RECIPE OF THE MONTH | March 2024

Cawl


Serves: 6  |  Preparation: 20 – 25 minutes  |  Cook Time: 2 – 3 hours

Ingredients

600g Diced Lamb
Plain Flour (for dusting lamb)
Forage Rapeseed Oil
2 Baking Potatoes (washed & diced)
4 Large Carrots (peeled & diced)
2 Leeks (diced)
1/2 Celeriac (peeled & diced)
1/2 Swede (peeled & diced)
2 Parsnips (peeled and diced)
1 Large Onion (diced)
2 litres Vegetable Stock (using Kalo
vegetable cube)

To Serve
Chopped Parsley (to garnish)
Ty Melin House Sour Bread
Ty Tangwlyst Butter

Method

1. Coat the diced lamb in seasoned flour.
2. Heat Forage rapeseed oil in a saucepan before browning lamb in small batches.
3. Pour in 2 litres of vegetable stock.
4. Add your diced carrots, celeriac, swede, parsnips, onions and potatoes to the pan. Bring up to the boil before turning the heat down to a simmer for 2 hours.
5. Add your chopped leeks 5 minutes before the end of cooking. Season to taste.
6. Sprinkle over chopped parsley and serve with Ty Melin sourdough and Ty Tangwlyst butter.

Contact Us

OFFICE: 01446 774113

EMAIL: info@foragefarmshop.co.uk

ADDRESS: Penllyn Estate, Llwynhelig, Cowbridge, Vale of Glamorgan, CF71 7FF

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