method

Cut the meat from any bones and cut into 1 - 2 cm cubes. If the gammon is a bit salty you may need to remember to cut back on salt later. Peel and trim all the root vegetables as appropriate and cut into 3 cm pieces. Place them all in the pan with a little oil and fry without browning for about 5 min. Add the meat to the pan and continue to fry for another 2 min. Add the beer and stock to cover the meat and vegetables. Bring to the boil and reduce the heat to a gentle simmer. Cook in this way until the meat is nice and tender to eat. Trim and carefully wash the leeks to remove any soil, and trim into 2 cm pieces. Add to the stew and cook for a further 20 min. Correct the seasoning being careful to watch the salt. Serve in large bowls with crusty bread and lumps of Cheddar cheese.

Welsh Rarebit

ingredients

4 slices of bread
1 oz butter
1 level teaspoon mustard
1/4 level teaspoon salt
A shake of cayenne pepper
1/4 teaspoon Worcestershire sauce
6 oz cheddar cheese
2 tablespoons milk or beer

method

In a bowl cream the butter well and stir in the mustard, salt, cayenne pepper, Worcestershire sauce, cheese and milk or beer. Toast the slices of bread on one side only, spread the mixture on the un-toasted side and brown under a hot grill.
A buck rarebit is the same as above but served with a poached egg on top.

Laver Bread (Welsh Sea Biscuit)

Laver or purple laver (also known as sloke - Porphyra umbilicalis). It's best known as nori, the dried sheets of seaweed used to wrap maki-type sushi. They're harvested in winter at low tide, when they're found attached to vertical surfaces such as rocks or piers. Laver is prepared in the British Isles by slow simmering, as long as five hours, to form a thick gelatinous puree. It can be purchased in canned form.

Laver bread, or Bara Lawr traditionally prepared for the feast day of Wales's patron saint, St. David. It is usually served with bacon and/or cockles, the bacon being from the back not the side of the pig, more like Canadian bacon than American bacon. The recipe is extremely simple:

1. Combine four parts prepared laver (either fresh or canned) with one part finely cut oatmeal. Do not use American-style rolled oats.

2. Form mixture into small cakes, about 2 inches in diameter and 3/4-inch thick. Roll in additional oatmeal to coat.

3. Fry in hot bacon fat until golden brown.

4. Drain on paper towel and serve.

Laver bread seasoned with a little freshly squeezed orange juice is sometimes served as an accompaniment to Welsh mutton, a high-quality meat from small local sheep. A paste of prepared laver flavored with lemon juice, olive oil, salt and pepper is also spread on fried bread to form a sort of Celtic crostini.

Welsh Cake

ingredients

1lb flour
1 teaspoon baking powder
1 pinch allspice
1 pinch salt
4 oz butter
4 oz lard
7 oz sugar
4 oz seedless raisins
2 eggs, beaten
Milk to mix
Caster sugar to sprinkle

method

Stir together the flour, baking powder, allspice and salt in a large bowl. Rub in the butter and lard. Add the sugar and raisins. Beat the eggs and add to the mixture, with a little milk, to make a fairly stiff dough. Roll out to a thickness of about 1/4 inch and cut into 2 inch rounds with a pastry cutter. Cook on a greased griddle or heavy based frying pan for about 3 minutes each side until golden brown. Sprinkle with sugar and serve warm.

Welsh Beer