Please support our sponsor.
Hookery Cookery Home >

Welsh Recipes

  • Cawl Cennin (Leek broth) - A warm and wholesome broth on a cold winter's day.
  • Cawl (Welsh Broth) - Cawl originates from pre-mediaeval times when the main cooking utensil was a large cauldron. This hearty broth is really more of a stew and is a satisfying meal on it's own or served with the traditional warm crusty bread.
  • Lobscows (Welsh Lobscouse) - This hearty broth that was a popular dinner in it's own right on the farms of North Wales before the advent of deep-freezers and microwaves.
  • Cawl Afu (Liver Broth) - This soup originates from when the farm pig came to it's day of reckoning. It is still popular in some parts of Wales today.
  • Eog wedi ei bobi (Baked Salmon) - Succulent Salmon with a hint of herbs makes this a recipe you'll enjoy impressing friends and family with
  • Pastai Gocos (Cockle Pie) - Cockles are in abundance on the Gower coast of Wales and this is just one of the many variations on Cockle pie from that area
  • Oen Cymreig Melog (Honeyed Welsh Lamb) - Honey basted Welsh Lamb, cooked with cider and herbs is the perfect main course for Easter Sunday lunch. Serve with the first early garden potatoes and fresh mint sauce
  • Pastai Gig Oen (Welsh Lamb Pie) - Equally delicious either hot or cold this tasty treat is perfect for late suppers on balmy summer evenings.
  • Gwledd Y Cybudd (The Miser's Feast) - This dish was popular in West Wales in the mid nineteenth century. Traditionally the potatoes were eaten mashed with some of the liquid leaving the meat to be eat the next day with more boiled potatoes.
  • Potes Mis Medi (Harvest Hot Pot) - A complete meal in one pot, this dish was customarily used during the potato picking season, when it could be kept hot over an open fire and the pickers could help themselves as they finished a hard day in the field.
  • Caws-Wedi-Pobi (Welsh Rarebit) - Probably the most well-known of all Welsh snacks although if you were to look it up in Fowler's English usage you would see that it claims that the dish is not of Welsh origin, there is no rabbit in it and the toast is not rare. Full marks to Fowler's for splitting hairs, or is it hares?
  • Selsig Morgannwg (Glamorgan Sausages) - A cheesy, meat-free sausage ideal for vegetarians. Serve with mashed potato or chips and peas.
  • Ffagodau (Faggots) - Faggots were always popular when the butcher used to call and farm pig was killed. Miners also used to keep a pig and the faggots were an easily carried lunch when they needed nourishment for their strenuous work underground.
  • Bara Brith (Speckled Bread) - Traditional tea time fruit bread. Serve with butter
  • Picau ar y maen (Welsh Cakes) - These little cakes were originally baked on a bakestone. Delicious served warm with butter.
  • Teisen Sir Fon (Anglesey Cake) - A simple fruit cake that's a great favorite on the isle of Anglesey.
  • Sgonau Caerffili (Caerphilly Scones) - Caerphilly cheese gives a delightful flavor to these scones. Don't forget to spread with butter before serving. Delicious.
  • Tarts Sioned (Welsh Lemon Cheesecakes) - Mouthwatering shortcrust pastry tarts with a sweet and savory filling.
  • Snowdon Pudding - The lemon and marmalade flavor bring out the best in this suet pudding. Serve with a white sauce.

Recipes by Alwyn Jones © 2000 and web pages designed by R. Barry Jones © 2000