Fill up on hearty Welsh Cawl this winter!
What better way to keep the cold at bay this chilly time of year than with a heart-warming helping of tasty Cawl - a national dish of Wales.
Historically this filling broth was made from generous chunks of beef or salted bacon and seasonal vegetables in a thickened stock. A common practice was often to cook the cawl and then to separate the broth from the meat and vegetables so to create two courses. Cawl, pronounced ‘cowl’, is traditionally served with crusty fresh bread and a hunk of good Welsh cheese. Why not try some mild and creamy Caerphilly cheese that you can crumble over the top, or for a real blast of flavour enjoy with a wedge of Snowdonia Black Bomber, fabulous extra mature cheddar.
Wherever you travel to in Wales, you will find an appetising version of this delicious meal. A more modern and patriotic twist is to base the dish on succulent Welsh lamb and the national vegetable of leeks. A variation from North Wales, usually made with a thinner stock and smaller cubes of meet is known as lobsgows. The meat based stews do benefit from slow cooking, but if you just can’t wait, why not try a seafood cawl as a fresh and lighter alternative.
Come along for a break to Wales and visit the local farmers market, or even a food festival, where you can pick up plenty of fresh, organic supplies and recipe ideas to create your own version of this wonderful dish!