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Originally made over open fires in iron pots, Cawl (rhymes with “owl”) was once a staple of farm kitchens, made with whatever root vegetables were on hand and often a piece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

How to Make Your Own Nutritious Foods for a Fussy African Grey Parrot

African Grey Parrots are intelligent, charming, and known for their incredible mimicking abilities — but many owners will agree, they can also be incredibly fussy eaters. 

If your Grey turns their beak up at commercial pellets or picks through their food bowl like a gourmet critic, it might be time to make your own nutritious meals. 

Homemade parrot food not only helps cater to picky preferences but also ensures a balanced, wholesome diet.

Here’s how to prepare healthy, homemade food for your African Grey that they’ll (hopefully) love.

Why African Greys Are Fussy Eaters

African Greys are naturally selective foragers. In the wild, they pick out specific fruits, seeds, and leaves to suit their needs. In captivity, this instinct can make them appear fussy. However, with some planning and a bit of creativity, you can provide food that appeals to both their preferences and nutritional requirements.

The Basics of African Grey Nutrition

Before whipping up recipes, it’s important to know what a balanced parrot diet looks like:

50–60% Vegetables and Fruit (mostly vegetables; fruits should be limited due to sugar)

20–30% High-Quality Pellets or Grains

10–20% Protein Sources (cooked legumes, egg, quinoa)

Healthy Fats from seeds and nuts — in moderation

Avoid avocado, chocolate, caffeine, alcohol, onions, and anything salty or sugary.

Tips for Feeding a Fussy Eater

Introduce new foods slowly — add one new item at a time alongside favourites

Chop or mash veggies finely to avoid rejection

Mix textures — try soft mash with crunchy bits

Offer food at peak hunger times, usually early morning and early evening

Eat together — parrots love social eating and may mimic your behaviour

Homemade Food Ideas and Recipes

Here are a few simple, nutritious recipes to try:

1. Warm Veggie Mash

Ingredients:

½ sweet potato (steamed and mashed)

2 tbsp cooked quinoa

2 tbsp finely chopped kale

1 tbsp grated carrot

1 tsp ground flaxseed

Instructions:

Mix all ingredients while warm but not hot. Serve in a shallow dish and remove leftovers after an hour.

Why it works: Sweet potato is sweet enough to tempt picky birds, while quinoa and kale add protein and calcium.

2. Rainbow Veggie Muffins

Ingredients:

1 ripe banana (mashed)

2 tbsp oat flour

2 tbsp chopped spinach

2 tbsp grated beetroot

1 egg

Optional: crushed pellets or seeds

Instructions:

Mix and pour into mini silicone muffin trays. Bake at 180°C (fan) for 10–12 minutes or until firm. Cool before serving.

Tip: Freeze extras and thaw as needed.

3. DIY Foraging Bowl

Turn mealtime into playtime:

Fill a bowl with:

Chopped apple (no seeds)

Pomegranate arils

Small strips of red pepper

Pumpkin seeds

Sprigs of fresh herbs (parsley, basil)

Layer some items under a paper wrapper or small toy to encourage foraging.

Feeding Schedule Example

Morning: Warm mash with cooked grains and veg

Afternoon: Fresh fruit and veggie mix, nuts as training treats

Evening: Pellet mix or a homemade muffin

Final Thoughts

While feeding a fussy African Grey can be a challenge, it’s also an opportunity to build trust and enrich their life. With patience and experimentation, you can create meals that nourish their body and satisfy their curious nature.

Always check with an avian vet before introducing major dietary changes, especially if your parrot has specific health concerns.

Breaking Bread for a Cause: How to Host a Fun and Successful Potluck Fundraiser

Bringing people together over food is one of the oldest and most heartwarming ways to foster community spirit — and it’s also an effective (and delicious) way to raise funds. 

For churches, community groups and local charities, hosting a potluck lunch, dinner or supper is an accessible and budget-friendly way to support a good cause while having a great time.

