Cawl Cennin Ingredients (serves 6-8): 575g finely-chopped leeks 1 small onion, roughly chopped 115g roughly-chopped leeks

60g butter 2 stalks of celery finely cubes 2.4l mutton or lamb stock 30g finely-chopped parsley 150ml double cream salt and pepper to taste Cawl Cennin Preparation: Method: Clean the leeks thoroughly and then finely chop the largest portion and chop the remainder rather coarsely. Meanwhile melt the butter in a saucepan and when molten turn down the heat and add the finely-chopped leek, onion and celery. Toss the vegetables in the butter then cover with a lid and leave to cook until the leeks have softened. Once they are truly soft (but before they turn brown) add the stock and raise the heat to bring the stock to the boil. Lower to a simmer and allow to cook for a 40mins to an hour. Leave the cawl to cool a little then pour into a liquidizer and puree. Transfer back to a saucepan, add the remaining leeks and the parsley. Bring back to the boil then turn the heat down and allow to simmer for twenty minutes. Take off the heat, allow the cawl to cool a little and stir-in the cream. Ladle into bowls, sprinkle some parsley on top and serve immediately.

Welsh cakes (Picau ar y Maen) Ingredients makes approx. 12: 240g self-raising flour 225g butter 1 tsp mixed spice 120g butter 90g caster sugar 60g currants 30g sultanas 1 egg Welsh cakes Picau ar y Maen Preparation: Method: After sifting the flour into a bowl add the salt and mixed spice. Next cut the butter into cubes, and begin rubbing into the flour with your fingertips until the mixture resembles fine breadcrumbs. Now add the currants, raisins and the sugar. Finally add a beaten egg and mix in to form a stiff dough (if the dough fails to come together add a little water or milk). Tip out onto a floured board or granite work-surface and roll out until it's about 5mm thick. Use a 5cm cutter to form the cakes (this mixture should yield about a dozen). Traditionally these Welshcakes were cooked on the griddle of a traditional range but you can use a dry nonstick frying pan set on medium heat. Set the Welshcakes in this and cook on one side until golden brown. Then turn them over and cook on the other side (only turn once if possible). When done the Welshcakes should be golden brown on both sides but still a little soft in the middle. Arrange on a plate, sift some caster sugar over the top and serve hot. The Welshcakes will keep in a sealed tin for four or five days and are quite delicious cold.