It's St David's Day, so
why not try your hand at some adventurous Welsh recipes
using local and
seasonal ingredients? Here are a few that have been created by Mark
Threadgill, head chef at the Portmeirion
Bara Brith Bread and Butter Pudding (serves 6)
- 1 loaf of bara
- 100g caster sugar
- 1ltr of milk
- 6 eggs
- 60g butter
- 1 vanilla pod
- 20g brown sugar
- 20ml Penderyn
- Preheat the oven to 140 degrees. Slice the
bara brith and spread with butter, then arrange in a ovenproof
dish. Splash over the whisky and leave to soak.
- Whisk the eggs, caster sugar and brown sugar in a bowl and set
aside. In a saucepan boil the milk with the vanilla pod, and allow
to cool. Pour the milk over the eggs and sugar and mix, and then
pass this through a sieve.
- Pour the liquid over the sliced bara brith until covered and
bake for 40-50 minutes until golden brown. Serve with either ice
cream or custard.
Welsh Cake and Rhubarb Soufflé (serves 6)
- 200g peeled
- 180g sugar (additional for
- 18g pectin
- 70g egg white
- 50g Welsh cakes broken into
small pieces (shop bought or homemade)
- Preheat the oven to 180degrees. Grease 6 Ramekins
with butter and line with sugar. Set aside to cool.
- In a saucepan cook the rhubarb with 50g of sugar until soft. In
a separate pan mix 100g of sugar and the pectin. Bring to the boil
and then add to the rhubarb mix.
- In a clean bowl whip the egg whites with the remaining sugar.
Take 30g of the whipped egg white and fold in 70g of the rhubarb
mix before adding the broken Welsh cakes.
- Bake for 15 minutes until risen and serve with vanilla
Welsh Loin of Lamb
- Loin of Welsh lamb (allow
150g lamb per person)
- 150g wild garlic
- 1 celeriac
- 200g purple sprouting
- 1 knob of butter
- Preheat the oven to 180 degrees. Over a high heat fry the skin
of the lamb until crispy, and seal the rest of the meat until
lightly browned. Place in the oven for 10 minutes and then leave to
rest for 5 minutes.
- Cut the celeriac into 1inch cubes and blanch for five minutes
in salted water.
- In a pan of salted boiling water blanch the broccoli until
tender and wilt the wild garlic in a saucepan with half of the
- Finish of the celeriac in a pan with the remaining butter to
- Slice the rested lamb and serve together with the wild garlic,
broccoli and celeriac. Pour over a lamb sauce or gravy of your
Braised leeks with Poached Duck Eggs and Laver Bread
- Leeks (allow 1 leek per 2
- 1 duck egg per
- 200ml white wine
- 20ml white wine
- 1ltr vegetable
- 1 sprig of thyme
- 200g butter
- 150g wilted
For the sauce: -
- 2 shallots
- 1 sprig of thyme
- 1 clove of garlic
- 300ml cream
- 150g butter
- 150g laver bread
- Preheat the oven to 150 degrees. Trim the leeks down to 4
inches and half lengthways. Place them in an ovenproof dish with
the vegetable stock, thyme, 50g of butter and a minced clove of
garlic. Cover with foil and place in the oven for an hour and a
- In a saucepan shred the remaining leeks with 75g of butter and
season with salt and pepper. Separately, wilt the spinach with 75g
- To poach the duck eggs bring a pan of water to a gentle simmer
and add the white wine vinegar. Gently swirl the water and add the
eggs. Poach for 5 minutes or until firm.
- To make the sauce chop the shallots and garlic finely and add
to a saucepan along with the thyme, butter and white wine. Reduce
by half, and then pass through a sieve into another saucepan. Add
the cream and laver bread and warm through. Serve with the spinach,
leeks and poached egg.
- 50g cheddar
- 125g butter
- 150g plain flour
- 1/2 bottle of dark ale -
preferably Portmeirion Number Six
- Three egg yolks
- 1 tbsp Worcester
- 1 tbsp wholegrain
- 1 tbsp English
- 150ml milk
- Make a béchamel sauce by melting the butter and
whisking together the flour and the milk. Incorporate the ale and
the cheese and mix together over a medium heat.
- Remove from the heat, add both servings of mustard and allow
the mixture to cool completely.
- Mix in three egg yolks and allow the mixture to cool further in
- To serve, spread the mixture of thick cut toast and place under
the grill until it is crispy golden brown.
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