Welsh cuisine

A leek is a biennial vegetable, a cultivar of Allium ampeloprasum, the broadleaf wild leek (syn. Allium porrum). The edible part of the plant is a bundle of leaf sheaths that is sometimes colloquially called a "stem" or "stalk".

Mead (, ), also called honey wine, and hydromel (particularly when low in alcohol content), is an alcoholic beverage made by fermenting honey mixed with water, and sometimes with added ingredients such as fruits, spices, grains, or hops. The alcoholic content ranges from about 3.5% ABV to more than 20%. Possibly the most ancient alcoholic drink, the defining characteristic of mead is that the majority of the beverage's fermentable sugar is derived from honey. It may be still, carbonated, or naturally sparkling, and despite a common misconception that mead is exclusively sweet, it can also be d

family of bivalves

cuisine of Wales

Welsh traditional sweet bread made of flour, butter or lard, currants, eggs, milk and spices

fruited bread of Welsh origin

traditional dish in the UK

Cawl () is a Welsh dish. In modern Welsh, the word is used for any soup or broth; in English, it refers to a traditional Welsh soup, usually called () in Welsh. Historically, ingredients tended to vary, but the most common recipes are lamb or beef with leeks, potatoes, swedes, carrots and other seasonal vegetables. Cawl is recognised as a national dish of Wales.

Traditional Welsh vegetarian sausage

vegetable-based soup dish

Welsh stew with smoked bacon, stock, potatoes and other vegetables

A (plural: ) is a Welsh pancake made with flour, buttermilk, eggs, vinegar and salted butter. Traditionally made on bakestones or griddles, the is one of the oldest recipes in Wales. They are also known as , and and are normally served thickly piled into a stack and spread with butter. It is traditionally served at celebrations in Wales, such as Shrove Tuesday and birthdays.