Cawl

Somehow it’s nearly the beginning of March already and whilst it may feel like the months are slipping past at least we have the prospect of spring to look forward to. With this time of year come brighter days and the return of vibrant colours to our countryside – including the cheerful trumpeted daffodils, the national flower of Wales. Their arrival neatly coincides with St.David’s Day on 1st March. This traditional Welsh celebration is held on the anniversary of Saint David’s death, the country’s patron saint. Strongly linked with the history of religion in Wales he heavily influenced the spread of Christianity throughout the country. It is now an annual celebration of Welsh culture where traditional dress and symbols such as daffodils and leeks are worn and classic Welsh dishes are shared.

To join in with the festivities this year we have tried and tested a delicious cawl recipe. A lamb stew with hearty root vegetables, traditional leeks and our favourite staple: potatoes. We’ve strayed a little from the classic recipe and have used a lovely waxy variety. La Ratte is a firm, French variety that will stay together when cooked making it a perfect addition to casseroles and stews. No need to peel or chop, just wash them and pop them in whole! Why not give this recipe a go this March and let us know what you think.