Tomorrow sees the start of this year’s Royal Welsh Show at Llanelwedd, Builth Wells and runs until Wednesday 23rd July. This year Marks & Spencer (M&S) is inviting visitors to immerse themselves in produce from Wales, and across the UK at its brand new show stand.
The, bright and airy stand focuses on the M&S commitment to sustainable farming and local produce, and also features ‘Tastes of the British Isles’, the new summer food range that celebrates the best of traditional British dishes and ingredients with a modern-day twist, such as Eboni Taffi Sauce with Real Welsh Cream. The range will be brought to life in the M&S demonstration kitchen, with chefs and regional suppliers showing you how to create your own fantastic dishes using local produce.
If this wasn’t enough, there will also be plenty of hands-on activities and games for children that showcase M&S’ industry-leading milk standards, Lochmuir Salmon and exclusive varieties of super sweet strawberries.
Between 20-23 July, visitors to the stand will be in for a treat as the Farmers’ Lounge is opened up to the public, as Culverhouse Cross hosts a very British afternoon tea in aid of Breast Cancer Centre, Cardiff. Diners can enjoy the very best of M&S quality sandwiches, cakes, tea and coffee in exchange for a donation to this very deserving cause.
Steve Mclean, M&S Head of Agriculture & Fisheries, said: “We’re thrilled to be back at the Royal Welsh Show and can’t wait to welcome visitors to our brand new stand. For M&S, this year is a real celebration of British food and flavours, and those who work tirelessly to provide quality produce in the UK for our customers.
“Throughout the show we have lots of activities that will keep visitors and children entertained, but also give you the chance to find out more about our summer range and how we support our farmers.”
This year M&S will once again be sponsoring a selection of the beef and sheep livestock classes, including the iconic Aberdeen Angus Cattle section. The retailer will also be demonstrating its support for young people coming into the agriculture industry through sponsorship of the Young Handler competitions. (information taken from press release)
Last weekend I had the pleasure of trying out one of Marks and Spenser’s new recipes using Anglesey Sea Salt which is produced in Wales and is part of the Taste of The British Isles Range (TOBI), Chocolate and Salted Caramel Cupcakes. These delicious Cupcakes are so easy to make too and make a perfect afternoon treat.
Ingredients:
• 3 large eggs
• 150g extra-fine dark Swiss chocolate
• 150g unsalted butter
• 150g golden caster sugar
• 150g self-raising flour
• 75ml soured creams
• Anglesey sea salt flakes
• 40g dark chocolate
• 260g salted caramel sauce
Prepare and bake in 80 minutes, makes 12 and each cupcake has 400 calories.
Method:
Before you start soften the butter and break up the chocolate to make it easier to prepare.
1. Heat the oven to 180°C/350°F/ gas 4 (160°C for fan ovens). Line a muffin tin with paper muffin cases.
2. To make the cupcakes, gently melt the chocolate in a bowl, either over simmering water or in the microwave.
3. Beat together the butter and sugar until light and creamy.
4. Add the eggs, one at a time, along with a spoonful of flour.
5. Mix in the remaining flour, soured cream and melted chocolate, until combined.
6. Divide among the muffin cases and bake for 20-25 minutes, until risen and just firm to the touch.
7. Remove from the tin and cool on a wire rack.
8. For the topping, melt the chocolate as before, then leave to cool for around 2 minutes.
9. Spread a generous dollop of the salted caramel sauce over the top of each cupcake, then swirl with melted chocolate.
10. Sprinkle with a little salt.
11. Leave for 30 minutes for the chocolate to set.
Take it from me, it’s so hard to leave the cupcakes for 30 minutes while the chocolate sets but if you can resist it is well worth it. These delicious cupcakes are very moorish and we quickly devoured them all, which has to be a good indication of them being a hit!