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Traditional Welsh Food

Updated on October 22, 2014
Lamb cutlets (CC.BY.2.0)
Lamb cutlets (CC.BY.2.0) | Source

Traditional Welsh Cooking. Mmm... there's lovely!

Often when people think of Wales, they are reminded of mountains and Welsh Male Voice Choirs and railway stations with unpronounceable names. Yep, I can say... Llanfairpwllgwyngyllgogerychwyrndrobwllllantysiliogogogoch.

However, it often takes a little while before visitors realise that Wales has a deep-rooted culinary tradition all of its own. Many dishes are localised and often are unheard of in other parts of the country, while many more are typically consumed all over Wales. Who hasn't heard of the Welsh penchant for seaweed (laverbread) or the ubiquitous Welsh cake? Lamb is one of our finest exports being the best in the world, and Welsh cheese has a fine reputation. Wales also has several excellent breweries, both large and smaller family-owned ones.

Croeso - Welcome, come and enjoy a delicious exploration through these traditional foods of Wales.

Please note: Unfortunately many people have decided that it's okay to steal this article and publish it as their own. I have issued DMCAs to as many as I can - know that I am the original creator and owner of this piece.

© This page was created by TheRaggedEdge. All rights reserved.

Welsh flag, courtesy of
Welsh flag, courtesy of | Source
Heartwarming cawl (CC.BY.2.0)
Heartwarming cawl (CC.BY.2.0) | Source

Welsh Cawl

Warm up your family this winter with a hearty Welsh dish

Cawl is a wonderful dish, perfect for autumn and winter evenings, which can be adapted in many different ways. Traditionally it is a straightforward lamb (or beef) and vegetable stew. The vegetables included are dependent upon what is in season. Root vegetables are king here, apart from the ubiquitous Welsh leek, which absolutely, undeniably, indisputably must be included. And onions. Of course.

Sometimes Cawl would be served as a two-course meal. The broth would be strained off and served as a light soup then the meat and vegetables would be the main course.

It was usually cooked in a cast iron pot or cauldron over an open fire but these days it is pretty good in a slow-cooker or casserole dish. Traditionally Cawl was eaten in wooden bowls with wooden spoons so that there was no fear of burning the mouth. The best cawl is started on Monday but not eaten until Wednesday. Eat with home-made bread and golden, creamy Welsh butter.

Cawl recipe

Cawl should be started the day before so that any fat can be skimmed off and all the flavours amalgamate.

  • 1-1.5 kg/2-3 lb. Welsh lamb best end of neck cutlets. If lamb is difficult to get hold of, casserole beef is pretty good in this recipe too.
  • 1 large sliced onion
  • 3 leeks
  • 2 medium sliced carrots
  • 1 medium parsnip
  • 1 small swede turnip (rutabaga) or 2 white turnips
  • 2 tablespoons chopped parsley
  • 6 small potatoes
  • salt and pepper
  • 2 litres (8 cups) water
  • If in season cabbage, celery, etc., can all be used.


1. Trim the fat from the meat as much as you can but don't worry too much about it - it will melt into the stew and add flavour.

2. Cover with cold water, add salt and pepper, bring to the boil, simmer slowly for 1 hour.

3. Allow to cool (preferably overnight) and skim off all the fat.

4. Put in all the vegetables except 1 leek, the potatoes and half the parsley.

5. Cover and simmer very slowly for 1 hour, then add the potatoes, halved and continue cooking for 30 minutes.

6. Add the remainder of the parsley, taste for seasoning and finely chop the remaining leek (green and white part) on top. Let it cook for 5 minutes and serve.

Serves 4-6.

Traditional Welsh Christmas Cake
Traditional Welsh Christmas Cake

Traditional Welsh Christmas

Y Nadolig

The people of Wales were, in the main, a poor race. The rugged landscape was difficult to farm and only certain areas, such as Pembroke and the border lands were rich and fertile. Most people experienced hard times and Christmas was celebrated more with customs than feasting. However, the Christmas cake was a big part of the celebrations... a rich fruit cake topped with candied peel and nuts - very similar to the familiar Dundee cake.

