Bacon and Cockles — A Coastal Welsh Classic

Few dishes capture the spirit of Welsh coastal life like a plate of Bacon and Cockles. 

Simple, rustic, and brimming with salty-sweet contrast, it’s a dish born of land and sea — one that tells the story of seaside communities, cockle gatherers, and cast-iron frying pans sizzling with breakfast.

From the Sands to the Skillet

This dish finds its heart in places like Penclawdd on the Gower Peninsula, famous for its cockle industry. For generations, families harvested cockles from the estuary flats, selling them fresh at markets and to travellers across the UK.

The natural pairing? Back bacon, sizzling until crisp, and often a side of laverbread or fried bread, completing what’s affectionately called the “Welsh breakfast.”

What’s in the Dish?

At its simplest, Bacon and Cockles needs only:

Good-quality back bacon

Fresh or prepared cockles (steamed or pre-cooked)

Optional: Laverbread, fried bread, or boiled potatoes

A dab of butter or bacon fat for frying

When fried together, the bacon’s savoury richness perfectly balances the cockles’ briny sweetness.

Traditional and Modern Twists

Traditional Style: Fry bacon, then lightly sauté the cockles in the bacon fat. Serve with laverbread and a thick slice of buttered bread.

Contemporary Versions:

Serve atop toasted sourdough with a Welsh poached egg

Toss cockles through pasta with bacon lardons and leeks

Try a “surf and turf” Welsh breakfast stack with all the trimmings

A True Taste of Wales

You’ll often find Bacon and Cockles served at:

Welsh food festivals and seaside cafés

Farmer’s markets across South Wales

Hotels in Tenby, Aberystwyth, and Swansea, where they’re a highlight on breakfast menus

Recipe: Bacon and Cockles (Serves 2)

Ingredients:

6 rashers of thick-cut back bacon

150g cooked cockles (rinsed and drained if preserved in brine)

1 tsp butter or bacon drippings

Black pepper to taste

Optional: 2 tbsp laverbread, fried bread, or new potatoes

Method:

Heat a frying pan over medium heat. Add the bacon and cook until golden and crisp. Remove and keep warm.

Add a small knob of butter or bacon drippings to the pan.

Add the cockles and toss gently in the hot fat for 1–2 minutes until warmed through.

Serve the bacon and cockles together, with laverbread or fried bread on the side if desired.

Finish with a twist of black pepper and a wedge of lemon if you fancy.

From Tide to Table

Whether served with seaweed and soda bread or reinvented as a chic brunch dish, Bacon and Cockles remains a true culinary bridge between Welsh land and sea — humble, flavourful, and proudly rooted in tradition.

Next up: Leek Soup with Oats — The Farmer’s Bowl.

Welsh Griddle Bread — A Pan-Baked Heritage Loaf

Before modern ovens became a kitchen staple, Welsh homes relied on the griddle (or bakestone) — a flat, cast-iron plate set over the fire. 

It’s where classics like Welsh cakes and crempogau were born. But nestled among them is a lesser-known gem: Welsh Griddle Bread — a pan-baked loaf with a soft crumb, golden crust, and the unmistakable touch of tradition.

Bread Born of Simplicity

Griddle bread (sometimes called bara llestri in Welsh) is a rustic, round loaf made without yeast or elaborate proofing. It rises with baking powder or bicarbonate of soda and cooks low and slow on the stovetop or fire-heated griddle.

What makes it magical is the crackling crust from direct heat and the steam-trapped softness within — a texture somewhere between a scone and soda bread, with just the right density for buttering.

A Baker’s Legacy

Griddle bread has long been associated with:

Carmarthenshire and Pembrokeshire, where it was commonly eaten with soup or stew

Slate mining families in Snowdonia, where quick breads were preferred over long-fermented loaves

Chapel teas, often served split, buttered, and layered with jam or cheese

Simple Ingredients, Honest Flavour

Most traditional recipes include:

Plain or strong white flour

A rising agent (baking powder or bicarb)

Salt

Buttermilk or sour milk

Lard, butter, or a mix of both

Optional enrichments include oats, wholemeal flour, or even mashed potato in some rural recipes.

How to Serve Welsh Griddle Bread

Warm with salted butter and a pot of tea

Toasted with Caerphilly cheese and chutney

With soup or stew, particularly cawl

Split and filled like a bap with bacon or laverbread

This is a bread made for comfort, not show — the kind of food that fills your kitchen with the scent of home.

Recipe: Welsh Griddle Bread

Ingredients:

400g plain flour

1 tsp bicarbonate of soda

1 tsp salt

50g lard or unsalted butter, chilled and cubed

250ml buttermilk or sour milk (more if needed)

Method:

Sift the flour, bicarb, and salt into a large bowl.

Rub in the lard or butter until the mix resembles breadcrumbs.

Stir in the buttermilk gradually to form a soft, but not sticky, dough.

Roll into a thick round about 2–3cm thick.

Heat a griddle or heavy pan over medium-low heat and dust lightly with flour.

Place the dough round on the griddle. Cook gently for 10–12 minutes on each side until golden and cooked through (use a cake tester if unsure).

Cool on a rack and slice while still warm.

The Hearth in a Loaf

Welsh Griddle Bread is a reminder of how our ancestors baked with what they had, not what they lacked. No oven? No problem. Just a hot griddle, some flour, and a little love.

It's ideal for reconnecting with Welsh heritage in your own kitchen, one pan-baked slice at a time.

Next up: Bacon and Cockles — A Coastal Welsh Classic.

Teisen Nionod — The Savoury Welsh Onion Cake

Layered with simplicity and love, Teisen Nionod is a traditional Welsh dish that transforms pantry staples into something extraordinary. 

Think tender potatoes, sweet onions, and lashings of butter — baked slowly until golden and crisp on the outside, soft and melting inside.

