Of all the traditional Welsh recipes, nothing has proved to be more controversial than Cawl. Everybody swears by their own mother's recipe. This one comes directly from the farm.

This is the dish most commonly served for dinner on the farm during the winter months in the counties of South and West Wales. The broth would be served in basins or bowls, with bread, and the meat and vegetables served as a second course.

Serves 4

Ingredients

500g cubed mutton
500g cubed smoked bacon
2 onions coarsely chopped
4 carrots
2 parsnips
1 small swede
1 pint vegetable stock
12 peppercorns, 4 cloves, 1 bayleaf and 1 sprig of thyme
1lb potatoes peeled and cubed
4 Leeks sliced
Salt and pepper to season

Method

1. Brown the meat in a large pan.
2. Pour off the excess fat, then add all the vegetables, except potatoes and leeks.
3. Add the stock, peppercorns, cloves, and bay leaf and simmer for about 3 hours.
4. Add the potatoes and leeks and continue to simmer for 20 mins.

Serve with crusty bread - delicious