Photo courtesy of
Photo courtesy of | Source


Laverbread is made from laver, an edible seaweed found along the coast of Wales. It must be washed repeatedly to get rid of the sand... however, theRaggedEdge has found most laverbread to be extremely gritty and not to mention, slimy. It is considered a staple in some areas and a delicacy by many people. It is also becoming quite fashionable among the celebrity chef set.

It is high in iodine and has a tangy taste - a little like oysters and olives.

Photo courtesy of Selwyns Seafoods

A good Welsh breakfast (CC.BY.2.0)
A good Welsh breakfast (CC.BY.2.0) | Source

A hearty Welsh breakfast

A traditional Welsh breakfast is similar to a 'full English' but with variations.

A Welsh breakfast comprises grilled Welsh bacon, locally produced pork sausages, black pudding, eggs (may be poached, scrambled or fried), laverbread, grilled tomatoes, mushrooms (fried in butter) and baked beans. In some areas cockles may be on the menu too.

Mmmmmm..... won't need to eat for three days after that little lot, cariad.

Bara Brith (CC.BY.2.0)
Bara Brith (CC.BY.2.0) | Source

Bara Brith

Bara Brith is a glorious cake-like fruited bread. Its name translates to 'speckled bread'. It can be made with or without yeast. The yeast-less version uses self-raising flour and is more cake than bread.

It was taken to Argentina by Welsh settlers in the 19th century and is now a traditional food item there known as 'torta negra' or 'black cake'.

The yeast version must be eaten fairly quickly as it doesn't keep for as long as the self-raising one. Though, really, that isn't a problem as this bread goes very nicely with a cup of tea. And talking of tea... the dried fruit is soaked in a strong cup of black tea overnight before making the cake the following day.

Every area, indeed every family would have a variation of this recipe. And all claimed that theirs was the one true Bara Brith.

Bara Brith recipe

Here is a recipe adapted from the BBC Good Food Guide

  • 400g/14oz mixed fruit
  • 75g/2.5oz dried cranberries
  • mug hot strong black tea
  • 100g/4oz butter, plus extra for greasing
  • 2 heaped tablespoons orange marmalade
  • 2 eggs, beaten
  • 450g/16oz self-raising flour - try a mix of wholemeal and white
  • 175g/6oz light soft brown sugar
  • 1 teaspoon each ground cinnamon and ground ginger
  • 4 tablespoons milk
  • 50g/2oz crushed sugar cubes or granulated sugar, to decorate


1. Mix the dried fruit and cranberries in a bowl, then pour the hot tea over. Cover and leave overnight.

2. Preheat oven to 180C/fan 160C/gas

3. Butter a 900g/2lb loaf tin and line the bottom with baking parchment or greaseproof paper.

4. Melt marmalade and butter in a pan. Cool for 5 mins, before beating in the eggs.

5. Drain excess liquid from the fruit.

6. Mix the flour, sugar and spices together, stir in the fruit, the butter mix and milk until evenly combined. The batter should have a dropping consistency - add extra milk if necessary.

7. Spoon the batter into the tin and smooth. Sprinkle on the crushed sugar. Bake for 1-1¼ hrs until dark golden. Insert a skewer or sharp knife. It should come out clean.

Tip: Cover loosely with foil if the Bara Brith starts to over-darken before the middle is cooked. Allow to cool in the tin and serve sliced. Spread on golden Welsh butter and enjoy with a strong mug of tea.

Welsh rarebit (CC.BY.2.0)
Welsh rarebit (CC.BY.2.0) | Source

Welsh Rarebit

The origins of Welsh Rarebit have been lost in the mists of time. There is much speculation about whether it should be 'rarebit' or 'rabbit'. I live in Wales and have never heard it called 'rabbit'. Most of us call it 'cheese on toast', or 'tost'. It isn't just grilled cheese on toast though; there's a little more to it than that.

