Every family has its own recipe for Welsh traditional classics - welshcakes, bara brith, and especially cawl. Each dish is a potted history of Wales, really. It’s honest, hearty stuff, made with fresh seasonal ingredients. Other famous dishes, like Glamorgan sausages and Welsh rarebit, reflect a time when meat was a scarce luxury. Other use ingredients that have always been abundant, like cockles and laver seaweed. Modern Welsh cooking is about the top-quality ingredients, cooked simply, to let the natural flavours shine through: lamb from mountains and saltmarshes, Welsh Black beef, Carmarthen ham, and abundant seafood. And to wash it down, ales from the artisan breweries, Welsh wine and whisky, and plenty of fresh spring water. See more.
A delicious little cake flavoured with spice and dried fruit, baked on a griddle and best served warm and sprinkled with sugar. A real Welsh treat.
Cawl is a traditional Welsh stew and depending on your location in Wales, Cawl will be made in many ways. If you are inland or up in the hills you will get served lamb or mutton cawl where as on the coast you will get seafood cawl. Here is our recipe for a traditional lamb Cawl.
A traditional Welsh vegetarian sausage made with Caerphilly cheese, leek, mustard and rolled in breadcrumbs. Glamorgan sausages are featured on many restaurant menus all around Wales.
Welsh Crempog (Welsh Panckes)
There are many customs attached to Shrove Tuesday in Wales, involving kicking cans up and down streets, door-to-door begging for flour and and cheeky songs and verses. They would have been cooked on a cast iron bakestone (or ‘planc’), but frying pans work fine.
A famous Welsh dish originating from the 18th century. A kind of ‘posh cheese on toast’, ingredients vary but mostly include Welsh cheese, ale and mustard mixed up and served on toast.
To find out more about Welsh Cuisine go to Welsh Cuisine at Wikipedia