Glamorgan sausage

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  Caerphilly cheese

  Caerphilly is a hard, white cheese that originates in the area around the town of Caerphilly in Wales, although it is now also made in England, particularly in the South West and on the English border with Wales. It was not originally made in Caerphilly, but was sold at the market there, hence...
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  Scouse

  Scouse is a type of lamb or beef stew. The word comes from lobscouse (originally lob's course) or labskaus, meaning "stew" and refers to a meat based stew commonly eaten by sailors throughout Northern Europe, which became popular in seaports such as Liverpool. In the 18th and 19th centuries...
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  Y Fenni

  Y Fenni (Welsh pronunciation: [əˈvɛni]) is a variety of Welsh cheese, consisting of Cheddar cheese blended with mustard seed and ale. It takes its name from the Welsh language name of Abergavenny, a market town in Monmouthshire, south east Wales. Y Fenni, when coated in red wax, is also known as ...
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  Welsh rabbit

  Welsh rarebit or Welsh rabbit is a dish made with a savoury sauce of melted cheese and various other ingredients and served hot, after being poured over slices (or other pieces) of toasted bread, or the hot cheese sauce may be served in a bowl accompanied by sliced, toasted bread. Welsh rarebit may...
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  Tintern

  Tintern is a blended mature creamy Cheddar cheese flavoured with fresh chives and shallots, made by Abergavenny Fine Foods. Typically produced in wheels of 2.25kg, it is sold in a distinctive lime green wax covering. It takes its name from the village of Tintern on the River Wye, in Monmouthshire,...
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  Welsh cake

  Welsh cakes (Welsh: picau ar y maen, pice bach, cacen gri or teisen radell) are traditional Welsh snacks. The cakes are also known as bakestones within Wales because they are traditionally cooked on a bakestone (Welsh: maen), a cast iron griddle about 1.5 cm or more thick which is placed on the...

• Leek soup

  Leek soup is a soup based on potatoes, leeks, broth (usually chicken), and heavy cream. Other things used may be salt and pepper, and various spices. Generally the potatoes are diced and cooked in broth, while the leeks are chopped and sauteed. After this all ingredients are combined and stirred....

• Roast lamb with laver sauce

  Roast lamb with laver sauce is a recipe associated with Wales and Welsh cuisine. Lamb and mutton dishes are widespread and common in all the old counties of Wales and have long been traditional, with all regions having their own variations and contribution, let alone the various sheep breeds, to...

• Cawl

  Cawl (pronounced [kaul]) is a Welsh meal, although there is no direct translation into English in its literal sense it means soup or broth. The meal was regularly served in winter months and was served as one or two courses. Its ingredients tend to vary, but the most common recipes included salted...

• Crempog

  A crempog is a Welsh pancake made with self-raising flour, salt, eggs, milk and salted butter. They are also known as ffroes and normally served piled into a stack and spread with butter. Traditional for a birthday celebration in Wales. The English word crumpet may be derived from it. A Welsh verse...