Global Recipes: Destination Wales

I wanted to write this post to share some of the recipes I gathered on my travels. Since I just wrapped up my road trip to Wales I thought that would be a perfect place to start. Also, it might provide some inspiration to try these dishes on your next trip.

The cuisine in Wales has a lot of British influences, however, the majority of Welsh food was passed down through the ages by the working-class residents of Wales itself. The country was largely closed off to external influences which allowed it to become self-sufficient in food production. Welsh sheep, pig, and beef farming, as well as fishing, are the main supplier of food for the country. Many typical Welsh dishes are hardy. Made from lamb or beef and will accompany root vegetables. The coastal regions tend to include more foods found in the sea, such as seaweed and seafood.

With all of the animal rearing, the Welsh were the first in Britain to make butter. Butter is featured heavily in Welsh cooking and makes for very rich dishes. They are also known for their cheese and cereal making. So a pretty well-rounded home production of foods.

During my travels I found their foods not only rich but sustainable. If I had Welsh cakes for breakfast I wouldn\’t need lunch and just have an early dinner which would sustain me until the next morning. It definitely sticks to your ribs cooking and I loved it. Here are some of my favorite recipes from Wales that you can try at home. Enjoy!


Traditional Welsh Cakes by The Daring Gourmet


Unforgettably flaky, tender, almost melt-in-your-mouth texture that\’s punctuated with sweet currants and laced with a wonderful hint of mace, these Welsh cakes are simply irresistible!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Dessert, Tea
Cuisine: British, Welsh
Servings: 15 Welsh cakes
Calories: 125kcal
Author: Kimberly Killebrew


  • 2 cups all-purpose flour
  • 1/3 cup caster sugar (do not substitute) (to make your own, pulse granulated sugar in a blender until ultra fine. Do NOT use powdered sugar)
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground mace,(a highly aromatic, flavorful spice used in a lot of traditional baking. Do not substitute it.)
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 2 ounces lard, chilled (about 4 tablespoons) NOTE: Lard is critical for the wonderful texture of Welsh Cakes
  • How To Render Your Own Lard! (it\’s WAY cheaper and better)
  • 2 ounces butter, chilled and cubed
  • 1 large egg, lightly beaten
  • 1/2 cup dried currants
  • 2-3 tablespoons milk
  • granulated sugar for finished cakes


  • In a bowl combine the flour, sugar, baking powder, salt, mace, and cinnamon.  Mix in the lard and butter using your fingers or a food processor until the mixture resembles coarse crumbs.  Add the currants and stir to combine.  Add the beaten egg and work it into the mixture adding a little milk as needed until you have a soft dough.  It should not be wet or sticky.  Wrap the dough and refrigerate for 30 minutes.  (Dough can be made well in advance and chilled until ready to use.)
  • Roll the dough out onto a floured or non-stick surface about 1/4 inch thick.  Cut out rounds using a biscuit cutter.  Gather up the scraps, knead together and roll out again to cut the remaining rounds.
  • Heat and lightly butter a cast iron pan over medium heat (I lightly butter it to later help the sugar adhere to the cakes when they\’re sprinkled).  Add the cakes and cook on each side until lightly browned, about 3-4 minutes (lower the heat if needed to prevent the outside from burning before the interior is done).
  • Let them cool for about a minute.  While the Welsh cakes are still warm, place them in a small bowl of sugar to coat all sides.  Best eaten while a little warm.  Reheat Welsh Cakes in a pan, toaster, or warmed oven (or if in a hurry, in the microwave for a few seconds).
Serving: 1Welsh cake | Calories: 125kcal | Carbohydrates: 21g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Sodium: 72mg | Potassium: 102mg | Sugar: 7g

4.5 Stars (19 Reviews)

A thick slice of grain bread is topped with a savory cheese sauce made from beer, cheese, butter, mustard and broiled to bubbly perfection.

