1. Design a cawl product that could be included in the Welsh food box Welsh local food box

2. Cawl is Welsh for a broth or a soup. Like many traditional country soups it contain what foods are in season or what are grown locally. Traditionally cawl was made from bacon, today beef and lamb is mainly used. “Cystal yfed o’r cawl a bwyta’r cig” – its is as good to drink the broth as to eat the meat’ a proverb from Cattwg Ddoeth (Cattwg the Wise). One popular food product you could include in your Welsh Food Box is cawl. Let’s explore this food product a bit more. What is cawl?

3. Why is cawl one the traditional dishes of Wales? What are the main ingredients in cawl? locally available ingredients fairly simply to prepare. inexpensive ingredients. filling and satisfying. Why is cawl not an everyday dish of Wales today? Food from Wales

4. Design Task – traditional welsh cawl INGREDIENTS 700 g/1½ lb of lamb - cut in small squares 700 g/1½ lb of potatoes - cut in small squares 225 g/8 oz of parsnips - finely chopped 225 g/8 oz of carrots - finely chopped 225 g/8 oz of swedes - finely chopped 225 g/8 oz of turnips - finely chopped ½ savoy cabbage - shredded 2 leeks - finely chopped 1 onion - finely chopped 2.2 litres/4 pints of water 4 tablespoons of parsley - finely chopped salt and pepper METHOD Lightly brown the meat in a frying pan and discard the fat. Boil the water and add the meat to it. After ½ an hour, add the vegetables, except the leeks, the cabbage and parsley. Cook slowly for 2 hours. Add the remaining vegetables for the final ½ hour's cooking. Taste the soup before serving and adjust the seasoning if necessary. Garnish with parsley before serving.

5. Functional properties of soup/cawl Why not choose Welsh grown vegetables to put into this product? Each ingredients does a different job or function in the soup. They can be used to add : flavour colour thickening texture liquid For each function can you name two suitable ingredients.

6. You may want to design a healthy cawl product for the food box. Consider the nutritional properties of each ingredients. List the nutrients each ingredient provides and analyse if you have produced a balanced and healthy dish. Some examples have been completed. Carrots Potatoes Meat Leeks & onions Swede & turnips Parsley Nutritional properties of soup/cawl Vitamin CVitamin A Carbohydrate

7. Let’s look at the ingredients for Welsh Cawl again. lamb – cut into small squares potatoes - cut in small squares parsnips - finely chopped carrots - finely chopped swedes - finely chopped turnips - finely chopped ½ savoy cabbage - shredded 2 leeks - finely chopped 1 onion - finely chopped 2.2 litres/4 pints of water 4 tablespoons of parsley - finely chopped salt and pepper ColourFlavour/ seasoning TextureLiquidThickening carrots Functional Properties of Soup Now try to put these ingredients in the table opposite to show their functional properties, an example has been competed for you.

8. Your ideas for the cawl dish should reflect the needs of consumer and also the food available in your locality : Select food ingredients for your cawl and give reasons for selection. Reasons that you could include – readily available, in season, inexpensive, popular, easy to prepare etc. ingredientreason why

9. Now start considering your selection of ingredients for your cawl/soup You could follow a recipe you have been given by your teacher or change some of the ingredients a little or perhaps decide on the ingredients yourself. Try to use locally produced ingredients if you can. You could try getting ideas from books and websites. Look for recipes on the website ReallyWelsh.com

10. After making the soup, describe its appearance and flavour. It you were to make it again, what changes would you make? Why and how would you make these changes? Evaluation and modification.