Rooted in the culinary traditions of South Wales, Teisen Nionod is both a side dish and a star in its own right — one of those quiet heroes that deserves far more fame.

Humble Ingredients, Hearty Results

This dish calls for just a few components:

Thinly sliced potatoes

Sliced onions

Butter (and lots of it!)

Salt and pepper

Sometimes a little stock or bacon fat for extra flavour

Layered and baked slowly, the flavours mingle and intensify, giving you crisp edges and creamy centres. It’s a dish that rewards patience and celebrates the beauty of Welsh produce.

Regional Twists

While Teisen Nionod is most commonly made in Glamorgan and surrounding counties, you’ll find a few variations:

Carmarthenshire: Adds a splash of chicken or vegetable stock for extra richness

Cardiganshire: Uses dripping or lard instead of butter for a deeper flavour

Modern takes: Add leeks, cheese (like Caerphilly or cheddar), or even mustard

Perfect Pairings

Teisen Nionod is a perfect partner to:

Roast lamb or pork

Faggots and onion gravy

Laverbread and bacon

Or simply served with buttered cabbage and a poached egg for a vegetarian supper

Recipe: Teisen Nionod (Welsh Onion Cake)

Ingredients:

4 large floury potatoes (e.g., Maris Piper or King Edward)

2 large onions, thinly sliced

75g unsalted butter, melted

Salt and freshly ground black pepper

Optional: 100ml stock or 50g grated Caerphilly cheese

Method:

Preheat the oven to 180°C (160°C fan) / 350°F / Gas Mark 4.

Peel the potatoes and slice them very thinly (a mandoline helps).

Grease a round baking dish and layer potatoes and onions alternately.

Season each layer with salt, pepper, and a drizzle of butter.

Pour over any remaining butter (and stock if using).

Cover with foil and bake for 45 minutes.

Uncover and bake a further 30 minutes until golden and crisp on top.

Rest for 5–10 minutes before serving in generous wedges.

A Taste of Hearth and Home

Teisen Nionod is proof that the most soul-satisfying dishes are often the simplest. It brings together the frugality of Welsh cooking and the indulgence of comfort food — a tray of golden warmth that belongs on every table.

Coming next: Welsh Griddle Bread — A Pan-Baked Heritage Loaf

Tatws Popty — North Wales' Roasted Potato Delight

Wales is no stranger to hearty, comforting potato dishes, and Tatws Popty might just be one of its best-kept culinary secrets. 

Hailing from the north, this dish is as warming as the mountain air is bracing — a rustic traybake of roasted potatoes, onions, and lamb, all cooked together in a single oven dish.

Its name literally means “oven potatoes” (tatws = potatoes, popty = oven in North Welsh dialect), and it remains a beloved staple of Gwynedd and Anglesey family kitchens.

The Charm of Simplicity

Tatws Popty is the kind of meal that cooks slowly while you get on with your day. Traditionally made on a Sunday and cooked low and slow in the Aga or oven, it rewards patience with a meal that’s golden, crispy on top, and tender throughout.

No fancy tricks or obscure spices — just quality ingredients and time.

A Taste of the Land

Most traditional versions include:

Welsh lamb shoulder or chops

Maris Piper or King Edward potatoes

Carrots, onions, and sometimes parsnips

A little stock or water to help it roast gently and create that melt-in-the-mouth texture

The flavours meld beautifully, with lamb fat gently basting the vegetables as they roast.

Regional Notes

Gwynedd

Includes thick-sliced potatoes in layers

Uses fresh rosemary or thyme when available

Served straight from the pan with crusty bread

Anglesey

Meatless versions exist (for Lenten meals or budget cooking)

Often cooked in lard or dripping for extra richness

Recipe: Tatws Popty

Ingredients:

4 large potatoes, peeled and thickly sliced

2 carrots, peeled and chopped

1 onion, sliced

500g lamb shoulder, chopped or left in chops

2 tbsp oil or lamb dripping

250ml stock (lamb or vegetable)

Salt and pepper to taste

Fresh rosemary or thyme (optional)

Method:

Preheat your oven to 180°C (160°C fan) / 350°F / Gas Mark 4.

In a large roasting tin, layer the potatoes, carrots, onions, and lamb.

Drizzle with oil or spoon over lamb fat, season generously, and pour in the stock.

Cover with foil and roast for 1 hour.

Uncover and roast for another 30–45 minutes until everything is golden and crispy on top.

Serve hot with steamed greens or buttered cabbage.

One Tin, Full Bellies

Tatws Popty is honest food. There’s no need to dress it up — it’s Welsh comfort at its finest. Perfect for feeding a crowd, warming up after a walk in the hills, or just soaking up the joy of a weekend roast with minimal washing up.

Welsh Mead — The Honeyed Elixir of the Celts

Long before wine graced British tables or ale became the drink of the people, there was mead — a fermented drink made from honey, water, and time. 

In Wales, mead (medd in Welsh) is not just a beverage; it’s a golden thread woven through folklore, poetry, and celebration.

Revered by Celtic warriors and medieval bards alike, Welsh mead is making a well-deserved comeback — and with every sip, it tells the story of ancient feasts, sacred rituals, and wildflower meadows.

A Drink of Myth and Ceremony

Mead is believed to be one of the oldest alcoholic drinks in the world, and in Wales, it was traditionally enjoyed at weddings, festivals, and seasonal feasts. It was once thought to enhance vitality, fertility, and even poetic inspiration.

The term "honeymoon" is often linked to the custom of newlyweds drinking mead for a full moon cycle after their wedding — a sweet start to married life said to bring luck and love.

Medieval Wales and Mead Halls

Historical texts from the Mabinogion and early Welsh law mention mead frequently. It flowed freely in the halls of Welsh princes and chieftains, where bards recited verses and warriors toasted victories.

