Sunday, 12 July 2015


Traditional food is always more satisfying when made at home from scratch. I saw this recipe on TV one night and having family in Wales, I had to try it out my self. With recipes dating back to the 14th century, Cawl is considered one of the national dishes of Wales. 

Normally I am not fond of soup as a suitable meal, but Cawl has chunks of root vegetables and juicy chunks of lamb in its broth. Accompanied with bread and butter, it is the perfect winter dish to warm you up.

I have been reading up on recipes of Cawl and found that there are many different versions of Cawl. The recipe is one that I have made from multiple recipes and I found it to work really well. It is best to have all your ingredients prepared before starting the Cawl. 

What you need:
Salt and Pepper
2 Litres of Water
1 Onion
1kg shanks 
500g Swede, peel and cut into 1cm chunks
500g Turnip, peel and cut into 1cm chunks
2 Carrots, peel and cut into 1cm chunks
3 Potatoes, peel and cut into 1cm chunks 
2 Parsnips, peel and cut into 1cm chunks
3 Large Leeks, slice into 1cm chunks

How to:
1) Place the lamb, water, onion, 2 teaspoons of salt & pepper in a large saucepan over medium-high heat. Bring to the boil, skimming the surface with a metal spoon to remove scum. Reduce heat to medium-low. Simmer, skimming occasionally, for 2 hours or until lamb is tender and falls off the bone.

2) Remove the onion and discard. Remove the lamb and chop into bite sized chunks. keep the saucepan on medium-low heat.

3) Add the Swede and Turnip, let simmer for 10-15 minutes.

4) Add the carrot, potato and parsnip, let simmer for 10-15 minutes.

5) Add the leek, let simmer for 10-15 minutes or until the root vegetables are just tender.

6) Return the lamb to the saucepan for 10-15 minutes.

7) Serve hot with bread and butter.

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