vegetables
- Roast Plaice with Summer Vegetables and Truffle
- Chilled Raspberry Soufflé
- Hot Smoked Wild Salmon
- Seared Scallops with Cauliflower Puree and Crispy Carmarthen Ham
- Seared Scallops with Sweetcorn Puree and Spiced Crab Cakes
- Braised and Roast Venison, Parsnip Puree, Sprouts and Chestnuts
- Shin of Venison Pudding
Penmaenuchaf Hall's head chef Justin Pilkington cooks up some tasty dishes with Penmaenuchaf Cured Salmon Gravadlax, Nant Hirk pork and Perl Las ice cream...