Winter cawl with lamb

As with Italy’s minestrone and France’s pot-au־feu, the composition of the Welsh one-pot midday meal varies from season to season and place to place. Potatoes and leeks are usually included, but a summer cawl might be made with broad beans and bacon and thickened with a handful of oatmeal. It’s traditionally eaten from a wooden bowl with a wooden spoon, the broth as a first course followed by the meat and veg.