Traditional Welsh Cawl

There are few dishes more comforting than a steaming bowl of traditional Welsh cawl. Made with simple, wholesome ingredients, this slow-cooked soup has been enjoyed in Welsh homes for generations. It is the perfect meal for a chilly evening and tastes even better the following day.

Serves

4–6 people

Ingredients

• 500g lamb neck or shoulder, cut into large chunks (or diced stewing beef if preferred)
• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 2 carrots, sliced
• 2 parsnips, sliced
• 1 small swede, peeled and diced
• 2 leeks, sliced
• 3 large potatoes, peeled and cut into chunks
• 1.5 litres lamb or beef stock
• 2 bay leaves
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
• Salt and freshly ground black pepper
• A handful of freshly chopped parsley to serve

Method

1. Heat the oil in a large saucepan or casserole dish over a medium heat. Add the lamb and brown it on all sides.
2. Add the chopped onion and cook for 4–5 minutes until softened.
3. Pour in the stock and add the bay leaves and thyme. Bring to the boil, then reduce to a gentle simmer. Skim away any foam that rises to the surface.
4. Cover and cook for around 1½ hours, or until the meat is becoming tender.
5. Add the carrots, parsnips, swede and potatoes. Simmer for a further 30 minutes.
6. Stir in the sliced leeks and continue cooking for another 15–20 minutes until all the vegetables are tender and the meat falls apart easily.
7. Remove the bay leaves and season generously with salt and freshly ground black pepper.
8. Ladle into warm bowls and sprinkle with freshly chopped parsley.

To Serve

Serve with thick slices of fresh crusty bread and Welsh butter. Traditionally, cawl is even more delicious the next day, when the flavours have had time to develop.

Tenacious Tip

Don't worry about making this recipe perfect. Cawl has always been a dish that changes with the seasons and whatever vegetables are growing or already in the kitchen. Every family has its own version, and that is part of its charm.

Classic French Madeleines

A Moment to Pause

There is something wonderfully comforting about baking. As the butter melts, the batter comes together, and the sweet aroma fills the kitchen, we are reminded that happiness is often found in the simplest rituals. Today, instead of rushing to the next task, perhaps allow yourself a few quiet moments with a warm madeleine and a cup of tea.

Ingredients

Makes approximately 18 madeleines.

• 2 large free-range eggs
• 100g caster sugar
• 1 tsp vanilla extract
• Finely grated zest of 1 lemon (optional)
• 100g plain flour
• 1 tsp baking powder
• Pinch of sea salt
• 100g unsalted butter, melted and cooled
• Butter, for greasing the tin
• Icing sugar, for dusting

Method

1. Melt the butter and leave it to cool.
2. In a large bowl, whisk together the eggs and caster sugar for 4–5 minutes until pale, thick and fluffy.
3. Stir in the vanilla extract and lemon zest.
4. Sift together the flour, baking powder and salt, then gently fold into the egg mixture.
5. Slowly fold in the cooled melted butter until fully incorporated.
6. Cover the mixture and chill in the refrigerator for at least one hour. This resting time helps create the traditional madeleine hump.
7. Preheat the oven to 200°C (180°C fan).
8. Grease the madeleine tin well, even if it is non-stick.
9. Fill each mould about three-quarters full.
10. Bake for 8–10 minutes, until golden around the edges and springy to the touch.
11. Leave in the tin for two minutes before transferring to a cooling rack.
12. Dust lightly with icing sugar and enjoy warm or once cooled.

Paula's Favourite Finish

For an extra touch of indulgence, melt a little good-quality dark chocolate and dip each end of the cooled madeleines into it. Before the chocolate sets, sprinkle with finely crushed pistachios. They look beautiful, add a wonderful crunch, and make these little cakes feel just that bit more special.

Tenacious Tip

Take five minutes to enjoy one with a cup of tea or coffee, free from distractions. Sometimes a quiet pause is all we need to reset our day.

Homemade Chinese Pork & Vegetable Dumplings

A Moment to Pause

Some recipes invite us to slow down. Dumplings are one of them. As you knead the dough, roll each wrapper and carefully fold every parcel, there is no need to rush. Whether you make them alone in quiet reflection or gathered around a table with family and friends, each dumpling carries a little of the care that went into making it. They remind us that some of life's simplest moments become the ones we remember most.

