Cawl

Cawl is one of the unsung heroes of Welsh cuisine. Whilst many visitors don’t see what all the fuss is about┬ámany Welsh people reserve a special place in their heart for this simple but wholesome stew.

For four warming bowls.

1.8kg mixed lamb neck or chops
4 white potatoes
2 carrots
1 parsnip
1/2 swede
2 whole leeks, sliced
2 vegetable stock cubes
Salt and Pepper to season


Put all the lamb in to a large stock pot. Cover with water, add salt and pepper, and simmer over a medium heat for 45 minutes or more, until cooked and tender.

Cut all the veg into 2-inch chunks and put them into the put then leave to simmer for another 45 minutes.

Add the sliced leeks and vegetable stock cubes, taste for seasoning and then leave to boil for twenty minutes.

Once the time is up your gravy should have thickened nicely.

Serve immediately with fresh white bread.