"For me, the best winter cooking is about comfort, warmth and connection food that feels familiar, yet still tells a story. I've always been drawn to dishes that celebrate simple, honest ingredients and local tradition, and these two recipes are inspired by that spirit, and by a childhood spent doing lots of fishing in Wales. The seafood cawl is a lighter, coastal take on the Welsh classic, while the rarebit is rich and nostalgic."
"Melt the butter in a heavy-based pan on a medium heat, add the leeks, garlic, celery and a pinch of salt, and saute gently, stirring, for eight to 10 minutes, until soft and sweet. Stir in the pearl barley, toast for a minute, then add the cider, bring to a boil and cook until reduced by half. Pour in the stock, bring to a simmer and leave to cook gently, stirring occasionally, for 30-35 minutes, until the barley is tender."
Winter cooking values comfort, warmth and connection, favoring familiar flavors that reflect local tradition. Two Welsh-inspired recipes celebrate simple, honest ingredients and slow, generous sharing. The seafood cawl pairs smoked haddock with leeks, garlic, celery and pearl barley, brightened with dry cider and finished with double cream, wholegrain mustard and dill. The technique uses gentle sautéing, toasting the barley, reducing the cider, simmering until the barley is tender, and poaching the fish on top until it flakes. Lemon wedges and optional dill oil lift the coastal, homey stew. The rarebit provides a rich, nostalgic companion for quiet moments around the table.
Read at www.theguardian.com
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