Brewing was often overseen by women, using wild honey and herbs to infuse their creations with flavour and symbolism — thyme for courage, meadowsweet for joy, and elderflower for protection.

Modern Welsh Mead

Today, mead is undergoing a renaissance in Wales, thanks to artisan producers like:

Afon Mêl in mid-Wales https://www.afonmel.com/

Wye Valley Meadery in Monmouthshire https://hivemindmead.com

Celtic Country Wines in Ceredigion https://celticwines.co.uk/

Available in both traditional and sparkling styles, modern Welsh meads range from dry and floral to rich, spiced and festive.

Serving Ideas & Pairings

Chilled sparkling mead: perfect for celebrations or summer sipping

Traditional mead: pairs beautifully with roast pork, cheese boards, and fruity puddings

Hot spiced mead: a Welsh winter warmer, ideal for Christmas or Dydd Santes Dwynwen

You can also use mead to glaze meats, sweeten sauces, or in cocktails as a sophisticated twist.

Want to Try Your Own Brew?

Mead-making at home is simpler than you might think. All you need is:

Raw honey (local Welsh honey if possible)

Filtered water

Mead yeast (available from brewing shops, although you can use wine yeast if this is all that's available.

Combine, ferment for a few weeks, and age. While the process takes patience, the reward is a truly personal taste of history.

I have made mead before. Please treat it with respect as it can be very, very strong!

An Ancient Spirit, Still Alive Today

Whether sipped from a medieval-style goblet or enjoyed in a sparkling glass flute, Welsh mead connects us to a time when hospitality was sacred, and the land gave up its sweetness with the help of the humble bee.

Coming next: Tatws Popty — North Wales' Roasted Potato Delight

Aberffraw Biscuits — The Shell-Shaped Sweet from Anglesey

Delicate, buttery, and absolutely steeped in legend, Aberffraw biscuits (also known as Aberffraw cakes) are one of Wales’s most beautiful and historic bakes. 

These charming, shell-shaped shortbread biscuits hail from Anglesey, the windswept island off the north-west coast of Wales.

Their unique design, rich flavour, and storied origins make them a standout treat for anyone exploring the heritage of Welsh baking.

A Biscuit with a Story

According to legends, the Aberffraw biscuit was first created in the 9th century in the royal court of Aberffraw, once a seat of power in Gwynedd. It’s said that a Welsh king, inspired by the scallop shells on a pilgrimage to Santiago de Compostela, asked for a cake in the same shape.

The result? A shell-imprinted shortbread that combined noble flair with the humble beauty of traditional ingredients.

Simple Ingredients, Lasting Delight

At its heart, the Aberffraw biscuit is a classic shortbread — just flour, sugar, and butter — but shaped using a real shell or a mould to create its distinctive ridged appearance. Some modern bakers add lemon zest or almond for a subtle twist.

These biscuits are perfect with a cup of tea, adding an elegant touch to any afternoon spread.

Anglesey & Beyond: A Regional Revival

While the original recipe was largely forgotten over time, the biscuit has enjoyed a revival in recent years, thanks in part to artisan Welsh bakeries. You’ll now find variations throughout North Wales and beyond:

Traditional: pure shortbread, often stamped with a real scallop shell

Flavoured: lemon, almond, or vanilla

Decorated: dipped in chocolate or dusted with sugar

Bakers across the UK now embrace this design, but it remains a uniquely Welsh culinary gem.

Recipe: Aberffraw Biscuits

Ingredients:

175g plain flour

50g caster sugar

125g unsalted butter, softened

(Optional) ½ tsp vanilla or almond extract

(Optional) zest of ½ lemon

Method:

Preheat oven to 180°C (160°C fan) / 350°F / Gas Mark 4.

In a bowl, cream together the butter and sugar until light and fluffy.

Mix in the flour (and any optional flavourings) to form a soft dough.

Roll into balls and press each one gently into a clean scallop shell mould or use a fork for a ridged pattern.

Place on a lined baking tray and chill for 10 minutes.

Bake for 12–15 minutes until pale golden.

Cool on a wire rack and dust with caster sugar if desired.

A Taste of Medieval Wales

More than just a biscuit, the Aberffraw is a symbol of Welsh history and identity — linking today’s teatime tables with the courts of ancient kings. Whether you’re baking them for a special occasion or just as a sweet nod to your roots, these little shells offer a big taste of heritage.

Next up: Welsh Mead — The Honeyed Elixir of the Celts

Welsh Lamb Cawl with Minted Dumplings — A Mountain Feast

This is number 14 in the That's Food and Drink series on traditional Welsh foods.

No dish better embodies the spirit of the Welsh countryside than Cawl — the national stew of Wales. 

Add tender dumplings kissed with fresh mint, and you’ve got a version that’s as comforting as it is celebratory.

This slow-simmered, wholesome meal is rooted in centuries of rural tradition, where resourcefulness met the rugged landscape. 

A warm bowl of lamb cawl feels like a hug from the hills — rich, rustic, and deeply nourishing.

A Dish as Old as the Valleys

Originally made over open fires in iron pots, Cawl (rhymes with “owl”) was once a staple of farm kitchens, made with whatever root vegetables were on hand and often a piece of salted or fresh lamb or beef.

Today, Welsh lamb — famed for its flavour thanks to the country’s lush pastures — is the ideal choice for this hearty stew.

The Minted Dumpling Twist

While traditional cawl is served with bread and cheese, this version includes minted suet dumplings that elevate it into something even more indulgent. Mint complements lamb beautifully and adds a delicate lift to the deep savoury broth.

