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Welsh Cakes

You may not think of Wales as having a plethora of traditional culinary delights, but we do have some great recipes that have been family favourites for years.


Pronounced ‘Cow-l’ is probably our most famous of dishes. This is a broth which has been consumed for eons and you will find it on offer in many restaurants and cafe’s around Wales.


  • 1 tbsp butter
  • 2 large onions, thickly sliced
  • 1 swede, peeled and cut into cubes
  • 4 leeks, sliced
  • 500g potatoes, peeled and cut into cubes
  • 3 large carrots, peeled and sliced thickly
  • 400g brisket of beef (replace with Quorn chunks for a vegetarian option)
  • 2 vegetable or meat stock cubes
  • Salt and freshly ground pepper


Melt (without burning) the butter in a large stock pan. Add the onions, swede, leeks and carrots to the butter and brown for about 3 minutes, stirring constantly. If cooking with meat, remove the vegetables and put to one side.

Raise the heat and if using meat – add the beef to the pan and brown on all sides then return the browned vegetables to the pan.

Cover with cold water, bring to the boil and add stock then lower the heat to keep the water simmering and cook for (1hr if cooking the vegetarian option) 2 hours, or until the beef is tender. Lift the beef from the pan and keep to one side.

If you are doing the vegetarian option, add the Quorn chunks now.

Add the potatoes and bring to the boil and cook until the potatoes are cooked. Meanwhile cut the beef into cubes. Once the potatoes are cooked, add the beef back to the pot and heat thoroughly.

Season with salt and pepper and serve piping hot.

Leek and Potato Soup

Another favourite amongst Welsh house holds.


  • 50g butter
  • 1 or 2 clove(s) of garlic, chopped
  • 1 small onion, chopped
  • 3 large leeks, sliced
  • 3 medium potatoes, peeled and cubed
  • 1 vegetable stock cube
  • small handful chopped fresh parsley
  • Salt and freshly ground black pepper


Melt the butter in a large saucepan on medium heat, and saute the garlic and onions for a few minutes. Stir frequently.
Add remaining ingredients and bring to the boil and then simmer for 30 minutes.
If preferred puree the soup with a hand blender. Add corn flour if you prefer a thicker soup. Serve with buttered bread and cubed cheese.

Welsh Cakes

The best cakes in the world – but then I am biased.


  • 230g plain flour
  • 75g caster sugar
  • 0.5 tsp baking powder
  • 100g butter, cut into small pieces
  • 60g currants
  • 1 egg, beaten
  • splash milk


Tip the flour, sugar, baking powder and a pinch of salt into a bowl.
Rub in the butter until crumbly. Mix in the currants and then work the egg into the mixture until you have soft dough, add a splash of milk if your mixture is a little dry.
Roll out the dough on a lightly floured work surface to about 1cm thick and cut out in to rounds.
Grease a flat griddle pan with some butter and place on a medium heat.
Cook the cakes in batches until golden brown on both sides, crisp and cooked through.
Serve warm for the best taste in the world.

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