I’m in in Cardiff Market for this episode, visiting two of our food tour venues – Ashton’s Fishmongers and Market Deli – to find out about the traditional dishes they offer and other produce and recipes.

I’ll also be talking to Welsh Food Consultant, Nerys Howel about our traditional Welsh recipes as well as the Welsh food & drink scene in general

and I’ll be chatting to Andrew Bloom at Market Deli and Michael Clayton at Ashton’s.

http://www.ashtonfishmongers.co.uk/

https://marketdeli.co.uk/

https://www.cardiffcouncilproperty.com/cardiff-market/

https://www.howelfood.co.uk/

www.laverbread.org

Loving Welsh Food’s recipe for Cawl

Cawl

3 chump steaks of Welsh Lamb or 600g lamb in chunks

3 diced potatoes

3 diced parsnips

4 diced carrots

2 large leeks, roughly chopped

1.25 litres of lamb or veg stock

1 handful of chopped parsley

Wash, peel, and prepare the veg.

Once washed and chopped, put the veg into a large bowl of water.

Put the chopped parsley into a bowl.

Cut the lamb into cubes. Pre heat the frying pan and fry the lamb on all

sides to seal it.

Transfer the lamb into a saucepan, add the stock, and bring the cawl to the boil,

Simmer for 30 minutes.

Add the veg - and cook for a further 30 minutes.

Just before serving, season to taste and stir in the chopped parsley.

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