Regional Notes and Customs

South Wales (Glamorgan, Monmouthshire)

Cawl is often made thinner and eaten as a soup starter

Cheese and leeks served on the side

Mid and North Wales (Powys, Snowdonia)

Thick, chunky style with mutton or neck of lamb

Sometimes includes pearl barley or swede

Modern Adaptation

Cook in a slow cooker or Instant Pot

Add mint sauce drizzle for extra depth

Recipe: Welsh Lamb Cawl with Minted Dumplings

Ingredients:

For the cawl:

750g Welsh lamb (shoulder or neck), cut into chunks

1 onion, chopped

2 carrots, sliced

1 parsnip, sliced

1 small swede, diced

2 potatoes, peeled and chopped

1 leek, sliced

1.5L lamb or vegetable stock

Salt and pepper to taste

Fresh thyme (optional)

For the dumplings:

100g self-raising flour

50g shredded suet

2 tbsp chopped fresh mint

Cold water to bind

Method:

Brown the lamb in a large pot, then remove.

Sauté the onions in the lamb fat until soft.

Return the lamb to the pot, add stock, and simmer for 1 hour.

Add all vegetables except the leeks and cook for 30 minutes more.

Stir in leeks and season. Simmer until all veg are tender.

For the dumplings:

Mix flour, suet, and mint. Add water slowly until a dough forms.

Roll into small balls and drop into the cawl.

Cover and simmer for 15–20 minutes until dumplings are fluffy and cooked through.

A Mountain Feast to Share

Welsh Lamb Cawl with Minted Dumplings is a dish best served steaming hot, with thick bread or oatcakes and sharp cheddar on the side. Whether you’re enjoying it by a fire in a country inn or at your kitchen table on a rainy evening, it brings the soul of the Welsh landscape straight to your plate.

Next in the series: Aberffraw Biscuits — The Shell-Shaped Sweet from Anglesey.

Tatws Pum Munud — The Five-Minute Potato Wonder

Tatws Pum Munud (pronounced tat-oos pim min-id) translates as “five-minute potatoes” — though that name refers more to the quick prep than actual cooking time! 

This beloved dish is a one-pan Welsh classic: hearty, humble, and bursting with savoury simplicity.

Perfect for a busy weeknight or a nostalgic Sunday supper, Tatws Pum Munud is a beautifully economical meal that’s packed with flavour and tradition.

The Essence of Welsh Home Cooking

This dish exemplifies the Welsh genius for making the most of modest ingredients. Thinly sliced potatoes are layered in a pan with onions, carrots, and back bacon or gammon. Everything simmers together in a light stock until the potatoes are tender and the flavours meld into pure comfort food.

Unlike a stew, where ingredients are chunked and slow-cooked, Tatws Pum Munud relies on thin slicing and a shallow frying method — making it more like a hotpot or hash in texture.

Why It’s Still a Family Favourite

One-pan simplicity

Quick to prepare

Cheap and filling

Customisable with whatever vegetables or meat you have on hand

Many Welsh homes pass this recipe down through generations, with slight tweaks — swapping leeks for onions, adding a splash of Worcestershire sauce, or topping with cheese.

Regional Variations

North Wales (Denbighshire, Gwynedd)

Uses thick-cut bacon rashers or cured pork belly

Often includes sliced leeks and carrots

South Wales (Carmarthenshire, Rhondda)

May include tinned tomatoes or baked beans

Served with crusty bread or buttered rolls

Modern Adaptations

Add vegetarian sausage or mushrooms

Finish under the grill with grated cheese

Traditional Recipe: Tatws Pum Munud

Ingredients:

500g potatoes, peeled and thinly sliced

1 large onion, thinly sliced

2 carrots, peeled and sliced into thin rounds

4 rashers back bacon or gammon, chopped

500ml light chicken or vegetable stock

Salt and pepper to taste

1 tbsp oil or butter

Method:

Heat the oil in a wide frying pan or shallow casserole dish.

Add the bacon and fry until starting to brown. Remove and set aside.

Add onions and carrots to the pan, frying gently until softened.

Layer in the sliced potatoes and return the bacon to the pan.

Pour over the stock, season well, and cover with a lid.

Simmer gently for 30–40 minutes until potatoes are tender and most of the liquid is absorbed.

Serve hot with crusty bread and, optionally, a dollop of brown sauce or buttered greens.

A Dish That Feeds the Soul

Tatws Pum Munud isn’t flashy — and that’s exactly the point. It’s honest food, grounded in history, and capable of feeding a family with little fuss. Whether served as a quick supper or a rainy-day comfort dish, it delivers warmth and satisfaction every time.

My wife cooks her family's traditional take on this. Her family is from Mid Wales.

Coming next: Welsh Lamb Cawl with Minted Dumplings — A Mountain Feast

Faggots with Onion Gravy — A Hearty Welsh Classic

Rich, comforting, and steeped in working-class history, faggots with onion gravy have long been a staple on Welsh dinner tables. 

Made from minced pork offal, breadcrumbs, and herbs, these robust meatballs were traditionally a way to make the most of every part of the animal — true to the thrifty, no-nonsense roots of Welsh cooking.

Today, they’re appreciated not just for their practicality but for their deep, satisfying flavour — the kind of meal that warms you through from the inside out.

From Butcher’s Scraps to Culinary Treasure

Faggots date back centuries and were a common feature of rural and industrial communities across South Wales, especially in the Valleys and former mining towns. Historically made by hand in local butcher shops, they were often served as affordable comfort food — doused in a rich onion gravy and nestled next to creamy mashed potatoes and garden peas.

Welsh butchers would typically use a blend of pig’s liver, heart, and belly, seasoned generously with sage and pepper, then wrap the mixture in caul fat to hold it together while roasting.

A Dish with Regional Heart

While the dish is also found in parts of England (especially the Midlands), Welsh-style faggots are distinctive for their liberal use of offal, bold seasoning, and deeply savoury onion gravy. They are particularly associated with South Wales communities such as Merthyr Tydfil, Pontypridd, and Swansea.

