The Welsh table

While many of us are familiar with some of the country’s more traditional dishes, delving a little deeper unearths an array of interesting ingredients – nourished by its fertile land and coastline – and modern twists. These recipes are a good place to begin a love affair with the food of Wales

CREMPOG (WELSH PANCAKES – PLURAL CREMPOGAU) Serve a platter of fluffy buttermilk pancakes with these special toppings.

CRAB AND LAVERBREAD RICE CRACKERS WINE MATCH 2019 Glyndwr Rosé, Glamorgan. Triomphe d’Alsace and seyval blanc – smooth and romantic, to be sipped as the sun sets.

LAVERBREAD, OYSTERS AND CRISPY SMOKED BACON WINE MATCH 2017 White Castle Regent, Abergavenny. Wonderful red fruit aromas and dark cherry flavours, a deep coloured quality red.

HORSERADISH, SMOKED SALMON AND SOUR CREAM WINE MATCH 2013 Ancre Hill Estates Sparkling Rosé, Monmouth. A very pale chardonnay pinot noir, with a perfumed nose and delicate berries. Soft persistent bubbles, subtle balance of strawberries and texture on the finish. Great with wild salmon sashimi and a little Halen Môn Anglesey Sea Salt, too.

GLAMORGAN SAUSAGE BONBONS WITH LAVERBREAD MAYONNAISE Made with leeks, breadcrumbs and Caerphilly, these vegetarian bites are the perfect accompaniment to your crempog platter. WINE MATCH 2019 Solaris, Montgomery Vineyard, Montgomeryshire. Aromas of pear drops with an exotic tropical nose and refreshing grapefruit overlaid with a delicate sweetness.

LEEK AND SLATE CAVERN AGED CHEDDAR PUDDINGS WITH UPSIDE DOWN LEEK TARTLETS, GRIDDLED SWEETHEART CABBAGE AND A YEAST-EXTRACT DRESSING Variations on a leek: in a steamed pudding, as a crispy topping, and baked with pastry boats made with salty butter and a little cheese.