Cupcakes are loved by kids and adults alike, and Alyn Williams' recipe has a delicious mix of spices that will appeal to everyone. With mixed spice, cinnamon, nutmeg, five-spice and citrus zest, these little cakes really do pack a punch!
Slow-cooked beef shin with quinoa, wild garlic and Parmesan. Chef Alyn Williams cooks a deliciously tender beef shin recipe which is slow-cooked and served with a luxuriously soft quinoa risotto and a wild garlic oil.
Alyn Williams from Alyn Williams at the Westbury shows us his recipe for fillet, shoulder and belly of #WelshLamb with kale compote, glazed Roscoff onion and lamb jus. Let's make it for the #Christmas Party! @pgiwelshlamb #foodies #butcher #foodporn #Sutherland
Alyn Williams matches perfectly tender Irish beef brisket with vibrant, buttery vegetables and a salty oyster emulsion in this stunning dish. This recipe requires a little forward planning as the brisket is first brined for a week and then slowly braised, but the resulting rich, intense flavour is more than worth the effort. Alexanders can be foraged locally in Britain, but if you can't source these you could use the leaves from the turnips instead.