Name: Cawl
Yield: Serves 10
Cuisine: United Kingdom
Ingredients: 2 onions, coarsely chopped; 2 parsnips, coarsely chopped; 4 carrots, coarsely sliced; 1 swede, coarsely chopped; 1 lb (500 g) beef brisket or neck of lamb (or both); 12 black peppercorns; 1½ lb (750 g-1 kg) piece smoked bacon (collar or shoulder); 1 tablespoon lard or bacon fat; 4 slender leeks, finely chopped; 1 lb (500 g) potatoes (preferably tiny and new); Lamb or chicken stock, or water; 1 bay leaf; Sprig thyme; 1 clove

Preparation info

Serves
10

Difficulty
Easy

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

About

Cawl is to Wales what the hot-pot is to Lancashire and the Bakeofe is to Alsace – a slow cooking dish that makes use of local easily available ingredients. It’s a great favourite with hungry rugby men, though when I cooked this for the lads of Kidwelly RFC with help from my great mate Ray Gravell, the rugby player, they were nearly left hungry as I dropped most of it on the floor of the clubhouse. And without missing a be