Cawl

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