  • 1 piece of toast
  • 100g mature cheddar (or similar)
  • 30g butter
  • 1 tsp flour
  • 70ml left over beer, preferably something strong and dark
  • Sea salt and ground black pepper
  • a pinch of cayenne or a splash of Worcestershire sauce


1. Thinly slice or grate the cheese.

2. Put the butter and flour in a small saucepan and cook for a few minutes.

3. Add the ale, seasoning and cheese.

4. Cook over a low heat until the cheese has melted. Do not allow to get too hot.

4. Pour over the toast and put under the grill for a minute. Dust with cayenne or sprinkle with Worcestershire sauce and eat at once.

Read more on the history of Welsh Rarebit.

Traditional Welsh food - Welshcakes (CC.BY.2.0)
Traditional Welsh food - Welshcakes (CC.BY.2.0) | Source

Useful Links to Welsh Food Sites

More Exploration of Wales' Culinary Traditions

Roast Leg of Welsh Lamb

Welsh Lamb (CC.BY.2.0)
Welsh Lamb (CC.BY.2.0) | Source

Directions for Roast Leg of Lamb

  • Calculate cooking time at 25 minutes per pound (half kilo) plus an extra 25 minutes. The meat will also require a 20 minute resting period in a warm place after cooking. If you prefer your lamb rare, reduce to 15 minutes per pound. Lamb will cook through easily because of the bone.
  • Preheat the oven to gas mark 5, 375°F (190°C)
  • Wash and dry the leg of lamb and place on a rack in a roasting tin. Make deep slits in the skin and press in a mixture of minced garlic, butter, finely chopped spring onion, parsley and salt. Lay two sprigs of young rosemary on top, reserve a few more sprigs for serving.
  • Add a litre of water to the pan with a cup of red wine.
  • Place the roast in the oven. After 5 minutes reduce heat to gas mark 3, 325°F (170°C). Check during cooking and cover loosely with foil if the surface darkens too much.
  • After cooking, remove from oven, place on a board or warmed plate, cover with foil and keep in a warm place for 20 minutes before carving.
  • Use the liquor in the pan to make gravy.
  • Tip: to make a really tasty gravy add a couple of shallots and/or cloves of garlic to the water and wine during cooking.

A great reputable supplier of Welsh Lamb is based in Torfaen: Douglas Willis

Cawl (CC.BY.2.0)
Cawl (CC.BY.2.0) | Source

Been to Wales; eaten our food?

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    • myraggededge profile image

      myraggededge 3 years ago

      @peterb6001: Thanks Peter. Ditto the Welsh Rarebit :)

    • peterb6001 profile image

      Peter Badham 3 years ago from England

      Great to see Welsh cooking being shown off as it is often hidden away here in England, although I have always loved Welsh Rarebit

    • Lynn Klobuchar profile image

      Lynn Klobuchar 3 years ago from Minneapolis, Minnesota

      Never been but would like to. Thanks for gathering all this together.

    • FanfrelucheHubs profile image

      Nathalie Roy 4 years ago from France (Canadian expat)

      Welsh cakes are really delicious!

    • myraggededge profile image

      myraggededge 4 years ago

      @anonymous: Not recently, Hollie :) Though I'm sure that many do.

    • profile image

      anonymous 4 years ago

      @mmwoodward: Never heard of welsh eating pigeon? :o

    • Fran Tollett profile image

      Fran Tollett 4 years ago

      It all looks great! I would love to go and visit and try everything you have here.

    • profile image

      anonymous 4 years ago

      All of these Welsh dishes sound good. I'd particulaly like to try the cawl.

    • myraggededge profile image

      myraggededge 4 years ago

      @mmwoodward: Pigeon! Never tried it. However, there are plenty of wood pigeon around here. Good source of free protein :D Not sure if it's particularly a Welsh thing, depends on their accents, I suppose. Come back to Wales soon!

    • mmwoodward profile image

      mmwoodward 4 years ago

      I'd love to try something from this list! When I went to Wales last year, I didn't have much time to try the traditional foods, although we did go to a pub where pigeon was served...

    • Glen Kowalski profile image

      Glen Kowalski 4 years ago

      That roast lamb looks delicious. And the cakes as well especially the Bara Birth cake..

