Mussel Broth (Cawl cregyn gleision), Leek and Potato Soup (Cawl cennin a thatws), Deep-fried Laver Seaweed, Baked Oysters with Bacon, Leek, Egg and Welsh Cheese Tartlets, Queen Scallops pan fried with Laver bread, Welsh Wine and Cream, Skate with Wild Garlic Butter, Teifi Fish Bake, Whole Poached Sewin with Sorrel and Laver bread, Mayonnaise, Honey-roast leg of Welsh Lamb with Cider, Ginger and Rosemary, Welsh Beef, Beer and Rosemary Cobbler, Welsh Breakfast with Bacon, Laver Cakes, and Cockles with Eggs, Baked Chicken wrapped in Bacon with Leek and Tarragon Sauce, Welsh Faggots with Onion Gravy, Potato Wedges, Ramsons Salad, Spinach and Carrot Flan, Steamed Leek Pudding, Honey, Hazelnut and Lemon Mousse, (Mousse o fêl, cnau cyll a lemon), Rhubarb Griddle Tarts (tarten Planc) with Strawberry, and Elderflower Sauce, Apple and Pear Fritters, Wholemeal Rolls with Gibbons, Teisen Lap (Moist Cake), Pikelets, Cream of Sorrel Soup (Cawl suran), Dressed Crab with Fresh Herb Mayonnaise, Deep Fried Cockles, Warm Quail's Egg and Cockle Salad, Baked Eggs with Bacon and Laver bread, Deep Fried Fingers of Plaice with Laver bread and Caper Mayonnaise, Seafood Kebabs with Lime Dill Butter, Grilled Mackerel with Lovage and Cracked Wheat Salad, Escalopes of Salmon or Sewin (Welsh Sea Trout), Rack of Welsh Lamb with Lavender Crust, Spareribs in Honey, Breast of Chicken filled with Y Fenni Cheese, Roast Pembrokeshire Duck with Whinberry Sauce, Pan-fried Calves Liver with Bacon, Broad Beans in Sour Cream (Ffa mewn hufen sur), Stuffed Courgette Flowers, Barbecued Corn on the Cob, Green Salad with Honey Dressing (Salad Gwyrdd gyda Mêl), Whisked Sponge with Strawberries and Elderflower, Whinberry Pie, Flummery with Oatmeal, Summer Fruits and Yoghurt, Strawberry and Elderflower Tartlets, Pastai Pen y Fan, Caerphilly Scones, Shell Shortbread (Teisen Beffro), Bacon Cawl with Vegetables, Cream of Mushroom and Wild Garlic Soup, Glamorgan Sausages (Selsig Morgannwg), Autumn Chutney, Prawn, Leek and Caerphilly Cheese Bake , Warm Salad of Pigeon Breast with Walnuts, Grilled Bacon and Laver bread Rolls, Fillet of Salmon cooked in paper with LadyLlanover's Granville Sauce, Baked Trout in Bacon, Potted Trout, Loin of Welsh Lamb with a Laver bread and Orange Stuffing, Pan Fried Venison on a Leek and Potato Cake, Kidneys with Blackberry, Mustard and Parsnip Pancake, Baked Duck with Plums, Stuffed Hearts, Carrot and Leek Medley, Anglesey Eggs, Spinach Pancakes (Crempogau Pigoglys), Mushrooms and Onions in a Cream Sauce, Sweet Marrow Pie, Blackberry Batter Pudding, Autumn Fruit Brulée, Berry Lemon Pudding, Spiced Honey Buns, Bara Brith (without yeast), Welsh Cakes, Traditional Welsh Cawl, Lobsgows, Bacon-wrapped Leeks, Pembrokeshire Potato Cake with Bacon and Laver Bread, topped with Poached Egg, Welsh Cheese, Leek and Bacon Puffs, Welsh Rarebit (Caws pob), Smoked Fish and Chive Omelette, Spicy Cod Casserole, Crab and Cockle Fishcakes, Spiced Breast of Welsh Lamb, Sirloin of Welsh Black Beef with Leek Batter Puddings, Salt Duck with Onion Sauce, Casserole of Heart with Fresh Rosemary, Tripe and Onions, Steak, Kidney and Leek Pudding, Punchnep, Apple Glazed Parsnip Puree, Onion Cake (Teisen Nionod), Braised Onions with Glamorgan Stuffing, Monmouth Meringue Pudding, Steamed Snowdon Pudding, Bara Brith Ice Cream, Baked Apples with Frothy Orange Sauce, Bara Brith with Yeast, Oatcakes, Gingerbread,