prep time5 MINUTES
cook time15 MINUTES
total time20 MINUTES


  •  4 slices whole-grain bread, sliced thick
  •  2 tablespoons unsalted butter
  •  2 tablespoons all-purpose flour
  •  1/3 cup (79 ml) dark ale, room temperature
  •  3/4 teaspoon Worcestershire sauce
  •  1 teaspoon mustard powder
  •  8 ounces (226 g) white cheddar cheese, grated


  1. Toast the bread on both sides under broiler or toaster.
  2. To a saucepan, add the butter over medium heat. When the butter is melted and sizzling, whisk in the flour and cook for a minute. Continue whisking until the flour is well mixed and not lumpy.
  3. Slowly pour in the ale while whisking, then the Worcestershire sauce and mustard powder. Use a spatula and stir in the cheese until it is completely melted and the sauce is smooth.
  4. Remove from the heat and transfer to a bowl to slightly cool and thicken.
  5. Preheat broiler (oven grill).
  6. Spread the cheese sauce on all of the slices of bread. Broil until bubbly and browned. Serve immediately


Serving Size 1 slice Amount Per Serving

Calories 638 / Saturated Fat 30g / Cholesterol 329mg / Sodium 889mg / Carbohydrates 16g  /Protein 27g
A traditional Welsh vegetarian sausage made with Caerphilly cheese, leek, and coated in breadcrumbs.

This recipe traditionally uses Caerphilly cheese. You may wish to add some alternative ingredients to this recipe – for a Mediterranean touch mix together chopped red onion, chopped olives, small capers, and chopped sun-dried tomatoes (this mixture will replace the weight of the leek). Use basil in place of parsley and add some chopped herbs to the coating breadcrumbs. Fry in light olive oil.

Makes 16 small sausages | Prep 20 minutes | Cook 15 minutes


  • 225g fresh breadcrumbs
  • 125g grated cheese
  • 3 medium-size free-range eggs
  • a little milk
  • salt and white pepper
  • 1⁄2 teaspoon dry mustard
  • 175g leek shredded and sautéed in a little butter for 2 minutes
  • 1 heaped tablespoon of fresh, chopped parsley


  • 100g fresh breadcrumbs
  • 1 medium-size free-range egg
  • 4 tablespoons milk
  • Vegetable oil for frying


01 Place the breadcrumbs, cheese, seasoning, mustard, leek, and parsley into a mixing bowl, mix well.

02 Beat together the eggs, and add to the ingredients. Mix the ingredients to form a firm dough, you may need a little milk if the mixture is a little dry. Divide the mixture into 16, and form each portion into a sausage shape.

03 Coating the sausages is optional, however, this does give a wonderful crispy texture to the sausages. Beat the egg and add the milk. Place the breadcrumbs on a plate and season lightly. Take each sausage and roll it in the egg mixture, drain a little, then roll in the breadcrumbs. Repeat until all the sausages are coated, chill for an hour.

04 Heat a heavy-based frying pan, add a little oil, add the sausages a few at a time and cook over medium-low heat until golden all over. The sausages should fry gently, if the heat is too high they will brown too quickly and not be cooked through.

Written by

Updated 09/05/19
 Getty Images
  • Total:10 mins
  • Prep:5 mins
  • Cook:5 mins
  • Yield:4 cakes (4 servings)


  • 4 ounces/100 grams laverbread (seaweed; fresh or canned)
  • 1 ounces/25 grams oatmeal (medium or fine)
  • 2 teaspoons bacon fat (or lard)

Steps to Make It

  1. Gather the ingredients.

  2. In a mixing bowl, mix together the laverbread and oatmeal. Divide the mixture into 2 inch / 5cm round and 3/4 inch / 2cm thick patties.

  3. Heat a heavy-based frying pan on the stovetop. Add the fat to the pan and heat to hot but not burning. Slide the patties carefully into the hot fat a couple at a time and fry quickly for 2 – 3 minutes on each side.

  4. Lift carefully from pan with a palette knife and lay onto kitchen paper to drain. Serve as part of a Welsh breakfast or as a side dish to roast meats.

What Welsh recipes do you like to make? Share your recipes with me in the comments. Until next time.

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