Warren Gatland, Sam Warburton, Jonathan Davies, Derek Quinnell, together with sons Scott, Craig and Gavin, Gareth Edwards and Barry John are just some of the high profile names from Welsh rugby who have been joined by HRH The Duke of Cambridge to contribute recipes to this unique publication.
Offerings from current stars like Warburton (Chilli Con Carne), Alex Cuthbert (Cheesy Pasta Bake) and Richard Hibbard (Spicey Veggie Burger) sit alongside creations courtesy of famous ex-players like Richard Parks (Welsh Roast Lamb), the Quinnell brothers (Madora’s (Mam’s) Risolles) and Gareth Thomas (White Chocolate Berry Cheesecake).
Prince William, who is Patron of the Trust, has not only written a foreword and provided a signature for the book, but he has also given permission for the use of his Grandmother’s best loved recipe for chocolate biscuit cake, the same recipe used at his wedding.
The book offers an eclectic mix of styles and tastes and alongside the likes of Gwyn Jones’ Lebanese Salad, Adam Jones’ Pulled Pork with Spicy Coleslaw and Gareth Edwards’ Vichyssoise Vert it also features recipes from injured players like Richard Vowles’ (Mushroom Soup) and Shaun Parry-Jones’ (Prawn and Crayfish Tail Salad).
“As Patron of the Welsh Rugby Charitable Trust it is both my pleasure and privilege to be closely associated with the work of this charity; the only one in Wales dedicated solely to supporting players who have suffered catastrophic injuries while playing the game they love,” writes Prince William.
“The Dragons’ Kitchen cookbook is a great opportunity…to support the Trust’s important work.
“International players representing Welsh rugby from 1950 to the present day, along with some of the injured players have been delighted to share their favourite recipes in this book.”
Robert Jones, who has provided a recipe for the ‘Sin Bin’ section of the book, highlights the contrast in tastes which necessarily exists between the past and current players, when you compare his offering with George North’s Carrot Cake for example.
“Being a rugby player and always very careful about what I ate during my playing days,” says Jones.
“The recipe I chose – hazelnut chocolate cheesecake – is certainly a luxury and an occasional treat which you can’t beat.”
And referee Nigel Owens sums up a common theme of the book as the players both past and present reminisce about their family favourites.
“This recipe is a very special one for me as it is something which my late mother cooked on a regular basis,” says Owens.
“As I grew up I can always remember there being a loaf of Bara Brith in the tin. It was always freshly cooked and waiting for friends and family to share. One thing was certain, though – it never lasted long! I hope you enjoy it too.”
Anyone who fancies trying Martyn Williams’ Family Fish Pie, Alun Wyn Jones’ Apple Tart, or any one of the over 60 recipes from famous faces featured should buy The Dragons’ Kitchen online at www.wru.co.uk where it costs £20 with all proceeds go to the WRCT charity.
“The guiding principle of the WRCT is to enhance the quality of life of players who have suffered severe injuries while playing rugby,” said WRU president Dennis Gethin.
“One of our founder members was Sir Tasker Watkins VC, I know how much the work of the Trust meant to him and that he would have supported the publication of The Dragons’ Kitchen wholeheartedly.
“On behalf of the Trustees I should like to thank the Duke of Cambridge, our Patron, for his wonderful support and our grateful thanks also go to the Welsh Rugby Union for their continued financial assistance.”
