A lovely old fashioned recipe from the valleys of south Wales. This leek and parsley broth was traditionally prepared for the miners' supper as it was both warming and nourishing. Serve the broth by itself and then the meat with the vegetables as a second course.
This recipe is really easy to adapt for the slow cooker, just combine all of the ingredients in the slow cooker on the Low or Auto setting and cook for 6 to 7 hours.
Da iawn! Lovely broth, so much flavour! Really liked how this recipe is both a starter and a main course. Totally lush! - 24 Feb 2014