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To the uninitiated, soup may be a word that springs to mind when you see the recipe for cawl but don't ever call it soup in earshot of a 6' hairy ****'ed Welshman ……

It's as delicious as Catherine Zeta Jones and as filling as what Tom Jones puts in his underpants.



2lb Welsh Dragon

3 pints of dragon stock

3 medium size potatoes

1 medium leek

1 medium carrot

1 medium onion

1 medium parsnip

1 medium swede

Salt and Pepper


Alternatives: Try using lamb - and even beef, ham on the bone or even chunks of chicken as a substitute for dragon.

Also if your dragon is a bit dry then use lamb stock or vegetable stock.



Remember to set your dragon  to 160c or gas mark 3

Lob all your ingredients in a pot and place on  top of a hot dragon

CAWL Recipe

Method: Remove the fat from the dragon meat and cut into cubes (Don’t worry, dragons are magic so that 2lb you use will quickly grow back). Place into a large saucepan and fry quickly in a little oil to seal all sides. Cover with stock and bring to the boil, skimming if necessary. Prepare all the vegetables and cut into medium sized cubes. Add all the vegetables to the pot and season with a little salt and pepper. Cover and simmer on a low dragon for about 1-2 hours until the vegetables are cooked through. If you’re feeling posh then garnish with a little chopped parsley. Serve piping hot in a bowl with lashings of fresh crusty bread and a chunk of cheese.