Here’s how you can make your potluck fundraiser a joyful and successful event.

What is a Potluck Fundraiser?

A potluck is a shared meal where each guest contributes a homemade dish. 

When turned into a fundraising event, attendees are either asked for a suggested donation or charged a small entry fee, with all proceeds going toward a cause. 

It’s an inclusive, community-driven approach that reduces catering costs and encourages participation.

Why Potlucks Work So Well for Fundraising

Low Overheads: No need to hire a caterer — everyone brings a dish, making it cost-effective.

Community Engagement: Everyone gets involved, from cooking to decorating to serving.

Cultural Variety: Guests can share dishes from different backgrounds, making the event educational and celebratory.

Family-Friendly Fun: Potlucks suit all ages and are easy to adapt to dietary needs.

Planning the Perfect Potluck Event

1. Choose a Theme or Occasion

Themes can add a touch of fun — think seasonal (Harvest Supper, Christmas Lunch), cultural (Mediterranean Mezze, Curry Night), or even quirky ones like “Recipes from Grandma’s Kitchen”.

2. Set a Date and Venue

Church halls, community centres, or even local schools often have spaces available at a low cost. Choose a date that doesn’t clash with major local events.

3. Create a Dish Sign-Up Sheet

To avoid twenty lasagnes and no desserts, provide a sign-up sheet that encourages variety — mains, sides, desserts, vegetarian options, etc.

4. Promote Your Event

Spread the word through posters, local newsletters, social media, and church bulletins. Don’t forget to share the cause you’re raising money for — people are more likely to support if they understand the impact.

5. Suggest a Donation or Entry Fee

You could charge £5-£10 per person or invite donations at the door. Alternatively, set up a “Pay What You Can” table to keep it inclusive.

Add a Dash of Fun

Host a Bake-Off: Invite friendly competition with small prizes for best cake, most colourful dish, or most unusual ingredient.

Raffle or Tombola: These are easy to organise and can boost your fundraising total.

Live Music or Local Talent: Invite a choir, folk group, or young musicians to perform.

Decorate the Space: Use bunting, candles, or handmade signs to add atmosphere without breaking the bank.

Top Tips for Success

Label All Dishes: Include name, ingredients, and allergy information.

Provide Takeaway Boxes: Sell leftovers for an extra donation.

Include Everyone: Ensure the event is accessible for people with mobility or sensory needs.

Say Thank You: Acknowledge contributors and volunteers both at the event and online.

Inspire Long-Term Giving

A potluck fundraiser isn’t just about the money raised on the day — it’s about building relationships. When people feel involved and appreciated, they’re more likely to continue supporting your work. Use the event to talk briefly about your goals, share updates, and invite people to your next activity.

Final Thoughts

Potluck meals are more than just a chance to eat; they’re a beautiful reminder that when everyone brings a little something to the table, it adds up to a feast — and in this case, a feast that feeds both bellies and a great cause.

The Rise of Superfood Mushrooms: What They Are, What They Do, and How to Use Them

Move over kale and turmeric—there’s a new superfood trend on the rise, and it’s rooted (quite literally) in the forest floor. 

Superfood mushrooms like lion’s mane, reishi, chaga, cordyceps, and turkey tail are gaining serious traction in the world of wellness, and for good reason. 

With centuries of use in traditional medicine and a growing body of scientific research to back them up, these fungi are now showing up in everything from coffee blends to capsules—and even in your dinner recipes.

What Are Superfood Mushrooms?

Superfood mushrooms are functional fungi believed to offer health benefits beyond basic nutrition. They’re not your standard button mushrooms found in supermarket stir-fries; instead, these varieties have been used for generations in Eastern medicine for their immune-boosting, anti-inflammatory, and cognitive-supportive properties.

Some of the most popular varieties include:

Lion’s Mane: Known for its shaggy appearance and brain-boosting benefits, lion’s mane is often used to support memory, focus, and nerve health.

