We have a great tradition of community spaces managed locally here in Narberth. With the Queens Hall, Bloomfield Centre, Bus Stop Youth Club and Swimming Pool to name just a few. These community resources are well used and valued. They offer a host of events and activities, save us from travelling elsewhere and encourage others from further away to visit our town. They are great assets in many ways.
Later this year we will be welcoming another community resource, with a community fridge opening at the Bloomfield Centre. Simply, community fridges are a resource for anyone to use. Volunteers collect food from local businesses, and people can donate food too. Chilled food goes in the fridge and ambient food on the shelves. ‘Best before’ dates are taken lightly but ‘use by’ dates strictly observed. Food safety is assured with an EHO food hygiene rating and regular checks are made by fridge monitors. It will be supported by the national charity Hubbub as part of their growing network of community fridges, with funding from The Bluestone Foundation and Arwain Sir Benfro LEADER.
Once the community fridge is up and running there will be a variety of volunteering roles. With people needed to monitor the community fridge, collect food from local businesses, and ensure records are kept up to date. Most important will be people using the community fridge, the food is for everyone to take, eat and value – this food is for eating! If you’d like to find out more, pop into Bloomfield and speak to Vicki, the Community Fridge Coordinator, or email her at: vicki.travers-milne [at] pembrokeshire.gov.uk
From the experience of the community fridge in Fishguard & Goodwick I think we may find that bread will be a common item in our community fridge..! To help you make sure you never waste bread at home here’s a classic Welsh recipe and tasty way to use up surplus bread. Glamorgan sausages are traditionally fried but I bake them as I find it easier and it’s healthier too. You can shape into sausages or smaller ‘bites’.
I sometimes make breadcrumbs from bits of bread we can’t eat in time, then freeze the breadcrumbs to use later. They’re handy to sprinkle on pasta bakes to make it extra crunchy, dry pan fried into crispy crumbs to sprinkle on salads, or to make this recipe. Traditionally these vegetarian sausages are flavoured with leeks but other vegetables can be substituted quite happily. Adding your favourite herbs or spices would be a tasty addition.
Glamorgan bites or sausages
- 300g stale bread
- 100g cheese (Caerphilly for authenticity!)
- 3 eggs + dash of milk/water may be needed
- 1 small leek (or onion/pepper/courgette/mushrooms…)
- Seasoning – salt, pepper
- Optional flavours e.g. 1 tsp mustard, herbs, spices
- Wash and thinly slice the leek (or other veg), then lightly fry until softened.
- Blitz or grate the bread until it is breadcrumbs. Reserve one third for coating the Glamorgan bites later.
- Grate the cheese into a large bowl, beat in 2 eggs, add two thirds of the breadcrumbs and the leeks. Mix all the ingredients so they stick together, add a dash of milk/water if it’s dry or more breadcrumbs of it’s very sticky. Season to taste then form into 6 sausages or 20 bite-sized balls, place on a lined/greased baking tray and refrigerate for 15-30mins.
- Crack the remaining egg onto a plate and beat with a fork and a dash of milk/water until combined. Tip the reserved breadcrumbs onto another plate.
- Heat oven to 190oc/Gas 5. Remove the Glamorgan bites/sausages from the fridge, roll one at a time in the egg, then into the breadcrumbs and place back on the baking tray. When they’re all coated bake in the oven for 15-20mins until they’re golden brown.
- Serves 2 hungry people with side veg/salad, or 4 as a snack served with tomato sauce. Leftovers can be refrigerated/frozen and reheated when needed.
This article first appeared in Narberth Breeze magazine. Did you spot the April fools if you’re local enough to read the printed issue?!