Jamie Oliver, Essex’s finest, might not be known for his Welshness, but legendary actor Michael Sheen is, and it’s thanks to Jamie that we bring you Michael’s recipe for Welsh Cawl.
For many, Cawl is the national dish of Wales and ideally is made with the best Lamb in the World, which is, of course, Welsh and what our Juniper Place chef Dan Crouch insists on.
This recipe reminds Michael of his grandmother’s homely cooking. If you would like to sample Dan’s renowned version, then be sure to book your next Juniper Place experience with us, online.
Serves 8, cooks in 2 hours plus chilling
What You Need
- 1 onion
- 1 kg lamb neck, bone-in, cut into 5cm chunks
- 1 kg swede
- 2 carrots
- 2 parsnips
- 500g Maris Piper potatoes
- 3 large leeks
- mature Caerphilly cheese, to serve
What to Do
- Add 2 litres of water to a large pan with 2 teaspoons of sea salt, bring to a boil over high heat.
- Peel and add the whole onion, along with the lamb.
- Bring back to the boil, skimming away any scum from the surface. Simmer on medium heat for 10 to 15 minutes, or until the lamb is cooked through.
- Using a slotted spoon, remove the lamb to a plate and leave until cool enough to handle.
- While it’s cooling, peel the swede, chop into 1cm chunks, and add to the pan.
- Peel the carrots and parsnips, slice at a slight angle 1cm thick, and drop them into the pan. Now peel the potatoes and cut into 4cm chunks.
- Strip all the lamb meat from the bone, and return the meat to the pan with the potatoes. Bring back to the boil, then simmer it all for 15 to 20 minutes, or until almost tender, while you wash the leeks and cut them into 1cm-thick slices.
- Now you can eat this straight away if you want to – simply stir the leeks into the pan, bring to the boil again, then simmer for 10 minutes with the lid on, or until tender. Taste and season to perfection.
- For even tastier results, let it chill overnight. In which case, simply stir in the raw leeks, cover, and pop into the fridge, where it will keep for up to 3 days. When you’re ready to serve, gently simmer the cawl until warm through, then season.
Ladle into serving bowls and serve with lots of black pepper, a wedge of mature Caerphilly cheese, and a slice of good bread and butter for dunking.
Photo: Stock Library