Ingredients

Homemade Dumpling Wrappers

Makes approximately 35 wrappers.

• 300g plain flour
• 170ml warm water
• Cornflour, for dusting

Pork & Vegetable Filling

• 500g pork mince
• 150g Chinese leaf or savoy cabbage, finely chopped
• 2 spring onions, finely sliced
• 2 garlic cloves, crushed
• 1 tbsp freshly grated ginger
• 2 tbsp light soy sauce
• 1 tbsp sesame oil
• 1 tsp rice vinegar
• ½ tsp white pepper
• 1 tsp cornflour

Dipping Sauce

• 3 tbsp light soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• ½ tsp chilli oil (optional)
• 1 spring onion, finely sliced
• Toasted sesame seeds

Method

Make the Wrappers

1. Place the flour into a large bowl.
2. Gradually add the warm water, stirring with chopsticks or a fork until a rough dough forms.
3. Turn onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic.
4. Cover with a damp tea towel and leave to rest for at least 30 minutes.
5. Divide the dough into four pieces and roll each into a long sausage.
6. Cut into pieces weighing approximately 10–12g each.
7. Roll each piece into a ball.
8. Dust lightly with cornflour before rolling each into a circle around 8–9cm in diameter, leaving the centre slightly thicker than the edges.
9. Keep the wrappers covered with a tea towel while you work to prevent them from drying out.

Prepare the Filling

1. Combine all the filling ingredients in a large bowl.
2. Mix thoroughly until everything is evenly incorporated.

Assemble the Dumplings

1. Place one teaspoon of filling into the centre of each wrapper.
2. Lightly moisten the edge with water.
3. Fold in half and press firmly to seal.
4. Pleat the edge if you wish. Remember, every dumpling will look slightly different—that's part of their charm.

Cook

1. Heat one tablespoon of vegetable oil in a non-stick frying pan over a medium heat.
2. Arrange the dumplings flat-side down and cook for 2–3 minutes until lightly golden.
3. Carefully pour in approximately 100ml of water and immediately cover with a lid.
4. Steam for 6–7 minutes until the water has evaporated.
5. Remove the lid and cook for a further minute to crisp the bottoms.

Make the Dipping Sauce

Stir together all the dipping sauce ingredients and serve alongside the hot dumplings.

Tenacious Twist

If I'm making these for family or friends, I love serving them with a selection of dipping sauces so everyone can find their favourite. Alongside the classic soy and sesame dip, try adding a little black vinegar for extra depth, a spoonful of chilli crisp for gentle heat, or a drizzle of honey for those who enjoy a touch of sweetness. Scatter over plenty of spring onions and toasted sesame seeds just before serving for freshness and crunch.

Tenacious Tip

Dumplings freeze beautifully. Lay them on a tray until frozen, then transfer them to a freezer bag. They can be cooked straight from frozen—simply add another two or three minutes to the steaming time.

More than anything, enjoy the process. Some of the best conversations happen when our hands are busy, and a table filled with homemade dumplings has a wonderful way of bringing people together.

Soft Homemade Naan Bread

"Few things are more satisfying than pulling a warm naan straight from the pan. Soft, fluffy and brushed with fragrant garlic butter, these are wonderfully simple to make and taste far better than shop-bought."

