Vibrant recipes from our community kitchen
Get stuck-in to this collection of recipes from Cegin Llanelli, our weekly community cookalong and meal, beautifully illustrated by local artist Lauren Pollard.
Since launching in February, our volunteers have served over 1000 delicious, nourishing two-course meals on a free or pay-what-you-can basis, cooking fresh, seasonal, locally-sourced food from scratch and designing each week’s menu themselves. These are a few of the recipes they’ve dreamed up along the way.
Join our weekly community lunch at the Antioch Centre, Llanelli, Mondays 12.30pm-2.30pm. Want to get involved with the cooking? Email helo@ceginybobl.co.uk.
Smoked mackerel fishcakes
We are big fans of oily fish at Cegin y Bobl. Fishcakes were a simple and low-cost way to get some mackerel into our Monday meal, using up a surplus of potatoes at the same time.
Summer slaw
This summer slaw has become a Cegin Llanelli staple. The ideal side dish, adding some crunch and freshness to every plate. Our volunteers credit this slaw for their expert knife skills!
Chilli con carne, rice, lime yoghurt, quick pickled onions, pea and broad bean guacamole
Chilli con carne is a classic, but this meal put the spotlight on the sides, with bright pink pickled onions and vivid green guacamole stealing the show.
Cheesy pasta bake with roasted cauliflower, broccoli and peas, garlic pangrattato, garlic parsley pesto
This pasta bake lets the humble cauliflower and broccoli take centre stage. Roasting the veg avoided overcooking and brought an extra depth of flavour and texture.
Pork kofta, vegetable couscous, tzatsiki, pickles
This meal was summer on a plate, and perfect for the Llanelli heatwave. The beetroot stems add a delicious extra crunch and are a clever way to cut down on food waste.
Rice pudding, cherry coulis
A rice pudding makes a small amount of rice go a long way and lets you showcase whatever fruit is seasonal on top. This sweet and sour cherry sauce nicely offsets the creamy rice.