Cooking with It’s all about the good life for Cerys Matthews as she talks to about her recipe for food, foraging and festival success
FOOD-LOVING musician Cerys Matthews spent a large part of her childhood foraging and learning to make everything from flapjacks to nettle soup.
She says a love for food and cooking has always been central to her life and touring around the world as a musician has given her the chance to delight in the delicious local delicacies she has discovered along the way.
The Catatonia star and BBC broadcaster is now putting her culinary learnings from around the globe to good use in her new book, Where The Wild Cooks Go.
The Welsh-born performer says the cookbook allows her to share the flavours, ingredients, cocktails and tunes that have inspired her over a lifetime of cooking and travelling.
She is embarking on a UK book tour this month ahead of the four-day Good Life Experience festival (thegoodlifeexperience. co.uk), which runs at the Hawarden Estate in Wales from September 12.
“Our focus is on music, art, food, culture and nature,” explains 50-year-old Cerys.
“It’s a festival for every generation, with an emphasis on discovery, exploration and
adventure – a combination of
The Great British Bake Off, meets Bear Grylls meets The Tube.
“It’s about passion, making memories and getting back to nature. To learn something new is what life’s all about. Once you stagnate you’re not living life to the full.”
This year’s festival includes foraging, campfire cooking sessions with world-class chefs, daily feasts, beer served by experts, a free 1930s fairground and lots of music.
Those taking part include iconic DJ Norman Jay MBE, song-writing royalty Guy Chambers, Wahaca founder Thomasina Miers, The Great British Sewing Bee’s Patrick Grant, first Brit in space Helen Sharman, former Director General of MI5 Dame Stella Rimington and many more.
Cerys says her new book also allows her to dish up her favourite tastes and sounds from around the globe, mixing them in with memories of her travels, stories and poems from each country ... and the odd killer cocktail.
She includes her recipe for traditional Welsh dish cawl (see left) and says: “Years and years ago, when cauldrons simmered in the fireplace, you might add vegetables as they became available. And while you were working in the fields, it kept doing its magic, so, when you returned, famished, it was ready to dish out.”