Winter
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Sea Bass
At its prime in the winter months, caught fresh in Cardigan Bay by New Quay fishermen, or from shore at Poppit Sands. It is rated as one of the tastiest species of fish available; unfortunately its cost now reflects this. If you are not comfortable preparing fish for cooking yourself, any of the excellent fishmongers in the area will de-scale and trim it for you. Versatile in its methods of being cooked, poaching, steaming, baking or grilling are all excellent but take care not to over cook its delicate flesh.
Leeks
Long synonymous with Wales since the 16th century, although the story goes back even further. St David reportedly persuaded his countrymen to wear a leek on their caps to distinguish them from their Saxon adversaries during a battle in a field full of leeks. It is also said that Cadwallon ap Cadfan wore a leek at the battle of Heathfield in 633AD. The leek has a small root and thick, sheath-like stem and flat encircling leaves. Look for bright flesh colour and firm dark leaves when buying from your local supplier. Preparation is easy, slice off root, and remove outer leaves and rinse to remove trapped soil. Leeks are great for soups, if it is as an ingredient in a bowl of traditional welsh cawl or in a steaming bowl of leek and potato soup it is a treat on a cold winter day.
Turkey
Although long associated with Christmas dinner, turkey is now available all year round. Available in many cuts and joints, such as mince, steaks, drum sticks, thighs and crown breasts. There are many suppliers within Ceredigion; it can be bought fresh from your local butcher or direct from the producer, with many offering free range birds during the run up to the Christmas period. It is at its best fresh, after being allowed to mature for several days to permit the flavour and texture of the meat to really develop. It is an extremely versatile product, if your preference is a traditional roast dinner or in more exotic dishes like curries.
Fruit and Vegetables
Apples
Beetroot
Blackberries
Blackcurrants
Brussel Sprouts
Carrots
Damsons
Hazelnuts
Onions
Peppers
Pumpkin
Red Cabbage
Sweetcorn
Meat
Duck
Goose
Grouse
Turkey
Fish
Brill
Dover Sole
Halibut
Mussels
Sea Bass
Turbot