It's time to celebrate all things Welsh with some bara brith, lamb and crempog (that’s a pancake in case you’re wondering)
When it’s cold, dark or even just your average Sunday night, there’s nothing better than a slice of crisp toast topped with molten cheese. This is like posh cheese on toast with added mustard powder, stout, Worcestershire sauce, butter and egg yolks – for added richness. Obvs. You can serve it with an egg on top but then you're looking at "buck rabbit".
These are actually veggie sausages, so the name is a little misleading. This mix of Caerphilly cheese and leeks coated in breadcrumbs and fried is pretty good nonetheless.
Welsh onion cake
This is comfort food at its finest – layers of sliced potato and soft onions all cooked together until sticky and golden. You can almost feel the stresses of the world melting away. Kind of.
This hearty stew is traditionally eaten on 1 March. If you’re a stickler for rules, you’ll need to use lamb, but there are many variants to this classic dish (such as seaweed) that are like a hug in a bowl.
This "speckled bread" is a real Welsh teatime treat – plus it’s done in one large saucepan, which can only be a good thing when it comes to the washing up. Serve warm and spread generously with salted butter or a wedge of cheese. Or, if you’re feeling particularly daring, pop it in a bread and butter pudding.
Basically cooked seaweed that looks nothing like bread, laverbread is often served rolled into little cakes with fine oatmeal and fried until crispy. Serve with eggs, bacon and cockles for a traditional Welsh breakfast or a rack of lamb for Sunday lunch.
These little icons of the Welsh table are small spiced cakes with dried fruit and a sprinkling of sugar. They're pretty good spread with butter at teatime or served with a couple of finely sliced leeks cooked in butter and some cheese for a savoury twist.
Rack of lamb
He may not be Welsh, but Tom Kerridge’s lamb dish with salsa verde, grilled little gem lettuces and baked potato mash is a St David’s day dish of champions.
This is like a small, chunky pancake (similar in shape to a pikelet) but made with buttermilk. We don’t need to tell you that when it comes to pancakes, the options for serving them are endless. A slathering of butter is a good starting point though.