Reishi: Nicknamed the “mushroom of immortality”, reishi is valued for its calming effects, immune support, and potential to reduce stress and fatigue.

Chaga: Rich in antioxidants, chaga is believed to support the immune system and help combat inflammation.

Cordyceps: These fungi are used to enhance physical performance, energy, and endurance—popular among athletes.

Turkey Tail: Known for its striking colours and fan-like shape, this mushroom is high in polysaccharides that may support gut health and immune function.

Mushroom Supplements: Capsules, Powders, and Elixirs

If the idea of cooking mushrooms daily doesn’t appeal to you, no worries—superfood mushrooms are widely available as supplements. You can find them in:

Capsule or tablet form: Ideal for a quick daily dose.

Powders: Easily added to smoothies, lattes, or porridge.

Tinctures: Concentrated drops taken under the tongue or mixed into drinks.

Mushroom coffee and tea: Blends of ground mushrooms and coffee or herbal teas offer a functional twist on your favourite morning brew.

When buying supplements, look for organic products with third-party testing and clarity on the type of extract used (such as fruiting body vs. mycelium), as potency can vary.

Can You Cook With Them?

Absolutely! Many superfood mushrooms can be enjoyed in culinary form. Lion’s mane, for instance, has a mild, seafood-like flavour and can be sautéed like scallops or shredded into a “crab” cake. Dried reishi can be simmered into broths and teas, though its bitter taste means it’s best used in medicinal recipes rather than everyday meals.

Cordyceps and chaga are typically not eaten whole but can be brewed into teas or decoctions. Turkey tail is tough and woody, but also great for infusions.

Here's a simple Lion’s Mane Mushroom Stir-Fry to get started:

Ingredients:

200g lion’s mane mushrooms, torn into chunks

1 tbsp sesame oil

2 cloves garlic, minced

1 tbsp soy sauce

1 tsp rice vinegar

Spring onions and sesame seeds to garnish

Method:

Heat sesame oil in a pan, add garlic and cook until fragrant.

Add lion’s mane and sauté until golden brown.

Splash in soy sauce and rice vinegar, cook for another minute.

Garnish and serve with rice or noodles.

Final Thoughts

Whether you're blending them into your morning smoothie, brewing a calming tea, or sautéing them into your supper, superfood mushrooms offer a fascinating fusion of ancient wisdom and modern wellness. As with any supplement, consult a healthcare professional before making major changes—especially if you’re pregnant, breastfeeding, or on medication.

But with benefits that span immunity, cognition, energy, and more, it’s safe to say the mushroom boom is just beginning.

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.

Homemade Fast Comfort: Cheese, Onion, and Potato Pasty with ready made, Pre-rolled Puff Pastry

There’s something inherently comforting about a warm pasty, especially when it’s filled with creamy potatoes, sweet caramelised onion, and rich, melted cheese. 

Today, I’m sharing a fuss-free recipe for making your own cheese, onion, and potato pasty at home using a sheet of pre-rolled puff pastry. It’s hearty, golden, and satisfying — and best of all, you won’t need to make pastry from scratch! 

I actually invented this recipe this afternoon and pleasantly surprised my wife, and myself,  when I presented it for our evening meal! 

Whether you’re after a quick lunch, a picnic bite, or a meat-free dinner, this pasty delivers on flavour and simplicity. The ingredients are minimal — just potatoes, onion, cheese, and pastry — but together they create a filling that’s both comforting and indulgent. 

By pre-roasting the onion and potato slices, we bring out their natural sweetness and soften them just enough to meld beautifully with the cheese inside a buttery puff pastry shell.

Why You'll Love This Recipe

Quick and easy: Thanks to pre-rolled puff pastry, there's no need for kneading or chilling dough.

Vegetarian-friendly: A great meat-free option that still satisfies.

