Posted 1 week ago
Tue 25 Feb, 2025 12:02 AM
St David’s Day (Dydd Gŵyl Dewi) is the perfect time to celebrate Welsh culture, and what better way to do that than through food? Whether you're looking for a hearty stew, a cheesy rarebit, or a sweet treat, these traditional Welsh recipes will bring a taste of Wales straight to your kitchen.
Ingredients:
110g salted butter, chilled and cubed
225g self-raising flour, sieved
85g caster sugar
Handful of sultanas
1 free-range egg, beaten
Splash of milk (if needed)
Method:
Rub the butter into the flour to make breadcrumbs. Add sugar and sultanas, then stir in the egg. Mix and form into a ball of dough, adding milk if necessary.
Roll out dough on a floured surface to 5mm thick. Cut into rounds using a 7.5cm fluted cutter.
Heat a bakestone or heavy griddle, rub with butter, and cook Welsh cakes for 2-3 minutes per side until caramel brown.
Remove from heat and dust with caster sugar while warm. Enjoy with jam or plain.
Ingredients:
50g flour
50g butter
250ml warm strong beer
250g strong cheddar, grated
2 tsp English mustard
2 tbsp Worcestershire sauce
Black pepper
4 slices of granary bread
Method:
Melt butter in a saucepan and stir in flour to make a roux. Cook for 2 minutes.
Gradually add warm beer while stirring to create a smooth sauce.
Add grated cheese, stirring until melted. Mix in mustard, Worcestershire sauce, and black pepper.
Lightly toast and butter bread, then top with cheese mixture.
Grill until golden and bubbling. Serve immediately.
Ingredients:
1kg neck of lamb (on the bone), cut into pieces
2 litres lamb stock
225g potatoes, peeled and chopped
225g onions, chopped
225g leeks, sliced
225g carrots, chopped
225g swede, chopped
Method:
Place lamb in a large pot, cover with stock, and bring to a boil. Reduce heat and simmer for 1 hour.
Add all vegetables and cook for another hour. Allow to cool and refrigerate overnight for best flavour.
When ready to serve, reheat for 15 minutes and serve with crusty bread and cheese.
Ingredients:
450g strong white flour
7g salt
20g fresh yeast
75g butter
50g brown sugar
2 tsp mixed spice
350g mixed dried fruit
1 free-range egg
225ml strong warm tea
Oil for greasing
50g caster sugar (for syrup)
Method:
Mix flour, salt, yeast, and rub in butter until breadcrumb texture forms.
Add sugar, mixed spice, and dried fruit. Stir in egg and tea, knead into a dough.
Leave covered until doubled in size (~1 hour).
Preheat oven to 200°C, grease a 900g loaf tin.
Knock back dough, shape, and place in tin for another 30 mins proofing.
Bake for 20 minutes, cover with foil, bake another 25 minutes.
Brush with sugar syrup and cool before slicing.
Ingredients:
4 tbsp laverbread
4 tbsp rolled oats
2 tsp olive oil
8 rashers streaky bacon
Method:
Mix laverbread and oats, shape into 8 small patties (~4cm diameter).
Fry bacon until crispy, set aside.
Cook laverbread cakes in bacon fat, frying 2-3 minutes per side.
Serve hot with bacon on top.
Ingredients:
25g butter
115g leeks, finely sliced
175g fresh white breadcrumbs
2 tbsp fresh parsley
1 tbsp fresh thyme
150g Caerphilly cheese or Welsh cheddar, grated
2 eggs, separated
1 tsp English mustard
½ tsp salt
5 tbsp sunflower oil
Black pepper
Method:
Fry leeks in butter for 8-10 minutes until soft.
Mix 100g breadcrumbs, herbs, cheese, mustard, egg yolks, salt, and pepper.
Shape into 8 sausages, chill for 30 minutes.
Coat in whisked egg whites and remaining breadcrumbs.
Fry in sunflower oil for 10-12 minutes until golden.
Serve with chutney or relish.
