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New ZealandFlavors · País de Gales
A thick broth of lamb or beef with leek, turnip, carrot and potato, slowly cooked and served with bread. It is regarded as the national dish of Wales and, in parts of the north, is called lobscows.
Traditional dish from País de Gales
Also known as: cawl Cymreig, lobscows
Illustrative images. The pictures in this guide are illustrations based on the real place, not photographs, and may differ from it.
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Cawl — País de Gales, the United Kingdom
Cawl is a slowly cooked meat-and-vegetable broth. The most common versions use lamb or beef with leek, turnip, carrot and potato. The word cawl means soup or broth in Welsh, but when people say cawl on its own they mean this particular dish.
It was the food of country households, prepared in a pot over the fire with whatever meat and vegetables were available, and every family has its own recipe. In parts of north Wales the dish is called lobscows, a name similar to the sailors’ lobscouse. Many families say cawl is better the next day after reheating.
The leek, present in most recipes, is one of the symbols of Wales. Cawl appears in winter and on occasions such as Saint David’s Day, the country’s patron, on March 1. It is served with a good piece of bread and often with cheese on the side.
País de Gales
Broth regarded as the national dish of Wales, prepared throughout the country.
Lamb or beef; leek; turnip; carrot; potato; broth; salt and pepper; parsley. Separately, bread and often cheese.
In a deep plate or bowl, eaten with a spoon, accompanied by bread to soak up the broth and often a slice of cheese.
All year round, especially in winter and on Saint David’s Day, March 1.
Your questions
Soup or broth, in Welsh. Used on its own, the name refers to the meat-and-vegetable broth regarded as the national dish of Wales.
It sits between the two: it’s a thick broth with pieces of meat and vegetables, eaten with a spoon and bread.
Generally lamb or beef, cooked with leek, turnip, carrot and potato.
Flavors of the United Kingdom
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Thick soup of smoked haddock, potato, onion and milk, from the fishing village of Cullen on the Moray coast in northeast Scotland. It began as a beef broth and came to be made with smoked fish, cheaper in the region.
Round pastry bun made of buttery puff pastry filled with Corinth raisins, with cuts on top and crystallized sugar. It is named for the town of Eccles, near Manchester, where it began to be sold in shops at the end of the 18th century.
Sheep offal minced with oats, onion, fat and spices, cooked inside a casing, served with turnip and potato purées. It is Scotland’s national dish and the centrepiece of the Burns Supper on January 25.
Whisky distilled and aged in Scotland for at least three years in oak casks. The name is legally protected: only the beverage produced in the country under the rules set in 2009 may be called Scotch whisky.
White fish battered and fried, served with thick-cut fries, salt and malt vinegar. It originated in England in the 19th century from combining fried fish linked to the tradition of Jewish immigrants with fried potatoes, and became the country's best-known takeaway dish.
Fried breakfast from Northern Ireland, with bacon, sausage, egg and black pudding, distinguished by the fried griddle breads: soda farl and potato bread. It is one of Northern Ireland’s specialties.
Tablet of sugar flavored with peppermint oil, white or brown, sometimes coated in chocolate, made in Kendal since the 19th century. It became famous among mountaineers and was taken on the first ascent to the summit of Everest in 1953.
Stew of beef or lamb with potato, carrot and onion, cooked until thickened, served with pickled beetroot or red cabbage and bread. It is the dish of the port of Liverpool and gave the city’s inhabitants the nickname Scousers.
Minced meat pie in a simple pastry, served with mashed potato and the liquor, a green parsley sauce. It originated in East End homes of London in the 19th century, linked to the eels sold in the streets, and is one of the dishes most associated with London’s working class.
Pie of minced fresh pork, seasoned with pepper, in a golden pastry with arched walls, with a layer of jelly between the filling and the crust. It has protected geographical indication and originated connected to the fox hunts on horseback around Melton Mowbray.
Round, flattened cakes made from flour, butter, sugar, raisins and spices, cooked on an iron griddle and dusted with sugar. The Welsh name, picau ar y maen, means cakes on the stone, referring to the griddle used to make them.