Ingredients

Makes 6 naan breads

• 
  500g self-raising flour
  
• 
  1 teaspoon baking powder
  
• 
  1 tablespoon nigella seeds
  
• 
  Pinch of sea salt
  
• 
  2 tablespoons Greek yoghurt
  
• 
  1 egg
  
• 
  200ml warm milk
  
• 
  1 tablespoon sugar
  

For the Garlic Butter

• 
  50g butter, melted
  
• 
  2–3 garlic cloves, lightly toasted and finely chopped
  
• 
  2 spring onions, finely sliced
  

Method

1. 
   In a large mixing bowl, combine the self-raising flour, baking powder, nigella seeds and a pinch of sea salt.
   
2. 
   In a separate jug, dissolve the sugar in the warm milk. Add the Greek yoghurt and egg, then whisk until smooth.
   
3. 
   Pour the wet ingredients into the flour mixture and stir until a soft dough forms.
   
4. 
   Transfer the dough to a lightly floured surface and knead for around 8–10 minutes until smooth and elastic.
   
5. 
   Place the dough back into the bowl, cover with a clean tea towel and leave it somewhere warm for 2 hours.
   
6. 
   Once risen, gently knock the dough back and shape it into a long log. Divide into 6 equal pieces.
   
7. 
   Roll each piece into a ball, then flatten and roll into a traditional naan shape, around 5mm thick.
   

Cooking

1. 
   Heat a heavy-based frying pan or cast-iron skillet over a high heat. Do not add any oil.
   
2. 
   Lightly wet one side of the naan with water before placing the damp side directly onto the hot pan. This helps it stick while it cooks.
   
3. 
   Cook until the surface is covered in bubbles and the underside is golden.
   
4. 
   If you're cooking on a gas hob, carefully turn the pan upside down over the flame for a few seconds, allowing the top of the naan to blister and char beautifully.
   
5. 
   If using an electric or induction hob, simply flip the naan over and cook the second side until lightly browned.
   

To Finish

Mix the toasted garlic into the melted butter and generously brush over each warm naan.

Scatter over the finely chopped spring onions and serve immediately.

Freezing

Any unused dough balls can be frozen before cooking. Defrost thoroughly, bring to room temperature, roll out and cook as normal.

Cooked naan breads also freeze beautifully. Simply reheat in a hot oven or dry frying pan until warmed through.

Tenacious Tip

These naan breads are delicious served alongside your favourite curry, but they're equally wonderful filled with grilled chicken, roasted vegetables or simply torn apart and enjoyed warm with the garlic butter.

A Little Thought...

"The best recipes aren't always the most complicated. Sometimes they're the ones that fill the kitchen with wonderful aromas and bring everyone to the table before you've even called them."

Creamy Coconut Lentil Dahl

"This is one of those wonderfully comforting dishes that seems to improve with every spoonful. Gentle spices, creamy coconut and soft lentils create a nourishing meal that's perfect for busy weekdays or cosy evenings at home."

Serves 4

Ingredients

• 
  1 tbsp olive oil
  
• 
  1 large onion, finely diced
  
• 
  2 garlic cloves, crushed
  
• 
  1 tbsp fresh ginger, grated
  
• 
  1 tsp ground cumin
  
• 
  1 tsp ground coriander
  
• 
  1 tsp turmeric
  
• 
  ½ tsp smoked paprika
  
• 
  ½ tsp chilli flakes (optional)
  
• 
  200g dried lentils, rinsed
  
• 
  400ml tin coconut milk
  
• 
  400ml vegetable stock
  
• 
  1 tbsp tomato purée
  
• 
  Juice of ½ lime
  
• 
  Sea salt and freshly ground black pepper
  

To Serve

• 
  Fresh coriander
  
• 
  Greek yoghurt (optional)
  
• 
  Warm naan bread
  
• 
  Steamed rice
  
• 
  Mango chutney (optional)
  

Method

Heat the olive oil in a large saucepan over a medium heat. Add the onion and cook gently for around 8–10 minutes until soft and translucent.

Stir in the garlic and ginger and cook for another minute until fragrant.

Add the cumin, coriander, turmeric, smoked paprika and chilli flakes, stirring for a minute to release the flavours of the spices.

Mix in the tomato purée before adding the rinsed lentils.

Pour in the coconut milk and vegetable stock, stir well and bring to a gentle simmer.

Cook for around 20–25 minutes, stirring occasionally, until the lentils are soft and the dahl has become thick and creamy. If it becomes too thick, simply add a splash of water or extra stock.

Finish with the lime juice and season to taste.

Serve with warm naan, fluffy rice and a sprinkle of fresh coriander. A spoonful of Greek yoghurt adds a lovely freshness if you enjoy it.

Tenacious Tip

Dahl is one of those dishes that tastes even better the following day as the spices continue to develop. Make a double batch and freeze individual portions for an easy, nourishing lunch whenever you need one.

Recipe inspired by Amy Sutherland.