Versatile: Ideal for lunchboxes, on-the-go snacks, or paired with a green salad for dinner.

Budget-conscious: Made with pantry basics, it's affordable and filling.

Ingredient Notes

You can customise this pasty with your favourite cheese — a sharp mature cheddar adds punch, while something milder like mozzarella offers gooeyness. For an extra kick, add a pinch of mustard powder or a few thyme leaves to the filling. Or you could even add cooked meat such as ham, chicken, beef or corned beef. Or use vegan cheese and vegan protein if you want to create a meat free feast.

Serving Suggestions

Serve your pasty warm with a dollop of brown sauce or chutney, or enjoy it cold as part of a picnic spread. It pairs wonderfully with a crisp apple cider or a pot of strong English tea.

Whether you're making this for yourself or sharing it with family and friends, this simple recipe is proof that comfort food doesn’t need to be complicated. Save it for a rainy day — or any day you need something warm and golden to lift your spirits.

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

How to Make a Luxurious Mug of Spiced Hot Chocolate

There’s something undeniably comforting about wrapping your hands around a steaming mug of hot chocolate.

But if you’re ready to take things up a notch, it’s time to explore the world of spiced hot chocolate. 

This isn't your average childhood cocoa. We’re talking about a rich, velvety drink with complex flavours, warming spices, and a touch of heat that lingers just long enough to make you smile.

Whether you're curled up on a chilly evening, planning a winter gathering, or simply indulging in a moment of self-care, this luxurious spiced hot chocolate will hit the spot.

What You’ll Need (Serves 2)

For the base:

500ml whole milk (or oat/almond milk for a dairy-free version)

100g dark chocolate (70% cocoa or higher), chopped

1 tbsp cocoa powder (unsweetened)

1 tbsp brown sugar or maple syrup (adjust to taste)

Pinch of sea salt

For the spice:

¼ tsp ground cinnamon

⅛ tsp ground nutmeg

⅛ tsp ground cardamom

Pinch of cayenne pepper (or more if you like a real kick)

Optional: a tiny grating of fresh ginger or a dash of ground ginger

To finish:

Whipped cream or a dairy-free alternative

Grated chocolate, cinnamon stick, or a dusting of chilli powder for garnish

Method

Warm the milk:

In a small saucepan over medium heat, warm the milk until it’s steaming but not boiling.

Add chocolate and cocoa powder:

Reduce the heat to low. Add the chopped chocolate, cocoa powder, and sugar/maple syrup. Whisk continuously until the chocolate has melted completely and the mixture is smooth and thickened slightly.

Spice it up:

Add the cinnamon, nutmeg, cardamom, cayenne, and salt. Continue whisking gently for another 1–2 minutes to allow the flavours to infuse. If you're using fresh ginger, add it here too. Taste and adjust — add more spice or sweetness if desired.

Serve in style:

Pour into mugs and top with a swirl of whipped cream. Garnish with grated chocolate, a cinnamon stick, or even a pinch of cayenne for a bold finish.

Tips for an Extra-Luxurious Experience

Use bar chocolate instead of chocolate chips — it melts more smoothly and gives a deeper flavour.

Infuse the milk with a dried chilli or star anise before adding the chocolate for an extra layer of warmth.

For grown-up gatherings, add a splash of dark rum, Kahlúa, or chilli-infused liqueur.

Make it vegan with oat milk and coconut whipped cream — the slight natural sweetness of oat milk pairs beautifully with the spices.

Why Spiced Hot Chocolate?

Spiced hot chocolate has its roots in ancient Mesoamerican traditions, where cacao was consumed with chilli and spices long before sugar ever entered the picture. It’s a blend of indulgence and heritage, comfort and fire — and the perfect way to elevate a familiar favourite into something unforgettable.

If you try this recipe, let me know in the comments how you like to spice up your hot chocolate — and don’t forget to tag us on Instagram with your creations!

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