    • kabbalah lm profile image

      kabbalah lm 4 years ago

      Some new foods I haven't tried

    • Ben Reed profile image

      Ben Reed 4 years ago from Redcar

      Looks delicious - thank you.

    • Celticep profile image

      Celticep 4 years ago

      Can't beat Welsh Lamb! Having some for our Sunday Roast today! Diolch yn fawr o'r Gogledd Cymru!

    • myraggededge profile image

      myraggededge 4 years ago

      @Celticep: Oh yum. We had a leg of lamb for Christmas lunch - delish!

    • profile image

      anonymous 4 years ago

      I learned a lot that I didn't know about Welsh food during my visit here today. I would like to try Cawl. Anything that cooks for two days has yo be good!

    • HardyGirl profile image

      HardyGirl 4 years ago

      My paternal grandmother was Welsh. I remember her welsh cakes best (because I'm a cookie monster). Thanks for this nice lens.

    • KatPalmer LM profile image

      KatPalmer LM 4 years ago

      Thank you so much for this lens. My grandmother was Welsh and I never tired of hearning stories from the "Old Country". Welsh Rarebit is my ultimate comfort food!

    • profile image

      anonymous 4 years ago

      Great lens, can't wait to try the ideas!!

    • John Uwen profile image

      John Uwen 4 years ago

      this is grandad always told me that we were welsh......the cakes look interesting....

    • loveanime22 profile image

      loveanime22 4 years ago

      Looks delicious great lens

    • ElizabethSheppard profile image

      Elizabeth Sheppard 4 years ago from Bowling Green, Kentucky

      I have never been to Wales, but I hope to go there some day. Thanks for the great lens! I enjoyed reading it. ::::blessings::::

    • VspaBotanicals profile image

      VspaBotanicals 5 years ago

      Looks delicious. Thank you.

    • LynetteBell profile image

      LynetteBell 5 years ago from Christchurch, New Zealand

      I like Welsh Rarebit. Love lamb bur haven't tried any from Wales. I tried a Welsh cake the other day at an Ethnic function. Nice:)

    • profile image

      VeronicaHaynes 5 years ago

      Yum! I was just in Wales and did enjoy those welsh cakes with tea, surprising how moist they were. When I visit again I would love to taste some juicy lamb and laverbread. Seaweed in one of those nutritious superfoods I have never figured out how to integrate into my diet. Laverbread might just do the trick. Great lens. Thanks!

    • profile image

      MarcellaCarlton 5 years ago

      No, I haven't tried any Welsh food, but it sounds delicious. Maybe that's because some of my ancestors were from Wales on the Davis side of the family. It makes my mouth water just to think about eating this stuff. Great lens!

    • tfsherman lm profile image

      tfsherman lm 5 years ago

      Mmmmm, Welsh comfort food! I was raised on vegetable soup and corn pone, which isn't very different from cawl and laver bread except seaweed isn't involved.

    • profile image

      abigailwaltersd 5 years ago

      As a Welshy I gre up baking Bara Brith! Love this lens!

    • craiger-m profile image

      The Hatter 5 years ago from Great Britain

      Lava bread is lovely, as is bara brith and Welsh Rarebit.

    • profile image

      cottagesinwalesdirect 5 years ago

      Yes I have to agree the Lamb from Wales is to die for. Not too sure on the Laver Bread :) but Welsh cakes were always a treat. Nice lens, I like how you have added reciepes - very useful!

    • kevkev227 lm profile image

      kevkev227 lm 5 years ago

      Never been...but the leg of lamb looks fantastic :)

    • profile image

      anonymous 5 years ago

      I've never been to Wales and don't believe I've tasted your food but can see from your recipes and pictures that you eat beautiful and deliciously wonderful food. I have heard of Welsh 'Rabbit' and now see that its really Welsh Rarebit and you leave the bunnies at peace with cheese on your toast. Deliciously done!

    • Lady Lorelei profile image

      Lorelei Cohen 5 years ago from Canada

      I am pleased to see the Welsh cooking still includes rutabaga which seems to have lost popularity lately. It adds such a unique flavor to stews and soups that it is nice to see it included in your Welsh recipe.