In modern Welsh kitchens, faggots might now be made with pork mince instead of offal, but the essence of the dish — economical, earthy, and deeply nourishing — remains intact.

Traditional Recipe: Welsh Faggots with Onion Gravy

Ingredients:

For the faggots:

300g pig’s liver (or a mix of liver, heart, and belly pork), finely minced

200g pork mince

1 small onion, finely chopped

1 tsp dried sage

½ tsp thyme

Salt and pepper to taste

1 egg

75g fresh breadcrumbs

(Optional: caul fat for wrapping)

For the onion gravy:

2 medium onions, thinly sliced

1 tbsp plain flour

500ml beef or pork stock

1 tbsp Worcestershire sauce

1 tbsp oil or beef dripping

Method:

Preheat oven to 180°C (160°C fan) / 350°F / Gas Mark 4.

Mix the faggot ingredients together thoroughly in a large bowl. Shape into small balls (about the size of a golf ball). If using caul fat, wrap each ball to hold its shape.

Place on a baking tray and roast for 30–40 minutes until browned and cooked through.

Meanwhile, heat the oil in a pan, and slowly cook the onions until soft and golden.

Stir in the flour, cook for a minute, then gradually add stock and Worcestershire sauce. Simmer until thickened.

Serve faggots hot, ladled with onion gravy, alongside mashed potatoes and peas.

Why Faggots Still Matter

Faggots are more than just a dish — they’re a symbol of resilience and resourcefulness, of communities making the best of what they had, and doing so with flavour and pride.

As Welsh food culture experiences a revival, these humble meatballs remind us that true culinary heritage doesn’t always come with polish — sometimes, it comes with onions, gravy, and generations of tradition.

Teisen Lap — The Traditional Welsh Traybake

Rustic, rich, and comforting, Teisen Lap (pronounced Tice-en Lap) is a traditional Welsh cake baked in a tray — making it ideal for slicing and sharing.

A cross between a fruit loaf and a tea cake, it’s been a teatime staple in North Wales for generations.

In households from Gwynedd to Anglesey, Teisen Lap is often enjoyed with a thick spread of butter and a steaming cup of strong Welsh tea. It’s hearty, unpretentious, and steeped in cultural memory.

A Taste of Community

“Lap” refers to the baking tin or tray (llap in old Welsh), and this cake was commonly prepared for chapel gatherings, Sunday tea, or miners' lunchboxes.

It’s usually made with a rich batter, dried fruits (such as currants, sultanas, or raisins), and gently spiced — sometimes with a hint of treacle for depth.

Teisen Lap is a brilliant example of traditional Welsh cooking: thrifty, filling, and full of homely flavour.

📍 Regional Variations

North Wales (Anglesey, Conwy, Gwynedd)

Includes a mix of dried fruits, often soaked in tea or buttermilk.

Typically made with self-raising flour and butter or lard.

South-West Wales (Ceredigion, Pembrokeshire)

Adds a touch of treacle or molasses.

Sometimes includes grated apple for moisture.

Modern Versions

Baked with a brown sugar and oat topping for texture.

Served warm with clotted cream or custard.

Traditional Teisen Lap Recipe

Ingredients:

250g self-raising flour

125g butter or margarine

125g soft brown sugar

2 large eggs

100g sultanas or mixed dried fruit

1 tsp mixed spice

3 tbsp milk

Pinch of salt

(Optional: 1 tbsp black treacle or golden syrup)

Method:

Preheat oven to 180°C (160°C fan) / 350°F / Gas Mark 4. Grease and line a rectangular traybake tin.

Cream together the butter and sugar until light and fluffy.

Beat in the eggs one at a time, then add the treacle (if using).

Fold in the flour, salt, and mixed spice. Stir in the milk and dried fruit.

Spoon the batter evenly into the tray and smooth the top.

Bake for 35–40 minutes, or until golden and springy to the touch.

Allow to cool slightly before slicing into squares. Serve warm or cold, with or without butter.

Serving Suggestions

Pair with Welsh Brew Tea or a strong cup of bara lawr latte.

Add butter, jam, or even a drizzle of honey for extra indulgence.

Wrap slices in parchment and take them on a countryside walk — just like generations past.

Teisen Lap: More Than Just a Slice

Teisen Lap is a reminder of togetherness — served in big slabs at chapel teas, school fetes, and family tables. It’s the taste of generosity, of simple pleasures, of Wales itself.

A version of Teisen Lap was known to my Welsh granny who passed it to my late mother. It was a family favourite.

Coming next: Faggots with Onion Gravy — A Hearty Welsh Classic

Crempog — The Welsh Pancake Tradition

Crempog (or crempogau, plural) is one of the oldest known recipes in Wales, a beloved traditional pancake, thick and buttery, with a deep and satisfying flavour.

Served stacked high and dripping with butter or syrup, they are especially popular on Shrove Tuesday, birthdays, and festive gatherings in rural Wales.

These aren’t your average thin crêpes — crempogau are golden, fluffy, and slightly tangy from the buttermilk, often cooked on a hot bakestone or griddle (maen), just like Welsh cakes.

A Proud Pancake Legacy

Before the rise of modern baking powders, Welsh households relied on natural leavening from buttermilk and bicarbonate of soda.

This gave crempogau their distinctive texture — somewhere between a drop scone and a Scotch pancake.

They're often compared to American pancakes, but crempog are denser, more savoury, and ideal for layering with lashings of butter or preserves.

Regional Twists

South Wales (Carmarthenshire, Glamorgan)

Traditionally served in buttered stacks, kept warm in a low oven.

Often enriched with golden syrup or treacle.

North Wales (Gwynedd, Anglesey)

Adds a handful of currants or sultanas to the batter.

