Tastes of Wales

I have compiled the following eclectic mix of recipes and each is either something I remember Grandma or my other Welsh relatives cooking or talking about. As a little girl I used to accompany Grandma to the Neath and Swansea Markets and some of the produce and fare especially that traditional to South Wales was on sale there.
Some key ingredients appear again and again in Welsh cooking and those of particular notice are leeks, onions, bacon, dairy products, lamb and beef. All of these are superb quality and flavour when produced in Wales. They salt their bacon and butter more than English producers and it is truly delicious. Traditionally they also make good use of cheaper cuts of meat and although this may have more fat content it does have great flavour too. My observation has been that they do not seem so preoccupied with low fat foods as in England. My own relations always grew vegetables and Grandma was a natural cook and all her food tasted delicious. She never ruined the food by over or under cooking. She had made the change from cooking over the fire hob in a Dutch oven or using the heated oven compartments adjacent to the fire and then progressed to gas and electric heated cookers. This was without knowing the need for exact measurement of ingredients and temperatures and timings. Some of these recipes  may also be made in other parts of the British Isles and their origin may not be solely Welsh but that was where I discovered and tasted them for the first time.

The recipes are mostly in lbs and ozs so conversions would be:-

1lb equivalent approx. to 450g, 1 cup equivalent to 8 fl oz.

A cool oven (300deg F), moderate (375 deg F), hot (425 deg F). Lower these if using a fan assisted oven and always monitor the cooking for good results.