Wales Re-Visited.
Following our successful visit to Wales, this month’s meeting saw us sharing Welsh recipes.
We started with Cawl cennin, a beautiful, creamy, flavourful leek soup with breads and Welsh butter. This was followed by a delicious leek and cheese pie, which had a lovely colour and texture. Welsh oggies followed. These can be made with Welsh lamb or beef, onions, potato and leeks. Tradition says they should be D shaped and have a thick crust for miners to hold. The Welsh believe that their oggie was first eaten by the builders of St David’s Cathedral in 1181 therefore made long before the Cornish pastie.