Welsh + Vegetable recipes (4)

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Cardiganshire Cawl

Recipe by: Beryl Davies

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This traditional recipe is derived from the local farming community of Cardiganshire (Ceredigion). There are regional variations throughout Wales as to what meat is used; some use pork or mutton, but we use shin beef. The quantities used here are based on my own requirements for two to three days, as this soup is one that improves on subsequent re-heating. Serve with lightly buttered bread and a good mature Cheddar cheese.

Glamorgan sausages

Recipe by: Chrissie Lloyd

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Instead of meat, Glamorgan sausages are made with cheese, which, as the Welsh name suggests, should be Caerphilly. Celery has been added for lighter results.

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Leek and Bacon Pie

Recipe by: jmk4646

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This started when we had grown an excess of leeks & were trying to use them up.

Ria's Welsh Cawl

Recipe by: riallews

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"Cystal yfed o'r cawl â bwyta's cig" - It is as good to drink the broth as to eat the meat -- Cattwg the Wise. Cawl (Pronounced 'cowl') is just like any other old farmhouse soup or stew. We pick up whatever is in season, chuck it in a pot and boil it for a day, then guzzle it up the next day and moan about how much our belly aches afterwards.