Welsh Food

Baker’s Delicious Apples

Baker’s Delicious Apples have pale yellow skin mostly covered with red, with a small amount of russetting. Inside, they have crisp, sweet, aromatic, off-white, juicy flesh. They ripen late August, early September. Cooking Tips Fresh-eating apples. Storage Hints Will store for up to 3 weeks. History Notes Baker’s Delicious Apples were found in Wales, UK….

Bardsey Apples

Bardsey are medium-sized apples. They have cream-coloured skin with pink flushes and some ribbing. Inside, they have crisp, juicy, sweet flesh with a trace of lemon in the aroma. The tree flowers with white blossoms and is very hardy. Cooking Tips Fresh-eating apples. Also good for cooking and juice. Storage Hints Does not store well….

Caerphilly Cheese

Caerphilly is a variety of cheddar cheese. It is a white, crumbly cheese with a sharp smell and a slightly sour tang. Originally from Wales, most is now made in England.

Cawl

Cawl is Welsh dish, eaten particularly in South and West Wales. Cawl is a word in Welsh that means “soup.” Most non-Welsh speakers, however, take it to be a specific kind of soup, more akin to what eastern-seaboard North Americans might think of as a boiled dinner. It is a thin stew, made from simmered…

Glamorgan Sausages

Glamorgan are Welsh, meatless sausages with no skin on them. They are made from grated cheese, breadcrumbs, herbs, and chopped leek or onion, all bound with egg yolk. Some versions will season them a bit more to make them spicier. The mixture is formed into the shape of small sausages, which are then rolled in…

Laver

Laver is seaweed. It’s called Laver in Wales, and “Sloke” in Ireland. The brown seaweed harvested off Wales is a slightly different species of seaweed than that cultivated in Japan for nori. In Wales, most seaweed is still harvested from the “wild”, though some cultivation is now starting. The harvested seaweed is usually washed and…

Laver Bread

Laver bread is a Welsh dish; it is small, savoury cakes made from Laver (seaweed.) To make laver bread, puréed laver (which you can buy in tins) is combined with steel-cut oatmeal in a 4 to 1 ratio, then formed into cakes about 2 inches (5 cm) wide, just under 1 inch (2.5 cm) thick….