Made for dunking

If you like Peter Kay as much as I do you'll love his sketch about dunking biscuits.  He should try the dunking biscuits made in Llay, Wrexham, by Cleopatra's Foods. My partner's quite taken with them, and it was fun discussing them with the makers, Philippe and Helen Kalkwarf, at the Hamper Llangollen Food Festival.

Philippe's from South Africa and the biscuits are a version of the Afrikaner beskuit, a twice-cooked bread that is a little like a biscotto. You may have come across the popular SA brand Ouma Rusks.

The biscuits are chunky and robust, they come in a range of flavours and the record for pulling one intact from a hot drink stands at 59 seconds.

Llangollen lamb find

A big hit after a family trip to the Hamper Llangollen Food Festival was lamb faggots produced by Aran Lamb in Bala. Don't let the web site put you off, though it must be one of the worst sites I've seen or used. Behind the bad design there's some good food that deserves a place on your plate.

The faggot (ffagod) is very Welsh and is usually made of pork and pig offal. In this case the donor is a sheep, and it's a lovely result. They're big, there's a sweet richness in the flavour and texture, and the liver flavour is less pronounced than in many piggy versions though it still contributes. And they were £1 each. They're not advertised on the web site, so ask.

And stop giggling at the back there. While the Americans have developed a world of meaning for faggot, it gets in the way of debate about good food. A few years ago Facebook were banishing users for talking about them online... **sigh**