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Delicious Traditional Recipes to Celebrate St Davids Day

Mark Threadgill

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 Hotel

Bara Brith Bread and Butter Pudding (serves 6)
  • 1 loaf of bara brith
  • 100g caster sugar
  • 1ltr of milk
  • 6 eggs
  • 60g butter
  • 1 vanilla pod
  • 20g brown sugar
  • 20ml Penderyn whisky
  • Shutterstock _151606766Preheat 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 rhubarb
  • 180g sugar (additional for lining ramekins)
  • 18g pectin
  • 70g egg white
  • 50g Welsh cakes broken into small pieces (shop bought or homemade)
  • Shutterstock _194869568Preheat 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 Chantilly cream.


Welsh Loin of Lamb
  • Loin of Welsh lamb (allow 150g lamb per person)
  • 150g wild garlic
  • 1 celeriac
  • 200g purple sprouting broccoli
  • 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 butter.
  • Finish of the celeriac in a pan with the remaining butter to lightly brown.
  • Slice the rested lamb and serve together with the wild garlic, broccoli and celeriac. Pour over a lamb sauce or gravy of your choice.


Braised leeks with Poached Duck Eggs and Laver Bread Sauce


  • Leeks (allow 1 leek per 2 people)
  • 1 duck egg per person
  • 200ml white wine
  • 20ml white wine vinegar
  • 1ltr vegetable stock
  • 1 sprig of thyme
  • 200g butter
  • 150g wilted spinach

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 half.
  • In a saucepan shred the remaining leeks with 75g of butter and season with salt and pepper. Separately, wilt the spinach with 75g butter.
  • 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.


Welsh Rarebit
  • 50g cheddar cheese
  • 125g butter
  • 150g plain flour
  • 1/2 bottle of dark ale - preferably Portmeirion Number Six
  • Three egg yolks
  • 1 tbsp Worcester sauce
  • 1 tbsp wholegrain mustard
  • 1 tbsp English mustard
  • 150ml milk
  • Shutterstock _160891571Make a bĂ©chamel 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 the fridge.
  • To serve, spread the mixture of thick cut toast and place under the grill until it is crispy golden brown.

Why not try some of these recipes and post your pictures to our Facebook, Twitter or Instagram pages. 

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