Cawl
Cawl, a soup of lamb, leeks and root vegetables, is now a national dish of Wales. The soup was traditionally cooked in a caldron over an open fire and eaten with wooden spoons. The origin of the name may come from the Latin ‘caldus’ meaning warm, which is also the source of the Spanish ‘caldo’ (broth). It is traditionally served with bread and a chunk of Caerphilly cheese.
Equipment
Measuring jug
Cast iron casserole
Large bowl
Cling film
Preparation method
Put the lamb into the casserole and pour over the stock.
Bring to the boil, then reduce the heat and simmer for 1 hour.
Add the vegetables and cook for a further hour.
Remove from the heat, sprinkle with chopped parsley and serve with some crusty bread and a generous slice of Caerphilly cheese.
Tip: After you have peeled onions or shallots, cut them in half and remove the inner shoots as they can cause indigestion.
For tips on making stews see my guide for making soups and stews. 
