Cookbook:Cuisine of Wales

Cookbook | Ingredients | Cuisines | Cuisine of the UK

The cuisine of Wales has influenced, and been influenced by, other British cuisine.

Although both beef and dairy cattle are raised widely, especially in Carmarthenshire and Pembrokeshire, Wales is best known for its sheep, and thus lamb is the meat traditionally associated with Welsh cooking. Specific dishes associated with Wales include:

• Bara brith, "speckled bread," is a sweetbread which originated in Wales. It is traditionally made with raisins, Zante currant, and candied peel.
• Cawl is a Welsh stew with lamb and leeks.
• Crempogs are Welsh buttermilk pancakes.
• Faggots are Welsh pork meatballs.
• Laverbread is a Welsh seaweed delicacy.
• Welsh cakes are small cakes cooked on a bakestone.
• Lob Scows is a popular stew in Holyhead and Anglesey, a version of the Liverpudlian 'Scouse'.
• Welsh Rarebit, sometimes called Welsh Rabbit, is toast with cheese and butter.
• Glamorgan sausage is cheese in breadcrumbs in the shape of a sausage.
• Cockles are very popular in Wales and served in a variety of ways although usually steamed.

Various cheeses are produced in Wales. These include Caerphilly cheese, Y Fenni cheese, Llanboidy cheese, Red Devil, and an exceptionally strong variety of cheddar, the "Black Bomber."