Michelin rated food - - in your own kitchen; Fancy fine dining but not sure where to go? Here are some recipes so you'll always find that starry flavour in the comfort of your own home.
Bryan and Ian forged a firm friendship when they worked together in Colin Pressdee's renowned Swansea restaurant, The Drangway, in the 1980s, and their latest collaboration will see the pair bringing their joint culinary skills to lucky guests at Tyddyn Llan.
"Ian has a special gift for pastry, so we are looking forward to some special dishes," explains Bryan.
The two chefs clearly share a passion for good food, but believe that good doesn't necessarily mean fancy.
"We both feel that food should be wholesome and satisfying, and neither of us like fiddly dishes laced with foams and fuss," says Bryan. "We also share a belief that good food shouldn't just belong in a Michelin star restaurant, it belongs in the home too. There's nothing more satisfying than seeing guests tuck into the meals you've prepared yourself."
Here the culinary craftsmen share some delicious yet easy to execute recipes for the home chef to conjure up for supper.
For more details on Tyddyn Llan, visit www.|tyddynllan.co.uk Grilled wild bass with avocado salsa and cherry tomatoes Serves 2 Ingredients 2 pieces of wild bass about 200g each | 16 cherry tomatoes | To make the avocado salsa 4 ripe | avocados 1 small red |pepper in very small dice 1/4 finely |chopped onion, small dice 1 red chilli |finely chopped 6 tbsp of |roughly chopped coriander Juice of 2 |limes Salt and |pepper 4 fl oz olive |oil Method Peel the avocados and remove the stones but keep them to one side.
Mash the avocado with a potato masher. Add the pepper, onion, chilli, coriander, lime juice mix all together.
Season with salt and pepper and stir in the olive oil. Put the stones back into the mixture, this stops it decolouring, cover with cling film and store until needed.
For the bass Season the bass with olive oil, salt and pepper Heat a non stick pan, place the bass skin side down, press the fish firmly so the skin cooks crisp, add the tomatoes, cook the bass for about two minutes then turn over for another two minutes.
Serve the bass on warm plates with avocado salsa and tomatoes with a good slug of the best olive oil.
Cassoulet Serves 8 Ingredients 2kg of pork shoulder diced and any bone | A piece of pork rind | 4 duck legs | 4 good Toulouse sausages or any good quality |garlic flavoured sausage 500g haricot beans soaked over night. | 1 jar of passata | 1 bouquet garni | Garlic | 1 large onion chopped | 2 carrots peeled and chopped | 2 sticks of celery | 1 bulb of garlic peeled about 8 cloves | Sunflower oil | Glass of white wine | 30g of home made bread crumbs (optional) | Method In a casserole dish heat some oil and fry the pork in small batches until well coloured, season with salt and pepper. Remove to a tray.
Once all the pork has been sealed add the chopped vegetables and cook until they start to colour return the meat add the bone and pork rind and pour over a glass of white wine, add the passata and bouquet garni and cover with water and bring to the boil, skim off any scum and simmer until cooked about one hour.
Drain the juice into a clean sauce pan, put the beans into the juice with the pork rind , cover with a lid and cook in a oven at 170C for about 4 hours but check regularly in case the juice boils dry.
Cover the meat with cling film.
Once the beans are cooked add the pork to the beans, discard the rind and leave to cool.
To assemble, cook the sausages gently and cut into chunky pieces, take the meat off the duck legs then using a large casserole dish, put in the pork, beans and sauce, together with the sausage and duck mix well.
Pre heat the oven to 170C, place the Cassoulet in the oven with a lid on for 30 minutes, remove lid and sprinkle over some bread crumbs and bake until golden brown. Serve in the pot with a green salad and let the guests help themselves.
Asparagus with balsamic vinegar and shaved Parmesan 6 to 8 asparagus spears per person Ingredients 2 finely chopped shallots | 4 tbsp of the very best aged balsamic |vinegar you can buy A wedge of Parmesan preferably |Parmigiano Reggiano 150ml extra virgin olive oil | Method Have ready a pot of well salted boiling water.
Put the shallots and vinegar in a bowl and add the olive oil in a fine stream. Season with salt and pepper.
Boil the asparagus for four to five minutes, lift out with a pair of tongs onto a tray so you can arrange them in a line, and then place the on four warm plates.
Spoon some of the dressing over and with a potato peeler cut thin strips of parmesan and throw on top of each plate and serve at once.
The dressing will keep for at least two weeks, try it with some grilled fish. The leftover parmesan is a good store cupboard ingredient and good for grating in your risottos.
We share a belief that good food doesn't just belong in a Michelin star restaurant
Michelin-starred chef Bryan Webb cooking <B at his Tyddyn Llan restaurant in Llandrillo