As St David’s Day approaches, we’re celebrating Wales’ rich culinary heritage with a warming bowl of Welsh Cawl—a dish as steeped in tradition as the rolling hills of Snowdonia. But at Delilah, we love adding a little something extra, so this year, our cawl comes with a delicious modern touch: a hint of El Avion Picante Hot Smoked Paprika for warmth, a deep umami base from Jurgen Langbein Vegetable Stock, and the creamy, crumbly delight of Caerphilly cheese to finish.

For Delilah’s founder, Sangita, St David’s Day is more than just a date on the calendar. With Welsh roots woven into her story, it’s a moment to embrace the flavours of home, where food is about family, community, and heritage. And what better way to celebrate than with a steaming bowl of this comforting classic?

Welsh Cawl with Caerphilly & a Delilah Twist

Ingredients

• 1kg middle neck or shoulder Welsh lamb, Welsh beef, or ham hock
• 1 onion – roughly chopped
• 6 medium potatoes – peeled and chopped
• 3 carrots – peeled and chopped
• 1 small swede or 2 parsnips – peeled and chopped
• 2 leeks – washed and sliced
• 1 small bunch fresh parsley
• 1 tbsp Jurgen Langbein Vegetable Stock
• 1 tsp El Avion Picante Hot Smoked Paprika
• 100g Caerphilly cheese, crumbled
• Salt and pepper to taste

Method

1️⃣ Slow-simmered flavour – Place the meat in a large saucepan, cover with water, and bring to the boil. Simmer for 2-3 hours over a low heat. Leave overnight to cool, then skim off any fat that has risen to the surface.

2️⃣ A hearty base – Cut the meat off the bone and return it to the stock. Add the potatoes, carrots, swede or parsnips, Jurgen Langbein Vegetable Stock, and smoked paprika. Simmer until the vegetables are tender. Season to taste.

3️⃣ The finishing touches – Stir in the shredded leeks and just before serving, scatter over the roughly chopped parsley. Crumble Caerphilly cheese over the top for a creamy contrast to the rich broth.

Pair It With…

To truly elevate this dish, we’ve chosen a bold and elegant red wine: Château Labadie 2015 Cru Bourgeois Médoc. This classic Bordeaux is full-bodied with dark fruit notes, hints of spice, and velvety tannins that beautifully complement the slow-cooked richness of the cawl and the creamy Caerphilly cheese. The structure of this wine enhances the dish’s depth, making every bite and sip a perfect pairing.

This St David’s Day, gather your loved ones, raise a glass to Wales, and enjoy a meal that brings together tradition, quality ingredients, and a little Delilah magic.

Dydd Gŵyl Dewi Hapus! (Happy St David’s Day!)