    • John Dyhouse profile image

      John Dyhouse 5 years ago from UK

      The food looks scrumtious but its the penderyn that would get my vote - a great whisky, the only welsh whiky I believe.. Thanks for the info - oh cockles for breakfast, what a great idea. Blessed

    • concept247 profile image

      concept247 5 years ago

      Diawn :)

    • Bercton1 profile image

      Bercton1 5 years ago

      Lovely display of great dishes!

    • profile image

      anonymous 5 years ago

      that looks really good but it is only on a picture if it wasn't i would eat it like nothing that is how good it is so yeah!!!!!1

    • profile image

      anonymous 5 years ago

      @Zut Moon: looks very great

    • profile image

      anonymous 5 years ago

      @Greenwickpress: I haven't got a clue about Cornish revival- but this page helped me finish my project :)

    • Zut Moon profile image

      Zut Moon 5 years ago


    • profile image

      AnnaleeBlysse 5 years ago

      Don't have a history in my family where recipes like these passed down. Look great though.

    • profile image

      Gala98 5 years ago

      Mum makes Cawl regularly thru the winter & when she's baking, welshcakes are always done in large numbers! Great lens, makes me homesick a bit xxx

    • profile image

      anonymous 5 years ago

      It all looks so delicious... I'll have to try it sometime! Thanks for this tasty, lovely lens!

    • kathysart profile image

      kathysart 5 years ago

      What an education I have now of Welsh food.. thank you! It all sounds totally YUMMY.. except for maybe the Laverbread But who knows, I bet if I tasted it I would say wow that is yummy too. Angel blessed lens!

    • profile image

      anonymous 5 years ago

      I have not, but some of this looks very good. The welsh cakes and rarebit look especially good. Great lens. Now, I'm all hungry.

    • profile image

      anonymous 5 years ago

      I love the food in Wales I really like Bara Brith I eat Welsh food a lot It is a nice place to live

    • profile image

      anonymous 5 years ago

      @anonymous: you could try welsh cakes as it has no meat and would be the dessert of your meal.

    • Two Crafty Paws profile image

      Two Crafty Paws 5 years ago

      Haven't been there yet, but always love to try out new traditional dishes! Was not familiar with Welsh food but will give it a go )that lamb recipe looks yum!).

    • Greenwickpress profile image

      Greenwickpress 5 years ago

      @myraggededge: I'm glad to hear the Cornish are making a comeback with their language. I hope a bit of cultural revival also follows.

    • myraggededge profile image

      myraggededge 5 years ago

      @TransplantedSoul: The English have often tried to subdue the Welsh, and indeed the Scots and Irish, but the 'native' breeds always spring back. However, the Cornish (my birthplace) have almost been assimilated. The language is making a comeback though.

      It wasn't so many years ago that children were physically punished if they spoke Welsh or Gaelic.

    • TransplantedSoul profile image

      TransplantedSoul 5 years ago

      Its so amazing that the English have managed to take over so many countries, yet the Welsh have managed to keep their culture so strong right on their doorstep. A strong people for sure!

    • norma-holt profile image

      norma-holt 5 years ago

      This is a wonderful lens and full of interest when you give the history behind some of these dishes. They are not unlike the fare we cook here in Australia, but then again our heritage is British and mine is also Celtic. Blessed and featured on Blessed by Skiesgreen and also on Holiday Cooking. Hugs

    • CNelson01 profile image

      Chuck Nelson 5 years ago from California

      Looks good!

    • IanMayfield profile image

      IanMayfield 5 years ago

      Bara brith... da iawn!

      Wales is my spiritual second home and before I immigrated to the US I often went on holiday there. I'd stay at a B&B in Caernarfon and partake of the full Welsh breakfast before setting out for the mountains. That one meal would sustain me through a whole day of hiking and climbing: I'd have sandwiches and Kendal mint cake in my backpack but would never feel hungry for them!

