AD | Cawl is one of Wales’ oldest dishes - a simple, everyday stew built around what was available, whether that was a piece of meat, a few root vegetables, or leftovers that needed using up. 🏴󠁧󠁢󠁷󠁬󠁳󠁿   While lamb is more commonly used now, it was often made with bacon, ham hock or gammon - slowly simmered to create a light, nourishing broth. My Welsh cawl recipe follows that more traditional approach, using gammon ham with seasonal vegetables. As it cooks, the broth takes on a gentle savoury depth from the gammon, with a subtle saltiness that balances the natural sweetness of the root vegetables. Blasus (Welsh for ‘delicious’)! 😍  It’s the kind of recipe that works with what you’ve got - and that’s exactly the point. It’s also ideal for batch cooking, with any leftovers easily reheated the next day or frozen for later. Choosing local, seasonal Welsh produce not only tastes better, it helps reduce food miles and supports Welsh farmers, growers and producers too. 👨🏼‍🌾  Food & Drink Wales is encouraging all of us to think a bit more about where our food comes from. Choose Welsh produce where possible, shop seasonally, and make the most of what’s available locally. Small changes, like picking up ingredients from local markets, using what’s already in your fridge or using up leftovers can make a real difference to both sustainability and local communities. When we’re shopping and cooking, it’s about choosing food that’s rooted in Wales.   Here are the local producers and suppliers I sourced my ingredients from:   At Cardiff Market: - @cardiffgreengrocer - Market Deli At @cardiff farmers markets - Riverside Sourdough - Ty Caws  Full recipe on my blog - link in bio 🥣  Have you tried traditional Welsh cawl before, and would you go for lamb, ham, or something else? Comment to let me know 📝  #FoodAndDrinkWales #WelshFood #Cawl #WelshProduce #Wales - @therarewelshbit