Four Welsh recipes for St David’s Day | Tommy Heaney

Four Welsh dishes to welcome the onset of spring: a thick soup-stew, Welsh rarebit, a smoky fish soup and the veggie phenomenon that is the glamorgan sausage

This isn’t a traditional Welsh cawl – it’s more a combination of cawl and Irish stew. I like mine cooked just long enough for the potatoes to break down and naturally thicken the stew. I also add a little Worcestershire sauce, because it reminds me of eating stew as a kid – my grandma used to put brown sauce on everything.

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