    • davies86 profile image

      davies86 5 years ago


    • myraggededge profile image

      myraggededge 5 years ago

      @anonymous: Hello Mark, I have the perfect dish for you - braised leeks. If you haven't had leeks before, they are a very mild onion-type vegetable. I found this recipe here:

      Braised Leeks with Lemon. I think I would probably go easy on the lemon juice - it could always be added to the finished dish.

      I love the fact you are creating new traditions for your family. Have a wonderful Christmas Eve!

    • profile image

      anonymous 5 years ago

      I'm an American living in the United States. My father is Welsh (Davies) and my wife and I want to start a tradtion with our twins every Christmas Eve with foods related to our heritage. She is French so we serve a French Meat Pie on Christmas Eve for dinner. What would be considered a traditional Welsh Christmas Eve dish? Since the meat pie would be our entrée, i'm looking more for a non-meat type dish to have alongside. Any suggestions?

    • marigoldina profile image

      Heather B 5 years ago

      Beautiful lens! I am Canadian by birth, but my grandmother had a cottage in Aberdyfi. We used to visit her there every summer. What is more, my parents met there 35 years ago, and have even retired to Tywyn! Last year, I brought my boyfriend to Wales for the very first time and he fell in love with Welsh rarebit. He had three slices, one after the other! :)

    • Elsie Hagley profile image

      Elsie Hagley 6 years ago from New Zealand

      Lovely lens, the food looks so inviting. My kind of food.Thanks for sharing with us.*Blessed*

    • profile image

      Geeve 6 years ago

      Good to let the Americans know what they are missing, and I get to bless the lens in the Angel Bake-Off :)

    • kimbesa2 profile image

      kimbesa 6 years ago from USA

      This food looks wonderful...thanks!

    • profile image

      anonymous 6 years ago

      love da food

    • goo2eyes lm profile image

      goo2eyes lm 6 years ago

      never been to england, let alone wales. but wait, i am living in europe

    • goo2eyes lm profile image

      goo2eyes lm 6 years ago

      yummy, yummy i have hunger in my tummy

    • profile image

      anonymous 6 years ago

      I'm really hungary, I could eat all of this kind of food! If you like browsing lens like I do, mine has a great educational topic with poll questions for my readers to enjoy.

    • Staceysk profile image

      Staceysk 6 years ago

      Nice lens. I'll be trying some of this for sure.

    • Countryluthier profile image

      E L Seaton 6 years ago from Virginia

      I'm game for some Welsh cuisine. Looks interesting and I don't judge a book the cover, I needs to taste the dishes. Thanks for sharing an interesting looking bunch of dishes.

    • hysongdesigns profile image

      hysongdesigns 6 years ago

      a fun lens; I've only had NZ lamb and even then only buy it about once a year because it is very expensive. One of my favs tho and I cook it similar to your recipie.

    • Kandy O profile image

      Kandy O 6 years ago

      I love the Cawl dish. That is something I would love to try in my slow cooker. What a fun lens!

    • profile image

      RecipePublishing 6 years ago

      Sweet lens.

    • myraggededge profile image

      myraggededge 6 years ago

      @anonymous: Having tried both, I heartily disagree. Welsh lamb is superior, especially from our local butcher.

    • profile image

      anonymous 6 years ago

      having tried both i can honestly say new zealand lamb is better than welsh lamb

    • profile image

      Light-in-me 6 years ago

      These look so good, especially the Welsh cakes.

      Nice work, thanks for sharing.

      Robin :)

    • profile image

      mamamia2011 6 years ago

      these foods are so yummy looking! I want to give this a try.

    • singlemaltdram profile image

      singlemaltdram 6 years ago

      Great Lens! I'd love to try that Penderyn Single Malt. I'd be game for the Laverbread too.

    • Kailua-KonaGirl profile image

      June Parker 6 years ago from New York

      I added the link to this fabulous lens to my "Traditional Irish Recipe" lens. Thanks so much!

    • profile image

      blanckj 6 years ago

      Never been to Wales but the food looks very yummy. I have a lot of British background myself and want to visit overseas someday.

