Welsh cuisine is the cuisine of Wales. It has influenced and been influenced, by another British cuisine. Beef and dairy cattle are raised widely. Sheep farming is extensive in the country and lamb is the meat traditionally associated with Welsh cooking, particularly in dishes such as roast lamb with fresh mint sauce. Welsh cooking often includes seafood, especially close to the coast, where fishing culture is strong and fisheries are common. This is exemplified by the use of cockles and laver in Welsh cuisine. The vegetable leek, because of its role as the country’s national vegetable, is also used frequently in Welsh cuisine.
Cawl is a hearty broth which has been made in Wales for hundreds of years, especially on Wales’ national day, St David’s Day, on March 1.
The rich stew or soup is a made with Welsh lamb, leeks, parsnips, potatoes and carrots and traditionally takes hours to cook. However, you can make cawl quickly and easily this St David’s Day with this simple and delicious recipe, which is both tasty, healthy and ready to eat in under an hour.
— 500g Welsh lamb neck fillet
— 1 tbsp sunflower oil
— 500g potatoes, cut into large chunks
— 500g leeks, washed and sliced thickly
— 400g parsnips, cut into large chunks
— 500g carrots, cut into large chunks
— 1.5 liters of lamb stock
— a Large handful of curly parsley, chopped
— Freshly milled sea salt and black pepper
Cut the neck fillet into large chunks, season and using the oil brown the meat in a hot frying pan.
Transfer the browned meat to a large saucepan, pour in the stock and bring to a gentle simmer for 30 minutes, skimming off any impurities.
Add the prepared vegetables and cook for another 20 minutes. Just before serving stir in the fresh parsley and check the seasoning.
Serve steaming hot in large bowls with chunks of crusty bread.