Some versions use soured cream or milk instead of buttermilk.

Modern Takes

Topped with clotted cream and jam.

Made savoury with chives and cheese.

Traditional Crempog Recipe

Ingredients:

300ml buttermilk

200g plain flour

1 tsp bicarbonate of soda

1 tsp cream of tartar

1 tbsp golden syrup

1 egg

Pinch of salt

25g melted butter (plus extra for frying and layering)

Method:

In a large bowl, mix the flour, bicarbonate of soda, cream of tartar, and salt.

Beat the egg into the buttermilk, then stir in the syrup.

Pour the wet ingredients into the dry and whisk until smooth. Stir in the melted butter.

Heat a little butter in a frying pan or griddle over medium heat.

Drop large spoonfuls of batter into the pan and cook until bubbles form, then flip and cook the other side until golden.

As you go, stack the crempogau with a dab of butter between each one. Keep warm in a low oven if desired.

Serving Suggestions

Traditional: stacked with butter and brown sugar.

Spread with jam, lemon curd, or a drizzle of Welsh honey.

For a savoury twist, top with a poached egg and a sprinkle of Caerphilly cheese.

Crempog: Warmth in Every Layer

Making crempog isn’t just about cooking — it’s about gathering.

Welsh grandmothers often made dozens at once, turning the kitchen into a haven of warmth and scent.

Whether you’re celebrating your roots or discovering them for the first time, crempog brings people together, one buttery bite at a time.

Coming next: Teisen Lap — The Traditional Welsh Traybake

Welsh Honey Cake — Sweetness from the Valleys

Golden, moist, and fragrant, Welsh Honey Cake is a time-honoured treat that reflects the natural bounty of the land.

Honey has long been treasured in Welsh cooking — not only as a sweetener, but as a symbol of healing, hospitality, and rural abundance.

This simple yet elegant cake offers a warm, spiced sweetness that’s perfect with an afternoon cup of tea or served as a rustic dessert. It's a beautiful way to honour the landscape and traditions of the Welsh valleys.

A Slice of Nature

Wales is home to lush pastures, wildflowers, and thriving native bees. In regions like Monmouthshire, Carmarthenshire, and the Brecon Beacons, beekeeping has been practised for centuries.

Welsh honey is prized for its depth of flavour — ranging from light floral notes to dark, rich heather honey. This cake is a celebration of that tradition.

Regional Twists

South Wales (Valleys & Carmarthenshire)

Often includes mixed spice and a touch of orange zest.

Topped with a simple honey glaze.

North Wales (Conwy, Snowdonia)

Uses heather honey for a stronger, darker flavour.

May include ground almonds or a splash of whisky. Welsh whisky is best, obviously!

Contemporary Versions

Served with clotted cream or honeyed mascarpone.

Infused with lavender or lemon thyme for an intriguing floral note.

Traditional Welsh Honey Cake Recipe

Ingredients:

150g unsalted butter

150g Welsh honey (plus 2 tbsp extra for glazing)

75g light brown sugar

2 large eggs

200g self-raising flour

1 tsp mixed spice

Zest of 1 orange (optional)

Pinch of salt

Method:

Preheat your oven to 160°C (140°C fan) / 320°F / Gas Mark 3. Grease and line a 1lb loaf tin.

In a saucepan, melt the butter, honey, and sugar over low heat. Let it cool for 5 minutes.

Beat in the eggs one at a time, then stir in the orange zest (if using).

In a separate bowl, sift together the flour, salt, and mixed spice.

Gradually fold the dry ingredients into the wet mixture until smooth.

Pour into the prepared tin and bake for 45–50 minutes, or until a skewer comes out clean.

While still warm, brush the top with the extra honey for a sticky, glossy finish.

Allow to cool before slicing.

Serving Suggestions

Perfect with a cup of Welsh breakfast tea.

Add a dollop of whipped cream or yoghurt for a dessert-style finish.

Keeps well and even improves after a day or two, making it great for gifting.

Welsh Honey Cake: Sweetness with Soul

Whether you're using wildflower honey from a local market or a treasured jar from a family beekeeper, this cake is a delicious way to connect with Welsh landscapes and heritage.

Simple, satisfying, and full of warmth — a true gem of the valleys.

Coming next: Crempog — The Welsh Pancake Tradition

Anglesey Eggs: Welsh Comfort on a Plate

If you’re looking for a hearty, humble dish that truly feels like a loving, warm embrace, you’ll find it in Anglesey Eggs (Wyau Ynys Môn).

Named after the beautiful island of Ynys Môn (Anglesey) in north-west Wales, this dish is a beloved staple of traditional home cooking.

At its heart, Anglesey Eggs combines creamy mashed potatoes, leeks, and hard-boiled eggs, all smothered in a rich cheese sauce and baked until bubbling and golden. It’s comforting, economical, and deeply satisfying — the very essence of Welsh kitchen traditions.

Rooted in Rural Life

Anglesey has long been known as the "breadbasket of Wales" for its fertile farmland and strong agricultural traditions. Eggs, potatoes, and leeks were everyday ingredients in most rural Welsh homes, and clever cooks combined them to create this hearty bake.

It was — and remains — a perfect way to make nourishing meals from humble staples.

Regional Twists

Anglesey Island

Always features plenty of leeks, often gently sweated in butter.

Topped with mature Caerphilly cheese or cheddar.

North Wales Mainland (Bangor, Caernarfon)

Some versions include crisped bacon or a spoonful of mustard stirred into the mash for extra punch.

Modern Adaptations

Swaps in spinach or spring onions for leeks.

Vegan versions use plant-based cheese and a tofu egg substitute.

