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Wales

Appears in
British Regional Food

By Mark Hix

Published 2006

  • About
As with Scotland, the food of the principality owes its origins to both Celtic tradition and a geography unsuited to all but the hardiest crops. Long after the Romans had introduced a variety of vegetables to Britain, the only two grown in Wales were the emblematic leek and the cabbage. Cooked with bacon - the pig was the mainstay of the local diet — these form the ‘national dish’, cawl.
This shortage of cultivated greens may also explain the fact that the Welsh make much use of laver bread, edible seaweed. The lengthy coastline also gave rise to a productive fishing industry, famed particularly for its sewin or sea trout, cockles and the great shoals of herring and mackerel caught off the west coast.

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