William Cowper, a British poet, once said, ‘Variety’s the very spice of life’, but what he actually meant was food variety is the spice of life, especially if you’re from Wales.
Welsh food is the inspiration for many great restaurants in Wales and also around the UK. With 1,680 miles of lush coastline, it’s only right and proper to get into the Cawl (Lobscows) and Mussels from the Menai Straits, moving inland to enjoy some Tatws pum munud followed by an Aberffraw biscuit.
Food as Inspiration Is Common to Many
Welsh chefs always bring something unique to the table, and food is often the inspiration behind more than just dinner. Food inspires tourism in the UK, while TV shows like MasterChef and Dinner Date revolve around food. We can even play games like Fred’s Food Truck and Bacon Banker. Found at some of the best casino sites UK wide. The former dishes up a British classic of good old fried chips, while the second applies slot game mechanics to breakfast favourite. Wales is the home to many top tables but not all have a Michelin star. Take a look at our favourite Welsh dishes (some with a twist); the perfect way to enjoy your leisure time in Wales.
Dishing up Welsh Oggies at the Summit
Oggies are like Cornish Pasties but Welsh, packed with flavour, made full of Welsh lamb and leeks. These pasties were a Welsh miners lunch. Now the mines are closed but the Oggie remains as a delicious lunch staple.
The best Welsh Oggies are made on the summit of Snowdonia at the Hafod Eryri Summit Cafe. Food with a view and what could be better than that. A slice of Teisen Lap Cake.
Lapping Up Teisen Lap Cake
Teisen Lap Cake is a cake made of current and was also often seen in the miner’s lunch box. The cake is moist and doesn’t crumble which is why it’s a lunch box favourite. Modern Teisen Lap Cake is made with Welsh Glengettie tea and so is Bara Brith bread.
Here’s a quick Teisen Lap Cake recipe with a twist:
- 8 oz plain Welsh flour
- 1 teaspoon baking powder
- 4 oz of lard and butter mixed together
- 7 oz sugar
- 8 oz soaked currants (soak in tea for 30 mins)
- 3 eggs
- A splash of milk
- A twist of nutmeg
Start by preheating the oven to 180 C, gas mark 4. Grease and line a shallow cake tin with baking paper. Then follow the steps:
- Sieve together the flour, baking powder and nutmeg.
- Add beaten eggs to the sugar and currents and mix well. You want a dropping consistency, so add the milk slowly until your mixture drops off the spoon.
- Put the mixture in the lined tin and cook for 15/20 minutes, then lower the temperature to 170 C, gas mark 3, until firm or for another 40 minutes.
- Allow to cool, remove from tin and enjoy.
A Fantastic Welsh-Inspired Day Off Recipe
A day off inspired by all things Welsh must include a tasting menu of all of the recipes listed above washed down with a cup of Glengettie tea and a trip around the Welsh countryside on a virtual tour.
You can visit Tom Phillips and Sian Wyn Owen at their restaurants in London and St Albans, but if you can’t say Bwydwch fi (feed me) in person, then this recipe is the perfect way to celebrate everything Welsh.
