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Steve Joyce

A peasant's dish, cawl is made using whichever root vegetables are seasonal and available.

Modern takes on cawl are made with a piece of lamb or mutton, beef, bacon or even salt beef.

Leeks are a key ingredient of cawl; the vegetable has been cultivated in Wales for centuries.

The meat is slowly cooked in water — perhaps the day before eating.

According to acclaimed chef Hywel Griffith, "The magic of cawl is that it’s the original one-pot wonder".