National Geographic Traveller (UK)



Welsh food writer and TV cook Beca Lyne-Pirkis competed in The Great

British Bake O in 2013. A year later, she was given her own Welsh-language cookery show, Becws, on S4C. “Cawl was one of those meals that was made weekly by my mamgu [grandmothe­r],” she says. “The broth that bubbled away in the pot would take on a sweet earthiness from the vegetables and an iron-rich depth of flavour from the meat and bone. It’s a complete meal in a bowl. However, some chunks of cheese and bread would be placed on the table to make sure everyone le“ with a full belly.”



INGREDIENT­S 1kg lamb shoulder, bone in

5 large potatoes, peeled and chopped into bitesize


3 carrots, peeled and chopped into bitesize pieces 1 swede, peeled and chopped into bitesize pieces 1 large leek, sliced small bunch of fresh parsley, chopped bread and cheese, to serve


Put the lamb in a large saucepan and cover with water. Bring to a boil, then reduce to a simmer, scooping o any scum that rises to the surface. Cook for 2-3 hrs until tender and falling o the bone.

Once the meat is cooked, add the potatoes, carrots and swede to the pot and season with salt and pepper. Simmer for 20 mins, then add the leek and cook for 10 mins more. Taste to check the seasoning, then add the parsley.

Just before serving, remove the meat and bones from the pan. Shred or chop the meat into bitesize pieces before returning it to the pot. Serve the cawl in bowls with bread and cheese on the side.

Taken from Feeding My Army (£15, Gomer Press/Y Lolfa).

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