Traditional Anglesey Eggs Recipe

Ingredients:

6 large free-range eggs

700g potatoes, peeled and diced

2 leeks, finely sliced

50g butter

100ml milk (plus extra if needed)

150g mature Welsh cheddar or Caerphilly cheese, grated

2 tsp Welsh mustard (optional) https://www.welshfood.co.uk/mustards-16-c.asp

Salt and pepper, to taste

A little extra butter for greasing

Method:

Boil the potatoes in salted water until tender. Drain and mash with butter and milk. Season well.

Meanwhile, boil the eggs for 8–10 minutes until hard. Cool under cold water, then peel and halve.

In a pan, gently cook the leeks in a little butter until soft.

Stir the leeks and mustard (if using) into the mash.

Spread half the mash into a greased ovenproof dish. Arrange the halved eggs on top, then cover with the remaining mash.

Scatter the cheese generously over the surface.

Bake in a preheated oven at 200°C (180°C fan) / 400°F / Gas Mark 6 for about 20–25 minutes, until golden and bubbling.

Serving Suggestions

A crisp green salad to cut through the richness.

Crusty bread or oatcakes on the side.

A glass of light white wine or, for a traditional touch, a mug of strong tea.

Anglesey Eggs: Nourishment from the Heart

This simple dish is proof that Welsh cuisine shines brightest when it celebrates good ingredients and thoughtful cooking.

Perfect for reconnecting with your roots — or just for warming up a grey day — Anglesey Eggs is true culinary hygge, the Welsh way.

Coming next: Welsh Honey Cake — Sweetness from the Valleys

Cawl: Wales in a Bowl

Few dishes capture the heart of Wales quite like cawl. Pronounced “cowl”, this traditional broth of meat and seasonal vegetables is often described as the national dish of Wales.

Hearty, nourishing, and steeped in history, cawl was originally a peasant dish, evolving over centuries to suit whatever ingredients were most readily available.

Today, it remains a warming staple — served at family gatherings, country fairs, and St. David’s Day celebrations across the nation.

The Heart of Welsh Hospitality

Historically, cawl was cooked in a large iron pot over an open fire, bubbling away slowly while families worked the land. It made use of the freshest root vegetables of the season, along with whatever meat was at hand — typically lamb, beef, or bacon.

Eating cawl was a communal experience: diners would ladle broth into bowls first, enjoying the liquid with bread and cheese, before moving on to the meat and vegetables.

Regional Variations

South Wales (Carmarthenshire, Gwent)

Lamb is the preferred meat.

Leeks, carrots, swede, and potatoes dominate.

Served with a wedge of sharp Caerphilly cheese.

North Wales (Gwynedd, Conwy)

Often features beef brisket instead of lamb.

Broth tends to be thicker, almost stew-like.

Sometimes enriched with barley.

Modern Variations

Vegetarian versions using leeks, celeriac, and parsnips.

Addition of fresh herbs like thyme or parsley.

Served with crusty sourdough or oat bread.

Traditional Cawl Recipe

Ingredients:

700g lamb neck or shoulder (bone-in, ideally)

2 large carrots, sliced

1 large leek, cleaned and sliced

1 small swede, diced

2–3 medium potatoes, peeled and chopped

1 onion, roughly chopped

A few sprigs of fresh thyme

1.5 litres of water or light lamb stock

Salt and black pepper to taste

Fresh parsley for garnish

Method:

Place lamb in a large pot with water or stock. Bring to the boil, skim off any scum, and simmer for 1 hour.

Add carrots, leek, swede, potatoes, and onion.

Season with salt, pepper, and thyme.

Simmer gently for another hour until the meat is tender and the vegetables are soft.

Remove the lamb, shred the meat, and return it to the broth (discarding any bones).

Serve hot, garnished with parsley, alongside crusty bread and mature Caerphilly cheese.

Traditional Way to Serve

First course: A bowl of the rich broth.

Second course: The tender meat and vegetables, often eaten with bread and cheese.

This two-stage serving style honours the humble yet hearty spirit of the dish.

Cawl: A Taste of Welsh Soul

More than just soup, cawl represents the hospitality, resilience, and resourcefulness of the Welsh people. Reconnect with your heritage by ladling up a steaming bowl of tradition — no special occasion necessary. Cawl was actually a dish known in my family, from my Welsh Grandmother. And my wife, who also comes from Welsh stock, also makes Cawl.

Coming next: Anglesey Eggs — A Homely Welsh Comfort.

Welsh Cakes: Pice ar y Maen Through the Generations

Ask anyone from Wales about the smell of their childhood, and they might just say Welsh cakes sizzling gently on a hot bakestone. 

Known in Welsh as Pice ar y Maen, these humble treats are a cross between a scone, a pancake, and a biscuit – delicately spiced, lightly sweetened, and cooked on a griddle rather than baked.

Unlike fancier desserts, Welsh cakes carry a sense of home and heritage. They’re the kind of recipe passed on through generations, each family adding their own twist – a little more spice, a splash of vanilla, a pinch of nutmeg.

A Quick History

Welsh cakes date back to at least the 19th century and were traditionally cooked on a maen – a flat, cast-iron griddle or bakestone placed over the fire. 

They became popular as miner’s snacks, thanks to their portability and satisfying texture. No mess, no cutlery – just a dusting of sugar and a warm pocketful of comfort.

Regional Variations Across Wales

Pembrokeshire

Typically made thicker, with a higher ratio of flour to fat.

Sometimes include a pinch more spice (especially cinnamon or ginger).

Cardiff & South Wales Valleys

Often made with mixed peel or a hint of nutmeg.

Some versions include a splash of vanilla extract for extra aroma.

North Wales (especially around Llangollen)

Slightly crisper texture due to longer griddle cooking.

Occasionally served split and buttered, like scones.

