Wales Main – Cawl

Cawl is Wales’s national dish — a hearty broth traditionally made with lamb and leeks, but very easy to make vegetarian. We kept all the classic root vegetables that give cawl its distinctive character: leeks, potatoes, swede, parsnip and carrot.

This is a dish that rewards patience — the longer it simmers, the better the flavour. We started with a good base of onion and leek softened in a little butter, then added all the root vegetables along with a generous amount of vegetable stock and fresh thyme.

The whole pot was then left to simmer gently for a good hour, until the vegetables were perfectly tender and the broth had taken on a wonderful depth of flavour.

We finished with extra fresh leek added in the last 10 minutes for a bit of freshness and colour, and a generous amount of fresh parsley.

Served with thick crusty bread, this was the most warming and comforting meal — perfect for a cold Welsh day! Simple, honest and delicious.

Let us know if you give cawl a go — it’s one of those dishes that gets better every time you make it.