A one-pot Welsh wonder! Here is the traditional winter cawl recipe made with seasonal root veg. Summer cawl’s can include broad beans and bacon and thickened with oatmeal. It’s traditionally served in two courses, the broth first and followed by the meat and veg.
For meat which supports local farmers prioritising sustainable methods, check out the Sussex Grazed shop on the Open Food Network.
Method
- Chop into chunks, the white part of the leeks, reserving the tender part of the green tops.
- Put the meat and white leek chunks in a large pot with 1½ litres water, the peppercorns and salt.
- Bring the pot to the boil and skim off any grey foam that rises. Turn down the heat, cover and simmer for an hour or so, till the meat is soft and the broth well flavoured. Leave to cool, then skim off the fat.
- Add the carrots, turnips and parsnips to the pot, topping up the broth with enough water to cover everything generously, and return to the boil. Turn down the heat and leave to bubble gently for 20–30 minutes, till the vegetables are tender.
- Add the potatoes and cook for another 20 minutes, till they soften.
- Stir in the greens and bubble up for another 5 minutes. Stir in the reserved leek green, sliced into fine rings. Taste and add salt if necessary.
- Serve in deep bowls with a generous sprinkling of chopped parsley. Bread and butter and cheese are the traditional accompaniments.
Ingredients
1 kg neck of lamb (on or off the bone)
3–4 big fat leeks, rinsed
12 peppercorns
2–3 carrots, scraped and chunked
1–2 turnips, peeled and chunked
1–2 parsnips, peeled and chunked
6–7 smallish potatoes, scrubbed and chunked
Large handful of cabbage or turnip tops, shredded
Parsley, finely chopped
Salt
*Visit Sussex Grazed for information about our locally sourced lamb and meat box scheme.
*This delicious dish is so straight forward that it’s still worth doing if you want to scale down the recipe for less people. You can also play around with the meat quantity, chop the veg smaller and add more water to make a tasty soup. Scrag-end or neck rings are perfect for this and much more affordable than the prime cuts like chops and cutlets.
(Source: Elizbeth Luard’s European Peasant Cookery)
