
Cawl: The Welsh Stew a Canteen Still Serves in Winter
Cawl, the lamb and root vegetable stew recognised as a national dish of Wales, and why a canteen on a Cardiff street still serves a version of it in winter.
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A numbered record of the canteen on Clifton Street, Cardiff
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Dishes from the canteen kitchen, written so a home cook can follow them.

Cawl, the lamb and root vegetable stew recognised as a national dish of Wales, and why a canteen on a Cardiff street still serves a version of it in winter.
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A canteen menu leans on farmhouse seasonality: the vegetables that arrive first, how a farmhouse turns a surplus into a dish, and what a canteen can borrow.
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Laverbread roulade, its Welsh ingredients, and what a back-country larder teaches about preserving and reusing what is close at hand.
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The Canteen Ledger is an independent editorial record of the Canteen on Clifton Street, Cardiff, written from the archive, the local press and the recipes kept in print