Musician and BBC presenter Cerys Matthews shares her version of a Welsh winter classic that was once cooked in cauldrons over a crackling fire.
Where the Wild Cooks Go by Cerys Matthews (Particular Books, £25) is out now.
- Onion 1, chopped
- Leek 1, chopped
- Olive oil
- Salt and freshly ground black pepper
- Carrot 1 large, chopped
- Parsnip 1, chopped
- Swede 400g, chopped
- Thyme 2 sprigs
- Water 1.2 litres, plus vegetable stock cube (optional)
- Butter beans 400g, cooked, add their liquid - pre-cooked kidney beans, black-eyed peas, peas or fava beans also work
- Fresh parsley good handful
* Non-veg option: Fry up small pieces of lamb quickly in hot oil before you fry the onion; remove from pan and set aside, adding back in at step 2. Traditionally, cheap cuts like the neck were used, so the longer you simmer, the less tough the meat. Taste to see and keep adding water if it gets too thick.