Cawl, galette and fondata: Tomos Parry’s leek recipes for St David’s Day

A leek, onion and wild garlic open-top pie; a veggie version of the traditional Welsh warming soup-stew, cawl; and Wales meets Italy in an Italian-style fondue using Welsh cheese

This is a take on the leek, cheese and onion pies that used to be sold in all the bakeries back home in Wales. I’ve adapted that filling to stuff into a French-style galette using just-in-season wild garlic, to give a vivid flavour of spring; if you can’t get hold of any, just use an extra clove of minced garlic instead.

UK readers: click to buy these ingredients from Ocado

UK readers: click to buy these ingredients from Ocado

UK readers: click to buy these ingredients from Ocado

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