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Recipe for family meals :

Tregaron Broth

It is many years since Hub-UK was first launched. It has been created from recipes contributed form all over the world, from professionals and amateurs alike. A great many of the recipes do not have any details as to who sent them in or from where they came. It would be a shame not to share them with you for this reason alone.

This Welsh recipe is one such recipe. If you know where it originated, or perhaps it is even yours, let me know and I will add the necessary credits and acknowledgements.

"The most indispensable ingredient of all good home cooking - love, for those you are cooking for" ~ Sophia Loren.


1 1/2 lb bacon
1 lb shin beef
1 white cabbage
1/2 lb carrots
1/2 small swede
1/2 lb parsnips
1 lb potatoes
1 large leek
1 x oatmeal to thicken


  • Use a large saucepan making sure the meat and vegetables are covered by water.
  • Boil all the ingredients, except the leek, and leave to simmer for 3 to 3 1/2 hours.
  • Put the leek in 10 minutes before serving and let the cawl boil.

Cawl was the dish most commonly served for dinner on the farm during the winter months, in the counties of South and West Wales. The broth itself would be served in bowls, with bread, and the meat and vegetables served as a second course. Tregaron is a small market town in the heart of Ceredigion.

Serves 6