For many years Welsh cooking was a well-kept secret, with recipes passed from generation to generation by word of mouth. This means that there are often many regional variations, or recipes have been altered over the years to adjust them to times of hardship or plenty.
Traditional Welsh recipes revolve around the ingredients available to them, such as fresh garden vegetables, river, lake, and sea fish, and meat from home-reared animals. Welsh lamb and beef are a prominent feature of the local diet, as well as freshly caught fish and shellfish such as salmon, brown trout, white crab, lobster and cockles.
After exploring the geography and cuisine history of the region, this delightful new book presents over 65 traditional Welsh recipes. Individual chapters cover starters and light meals, fish, meat and poultry, puddings, bakes and cakes, and include familiar classics such as Welsh Rarebit, Potato Cakes and Fish Pie and local favourites such as Cawl Cennin (leek soup with potato and bacon), Cawl Mamgu (lamb and leek stew), Bara Brith (sweetened pancakes) and Bakestone Pancakes.
