698. Selsig Morgannwg

For those who don’t recognise it, selsig morgannwg is Welsh. It means Glamorgan sausages. Since moving back to Cardiff I’ve loved seeing all the Welsh again. It’s a weird language, but it’s a pretty awesome one, it still looks like it was invented hundreds of years ago and hasn’t changed since. Glamorgan sausages are actually a vegetarian dish. You mix caerphilly cheese with breadcrumbs, spring onions and seasoning, coat them in egg and more breadcrumbs and then pan-fry them. I served mine with roasted tomatoes and rocket. Yum.

698 down, 1098 to go

681. Bread and Butter Pudding

Bread and butter pudding is one of my favourite desserts. The rich butter with the sweet custard and the spices and the crusty top… perfect combination. This was my dessert after an amazing Sunday lunch of slow-braised pork shoulder and I ate the whole thing despite being incredibly full because it was so delicious. 

682. Bara Brith

Bara brith is a traditional Welsh fruit bread and it was layered into the bread and butter pudding (the dark layers are the bara brith). This made the pudding even better as the bara brith was so wonderfully tasty that the flavours permeated through the whole dish, and it also added extra moistness because it was so packed with dried fruits.

682 down, 1114 to go

679. Welsh Rarebit and 680. Buck Rarebit

Both Welsh rarebit and Buck rarebit were on the list even though they are very similar - a Buck rarebit is just a Welsh rarebit with a poached egg on the top. Welsh rarebit is a fancy version of cheese and toast, where the cheese is mixed with dark beer, egg and flavourings like Worcestershire sauce to make a really rich topping. You then spread that over the toast and grill it. I found it a little overpowering - the combination of strong cheese and strong beer was quite a lot to take. The Buck rarebit was much nicer though, the egg added an extra creamy element which cut through the strong beer flavour and made the overall taste much more pleasing.

680 down, 1116 to go

631. Welsh Cawl

For my dad’s birthday we went to a Welsh/Italian/Spanish restaurant. They literally have three separate menus for each of the cuisines, which is weird, but actually great as you can have a total mix for your meal. For my starter I picked this cawl, which is a Welsh soup, then I had a Spanish chicken and ham dish for my main course, and an Italian tiramisu for dessert. I got told off by the waiter when I ordered this as I pronounced it like call, but you are actually supposed to say it cowl, like the type of neckline, or like Simon. It’s a lamb broth with big chunky vegetables, and it was served with a piece of caerphilly cheese on the side. I chopped my cheese up and mixed it into the soup which was awesome and I think is an idea I’m going to have to take on to all kinds of future soups I have in my life.

631 down, 1165 to go