Welsh Home Cooking


Deep South Sharing Feast

When I got the brief for a sharing feast for first time in the competition I felt suck, I had no idea what I was going to make. I don’t really make sharing platters, the closest I make is breads, cheeses, cold meats etc., more of a buffet. I briefly considered making sushi, I love making sushi and I could pare it with a miso broth, but I was worried Pippa might make something similar. 

So I settled on my favourite thing to eat out, ribs and chicken wings… and we saw how that turned out, but in my defence, in person I had pretty good feedback which was edited out!

I made these recipes again for the airing of the episode and my family loved them, so don’t be put off and give them a go!

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BBQ Ribs




Buffalo Chicken Wings


Blue Cheese Dip


Dirty Jambalaya


Zesty Coleslaw & Relish


BBQ Ribs


2 racks pork ribs

For the BBQ Sauce:

2 red chillies

1 large piece of ginger

4 cloves of garlic

200ml bourbon

250ml apple juice

50ml white wine vinegar

4 tbsps. Ketchup

2 tbsps. tomato puree 

2 tbsp. Dijon mustard

200g brown sugar

2 tbsps. soy sauce 


1. Preheat the oven to 200 C fan.

2. Season the ribs with salt, pepper and oil.

3. Finely schop the chilli and grate the ginger and garlic.

4. Add all the marinate ingredients into the pan, stir on a medium heat, then simmer for 20 minutes until it is thick and glossy, it should be a consistency that you can brush onto the ribs.

5. Brush the ribs with the sauce and cook under foil.

6. Cook for 1 hour basting every 15 minutes.

7. Remove the foil and cook for 20 minutes more at 220 C. 



120g  plain flour

120g fine cornmeal

50g caster sugar

3 tsp baking powder


250ml milk

60ml vegetable oil

1 large egg


1. Preheat the oven to 180C fan.

2. Grease and line a smal roasting tin.

3. Add the dry ingredients to a bowl.

4. Beat the wet ingredients in a jug.

5. Slowly combine the wet ingredients into the dry ingredients to form a batter.

6. Bake for 25 mins.

Buffalo Chicken Wings


12 chicken wings

125ml white wine vinegar

1 tbsp. chilli powder

1 tsp paprika

1 tbsp. garlic powder

1 tsp cayenne pepper

85g Honey

1 tbsp. cornflour

1/2 bottle Tabasco Sauce

Knob of butter  


1. Season the wings and cook in the slow cooker for 1 hour on high.

2. Mix all the sauce ingredients, except the butter, over a medium high heat to thicken.

3. Season to taste, with seasoning and hot sauce (i use about 1/2 a bottle, and you can use a different hot sauce of your choice.). 

4. Add the butter to the sauce and coat the chicken wings.

5. Cook in the oven at 200 C fan for 25 minutes.

Top Tip

I like to start my chicken in the slow cooker, as it keeps the chicken moist and the skin soft ready to crisp up with the buffalo sauce, but alternatively you could start them in the oven covered with foil on a low heat for an hour.

Blue Cheese Dip


2oz Perl Las blue cheese (or a blue cheese of your choice)

3 tbsps. buttermilk

3 tbsps. soured cream

2 tbsps. mayonnaise

2 tsp white wine vinegar

¼ tsp sugar

Garlic powder to taste

Seasoning to taste


1. Use a fork to mash the blue cheese.

2. Add the buttermilk, soured cream, mayonnaise, vinegar and sugar, stir until well combined.

3. Season to taste, with garlic powder, salt and pepper.

Top Tip

Quite often I have left over blue cheese dip, save waste, I enjoy it as a salad dressing, or even heated up and used as a sauce for steak or pork chops!!

Dirty Jambalaya


250g smoked sausage (I use a Polish one from Lidl but you could use chirizo or whatever you prefer)

250g chicken thighs

250g chicken livers

125g beef mince

1 onion

1 bell pepper

1 celery stick

4 cloves of garlic

2 tsp cayenne pepper

1 tbsp ground cumin

1 cup of rice

1 chilli

1 tbsp paprika

A knob of butter

Spring onions

2 fresh bay leaves

40g flour

60ml vegetable oil

2 chicken OXO cubes mixed with 500ml boiling water

1 beef stock pot

½ bottle Budweiser beer


White pepper  


1. Roughly chop all the meat and vegetables.

2. Finely slice the chilli. 

3. Brown the meat in a large pot, suitable for the stove top and oven.

4. Remove the meat and set aside.

5. Add the oil and flour and cook out until dark in colour.

6. Add the vegetables and stir for 1 minute.

7. Add the garlic, chilli and bay leaves, stir for 1 minute, add the stock and stock cube then simmer.

8. Taste, season, simmer for 20 mins.

9. Add the meat and rice and bake in the oven for 30 minutes, covered. 

10. Stir through the butter, season to taste.

11. Scatter over spring onions to serve.

Top Tip

I love the chicken livers in this recipe, but you can omit them if you prefer. You could also add meats and seafood as you wish, but if adding seafood I would add it to the pot in the last 20 mins of cooking 

Zesty Coleslaw & Tomato & Cucumber Relish


For the Coleslaw: 

½ white cabbage, finely sliced

½ red cabbage, finely sliced

½ red bell pepper, finely sliced

1 red onion, finely sliced

1 carrot, grated

½ bramley apple, grated


30ml Extra virgin olive oil

50ml Apple cider vinegar

2 tbsp dijon mustrad

1 tbsp Brown sugar

3 limes, juce and zest

Parsley, finely chopped

For the Relish:

1 cucumber, seed scraped and cut into chunks

5 tomatoes, seeds removed and cut into chunks

1 red onion, chopped

Mint, chopped

Chives, for garnis

4 tbsp Red wine vinegar

1-2 tbsp Dijon mustard

Zest and juice from 2 lemons


For the Coleslaw: 

1. Combine the sugar, oil, mustard, vinegar in a saucepan and bring to the boil and season. leave to cool then add the lime juice and zest.

2. Pour over the vegetables, mix through and garnish with parsley.

For the Relish:

1. Mix the vegetables with the mint and season.

2. Mix the vinegar, mustard and lemon juice and season to taste. 

3. Pour the dressing over the vegetables and garnish with the chives.

Top Tip

Both of these side dishes have been designed to be extremely sharp to contrast against the richness of the meat and rice, so when tasting don't be put off, as a complete meal they compliment the other dishes really well.