Traditional Welsh Cakes Recipe

Ingredients:

225g self-raising flour

110g unsalted butter (cold and diced)

85g caster sugar (plus extra for dusting)

50g currants or sultanas

1 egg, beaten

1/2 tsp mixed spice (optional, but recommended)

Splash of milk (if needed)

Method:

Rub together the flour and butter with your fingertips until it resembles breadcrumbs.

Stir in the sugar, spice, and dried fruit.

Mix in the beaten egg until a soft dough forms. If it’s too dry, add a teaspoon or two of milk.

Roll the dough out on a floured surface to about 5mm thick.

Cut into rounds using a 6–7cm cutter.

Heat a bakestone or heavy frying pan over a medium heat (no oil needed). Cook each cake for 3–4 minutes on each side until golden brown and cooked through.

Dust with caster sugar while still warm.

Tip: The key is a gentle, even heat – too hot, and they’ll scorch before cooking through.

Delicious Variations

Chocolate chip & orange zest: Swap the currants for choc chips and add a little zest for a modern twist.

Apple & cinnamon: Finely grated apple and a touch of ground cinnamon offer a softer, autumnal variation.

Gluten-free version: Substitute with a gluten-free self-raising flour blend – add a dash of xanthan gum to hold the shape.

How to Serve Welsh Cakes

Best served warm, straight off the griddle.

Enjoy plain, or buttered with jam or clotted cream.

Pair with a cup of strong Welsh breakfast tea or a splash of mead for a nostalgic afternoon.

One Cake, Many Memories

From school bake sales to St David’s Day spreads, Welsh cakes remain a beloved constant in Welsh kitchens. Making them by hand – rolling, cutting, flipping – connects us to generations past, and keeps the tradition alive. Whether you're reviving an old family recipe or baking them for the first time, there's something wonderfully grounding in the rhythm of it.

Next up in the series: Glamorgan Sausages – A Vegetarian Heritage Dish.

Tasting Home: Traditional Welsh Meals, Desserts, and Drinks to Reconnect with Your Heritage

Courtesy La-Fontaine/Pixabay

For those with Welsh ancestry or simply a love for the culture, there's no better way to explore your heritage than through its food. 

Wales boasts a rich culinary tradition, shaped by its rugged landscapes, coastal waters, and pastoral farming. 

Whether you’re planning a trip, celebrating St David’s Day, or just fancy a taste of Cymru, these traditional Welsh meals, desserts, and drinks are a delicious way to honour your roots.

Traditional Welsh Meals

1. Cawl

Often considered the national dish of Wales, cawl is a comforting stew made with lamb or beef, leeks, potatoes, carrots, and swede. Traditionally cooked in one pot and left to simmer for hours, it’s hearty, wholesome, and perfect for colder months.

2. Welsh Rarebit

This isn't just cheese on toast! Welsh rarebit is a rich, savoury sauce made from melted cheese (typically Caerphilly or mature cheddar), mustard, ale, and Worcestershire sauce, poured over thick slices of toasted bread. It’s often finished under the grill for that perfect golden crust.

3. Glamorgan Sausages

A vegetarian favourite with historic roots, these sausages are made from cheese (usually Caerphilly), leeks, breadcrumbs, and herbs, then rolled in egg and breadcrumbs before frying. Crisp on the outside and soft inside, they’re a must-try for meat-free eaters.

4. Laverbread with Cockles and Bacon

A true coastal classic, laverbread (made from edible seaweed) is often served with cockles and crispy bacon for a salty, savoury breakfast or brunch. It’s packed with umami flavour and minerals – a proper taste of the sea.

Traditional Welsh Desserts

1. Welsh Cakes (Pice ar y Maen)

These delightful little griddle cakes are somewhere between a scone and a pancake. Made with flour, sugar, dried fruit, and a hint of spice, they’re cooked on a bakestone or griddle and served warm with a dusting of sugar. Perfect with a cup of tea.

2. Bara Brith

Translating to "speckled bread", this fruit loaf is made with tea-soaked dried fruit and mixed spices. It can be yeast-based or a quick bread, and it’s often served sliced and buttered. Every Welsh family has their own recipe!

3. Teisen Lap

A dense, moist cake from North Wales, traditionally cooked in a flat tin. It's a simple but comforting cake that pairs well with afternoon tea.

4. Crempogau (Welsh Pancakes)

These are thicker than traditional crêpes and often flavoured with buttermilk. Stack them high, serve with syrup or jam, and enjoy them as a breakfast treat or dessert.

Traditional Welsh Drinks

1. Welsh Ale and Cider

Wales is home to a growing number of craft breweries and cideries. Look for names like Tiny Rebel, Purple Moose, or Gwynt y Ddraig for modern takes on traditional brews. Historically, farmhouse cider and mild ales were staples across rural communities.

2. Penderyn Whisky

Distilled in the Brecon Beacons, Penderyn is a relatively young but internationally respected Welsh whisky brand. Their single malts offer a smooth, slightly sweet profile, ideal for sipping neat.

3. Mead

Once a favourite of the ancient Celts, mead (fermented honey drink) is enjoying a revival. Modern Welsh meaderies are bringing back this golden beverage with both traditional and flavoured variations.

4. Elderflower and Dandelion Cordials

Homemade cordials made from wildflowers and herbs have long been part of Welsh country life. Refreshing and floral, they’re perfect for mixing with water or sparkling drinks for a non-alcoholic taste of the past.

Reclaiming Heritage, One Bite at a Time

Reconnecting with your Welsh heritage doesn’t always require a grand gesture. Sometimes, it starts with baking a batch of Welsh cakes or simmering a pot of cawl. 

These dishes carry the memories of generations – of kitchen tables, Sunday lunches, and family stories passed down. Whether you're a seasoned cook or a curious beginner, traditional Welsh food offers a flavourful path back to your roots.

Have you tried any of these dishes? Or do you have a family recipe to share? Let’s celebrate Welsh heritage together – one meal at a time.