Braint's family cawl

“When visiting Nain every Sunday afternoon we would all be welcomed by the aroma as soon as we pulled up on the drive. Nain’s version of a Sunday dinner would be a ham cawl, which we all sat around the table to enjoy together as a family. This recipe has been passed down and Mum now cooks it on a regular basis, but don’t tell her it’s not as good as Nain’s!”

Ingredients:

Smoked gammon or lamb joint Water

1 small swede, 3 large carrots 2 large leeks, 500g potatoes

1. large bunch of chopped parsley Salt and black pepper to season

Method:

1. Cook the meat joint in water as instructed
2. Keep the water to use as a stock
3. While the meat is simmering clean and prepare the veg, once the meat is ready remove from the water and leave it to rest
4. Warm the stock, add the swede and carrots and boil gently for 5 minutes then add the leeks, parsley and potatoes and boil for another 30 minutes
5. Chop the meat into small cubes and add to the cawl mix, simmer gently for another 10 minutes
6. You can serve immediately but it is even nicer the next day when it becomes thicker cawl

Claire’s gran's Bara Brith

“My gran was born in Northop Hall in North Wales but moved to Nebo in rural Gwynedd when I was very young. Baking with her is one of my fondest memories and this recipe of hers really takes me back to her small cottage kitchen and the smells of spices and baking. She was a primary school teacher and also having learnt Welsh as an older adult was a great inspiration in ensuring I embraced Welsh language and culture in my life.”

Ingredients:

250ml of cold, strong, black tea 340g granulated sugar

1. teaspoons of mixed spice 225g mixed dried fruit 115g butter or margarine Pinch of salt

Pinch of bicarbonate of soda mixed with a teaspoon of milk 300g of self-raising flour

1 large egg (whisked)

Method:

1. Mix the tea, sugar, mixed spice, dried fruit, butter or margarine, salt and bicarbonate of soda with milk in a saucepan then boil for 4 minutes
2. Cool for 10 to 15 minutes and then add the sieved flour and whisked egg
3. Mix well with a wooden spoon then place into a well-greased and lined loaf tin and cook at 140°C for 1 to 1½ hours until brown on top and a skewer comes out clean from the centre

Shelley’s Welsh breakfast

“As a young child, being one of five children we rarely had fancy or new foods, however Brecwast Cymreig Dad was a treat. My Father was a busy man holding two jobs, this meant that it would be a special occasion to see him cooking. When it came to pancakes, omelettes and more importantly Welsh breakfast, Dad was the Master Chef! Every time I have this breakfast it is a trip down memory lane. If you give it a go make sure you use a ‘good salty Welsh butter’ because that was the secret that Dad passed on to me…….”

Ingredients (serves two):

4 rashers of bacon

4 slices of brown bread 120g laver bread

155g cockles (small pot) 2 eggs

50g salted Welsh butter Pepper and salt to season

Method:

1. Cook the bacon to your liking (we like it crispy) and then fry an egg again to your liking and toast the bread
2. Melt the butter (save some for the toast) in a pan and add the laver bread, pepper and a pinch of salt and then add the washed cockles to the laver bread on a gentle heat (or serve cold)
3. Serve the laver bread and cockles on half of the toast, add the egg and bacon and enjoy with a good cup of Welsh tea ‘Paned Cymreig’!