    • Blackspaniel1 profile image

      Blackspaniel1 6 years ago


    • mellex lm profile image

      mellex lm 6 years ago from Australia

      I love this lens and I'm looking forward to giving the bara brith a go!!

    • profile image

      GastroStu 6 years ago

      Fantastic lens, I love to read about regional food. That Roast Leg of Welsh Lamb looks beyond delicious and the other recipes look great too. Welsh food is too often just dismissed by the English (I'm English btw) as "just cheese on toast" you've proved that wrong with this lens :)

    • AsianMarketplace profile image

      AsianMarketplace 6 years ago

      They look truly delicious!

    • debnet profile image

      Debbie 6 years ago from England

      Blessed by a Squid Angel ;)

    • efriedman profile image

      efriedman 6 years ago

      I liked this lens so much, I lensrolled to my Blueberries and Red Soup lens.

    • efriedman profile image

      efriedman 6 years ago

      This is the first information I've seen about Welsh food. Looks delicious. I will try these. Surely enjoyed my very brief but excellent trip to Wales in 2000 and in 2004, mostly to see puffins in a wildlife refuge.

    • profile image

      anonymous 6 years ago

      I would love to give these Welsh food a try, they all look yummy and such a comfort food. Wonderful lens

    • profile image

      anonymous 6 years ago

      although i'm from Pakistan, ihave always liked various english cuisines from Wales, Scotland, Ireland etc. Our weather is very hot nowadays, but i'm definitely going to try some soups and desserts!

    • profile image

      LensSeller 6 years ago

      I well remember eating Cawl on one my first visits to Wales - delicious! Thanks for bringing back some good memories of great Welsh food.

    • lens4Him profile image

      lens4Him 6 years ago

      I am sure the breakfast would NOT be approved by my doctor - but it would be by me. When I think of Wales I think of Harry Secombe, Barry John , and sadly the tragedy at Aberfan

    • aesta1 profile image

      Mary Norton 6 years ago from Ontario, Canada

      I have not tasted any yet.

    • profile image

      ratetea 6 years ago

      This is fascinating; I had never even heard of or thought of Welsh food before visiting this lens. Now I want to try it!

    • profile image

      PrettyWorld 6 years ago

      Great lens - made me VERY hungry. :)

    • profile image

      JoshK47 6 years ago

      This all looks quite delicious - I'd love to try some Welsh cuisine sometime.

    • profile image

      myfanwyn 6 years ago

      I have lived in Australia for 47 years since I was three, I am thrilled to see some of my heritage. I remember my mother cooking walsh cakes, and the rest of the family "sneaking" them with mum's pretence at not knowing. Thank you

    • Home Interior D profile image

      Home Interior D 6 years ago

      I lived in Wales for two years but must admit I cannot remember Welsh dishes. That said, I was a young child. These foods look delicious.

    • makingamark profile image

      Katherine Tyrrell 6 years ago from London

      You have me salivating! Great lens - blessed and added to my lens "The Best of the UK"

    • Holley Web profile image

      Holley Web 6 years ago

      I have to bookmark this because my soon to be is from :) Happy Valentine's Day my friend! :)

    • lunartick profile image

      lunartick 6 years ago

      Im going to try making the cawl dish it looks great!

      p.s thanks fo liking my lens(:

    • Paul Ward profile image

      Paul 6 years ago from Liverpool, England

      Beautifully done lens. I'm a Bara Brith and mug of tea addict.

    • myraggededge profile image

      myraggededge 6 years ago

      @Pete Schultz: That sounds closer to a Cornish pasty - also delicious and from where I was born. Cornish tin miners also emigrated to the Americas. A 'Clarksie' is a single-serving, ground beef and onion pie in a dark, rich gravy made in South Wales by the company, Clarks. Would love a recipe for your version.

    • profile image

      Pete Schultz 6 years ago

      Here in northern Minnesota, Iron Range miners would bring "pasties" to the mines, a mean and vegetable mix baked in a thin bread that a clarksie? Pasties are delicious, and I believe a recipe brought to the range by welsh miners.