Spicy Welsh Lamb  -  Although Welsh lamb is delicious served plain, adding sweet and spicy ingredients makes it a truly flavoursome dish.

Glamorgan Sausages  -  These were the poor man's meatless substitute for the real thing, and are today an interesting dish for vegetarians.

Leek And Pea Flan  -  This attractive green flan makes excellent use of traditional Welsh leek.

Leek Mousses -  Delicious and impressive looking, these pale green mousses go well with fish dishes, or can be served as a starter or light lunch dish on their own.

Sea Trout With Herb Sauce  -  The Welsh call sea trout sewin and they come mainly from the fast-flowing rivers of Wales.

Stuffed Herrings  -  Although the Welsh herring catch is not as large as in former days this fish is now widely available throughout the country and makes filling and economical dishes.

Tomato And Caerphilly Salad  -  Caerphilly, originally a Welsh cheese, is now mostly made in Devon, Dorset, Somerset and Wiltshire. It is soft and white with a mild, salty flavour. With sun-ripened tomatoes and a sprinkling of fresh herbs, it makes a tasty and pretty salad.

Trout Wrapped In Bacon  -  Welsh farmers with their abundance of home-cured bacon have long enjoyed this dish where the bacon is wrapped round freshly caught trout from their rivers.

Welsh Cockle Pie  -  Cooked fresh cockles have a flavour quite unlike those which have been doused in vinegar - a real taste of the sea. In Wales, for centuries the 'cockle women have gathered them in strong baskets at low tide. They are taken to co-operative factories where they are boiled before being sold from vans and market stalls.

Welsh Faggots  -  These are also known as 'poor man's goose' or 'savoury duck' and are a traditional, filling and economical dish.

Welsh Leek Soup  -  This delicious vegetable soup features the national emblem of Wales, the leek, and is also known as Cawl Cennin, the word 'cawl' meaning broth.